Perfect Coffee Cake Loaf with Crumb Topping
Storing and Serving
This coffee cake loaf keeps well at room temperature for up to 3 days when wrapped tightly in plastic wrap. You can also freeze it for up to 3 months — wrap in plastic, then foil, and thaw overnight at room temperature. Serve it as is, or with a simple dusting of powdered sugar. It's equally good with a hot cup of coffee or a cold glass of milk.
Note: For specific dietary needs (such as gluten-free or dairy-free), please consult a qualified healthcare professional before making substitutions.
Frequently Asked Questions
Why is my coffee cake loaf dry?
Dryness usually comes from overmixing the batter or overbaking. Mix just until the flour disappears, and start checking for doneness at the 45-minute mark. Using full-fat sour cream adds moisture, so don't substitute with a low-fat version.
Can I use Greek yogurt instead of sour cream?
Yes, you can substitute plain full-fat Greek yogurt for the sour cream in equal measure. The texture will be slightly less tender but still very good. Avoid non-fat yogurt, which can make the loaf dry.
How do I keep the crumb topping from sinking into the batter?
Make sure your crumb topping has distinct clumps, not a sandy texture. Also, gently press the topping into the batter before baking. Baking the loaf right after adding the topping helps, too, as the batter sets quickly.
Can I make this coffee cake loaf gluten-free?
Yes, use a 1:1 gluten-free all-purpose baking blend that contains xanthan gum. The texture may be a bit more tender, so handle the batter gently. Bake time may vary slightly—check for doneness with a skewer.
How should I store leftover coffee cake loaf?
Wrap the cooled loaf tightly in plastic wrap and store at room temperature for up to 3 days. You can also freeze it, wrapped in plastic and then foil, for up to 3 months. Thaw overnight at room temperature before serving.
Recipe: Classic Coffee Cake Loaf
Equipment
- 9x5-inch loaf pan
- mixing bowls
- whisk
- rubber spatula
- electric mixer (optional)
- cooling rack
Ingredients
- For the crumb topping: 1/2 cup all-purpose flour (1/2 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon salt, 1/4 cup unsalted butter, melted)
- For the cake: 1 1/2 cups all-purpose flour (1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup unsalted butter, softened, 3/4 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup sour cream (full-fat preferred), 1/4 cup milk)
- For the cinnamon swirl: 2 tablespoons granulated sugar (1 teaspoon ground cinnamon)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
- Make the crumb topping: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir with a fork until clumps form. Set aside.
- Make the cinnamon swirl: In a small bowl, stir together the sugar and cinnamon. Set aside.
- Make the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl.
- Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
- In a small bowl or measuring cup, whisk together the sour cream and milk.
- With the mixer on low speed, add the flour mixture in three additions, alternating with the sour cream mixture in two additions, beginning and ending with the flour. Mix just until combined. Do not overmix.
- Pour half of the batter into the prepared loaf pan and spread evenly. Sprinkle the cinnamon sugar mixture over the batter. Spoon the remaining batter on top and spread gently to cover the swirl.
- Sprinkle the crumb topping evenly over the batter, pressing it lightly so it adheres.
- Bake for 45–50 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and the loaf should feel firm to the touch.
- Let the loaf cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment overhang and cool completely on the rack before slicing.