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Classic Coffee Cake Loaf

A moist, tender loaf cake with a thick, buttery crumb topping and a subtle cinnamon swirl. Perfect for breakfast or an afternoon treat.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

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

Equipment

  • 9x5 inch loaf pan
  • mixing bowls
  • whisk
  • rubber spatula
  • electric mixer (optional)
  • cooling rack

Method
 

  1. 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.
  2. 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.
  3. Make the cinnamon swirl: In a small bowl, stir together the sugar and cinnamon. Set aside.
  4. Make the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. 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.
  6. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
  7. In a small bowl or measuring cup, whisk together the sour cream and milk.
  8. 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.
  9. 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.
  10. Sprinkle the crumb topping evenly over the batter, pressing it lightly so it adheres.
  11. 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.
  12. 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.

Notes

Storage: Wrap the cooled loaf tightly in plastic wrap and store at room temperature for up to 3 days. For longer storage, wrap and freeze for up to 3 months. Thaw at room temperature.
Tip: For the best texture, use full-fat sour cream and room-temperature eggs and butter. If the crumb topping starts to brown too quickly during baking, tent the loaf loosely with foil after 30 minutes.
Common allergens: This recipe contains wheat (gluten), dairy, and eggs. For a dairy-free version, use a plant-based butter substitute and a dairy-free sour cream alternative. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Safety: When handling hot pans and ovens, use oven mitts. Allow the loaf to cool completely before slicing to prevent crumbling.