A creamy moist cake, rich with butter, fresh farm eggs, sour cream, and a hint of vanilla. Topped with a brown sugar, cinnamon, and walnut streusel. It is a tender cake that is a blend of simplicity and indulgence.
My Grandma’s of New England started baking coffee cakes in 1990 out of Newton, Massachusetts and has grown to become one of the most well known New England Coffee Cakes in the industry, and for good reasons!
- Prep Time: 20 minutes
- Baking Time: 45 minutes
- Cooling Time: 10 minutes
- Total Time: 1 hour and 15 minutes
- Servings: 12 to 15 slices
- Prep Level: Beginner +
What You’ll Love
- Simple Ingredients: Made with basic pantry ingredients, making it an easy and convenient recipe to prepare.
- Perfect for Any Occasion: Whether for breakfast, brunch, dessert, or snack time, this coffee cake fits any occasion.
- Texture: This coffee cake is buttery and tender that melts in your mouth.

This Grandma’s Coffee Cake Recipe is a really good copycat. I’m sure it will become a family favorite!
So the next time you need a delicious and easy recipe for the holidays or just want a true breakfast treat try this old fashioned coffee cake!
Ingredients For Grandma’s Coffee Cake

Cinnamon Streusel Ingredients

Step-by-Step Instructions


- Use a food processor to quickly chop walnuts into small pieces.
- In a small bow mix together the streusel and set aside.


- Combine flour with the other dry ingredients in a medium bowl and mix together.


- In a large separate bowl, cream butter and sugar together.


- Beat in one egg at a time, add the vanilla and vegetable oil and mix well.


- Add the sour cream and throughly mix.
- Slowly add the flour mixture to the butter mixture and blend on low speed until completely mixed together.


- Grease pan with cooking spray and lightly dust with flour.
- To create the double layer – pour half of the batter in the bottom of the pan. Use a rubber spatula to make it an even layer.
- Sprinkle half the streusel mixture over the cake batter.


- Pour the rest of the batter over the streusel mixture.
- Sprinkle the remaining streusel on top of the batter.

- Place in a preheated oven. Bake until a cake tester comes out clean when inserted in the center.
- Let cake cool on a wire rack before inverting onto a serving platter.
See recipe card below for complete ingredient amounts, details, and total time.

Recipe Tips & Tricks
- Cream Butter and Sugar Properly – Beat the butter and sugar until light and fluffy. This step helps create a soft, tender crumb and gives the cake a nice rise.
- Use Room Temperature Ingredients – Room temp eggs, butter, and dairy incorporate more smoothly and evenly, which helps avoid dense spots in the coffee cake.
- Don’t Over Mix the Batter – Once the dry ingredients are added, mix just until combined. Over mixing can lead to a tough cake.
- Chopping Nuts – If you don’t have a food processor, the easiest way to brake nuts into small pieces is to place them in a zip closure bag. Use a rolling pin and lightly hit the bag of nuts a few times until you get the size of pieces you want!

To Store
If by chance there is any leftover coffee cake, tightly seal the top of the cake and serving plate with plastic wrap or aluminum foil. The coffee cake can be stored at room temperature for a couple of days.Store in an airtight container in the refrigerator for up to a week.
To freeze – Tightly wrap with plastic wrap and store in an airtight container in the freezer for up to 3 months.

More Sweet Treats to Try
- Mini Pecan Raisin Tarts – a family favorite
- Easy 5 Ingredient Melt Away Cookies – a holiday tradition in our house!
- Easy Pumpkin Pie Crunch Cake with Pecans and Toffee – perfect for large family gatherings
- Easy 3 Ingredient Deep Dish Chocolate Chip Cookie with Carmel – super easy and kids love this!
Grandma's New England Coffee Cake Recipe (Copycat)

A coffee cake that is a blend of simplicity and indulgence. A creamy moist cake, rich with butter, fresh farm eggs, sour cream, and a hint of vanilla. Topped with a brown sugar, cinnamon, and walnut streusel.
Ingredients
- For Batter –
- 1/2 cup unsalted butter (1 stick – room temperature)
- 1 cup sugar
- 2 eggs (room temperature)
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Cooking spray
- For Streusel Filling –
- 1 cup brown sugar
- 1 cup chopped walnuts
- 1 tablespoon ground cinnamon
Instructions
- Pre heat oven to 350 degrees
- Use a food processor to quickly chop walnuts into small pieces. (see FAQ’s)
- In a small bow mix together the streusel ingredients and set aside.
- Combine flour with the other dry ingredients (salt, baking powder, and baking soda) in a medium bowl and mix together.
- In a large separate bowl, cream butter and sugar together. (see FAQ’s)
- Beat in one egg at a time, add the vanilla and vegetable oil and mix well.
- Add the sour cream and throughly mix.
- Slowly add the flour mixture to the butter mixture and blend on low speed until completely mixed together.
- Grease pan with cooking spray and lightly dust with flour.
- To create the double layer – pour half of the batter in the bottom of the pan. Use a rubber spatula to make it an even layer.
- Sprinkle half the streusel mixture over the cake batter.
- Pour the rest of the batter over the streusel mixture.
- Sprinkle the remaining streusel on top of the batter.
- Bake in preheated oven for 40 to 45 minutes or until a cake tester comes out clean when inserted in the center.
- Let cake cool on a wire rack for 10 minutes.
- Hold a serving plate over the base of the cake and invert the pan.
Notes
Equipment And Helpful Tools
- Large mixing bowl
- Medium bowl
- Small bowl
- Handheld electric mixer / Stand mixer with paddle attachment
- Bundt pan / 16 cups tube pan (see FAQ's)
- Measuring cups
- Measuring spoons
- Rubber spatula
- Food processor
- Oven mitts
- Cake tester / tooth pick
- Wire rack
How To Store
If by chance there is any leftover coffee cake, tightly seal the top of the cake and serving plate with plastic wrap or aluminum foil.
The coffee cake can be stored at room temperature for a couple of days.
Store in an airtight container in the refrigerator for up to a week.
To freeze – Tightly wrap with plastic wrap and store in an airtight container in the freezer for up to 3 months.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 324Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 50mgSodium: 206mgCarbohydrates: 40gFiber: 1gSugar: 26gProtein: 4g
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