Sunday Morning Coffee Cake Recipe

Sunday brunch doesn’t seem complete without something sweet! If you’re entertaining or want some all to yourself, this coffee cake is the perfect addition to any morning that calls for a treat. The cinnamon-brown sugar swirl inside this fluffy cake is warm and comforting, along with a crumbly streusel topping. It pairs wonderfully with a cup of coffee or tea and makes enough that you’ll have plenty left to enjoy later. 


For the cake:

3 ¾ cup all-purpose flour

12 T butter, room temperature

1 ½ cups sugar

⅓ cup brown sugar

2 ½ tsp baking powder

2 T vanilla

1 tsp salt (if using unsalted butter)

3 eggs, room temperature

½ cup plain greek yogurt

1 ¼ cups milk (room temperature)

For the topping:

⅔ cup all-purpose flour

⅔ cup sugar

4 T butter, melted

2 tsp ground cinnamon

For the filling:

1 cup brown sugar

1 ½ tsp cinnamon


Preheat your oven to 350°F. 

Prepare a 9 x 13-inch pan by greasing it with butter or cooking spray. Set aside. (Note that you do not want to use a pan smaller than 9 x 13 inches. This recipe makes a lot of batter, and you’ll need a large pan to hold it all. If you’d like a thinner coffee cake, you can use a larger pan, but a smaller pan will be sure to make a mess in your oven. If you don’t have a pan large enough, you can use 2 loaf pans or 2 10-inch cake pans.)

First, prepare your topping and filling so they’ll be ready when you make the coffee cake batter.

To make the topping. Melt your butter in a saucepan or using the microwave and a microwave-safe bowl. Whisk together your melted butter, sugar, flour, and cinnamon until combined. Set aside. 

For your filling, whisk your brown sugar and cinnamon together until combined. Set aside. 

Now that your toppings and filling are made, you can move on to the cake.

In a large mixing bowl, add your room temperature butter. Using a hand mixer, beat the butter until it’s smooth and spreadable, about 5 minutes or more. 

Add your flour, sugar, baking powder, salt, and vanilla extract to the butter. Mix by alternating between using the hand mixer and a mixing spoon until well combined. It will be similar to wet sand when it’s ready. This may take up to 10 minutes depending on how warm your butter is.

In a separate small bowl, add your room temperature milk and yogurt. Whisk together until well incorporated.

Pour the milk mixture into your flour mixture and beat with the hand mixer until just combined. 

Add your eggs into the batter and mix until you don’t notice any strong yellow hue in the batter from the yolks or clumps of egg white. 

Pour a little under ½ of your batter to your prepared pan, making sure it’s in an even layer and spreads to the sides of the pan. Sprinkle your filling on top in an even layer. 

Spread the remaining batter on top of the filling, making sure to reach the sides of the pan. Add your topping and make sure it covers every part of the exposed batter. 

Bake for 60 – 75 minutes. I recommend setting a timer for 60 minutes and checking on the cake by inserting a fork in the center. If it comes out doughy, your cake will likely need an additional 15 – 20 minutes in the oven. A good rule of thumb for this cake is that the edges will be a dark golden brown and cracks in the top will be lightly golden by the time the cake is done. 

Once your coffee cake has finished baking, remove it from the oven and allow it to cool for an hour before cutting and serving. Enjoy!