Homemade Coffee Cake with Cinnamon Streusel
This homemade coffee cake recipe is tender and delicious with a layer of cinnamon, chocolate chips, and pecan streusel sandwiched between layers of fluffy cake. More streusel is crumbled on top for a decadent brunch dish. Make it for breakfast or tea parties, special occasions, and holidays.
Today I’m sharing a long-held family brunch recipe that will be a great addition to your next morning gathering. Set up a breakfast bar for family, friends or overnight guests, and make this recipe that serves a crowd.
What is Coffee Cake?
Coffee cake is different from other types of cake as it has the distinction of being a single layer, or sheet-style cake, with a cinnamon-sugar topping. And in many case, the same cinnamon mixture is added as a center layer.
It’s typically served for breakfast and brunch entertaining, which is why the term “coffee” cake was coined. However it’s also a great afternoon snack!
Why You’ll Love This Recipe
- It’s a convenient make-ahead recipe. Bake it the night before and serve it for a champagne brunch.
- This is great for the holidays when you have people coming and going. Bake it in a large dish to serve a lot of people for Easter or Christmas.
- The cake is light and moist, and totally delicious!
- The combination of spices and chocolate chips in the streusel layers give it a pretty presentation as well as indulgent taste.
- A great make-and-take for potluck parties.
Ingredients
- All-purpose flour
- Baking powder
- Ground nutmeg
- Baking soda
- Unsalted butter – soften it at room temperature so it’s easy to work with
- Sugar
- Eggs – at room temperature.
- Sour cream -use the regular and not the light as the full fat sour cream helps add moisture.
- Vanilla extract
Topping
- Chopped pecans – you find small packs of these in the baking aisle.
- Semisweet mini chocolate chips – you could also use the regular size but I find the mini chips to be the perfect size and bite for this coffee cake.
- Sugar
- Brown sugar
- Ground cinnamon
- Ground nutmeg
How to Make Coffee Cake from Scratch
- You’ll combine the dry ingredients separately in a bowl.
- Use a mixer to cream together the butter and sugar, and then the other we ingredients.
- Add dry ingredients to the wet mixture and combine until smooth.
- Mix the topping ingredients together.
- Pour half the cake batter into a 13″ x 9″ baking dish and top with half of the topping mixture. Pour the remaining batter and top with remaining topping mixture.
- Bake and cool on a wire rack before serving.
Storage
Keep the cake in an airtight container or covered tightly with foil for up to 3 days at room temperature. Or refrigerate for up to a week.
You can serve it warm by putting a single slice in the microwave and heating for about 10 seconds.
Freeze it by wrapping tightly with plastic wrap and a layer of foil, or in an airtight container, and freezing for up to 3 months.
More Breakfast Recipes
While this homemade coffee cake is fantastic for the holidays and potlucks, here are some more brunch recipes to try.
- Homemade muffins with oatmeal topping have a special surprise inside!
- My cinnamon-sugar muffins are made from scratch and the simple topping makes the super yummy.
- Add a brunch charcuterie board for a light alternative to serve with the coffee cake.
- Add flavored butter to the table so guests can spread it on toast or other breads.
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Homemade Coffee Cake Recipe
Coffee cake made from scratch with chocolate chips and cinnamon swirl and topping is perfect for breakfast or brunch entertaining.
Ingredients
Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- ½ teaspoon baking soda
- 1 ¼ cups sugar
- 1 cup unsalted butter, softened
- 2 eggs
- 1 ¼ cup sour cream (use regular, not light)
- 1 teaspoon vanilla extract
Topping
- ¾ cup chopped pecans
- ¾ cup semi sweet mini chocolate chips
- â…“ cup sugar
- â…“ cup brown sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Preheat the oven to 325 degrees F.
- In a medium size bowl combine flour, baking powder, nutmeg, and baking soda. Set aside.
- Using a mixer on a low setting, cream together butter and sugar. Add eggs one at a time, mixing well before each addition.
- Add sour cream and vanilla, mixing well.
- Slowly add in flour mixture and combine until batter is thick and smooth.
- Spray a 13″ x 9″ baking dish with nonstick spray. Pour and spread half of the batter into the baking dish.
- Combine topping ingredients and sprinkle half of the mixture on top of batter.
- Pour and spread remaining batter on top and sprinkle with remaining topping mixture.
- Bake coffee cake for 40-45 minutes or until the tester comes out clean.
- Cool on a wire rack and cut into squares for serving.
Isn’t it great, Liz. You really can taste the difference.
I am addicted to cinnamon, and I have to make this cake very soon 🙂
It’s such a great holiday spice, Etta!
I love coffee cake! a good excuse to have cake for breakfast!! Pinning!
I like how you think, Cheryl!
Chocolate + Cinnamon is such a beautiful thing!!
I agree, Brenda! 😀
Pretty sure I can eat this all day, every day.
Cake for breakfast, lunch, and dinner! ;-D