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german coffee cake recipe​

German Coffee Cake – Soft & Fluffy

A soft, buttery cake topped with a sweet, crumbly streusel. Perfect for coffee, tea, or dessert, with options for fruit, nuts, or chocolate variations.
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Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings: 12
Course: Dessert
Cuisine: German
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cake:
  • 2 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon optional
  • 1/2 cup unsalted butter softened
  • 3 large eggs room temperature
  • 1 cup milk
  • 1 tsp vanilla extract
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup butter cold and cubed
  • 1 tsp ground cinnamon
  • Optional: 1/2 cup chopped nuts

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups & spoons
  • Parchment paper
  • Spatula
  • Fork or pastry cutter (for streusel)
  • Toothpick (for testing doneness)

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9x13-inch pan.
  2. Make the batter: Cream butter and sugar until fluffy. Add eggs one at a time. Mix in vanilla. Gradually add flour, baking powder, salt, and cinnamon, alternating with milk. Do not overmix.
  3. Prepare streusel: Mix flour, brown sugar, butter, cinnamon (and nuts if using) until crumbly.
  4. Assemble: Pour batter into pan, spread evenly. Sprinkle streusel on top.
  5. Bake for 35–45 minutes, or until a toothpick comes out clean.
  6. Cool for 15–20 minutes before slicing. Serve warm or at room temperature.

Notes

  • Can substitute part of sugar with honey or maple syrup for a healthier option.
  • Add fruits (apples, berries) directly to the batter for variation.
  • Can freeze baked cake for up to 2 months; thaw before serving.
  • For extra crunch, toast nuts before adding to streusel.
  • Avoid overmixing to keep cake soft and tender.
german coffee cake recipe​