Coffee Cake Recipes

In our first recipe, we slimmed down a classic and added whole grains to the mix to create Sour Cream Coffee Cake.

Our way trimmed 225 calories and a whopping 21 grams of fat per serving from the original. The result: a moist, satisfying breakfast cake so good you’re sure to echo the sentiments of Assistant Test Kitchen Director, Tiffany Vickers Davis, who raved: “If I could have this for breakfast every morning, my world would be a better place.”

This sweet creation works well for breakfast, brunch, dessert, or a snack. It's packed with juicy pockets of berries, and the turbinado sugar on top adds a crunchy texture.

This coffee cake is best served warm. To prepare ahead, cool completely, wrap (still in the pan) in foil, and leave out at room temperature for up to one day, or freeze for up to three months. To reheat thawed cake, unwrap and bake at 250° for 15 to 20 minutes.

Serve this buttery cake for a make-ahead brunch dish or at the end of a casual meal.

With its crumbly topping and spongy texture, this is a traditional coffee cake in structure, but its fillings make it different. Tart lemon balances the pure sweetness of blueberries, while almond paste adds an intangible depth. Try a piece for breakfast, dessert, or an afternoon snack. 

This recipe received rave reviews from readers and, after your first bite, you'll know why. Substitute pecans if you don't have macadamia nuts.

A streusel topping gives this coffee cake a crunchy finish. Fresh cherries bring fruity flavor that we know you will love.

If you're freezing the cake for later enjoyment, skip the frosting. But you won't want to skip it altogether. Prepare it after thawing—it's too good to miss.

Inside this classic cake is a sweet streak of brown sugar and warm cinnamon with the nutty crunch of walnuts. Chop the walnuts to the size of small peas to ensure they are evenly distributed in the cake. Substitute pecans for walnuts, if desired.

If you like coffee cakes, you'll love this recipe. It's a moist, light cake with a surprise middle layer of nuts and cinnamon. Prepare it up to one month ahead, and freeze. Defrost at room temperature 24 hours before serving.