Coffee Cake Recipe for 9x13 Pan: Easy & Delicious Breakfast

Coffee cake is a classic breakfast treat that’s perfect for brunch, potlucks, or a cozy weekend morning. Its tender crumb combined with a crumbly streusel topping makes it irresistibly good, and baking it in a 9×13-inch pan ensures you get plenty to share. This recipe strikes the perfect balance between sweetness and coffee flavor, creating a moist, flavorful cake everyone will love.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

For the Streusel Topping

1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup unsalted butter, cold and cut into small pieces
1 teaspoon ground cinnamon

Instructions

Preheat the oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly with butter or non-stick spray, then lightly dust with flour to prevent sticking.

Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.

Alternate adding sour cream and dry ingredients: Reduce mixer speed to low. Add half of the dry ingredients, then half of the sour cream, mixing just until combined. Repeat with remaining dry ingredients and sour cream, being careful not to overmix to keep the cake tender.
Pour batter into pan: Spread the batter evenly into the prepared 9×13-inch pan, smoothing the top with a spatula.
Prepare the streusel: In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

Add streusel on top: Sprinkle the streusel evenly over the batter in the pan.
Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the coffee cake to cool in the pan for about 15 minutes before transferring to a wire rack or serving directly from the pan once cooled slightly.

Tips

Substitutions: You can substitute Greek yogurt for sour cream for a slightly tangy flavor and added protein. For a dairy-free version, use coconut yogurt and dairy-free butter.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To keep it moist, consider covering with foil or plastic wrap.
Prevent overmixing: Mix just until ingredients are combined to keep the cake tender and avoid a dense texture.

Enhance flavor: Add a teaspoon of ground cinnamon or nutmeg to the batter for extra warmth and depth.

Serving Suggestions

This coffee cake is perfect served warm or at room temperature. Pair it with a hot cup of coffee, tea, or a glass of milk for a delightful breakfast or brunch. You can also serve it with a dollop of whipped cream or a drizzle of icing for extra indulgence.

Variations

For a different twist, consider adding chopped nuts like walnuts or pecans to the streusel for crunch. Swapping out the streusel topping for a cinnamon sugar sprinkle can give it a simpler, yet equally delicious, finish. You might also stir in some blueberries or diced apples into the batter for a fruity variation. For a chocolate version, fold in chocolate chips before baking.

Storage and Reheating

Store the coffee cake in an airtight container at room temperature for up to 2 days for best freshness. If you need to keep it longer, refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for about 15-20 seconds or until warm. For larger pieces, reheat in the oven at 350°F (175°C) for 10-15 minutes. To keep the cake moist during reheating, cover it loosely with foil.

Frequently Asked Questions

Can I make this coffee cake ahead of time?

Yes, you can prepare the cake a day in advance. Once cooled, store it in an airtight container at room temperature or refrigerated. Reheat slices briefly in the microwave or enjoy at room temperature for the best flavor and texture.

Can I freeze leftovers?

Absolutely. Wrap individual slices or the entire cake tightly in plastic wrap and then foil, or place in an airtight container. Freeze for up to 3 months. To serve, thaw at room temperature or reheat in the microwave or oven.

Is this coffee cake suitable for gluten-free diets?

This recipe uses regular all-purpose flour, so for gluten-free options, substitute with a gluten-free flour blend. Be sure to check that your baking powder and cinnamon are gluten-free as well.

Can I add coffee flavor to this cake?

Yes, for a more pronounced coffee flavor, dissolve 1-2 tablespoons of instant coffee or espresso powder in the sour cream or add a tablespoon of brewed coffee to the batter. Adjust to taste for a stronger coffee kick.

What if I don’t have sour cream?

You can substitute Greek yogurt, buttermilk, or milk mixed with a teaspoon of vinegar or lemon juice as a quick alternative. Keep in mind that these substitutions may slightly alter the texture and flavor.

How do I know when the cake is done?

Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is ready. The edges should be slightly pulled away from the pan, and the top should be golden brown.

Coffee Cake Recipe for 9×13 Pan: Easy & Delicious Breakfast