Classic Coffee Cake Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) bundt pan or a 9x13-inch baking pan and lightly flour it or line with parchment if preferred.

In a medium bowl, whisk together 2.5 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.

In the bowl of a stand mixer fitted with the paddle (or in a large bowl with a handheld mixer), cream 1/2 cup softened unsalted butter and 1 cup granulated sugar on medium-high speed until light and fluffy, about 2–3 minutes.

Add 2 large eggs one at a time, beating briefly after each addition until incorporated. Mix in 2 tsp vanilla extract.

With the mixer on low speed, add the dry ingredients in three additions alternating with the wet: begin with one-third of the dry mix, then half of 1 cup whole milk mixed with 1/2 cup sour cream and 1/4 cup vegetable oil, then another third of the dry mix, the remaining milk mixture, and finish with the last third of dry mix. Scrape the bowl as needed and mix just until combined — do not overmix.

If using a 9-inch bundt pan, spoon batter into the prepared pan and smooth the top. If using a 9x13 pan, spread batter evenly in the pan.

Make the streusel while batter is being combined. In a medium bowl, combine 3/4 cup packed light brown sugar, 2 tsp ground cinnamon, and 1/2 cup all-purpose flour.

Cut in 1/2 cup cold cubed unsalted butter using a pastry cutter, two forks, or your fingertips until mixture resembles coarse crumbs with some pea-sized pieces.

If desired, stir in 1 tablespoon coarse sugar for extra crunch.

For a bundt pan: sprinkle about two-thirds of the streusel into the bottom of the prepared pan before adding batter, then layer half the batter, add the remaining streusel, and top with the rest of the batter so the streusel is swirled through the cake. For a 9x13 pan: pour half the batter into the pan, sprinkle all the streusel evenly over it, then top with the remaining batter and gently swirl with a knife if desired.

Place the pan in the preheated oven. For a 9-inch bundt pan, bake 40–50 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. For a 9x13 pan, bake 30–38 minutes, checking with a toothpick.

If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes of baking.

Remove from oven and place on a wire rack. Let cool in pan for 15 minutes, then invert (for bundt) or remove from pan (for 9x13) and cool completely on the rack, about 1–1.5 hours.

About 10 minutes before serving, whisk together 1/2 cup powdered sugar, 1 tablespoon milk, 1/4 tsp vanilla extract, and a pinch of salt until smooth. Add more milk a few drops at a time if needed to reach a pourable consistency.

Drizzle glaze over the cooled coffee cake using a spoon or small piping bag. Let set for 10–15 minutes before slicing.