Sugar Top Coffee Cake
Indulge in a slice of pure comfort with this delightful Sugar Top Coffee Cake—a classic treat that combines tender, buttery layers with a satisfyingly sweet, crunchy topping. Perfect for breakfast, brunch, or an afternoon coffee break, this easy-to-make cake features a moist crumb thanks to rich butter, vanilla, and a hint of cinnamon. The crowning glory is its sugary topping, made with a blend of light brown sugar, cinnamon, and coarse turbinado sugar, creating an irresistible texture and flavor in every bite. Ready in under an hour, this 9x9-inch coffee cake serves 8 and is sure to become a staple recipe for gatherings or solo indulgence. Whether paired with your favorite coffee or enjoyed on its own, this coffee cake is a timeless treat you’ll crave again and again.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter
- 0.75 cups milk
- 2 whole large eggs
- 2 teaspoons vanilla extract
- 0.25 cups light brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons coarse sugar (like turbinado)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan or line it with parchment paper.
In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
Cut the butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the milk, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently stir until combined. Do not overmix; the batter should be lumpy.
Pour the batter into the prepared baking pan, spreading it evenly.
In a small bowl, mix the brown sugar and cinnamon together. Sprinkle this mixture evenly over the batter.
Sprinkle the coarse sugar on top of the brown sugar mixture for a crunchy topping.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 388 mg | 130% | |
| Sodium | 1409 mg | 61% | |
| Total Carbohydrate | 247.1 g | 90% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 60.6 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 376 mg | 29% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 772 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
