Classic Amish Coffee Cake is a humble yet unforgettable dessert that brings warmth to any table. Known for its tender crumb, rich sour cream base, and signature cinnamon sugar topping, this cake captures the heart of Amish-style baking — simple ingredients, no-fuss technique, and big flavor.
Unlike more elaborate coffee cakes, the Amish version skips the fancy fillings or frostings. Instead, it leans into old-fashioned comfort, letting ingredients like butter, cinnamon, and vanilla shine. With a soft texture and golden, slightly crunchy top, it’s the kind of cake that’s just as welcome at breakfast as it is at dessert.
Perfect for potlucks, holiday brunches, or a cozy afternoon coffee break, this coffee cake is timeless, crowd-pleasing, and incredibly easy to make.
Ingredients Overview
This recipe uses pantry staples to create a soft, moist cake with a crackly cinnamon top. The sour cream is key to achieving a rich, melt-in-your-mouth texture without making the cake too sweet.
Cake Batter
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All-purpose flour – The base of the cake. Make sure to measure it properly by spooning and leveling.
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Granulated sugar – Sweetens the batter and balances the tang from the sour cream.
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Unsalted butter – Adds richness and a soft crumb. Room temperature butter is essential for proper creaming.
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Eggs – Bind the ingredients and provide structure.
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Sour cream – The not-so-secret ingredient that creates a dense yet delicate crumb.
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Baking powder and baking soda – Help the cake rise while keeping it tender.
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Salt – Enhances the flavor and balances the sweetness.
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Vanilla extract – Adds a warm, homey flavor.
Cinnamon Sugar Topping
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Brown sugar – For a caramel-like sweetness and slight crunch.
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Cinnamon – Adds warmth and aroma.
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Flour – Helps absorb some moisture to create that crackly topping.
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Butter – Melted into the topping for a slightly crisp texture as it bakes.
Step-by-Step Instructions
This cake comes together in about 15 minutes of prep time and bakes into a beautifully golden, aromatic delight.
Step 1: Preheat and Prep
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Preheat your oven to 350°F (175°C).
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Grease and lightly flour a 9×13-inch baking pan or line with parchment paper.
Step 2: Make the Topping
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In a bowl, mix:
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½ cup brown sugar
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1 tbsp ground cinnamon
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¼ cup all-purpose flour
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Stir in ¼ cup melted butter until the mixture resembles wet sand.
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Set aside to use just before baking.
Step 3: Prepare the Batter
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In a large mixing bowl, cream:
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½ cup unsalted butter (softened)
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1 cup granulated sugar
until light and fluffy, about 2–3 minutes.
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Add 2 large eggs, one at a time, beating well after each addition.
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Mix in 1 cup sour cream and 1½ tsp vanilla extract until smooth.
Step 4: Combine Dry Ingredients
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In a separate bowl, whisk:
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2 cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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Step 5: Finish the Batter
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Add the dry ingredients to the wet mixture in two parts, mixing gently after each addition.
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Stir until just combined — do not overmix.
Step 6: Assemble and Bake
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Pour the batter into your prepared baking pan and smooth the top.
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Sprinkle the cinnamon sugar topping evenly over the batter.
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Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool in the pan for 15 minutes before slicing and serving.
Tips, Variations & Substitutions
Amish Baking Tips
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Don’t skip the sour cream — it makes the cake extra moist and gives it its traditional texture.
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Room temperature ingredients blend better and result in a more consistent crumb.
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Use parchment paper if you want easy lifting and slicing.
Flavor Variations
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Add ½ cup chopped nuts (like pecans or walnuts) to the topping for added crunch.
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Sprinkle in mini chocolate chips or diced apples for extra layers of flavor.
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Swap vanilla extract for almond extract for a subtle nutty twist.
Substitutions
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Greek yogurt can replace sour cream in equal measure.
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Coconut sugar can be used instead of brown sugar in the topping.
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For a dairy-free version, use plant-based butter and dairy-free yogurt.
Serving Ideas & Occasions
Amish Coffee Cake is the kind of bake that feels at home on any table. Serve it:
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Warm for breakfast with a cup of coffee or tea.
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As a brunch centerpiece, sliced alongside fruit and quiche.
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With whipped cream or vanilla glaze for dessert.
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As an after-school snack or simple comfort treat.
It travels well and keeps beautifully — perfect for potlucks, bake sales, or sharing with neighbors.
Nutritional & Health Notes
This cake is rich but not overly sweet — satisfying without feeling heavy.
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Calories: ~280–320 per slice (based on 12 servings)
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Sugar: Moderate, especially with a cinnamon topping instead of frosting
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Fat: From butter and sour cream — key to the tender texture
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Protein: ~4g per serving from eggs and dairy
Lighten it up by:
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Using low-fat Greek yogurt instead of full-fat sour cream
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Reducing the sugar slightly in the batter
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Cutting into smaller portions — it’s filling!
FAQs
Q1: Can I make this cake ahead of time?
Yes! This coffee cake keeps well at room temperature for up to 3 days. Store tightly covered. It also freezes beautifully — just wrap slices or the whole pan in plastic and foil.
Q2: Can I bake this cake in a bundt pan?
It’s best in a 9×13 pan, but you can try a bundt pan if well-greased. Baking time may increase by 10–15 minutes. Skip the topping or sprinkle it on top halfway through to avoid it sliding off.
Q3: What makes this cake “Amish”?
Amish baking focuses on simplicity, pantry ingredients, and heartwarming results. This cake uses no fancy techniques or decorations — just classic, comforting flavors.
Q4: Can I add fruit to the batter?
Yes! Diced apples, pears, or blueberries work well. Add about ¾ cup of fruit and reduce the sour cream slightly to balance the moisture.
Q5: Can I turn this into muffins?
Yes. Fill muffin liners about ¾ full and sprinkle with topping. Bake at 350°F for 18–22 minutes.
Q6: Is this cake overly sweet?
Not at all. The cinnamon sugar topping is balanced by the tangy sour cream and soft vanilla base. It’s sweet but not cloying.
Q7: What’s the difference between coffee cake and crumb cake?
Crumb cake usually has a thicker streusel layer, sometimes equal in size to the cake itself. Coffee cake (like this one) has a lighter topping and a more balanced cake-to-topping ratio.
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Use Greek yogurt instead of sour cream if preferred.
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Add chopped nuts or fruit for variation.
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Store covered at room temp up to 3 days or freeze for later.
Amish Coffee Cake Recipe – Moist Cinnamon Breakfast Cake
A classic Amish Coffee Cake with a moist sour cream base and cinnamon sugar topping. Perfectly tender, not overly sweet, and made with simple pantry ingredients.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
Ingredients
ScaleCake:
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½ cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 cup sour cream
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1½ tsp vanilla extract
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2 cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
Topping:
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½ cup brown sugar
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1 tbsp cinnamon
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¼ cup flour
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¼ cup melted butter
Instructions
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Preheat oven to 350°F. Grease or line a 9×13-inch baking pan.
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Mix all topping ingredients and set aside.
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Cream butter and sugar until fluffy. Beat in eggs, sour cream, and vanilla.
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Whisk dry ingredients in a separate bowl, then add to wet mixture. Mix until just combined.
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Pour batter into pan and smooth the top. Sprinkle with cinnamon sugar topping.
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Bake 35–40 minutes or until a toothpick comes out clean.
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Cool 15 minutes before serving.
Notes
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Use Greek yogurt instead of sour cream if preferred.
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Add chopped nuts or fruit for variation.
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Store covered at room temp up to 3 days or freeze for later.