Streusel Coffee Cake 9×13 Recipe [FULL GUIDE]

Okay, let’s talk coffee cake. But not just any coffee cake – the kind that’s so tender, moist, and bursting with cinnamon-sugary streusel topping that you want to dive right in with a big ol’ mug of coffee or tea. The Streusel Coffee Cake is a classic American breakfast or brunch staple that combines the best of buttery cake and crumbly, crunchy topping. It’s the perfect companion to those cozy mornings, casual get-togethers, or even as a sweet snack anytime you need a little pick-me-up.

What makes this cake so beloved? It’s that divine contrast of textures: soft, melt-in-your-mouth cake underneath, with a crunchy, cinnamon-sweet topping that practically begs for a second slice. Plus, it’s super simple to make in a 9×13 pan – perfect for feeding a crowd or just having delicious leftovers to snack on for days.

So, buckle up, because I’m about to walk you through everything from the ingredients to the magic behind the chemistry, plus some insider tips and exciting ways to make it your own. Ready? Let’s bake!

Streusel Coffee Cake 9×13 Recipe

Here’s the heart of it – the recipe that will yield a moist, fluffy coffee cake with a golden, buttery streusel topping that cracks just right when you slice into it.

Servings: About 12-15 generous pieces

Baking time: 35-40 minutes

Pan size: Standard 9×13 inch baking dish

This recipe balances flavor, texture, and ease – it’s not overly complicated but delivers bakery-quality results right in your home kitchen.

Ingredients Needed

Alright, let’s gather our delicious arsenal. The ingredients list is straightforward but every component plays a key role:

For The Cake Batter

• 2 ½ cups all-purpose flour – the structure and bulk of the cake
• 2 teaspoons baking powder – the lift and fluffiness
• ½ teaspoon baking soda – helps with browning and tenderness
• ½ teaspoon salt – balances sweetness and enhances flavor
• 1 cup unsalted butter, softened – richness and moistness
• 1 ½ cups granulated sugar – sweetness and tender crumb
• 3 large eggs – bind the cake and add moisture
• 1 teaspoon vanilla extract – deep, warm aroma
• 1 cup sour cream or plain Greek yogurt – adds moisture and a subtle tang, keeps the cake tender

For The Streusel Topping

• 1 cup all-purpose flour
• ¾ cup packed brown sugar – molasses-y sweetness and color
• 1 teaspoon ground cinnamon – the warm spice magic
• ½ cup cold unsalted butter, cubed – creates those perfect buttery crumbs
• Optional: ½ cup chopped nuts (walnuts or pecans) – for extra crunch and nuttiness

How To Make Streusel Coffee Cake 9×13

Here’s where the magic happens. Follow along step-by-step, and I promise you’ll end up with that perfect combo of soft and crunchy:

Prep And Preheat

• Preheat your oven to 350°F (175°C).
• Grease your 9×13 pan generously with butter or non-stick spray. You want the cake to release easily and the edges to brown nicely.

Make The Streusel

• In a medium bowl, combine the flour, brown sugar, cinnamon, and optional nuts.
• Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Don’t overwork it – you want big, chunky crumbs, not paste! Set aside.

Mix The Cake Batter

• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large mixing bowl, cream the softened butter and sugar until light and fluffy (about 3-4 minutes with an electric mixer). This aerates the batter for a tender crumb.
• Add eggs one at a time, beating well after each addition. Stir in vanilla.
• Alternate adding the dry flour mixture and the sour cream – start and end with the dry ingredients. Mix just until combined; overmixing = tough cake.

Assemble

• Spread half the batter evenly in the prepared pan.
• Sprinkle half the streusel mixture over the batter.
• Add the remaining batter on top and smooth it out.
• Finish by sprinkling the rest of the streusel evenly over the top.

Bake

• Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
• Let cool in the pan for about 15 minutes before slicing.

Ingredient Science Spotlight

Let’s nerd out on some baking chemistry because understanding why ingredients behave the way they do helps you bake like a pro:

• Baking Powder & Baking Soda: These are your leavening agents – baking powder is double-acting, releasing gas bubbles when wet and again in the oven heat. Baking soda requires acid (here, the sour cream) to activate, producing carbon dioxide that makes the cake rise. Using both ensures a tender rise and nice browning.
• Sour Cream: This isn’t just moisture – it adds acidity, which tenderizes gluten (the protein in flour), resulting in a softer crumb. It also helps activate the baking soda.
• Butter vs. Oil: Butter brings flavor and richness and creates air pockets when creamed with sugar. Oil would give moisture but less structure and flavor. The creaming step with butter is crucial for that light texture.
• Cold Butter in Streusel: When mixed into the dry ingredients cold, butter stays in small clumps that create the crumbly, flaky topping when baked. If butter melts too much, the topping turns into a paste rather than crumbs.

Expert Tips

Ready to up your coffee cake game? Here are some insider nuggets:

• Don’t overmix the batter! Stop as soon as the flour disappears to avoid a dense cake.
• Room temperature eggs and butter cream better for fluffier cake.
• Use fresh baking powder and baking soda. If they’re old, your cake won’t rise properly.
• Sprinkle a little cinnamon sugar on top of the streusel before baking for extra sparkle and crunch.
• If you want an even more indulgent touch, drizzle a simple glaze after cooling: mix powdered sugar, a splash of milk, and vanilla extract.
• Let the cake cool a bit before cutting – this helps the streusel set and prevents it from crumbling too much.

Recipe Variations

Feeling adventurous? Here are some ways to tweak this recipe to make it your own:

• Add fresh fruit: blueberries or diced apples folded into the batter or streusel.
• Swap spices: try nutmeg, cardamom, or ginger for a unique twist on the streusel.
• Use different nuts: toasted almonds or hazelnuts for extra crunch and flavor.
• Chocolate lovers: sprinkle mini chocolate chips into the batter or streusel topping.
• Make it gluten-free: substitute the flour with a 1:1 gluten-free baking flour blend.
• For a lighter cake: swap half the butter for Greek yogurt or applesauce (though this may affect crumb texture slightly).
• Add a hint of citrus: zest some lemon or orange peel into the batter for a fresh, bright note.

Final Words

There you have it – your comprehensive guide to a flawless Streusel Coffee Cake in a 9×13 pan! Whether you’re baking for brunch, a family gathering, or just a cozy weekend treat, this recipe hits all the right notes: simple prep, irresistible flavor, and that perfect blend of tender cake with buttery, crunchy topping.

What I love most? It’s so versatile – you can dress it up or keep it classic, add your favorite mix-ins, or even turn it into muffins or mini loaves. And no matter what, it pairs beautifully with any warm drink.

FAQs

What Ingredients Do I Need To Make A Streusel Coffee Cake In A 9×13 Pan?

You will need basic baking ingredients such as all-purpose flour, sugar, baking powder, baking soda, salt, eggs, sour cream or yogurt, butter, vanilla extract, and for the streusel topping, brown sugar, cinnamon, and chopped nuts or oats.

How Long Should I Bake A Streusel Coffee Cake In A 9×13 Pan?

Typically, a streusel coffee cake baked in a 9×13 pan takes about 35 to 45 minutes in an oven preheated to 350°F (175°C), or until a toothpick inserted in the center comes out clean.

Can I Make The Streusel Topping Ahead Of Time?

Yes, you can prepare the streusel topping in advance and store it in an airtight container in the refrigerator for up to two days before baking.

What Is The Best Way To Store Leftover Streusel Coffee Cake?

Store leftover coffee cake in an airtight container at room temperature for up to two days, or refrigerate it for up to a week. Reheat gently before serving.

Can I Substitute Ingredients To Make The Streusel Coffee Cake Healthier?

Yes, you can substitute whole wheat flour for all-purpose flour, use Greek yogurt instead of sour cream, reduce sugar amounts, or replace butter with coconut oil to make a healthier version.

How Do I Prevent The Streusel Topping From Sinking Into The Cake?

Ensure the batter is thick enough before adding the streusel topping and sprinkle the streusel evenly on top just before baking. Avoid stirring the topping into the batter.

Can I Freeze A Streusel Coffee Cake Made In A 9×13 Pan?

Yes, after baking and cooling completely, wrap the cake tightly with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Is It Possible To Make This Coffee Cake Gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend designed for baking, ensuring it contains xanthan gum or another binding agent for best results.

Can I Add Fruit To The Streusel Coffee Cake Recipe?

Absolutely! Adding fresh or frozen fruits like blueberries, apples, or raspberries to the batter adds moisture and flavor. Just fold them gently into the batter before spreading it in the pan.

What Is The Difference Between Streusel Coffee Cake And Regular Coffee Cake?

Streusel coffee cake is distinguished by a crumbly, cinnamon-sugar-nut topping called streusel, which adds texture and sweetness, whereas regular coffee cake may not always have this topping and can vary in flavor and texture.