Name: Butterscotch Coffee Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, softened; 1 cup packed light brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup sour cream; ½ cup unsalted butter; ¾ cup packed light brown sugar; 2 tablespoons heavy cream; 1 teaspoon vanilla extract; ¾ cup all-purpose flour; ½ cup packed light brown sugar; ¼ teaspoon ground cinnamon; ¼ teaspoon salt; ⅓ cup unsalted butter, cold and cubed

Introduction

Butterscotch Coffee Cake is a delightful treat that combines a moist, tender crumb with a rich, buttery butterscotch topping. With a crumbly streusel layer and a hint of cinnamon, it’s perfect for morning coffee or an afternoon snack. Easy to make and utterly comforting, this cake will quickly become a favorite.

A round, thick crumb cake sits on a white plate with small bead details on its edge. The cake has two visible layers: a dense, golden brown base and a rough, chunky crumb topping with a mix of light and darker brown shades. A creamy, light beige glaze is being drizzled in thin lines from a spoon held above the center, some glaze trickling down the cake’s sides. In the background, there is a wooden cup and bowl, with salt in the bowl, placed on a white marbled surface. A black and white checkered cloth is in the foreground photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (for the cake)

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

1 cup packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

½ cup unsalted butter (for the butterscotch topping)

¾ cup packed light brown sugar (for the butterscotch topping)

2 tablespoons heavy cream

1 teaspoon vanilla extract (for the butterscotch topping)

¾ cup all-purpose flour (for the crumb topping)

½ cup packed light brown sugar (for the crumb topping)

¼ teaspoon ground cinnamon

¼ teaspoon salt (for the crumb topping)

⅓ cup unsalted butter, cold and cubed (for the crumb topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.

Step 2: Make the crumb topping by combining flour, brown sugar, cinnamon, and salt in a bowl. Add the cold cubed butter and use your fingers or a fork to crumble the mixture until sandy. Set aside.

Step 3: In a large bowl, cream together the softened butter and brown sugar until fluffy. Beat in the eggs one at a time, then stir in vanilla. Mix in the sour cream until smooth.

Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

Step 5: Pour the batter into the prepared pan and smooth the top with a spatula. Evenly sprinkle the crumb topping over the batter.

Step 6: Bake for about 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool completely in the pan.

Step 7: Prepare the butterscotch topping by melting butter and brown sugar together over medium heat in a small saucepan. Stir in heavy cream and vanilla, then cook for 2–3 minutes until smooth and slightly thickened. Let it cool slightly.

Step 8: Once the cake is cool, drizzle the butterscotch topping generously over the crumb layer. Slice and serve.

Tips & Variations

Don’t skip the sour cream—it keeps the cake moist and adds a slight tang that balances the sweetness.

Use cold butter for the crumb topping to achieve a crumbly, bakery-style texture.

Cool the butterscotch topping slightly before drizzling to help it set perfectly on the cake.

No sour cream? Substitute plain Greek yogurt instead.

Add ½ teaspoon almond extract to the batter for extra flavor.

Sprinkle chopped pecans or walnuts on top of the crumb layer for a nutty crunch.

For a gluten-free version, use a 1:1 gluten-free flour blend instead of all-purpose flour.

FAQs

Can I make this coffee cake ahead of time?

Yes! You can prepare the crumb topping and butterscotch sauce a day in advance and refrigerate them. The whole cake can also be baked the night before. Store it covered at room temperature and drizzle the butterscotch sauce just before serving.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with only a few moist crumbs clinging to it, the cake is done. Avoid opening the oven too early to prevent sinking.