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Amish Coffee Cake Recipe

Amish Coffee Cake Recipe

A timeless cinnamon streusel classic, this Amish Coffee Cake delivers old-fashioned comfort with a tender crumb and warm cinnamon swirl—perfect for breakfast, brunch, or dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Breakfast, Brunch, Dessert
Cuisine: American, Amish
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Cups All-purpose flour
  • 1 Cup Granulated sugar
  • ½ Cup Unsalted butter Softened
  • 2 Large eggs
  • 1 Cup Sour cream Full-fat
  • 1 tsp Vanilla extract
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • ½ tsp Salt

Equipment

  • 1 9x9-inch pan Greased
  • 2 Mixing bowls For wet/dry ingredients
  • 1 Whisk For dry ingredients
  • 1 Electric mixer To cream butter and sugar
  • 1 Spatula or spoon For batter transfer

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x9-inch pan.
  2. Make the streusel topping: Mix brown sugar, granulated sugar, cinnamon, and optional nuts in a small bowl. Set aside.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
  4. In a large bowl, cream butter and granulated sugar until light and fluffy.
  5. Beat in eggs one at a time, then stir in vanilla extract.
  6. Alternately add the flour mixture and sour cream, starting and ending with flour.
  7. Pour half of the batter into the pan, sprinkle with half the streusel topping. Repeat with remaining batter and topping.
  8. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cool for 10 minutes before serving warm or at room temperature.

Notes

  • Full-fat sour cream is key to achieving a rich, moist texture—avoid using low-fat or substitutes if possible.
  • For a nut-free version, simply omit the chopped walnuts or pecans from the streusel.
  • This cake holds up well for gifting—wrap tightly in plastic wrap or parchment and store in a decorative box or tin.
  • Want a sweeter top? Add a simple glaze of 1 cup powdered sugar mixed with 2 tablespoons milk once the cake has cooled.
  • You can double the recipe and bake in a 9x13-inch pan—add 5–10 minutes to the bake time.