Buttery Coffee Cake is the kind of dessert that feels like a warm hug. With its rich, crumbly topping and a soft, tender crumb, it’s the perfect companion to your afternoon coffee or an indulgent breakfast treat. The captivating aroma wafting through your kitchen while it bakes is just the beginning. Every bite delivers a balance of sweet and buttery goodness, making it hard to resist going back for seconds—or thirds!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Buttery Coffee Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Buttery Coffee Cake

When I first stumbled upon this Buttery Coffee Cake recipe, it was love at first bite. It reminded me of cozy weekends spent with family, gathered around the breakfast table, delighting in sweet treats and laughter. This cake balances nostalgia with an effortless flair, making it perfect for everything from brunch gatherings to quiet evenings at home. Trust me; once you make this cake, you’ll wonder how you ever lived without it! I invite you to experience this delightful dessert that’s sure to impress.

Why You’ll Love This Recipe

Simple & Quick: It takes just around 15 minutes of active prep time, then you can relax while it bakes!
Irresistible Flavor: The combination of warm spices and buttery sweetness makes every bite heavenly.
Eye-Catching Appeal: With its golden crust and crumbly topping, it looks as good as it tastes!
Flexible Serving: Enjoy it at breakfast, as a dessert, or even as an afternoon snack with your favorite beverage.
Diet-Friendly Options: Easily swap in gluten-free flour for gluten-sensitive friends to enjoy.

Ingredients You’ll Need

1 2/3 cup all-purpose flour: This provides the structure of the cake. For a gluten-free option, substitute with a 1-to-1 gluten-free baking flour, carefully spooned and leveled.
1/4 cup cornstarch: A key ingredient for ensuring a light, fluffy cake texture.
1/2 cup light brown sugar: Adds moisture and a deep caramel flavor to the cake.
1/2 cup granulated sugar: Balances sweetness and moisture.
1 tsp ground cinnamon: A warm spice that compliments the cake beautifully.
3/4 cup salted Kerrygold butter, melted: This high-quality butter infuses rich flavor and moisture. Make sure to melt it for the crumble.
1/4 cup salted Kerrygold butter, room temp: Softened butter is essential for creating a perfect crumb topping.
2 tbsp vegetable, canola, or melted coconut oil: Adds additional moisture to the cake without heaviness.
1 large egg + 1 egg yolk: Bind the ingredients together while adding richness.
1 tbsp vanilla extract or vanilla bean paste: For that irresistible aroma and sweet vanilla flavor.
1/2 cup sour cream: Helps keep the cake moist and adds a delicious tanginess.
1/4 tsp baking soda: A leavening agent that aids in the rise of the cake.
1/4 tsp baking powder: Works with baking soda to ensure a light, fluffy texture.
1/4 tsp kosher salt: Enhances the flavors of the sugar and butter. Use 1/2 tsp if using unsalted butter.
1 cup all-purpose flour: Use the same as the first or substitute gluten-free for the latter half of the cake batter.
Powdered sugar, for dusting: Just a light sprinkle adds a touch of sweetness and elegance to your finished cake.

How to Make Buttery Coffee Cake

Make the Crumb Topping: In a medium bowl, mix together 1 2/3 cup all-purpose flour, 1/4 cup cornstarch, 1/2 cup light brown sugar, 1/2 cup granulated sugar, and 1 tsp ground cinnamon. If using unsalted butter, add a pinch of kosher salt. Pour in 3/4 cup melted salted Kerrygold butter, stirring until everything is evenly combined and resembles thick, clumpy crumbs. Place the bowl in the refrigerator while preparing the cake batter.
Prepare the Cake Batter: Preheat your oven to 350°F and grease and line an 8×8 pan with parchment paper, allowing the paper to reach over the sides for easy removal later. In a large mixing bowl, use a fork to mash together 1/4 cup room-temperature salted Kerrygold butter, 2 tbsp oil, and 1/2 cup granulated sugar until mixed. Switch to a whisk and blend until creamy and light in color.
Add Egg and Vanilla: Whisk in 1 large egg and 1 egg yolk, 1 tbsp vanilla extract (or vanilla bean paste), and 1/2 cup sour cream until smooth. Next, whisk in 1/4 tsp baking soda, 1/4 tsp baking powder, and 1/4 tsp kosher salt to ensure even distribution. Finally, mix in 1 cup all-purpose flour until you achieve a creamy cake batter.
Layer the Cake: Spread the batter evenly into the prepared pan. Remove the crumb topping from the refrigerator— it should be solid enough to break into fine crumbs. Sprinkle a generous layer of crumbs over the cake batter to ensure each bite is filled with delicious crumble!
Bake: Place the pan in the preheated oven and bake for about 30 to 35 minutes. The cake should have a slight rise, and its center shouldn’t wobble when nudged. A toothpick inserted into the middle should come out clean with maybe a few crumbs attached.
Cool and Serve: Let the cake cool for about an hour in the pan before carefully removing it with the parchment paper. Dust the top with powdered sugar, slice it up, and enjoy this delightful treat!

Storing & Reheating

To store your Buttery Coffee Cake, keep it at room temperature in an airtight container for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate, where it’ll stay fresh for up to a week. You can also freeze slices for up to 3 months. To reheat, simply warm individual pieces in the microwave for 10-15 seconds or in a toaster oven until just warmed through. The texture will change slightly, so a light dusting of powdered sugar will refresh its appearance!

Chef’s Helpful Tips

Avoid overmixing the cake batter; this will help maintain its light texture.
For even better flavor, let the butter sit briefly at room temperature before mixing with sugars.
Be patient while the cake cools; this will allow it to set properly and make cutting simpler.
Feel free to add chopped nuts or swirls of cinnamon sugar to the crumble for an extra flavor boost!
This cake can be made ahead of time and stored, making it a great option for busy mornings.

Buttery Coffee Cake is such a delightful, timeless dessert that brings a smile with every bite. Its warmth and goodness are perfect not just for gatherings but for a little self-love too. So why not take a break, savor the moment, and indulge in a slice (or two)? Your taste buds will thank you, and your home will fill with the inviting scent of baked bliss!

Recipe FAQs

Can I make Buttery Coffee Cake ahead of time?

Absolutely! You can prepare the cake batter and the crumble topping the night before. Just store them separately in the refrigerator. When you’re ready to bake, proceed with assembling the cake and bake it fresh in the morning for a delightful breakfast treat!

Can I use unsalted butter instead of salted?

Yes, you can! If you choose to use unsalted butter, simply increase the kosher salt to 1/2 tsp in the recipe. This adjustment will ensure that the flavors are balanced.

How should I store leftover coffee cake?

Store your leftover coffee cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, wrap it well in plastic and freeze it for up to 3 months, ensuring you keep the freshness intact!

What can I do if my crumb topping gets too wet?

If your crumb topping feels too wet or clumpy, you can add a little more flour to the mixture to achieve the desired crumbly texture. It should hold together but break apart easily when sprinkled over the batter. Adjust to your preference, and don’t hesitate to make it your own!

More CAKES Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Buttery Coffee Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: 80 minutes
Cook Time: 30 minutes
Total Time: 1 hour 50 minutes
Yield: 12 servings 1x
Category: Cakes
Method: Baking
Cuisine: American

Print Recipe

Description

This Buttery Coffee Cake is a delightful mix of flavors, combining buttery richness with hints of cinnamon. Perfect for breakfast, brunch, or a comforting snack, it’s simple to prepare and sure to please anyone who loves homemade treats.

Ingredients

Scale

1 2/3 cup (215g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
1/4 cup (30g) cornstarch
1/2 cup (100g) light brown sugar, packed
1/2 cup (100g) granulated sugar
1 tsp ground cinnamon
3/4 cup (168g) salted kerrygold butter, melted
1/4 cup (56g) salted kerrygold butter, room temp
2 tbsp oil (vegetable, canola, or melted coconut)
1 large egg + 1 egg yolk
1 tbsp vanilla extract or vanilla bean paste
1/2 cup (120g) sour cream
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp kosher salt (1/2 tsp if using unsalted butter)
1 cup (128g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
powdered sugar, for dusting

Cook Mode Prevent your screen from going dark

Instructions

Combine flour, cornstarch, brown sugar, sugar, and cinnamon in a medium bowl.
Mix in melted butter until all crumble is fully combined and clumpy.
Refrigerate the crumble while preparing the cake batter.

Notes

Ensure your butter is at the right temperature for optimal mixing.
Dust with powdered sugar before serving for a delightful finish.
Store any leftovers covered at room temperature for a few days.