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
Cake:
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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.