Is coffee cake the same as crumb cake?

They’re close cousins, but not exactly the same. Both have a buttery cake base and a crumb topping, but crumb cake typically has a much thicker layer of crumbs — sometimes equal in height to the cake itself. Coffee cake usually has a thinner streusel layer and may include extra elements like a cinnamon swirl or glaze. Coffee cake is also a broader category that includes different flavor variations, while crumb cake refers specifically to the heavy-crumb style. Think of it this way: all crumb cakes are coffee cakes, but not all coffee cakes are crumb cakes. And both are excellent with a big cup of coffee.

What is another name for a crumb cake?

Crumb cake is sometimes called streusel cake, especially in German baking traditions where “streusel” refers to the crumbly topping made of butter, sugar, and flour. In some parts of the U.S., it’s also called New York-style crumb cake, known for its tall, buttery crumb layer. In Germany, you might hear it called “Streuselkuchen,” which translates literally to “crumb cake.” No matter what you call it, the idea is the same — a soft cake base topped generously with sweet, buttery crumbs that bake into a slightly crunchy layer. It’s the perfect pairing for coffee or tea at breakfast or as an afternoon treat.

What makes a cake coffee cake?

A cake becomes a coffee cake when it’s designed to be served alongside coffee or tea, typically in the morning or as a snack. Coffee cakes are usually less sweet than dessert cakes and have a tender crumb that’s perfect for nibbling with a hot drink. They often include a streusel topping, cinnamon swirl, or fruit filling, and are sometimes finished with a glaze. Despite the name, most coffee cakes don’t actually contain coffee — the name refers to the tradition of enjoying them with coffee, not baking it into the cake. It’s all about creating a cozy, shareable treat that feels indulgent but approachable.

Are coffee cakes made with coffee?

Not usually! The name “coffee cake” comes from the custom of serving the cake with coffee, not from coffee being an ingredient. Most traditional coffee cakes are flavored with cinnamon, vanilla, or fruit, and topped with streusel or glaze. That said, you can make a coffee-flavored coffee cake by adding brewed coffee or espresso powder to the batter, which gives it a richer, mocha-like flavor. So while coffee cake doesn’t require coffee in the recipe, the two make such a perfect pairing that it’s easy to see how the name stuck.

What makes good coffee cake?

Great coffee cake starts with a soft, tender crumb — usually achieved by using sour cream, buttermilk, or yogurt for extra moisture. The flavor should be balanced: sweet but not overwhelming, with warm spices like cinnamon and a hint of vanilla. A good streusel topping should be buttery and crumbly, adding texture without being greasy or overly dense. Bonus points if there’s a cinnamon swirl or fruit layer in the middle. And of course, the best coffee cakes are fresh, ideally enjoyed the day they’re baked, with a cup of coffee or tea in hand. It’s all about comfort in every bite.

What is the purpose of sour cream in coffee cake?

Sour cream is a secret weapon in coffee cake because it adds both moisture and richness without making the batter too thin. Its acidity helps tenderize the gluten in the flour, creating a softer crumb that stays moist for days. Sour cream also adds a subtle tang that balances the sweetness of the cake, making each bite more flavorful. It’s especially helpful in recipes like this one, where you want a rich, bakery-quality texture without layers of frosting. If you don’t have sour cream, full-fat Greek yogurt is the best substitute — it offers similar moisture and a slight tang, though the flavor will be a touch different.

Sour Cream Coffee Cake with Cinnamon Swirl

Description

This Sour Cream Coffee Cake with Cinnamon Swirl is a buttery, tender cake layered with a sweet cinnamon-sugar ribbon and topped with a crunchy streusel. Oh, and did I mention the drizzle of vanilla glaze? Yeah, this is coffee cake goals. It’s the kind of treat that feels like it belongs at a fancy brunch, but is easy enough to whip up on a cozy weekend morning.

Ingredients

Scale

For the streusel topping:

1 cup (120 grams) all purpose flour
2/3 cup (146 grams) light brown sugar
2 ½ teaspoons cinnamon
1/4 teaspoon kosher salt
1/2 cup (114 grams) unsalted butter, cold and cut into small cubes

For the cinnamon swirl:

3/4 cup (165 grams) light brown sugar
1/3 cup (40 grams) all purpose flour
2 teaspoons ground cinnamon

For the coffee cake:

2 cups (240 grams) all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (170 grams), unsalted butter, at room temperature
1 cup (200 grams) white sugar
1/3 cup (73 grams) light brown sugar
2 large eggs
1 large egg yolk
2 ½ teaspoons vanilla extract
3/4 cup (180 grams) sour cream

For the vanilla glaze:

1 cup (120 grams) confectioners’ sugar
2 tablespoons (30 grams) milk (or to desired consistency)
1/2 teaspoon vanilla extract

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Instructions

Make the streusel topping:

In a large mixing bowl, whisk together the flour, brown sugar, cinnamon, and salt until combined. Add the cold cubed butter and, using your fingers or a pastry cutter, work it into the dry ingredients until the mixture looks like wet sand with some small clumps. Place in the fridge to chill while you prepare the rest of the cake.

Make the cinnamon swirl:

In a small mixing bowl, whisk together the brown sugar, flour, and cinnamon until well combined. Set aside.

Make the coffee cake:

Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a medium mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.
In a large mixing bowl, add the butter, white sugar, and brown sugar. Beat with an electric hand mixer on medium-high speed until light, fluffy, and pale, about 3–4 minutes.
Beat in the eggs, egg yolk, and vanilla extract until the mixture is smooth and well combined.
Add one-third of the flour mixture to the butter mixture and mix on low speed until just combined. Add half the sour cream and mix again. Continue alternating the flour mixture and sour cream, finishing with the last portion of the flour mixture. Mix until just combined — don’t overmix.
Spread half the batter evenly into the prepared pan. Sprinkle the cinnamon swirl mixture evenly over the batter. Carefully spread the remaining batter on top of the cinnamon layer, smoothing it out with a spatula. Sprinkle the chilled streusel topping evenly over the top.
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 5 minutes, then lift it out using the parchment overhang and transfer to a wire rack. Allow to cool completely before glazing.

Make the vanilla glaze:

In a medium mixing bowl, whisk together the confectioners’ sugar, milk, and vanilla until smooth.
Drizzle over the cooled cake, then let the glaze set before slicing and serving.

Notes

How to store: Wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

How to reheat: Warm slices in the microwave for 10–15 seconds to bring back that fresh-from-the-oven softness.

How to freeze: Wrap unglazed cake tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw at room temperature, then glaze before serving.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Cake
Method: Bake
Cuisine: American