This Easy Loaf Pan Coffee Cake With Crumb Topping is a super moist traditional coffee cake with a delicious cinnamon swirl layer and a generous crumb topping all made in a standard loaf pan.
I love to have an easy sweet treat in my back pocket for an afternoon coffee and tea or an after school snack. This delicious cake is one that I have gone to over and over again over the years. In fact, it’s a recipe that I had as a child and was written down and given to me as a gift for my wedding from a relative (originating from my grandma).
It is near and dear to me, but also one that I have made my own. I added the crumb topping and adjusted the proportions slightly so that there was less flour and more sour cream, which resulted in a super moist loaf (I’m not exaggerating on the cake being super moist!).
It is exactly what you want alongside that warm cup of morning coffee or afternoon tea. It is a comforting treat, just like this Banana Bread with Crumb Topping, or these Jumbo Banana Muffins (also great for snacks or breakfast on the go).
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🌟 What Makes Coffee Cake Stand Out
Sour Cream: Sour cream is the element of a coffee cake that adds moisture and fat, which equals flavor.
Other sweet breads use different ingredients for moisture, like bananas in Banana Raisin Bread, pumpkin in Chocolate Chip Cinnamon Swirl Pumpkin Bread, or yogurt and milk in this Lemon Raspberry Loaf. The best fit for coffee cake, however, is sour cream. It adds a subtle tang, creaminess, and fat, all of which add flavor and moisture.
Texture: This cake has a tender crumb, the cinnamon swirl layer is sweet, and it also adds moisture. The crumb topping contrasts all of that with thick crumbles to sink your teeth into.
☕ Variations:
- Cinnamon Swirl Layers: My original family recipe calls for a cinnamon swirl layer in the middle and a sprinkling of cinnamon sugar on top (no crumb topping). It’s a more understated coffee cake, sweet and simple. To do this, double the quantity of the cinnamon and sugar. Sprinkle half in the middle and half on top and watch the baking time, taking it out early if needed.
- Other Toppings: Coffee cake is an excellent candidate for adding nuts and other toppings. Feel free to top the cake with chopped walnuts or pecans, or mix a handful of oats into the crumb topping.
- Pan Types: This cake can also be made in mini loaf pans by decreasing the bake time or in an 8-inch square baker.
🛒 Ingredients
Below are the ingredients needed to make this Easy Loaf Pan Coffee Cake, including the Cinnamon Swirl Layer and the Crumb Topping.
Coffee Cake
- Butter: I use salted butter.
- Granulated Sugar: Adds sweetness, could be toned down to ½ cup or increased to a full cup for a super sweet quick bread.
- Eggs: Use large eggs, pasture-raised if possible. Adds a rich flavor.
- Sour Cream: Use full-fat sour cream. This is the key ingredient for a moist coffee loaf cake and adds a tangy flavor. It can be substituted for full-fat Greek yogurt.
- Vanilla Extract: Use real vanilla extract rather than imitation vanilla. Costco sells a large bottle for a fairly low price.
- Flour: Use all purpose flour that is unbleached.
- Baking Soda & Baking Powder: For leavening.
- Salt: Balances and brings out flavor.
Cinnamon Swirl & Crumb Topping
- Granulated Sugar: Used in the cinnamon swirl.
- Cinnamon: I recommend using a high-quality cinnamon. It is the one spice that I think it is worth it to spend a little bit more for a better quality version. I like Ceylon cinnamon from a company called Simply Organic found at Whole Foods and some specialty retailers.
- Flour: Used in equal amounts with brown sugar so that it's hefty enough to sink your teeth into.
- Brown Sugar: Use either light or dark brown sugar.
- Salt: Brings out flavor.
- Butter: I use softened salted butter, not melted butter.
See the recipe card for full information on ingredients and quantities.
📝 How to Make Loaf Pan Coffee Cake
Below are the step-by-step instructions and photos for how to make this Sour Cream Coffee Cake Loaf.
Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Prep: Preheat the oven to 350°F. Butter and flour a 9-inch loaf pan.
Step 1. Cream Butter and Sugar: Cream the softened butter and sugar. This can be done with a hand mixer in a large mixing bowl, with a stand mixer, or by hand.
Step 2. Eggs: Add the eggs and combine.
Step 3. Remaining Wet Ingredients: Add the sour cream and vanilla extract and mix to combine.
Step 4. Dry Ingredients: Add the dry ingredients and mix until just combined.
Step 5. Assemble and First Bake: Add half of the coffee cake batter to the bottom of the prepared loaf pan. In a small bowl, combine two tablespoons of granulated sugar and 1 teaspoon cinnamon. Sprinkle the cinnamon-sugar mixture over the bottom layer of batter.
Add the remaining batter, one spoonful at a time, over the cinnamon sugar mixture.
Bake at 350°F for 30 minutes. Remove from the oven. Proceed to the next step to add crumb topping.
Tip: This coffee cake batter is thick and needs to be spooned into the prepared loaf pan. Use the back of a spoon to gently spread the batter to the corners of the pan.
Step 6. Crumb Topping and Second Bake: In a medium bowl, combine the flour, brown sugar, salt, cinnamon, and softened butter. Use your fingers to scrunch up the mixture to create different-sized crumbs.
Add the crumb topping to the coffee cake loaf and bake for 20 more minutes for 45-50 minutes total. The top should be a medium golden brown, and a toothpick inserted into the center of the cake should come out clean.
Tip: The weight of the crumb topping is quite heavy (by design - I like both a super thick crumb topping and a super moist cake). The center of the loaf will fall slightly after removing it from the oven. This is as intended and will result in a moist cake with a thick topping.
If you'd like the cake to cool faster, you can place it on a wire rack to enable air circulation underneath the loaf pan as well.
🍽️ How to Serve, Store, and Freeze
- To Serve: Cut thick slices and serve them on their own with a cup of coffee or tea, dust them with powdered sugar like a classic New York coffee cake (this recipe is originally from New York!), or use this Easy Glaze Recipe to drizzle the loaf with icing.
- To Store: Leave any leftover coffee cake in the loaf pan and wrap it tightly with aluminum foil or plastic wrap. Store on the counter for up to 3 days.
- To Freeze: This Loaf Pan Coffee Cake freezes very well. Cut slices and place them in a gallon-sized freezer bag with as much air pressed out as possible. Remove individual slices and allow to warm up in the fridge overnight, on the counter at room temperature, or gently in the microwave or oven.
💖 If You're Interested in More Loaf Recipes, You May Love These
If you've tried this Easy Loaf Pan Coffee Cake With Crumb Topping or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!
Easy Loaf Pan Coffee Cake With Crumb Topping
Ingredients
- ½ cup butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1¼ cup sour cream
- 1 teaspoon vanilla extract
- 1½ cup all purpose flour 210g
- 1 teaspoon baking soda
- 1 tsp baking powder
- 1 teaspoon salt
Cinnamon Swirl
- 2 tablespoon granulated sugar
- 1 teaspoon cinnamon
Crumb Topping
- ¾ cup all purpose flour
- ¾ cup brown sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 6 tablespoon butter, softened
Instructions
- Preheat the oven to 350°F. Butter and flour a 9-inch aluminum loaf pan.
- In a large bowl, cream the butter and sugar. Add the eggs and mix to combine. Add the sour cream and vanilla and combine.
- Add the flour, baking soda, baking powder, and salt and combine.
- Add half of the coffee cake batter one spoonful at a time to cover the bottom of the loaf pan.
- In a small bowl, combine 2 tablespoons of granulated sugar and 1 teaspoon cinnamon. Sprinkle the cinnamon sugar over the coffee cake batter. Add the remaining half of the batter to create an even layer covering the top of the loaf cake. Do not add the crumb topping yet. This will be added after it has baked for 30 minutes.
- Bake at 350°F for 30 minutes.
- While the coffee cake is in the oven, make the Crumb Topping. In a medium bowl, combine the flour, brown sugar, cinnamon, salt, and softened butter. Use your fingers to scrunch the ingredients together to form crumbs of various sizes (some pea-sized, some much larger).
- At the 30-minute mark, remove the coffee cake from the oven. Top with the crumb topping. Place the loaf pan in the oven and bake for an additional 15-20 minutes for 45-50 minutes total.
- The Loaf Pan Coffee Cake is done when the crumb topping is a deep golden brown color and a toothpick inserted in the middle comes out clean.
- As the weight of the crumb topping presses on the cake while it cools the middle will sink slightly. This does not necessarily mean that the cake is undercooked in the center.
Notes
- Cinnamon Swirl Layers: My original family recipe calls for a cinnamon swirl layer in the middle and a sprinkling of cinnamon sugar on top. It’s a more understated coffee cake, sweet and simple. To do this, double the quantity of the cinnamon and sugar. Sprinkle half in the middle and half on top. Watch the baking time, and take it out early if needed.
- Other Toppings: A coffee cake is an excellent candidate for adding nuts and other toppings. Feel free to top the cake with chopped walnuts or pecans, or mix a handful of oats into the crumb topping.
- Pan Types: This cake can also be made in mini loaf pans by decreasing the bake time, as well as in an 8-inch square baker.
- Thick Batter: This coffee cake batter is thick and needs to be spooned into the prepared loaf pan. Use the back of a spoon to gently spread the batter to the corners of the pan.
- Crumb Topping Weight: The weight of the crumb topping is quite heavy (by design - I like super thick crumb topping and a super moist cake). The center of the loaf will fall slightly after removing it from the oven. This is as intended and will result in a moist cake with a thick topping.
- Cooling: If you'd like the cake to cool faster, you can place it on a wire rack to enable air circulation underneath the loaf pan as well.
Marsha Hollinshead says
I tried this yesterday for the first time - and I made a big mistake but it was still delicious! For some stupid reason I forgot to add the second half of the batter after putting on the cinnamon layer so I baked it for another 20 minutes after I added it on. After that, I then added the crumb topping and baked again for a further 10 minutes. I couldn't believe that it wasn't burnt to a crisp on the bottom.
I tried again today and made two more for a church bake sale. I did not find that it was baked after 45 minutes so I did another 7 minutes till the toothpick came out clean. After yesterday I guessed that at the very least I couldn't burn it!
Lauren says
Hi Marsha, Thank you for sharing your feedback. It’s so helpful to hear about your experience. We all have those did I forget something moments! I’m so glad it turned out well in the end, and it sounds like it went smoothly the second time around. I hope the bake sale went well!
Bree says
This recipe was perfect! I added small diced apple pieces to it and it's so delicious!
Bree says
I made this and it was so delicious! I even made my own brown sugar, since I didn't have it on hand. I added small diced apples to it as well! Definitely will make again!
Lauren says
Hi Bree,
I'm so glad you enjoyed it! Adding diced apples is a great idea!
sasha says
I did not fully read the instructions and put the crumb on before baking it at all. This did not go amazing, but it is my fault.
Lauren says
Hi Sasha,
Thanks for your note and your feedback. Its very helpful. I added a note in the recipe to emphasize not putting the crumb topping on the loaf until after it has baked for 30 minutes. Hopefully that helps to ensure a great coffee cake for future bakers. Thanks!
Mizz Pepper says
Tastes pretty good and nice texture. I will say, it’s just a tad too salty. Maybe better to use unsalted butter. Also.. the crumb just rolled right off of my loaf. Literally all of it fell off as I cut into each slice. Definitely needs more time in the oven as well. Even though my toothpick came out clean, as soon as I cut into the middle it was raw.
Lauren says
I'm glad you liked the taste and texture of the coffee cake. Thanks also for your note on the salt content. Everyone has their own salt preferences depending on what you're used to, so its always helpful to know for those who prefer less salt in general. I appreciate receiving feedback, including if the recipe didn't turn out as intended. While this recipe was thoroughly tested before posting, I made the coffee cake again to see how I could help with the issues you came across. I agree that there's room to extended the baking time slightly. I added 5 minutes to the baking time in the recipe.
Sometimes with a thick crumb topping a toothpick can come out clean before the cake is fully cooked because the crumbs "clean the toothpick" as you remove it from the cake, which might have happened in your case. Look for the crumbs on the top of the cake to turn a deeper golden brown as an indicator that the cake is done. Two other things that may help is to thoroughly preheat your oven beyond when it says that it has preheated, and if you have one, to double check the oven temperature with an oven thermometer.