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I made coffee cake (Preppy Kitchen recipe)

Posted: June 2, 2021

Video: April 29, 2021

For me, coffee cake is the perfect most nostalgic breakfast cake. It’s the perfect comfort food. In the US, coffee cake gets its name as it refers to a cake that’s meant to be eaten in the morning with your cup of coffee. Here, the recipe doesn’t usually include coffee in it, but I do have a tip on how to incorporate it. What's coffee cake like where you're from?

This project happens to be from my very first YouTube live; I make the Preppy Kitchen’s Coffee Cake recipe. John describes this as “delicious, melt-in-your-mouth coffee cake has a ribbon of cinnamon filling and a crisp streusel topping. Soft with a moist crumb and a bit of crunch on top; it's a perfect breakfast treat.” This coffee cake has a ribbon of cinnamon filling and a crisp streusel topping. I love that I can make this way in advance, freeze it so I can always have a treat. I make some changes along the way, but I share the details. #coffeecake #preppykitchen #dessert

For more live baking, join me every Thursday at 5:05 PM PST for more dessert baking or decorating.

Click here for the full video step by step (it's my first YouTube Live video so it's a little long. I've edited the video down to help with flow!):

Special equipment:

· 8x8 baking pan

· stand mixer


Cinnamon Ribbon Filling

• 3/4 cup dark brown sugar 150g

• 1/4 cup all-purpose flour 30g

• 1 tablespoon ground cinnamon (John uses 2 tsp)

Cinnamon Crumb Streusel Topping

• 2/3 cup dark brown sugar 133g, lightly packed

• 1 cup all-purpose flour 120g

• 1 tablespoon ground cinnamon (John uses 2 tsp)

• ¼ tsp salt

• 1/2 cup unsalted butter 113g, diced



• 2 1/4 cup all-purpose flour 270g

• 1/4 cup cornstarch 30g

• 2 ½ tsp baking powder

• 3/4 tsp salt


• ¾ cup unsalted butter 170, at room temperature

• 1/2 cup dark brown sugar 100g

• 1 cup granulated sugar 200g

• 3 eggs room temperature, large

• 2 tsp vanilla extract 10mL

• 1 cup Greek yogurt 240mL, room temperature

Instruction video:

Bake at 350F for 50-55 minutes.

Most asked questions:

· Can this be made gluten free? Yes! I've tried this with King Arthur Flour gluten free flour and it was good. I also really love namaste gluten free flour I get from Costco.

· Can this be made dairy free? Yes! I've tried it with an unsalted dairy free butter and it worked the same. I don't really like earth balance sticks but Country Crock dairy free butter sticks are really nice. I love Kite Hill sour cream or unsweetened Greek yogurt.

· How can I make this coffee flavored? I'm glad you asked! Add 2 tablespoons coffee granules (not powder) to the cake batter with the dry ingredients.

· What does coffee cake usually taste like? Good coffee cake will have a very moist, tender crumb with notes of vanilla, cinnamon and brown sugar. They can be flavored with cocoa powder, maple syrup, chocolate chips, fruit (especially blueberry or apple) and have additions like pecans, walnuts, or a glaze on top.

· How do you keep it moist? Adding sour cream, or Greek yogurt and using brown sugar really brings the moisture to this cake.

· Can you freeze it? Sure! Wrap it tightly with plastic wrap, then pop into a freezer bag. Thaw on the counter. You can warm it in the oven or give it about 15 seconds in the microwave. Keeps well frozen for up to three months.

· How long does it last? Leftovers can be kept out at room temperature in an air tight container for a few days but a week in the fridge. And three months frozen.

· What is the most common mistake when making this? Probably the most common mistake with all baking is adding too much flour so measure carefully.

· How long should I re-warm it? About 15 seconds in the microwave.

· Can I add nuts? YAS, in the filling or on top with the streusel

· Can this be prepped/ make ahead? I found a great tip on King Arthur Flour’s site. You can prepare this coffee cake the night before and then bake it in the morning!! It's easy; cover the unbaked cake with plastic wrap, and refrigerate overnight. Next morning, bake the cake as directed. Start testing for doneness at the end of the suggested baking time; you'll probably have to add 5 minutes or so to the total time, to account for the batter being chilled.

My final thoughts (John I love your recipes):

· I would rate this dessert a 9 out of 10. I love the crispy top. I've made this both classic style and gluten free and it is still moist (nice sponge) and crispy on top. It's a nice balance of sweet and pairs great with tea and coffee!

· This is not too much cake (I freeze it and grab one when I need a snack 😅).It's really easy to halve the recipe though!

· I love that everything I need for this cake is already in my kitchen.

· Here is John's original recipe

If you're interested in coffee coffee cake, I'll be sharing one live on June 10, 2021. Click here for the full video step by step:

Coffee cake success!!


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