Are you searching for a cake that feels both wonderfully comforting and delightfully special? A bake that is just as suited to your morning cup of tea as it is to being the star of the dessert table? If so, we are thrilled to share our cherished Maria Coffee Cake Dessert Recipe. It is a true classic, promising a beautifully soft, buttery sponge with a contrasting, irresistible cinnamon-sugar crumble topping.

This is not a complicated recipe; it is a slice of pure comfort. We believe that baking should be a relaxing and enjoyable activity, which is why we have refined these instructions to be as clear and reliable as possible. Whether you are an experienced home baker or a complete novice, you can expect a fantastic result every time. Let’s get ready to fill your home with the glorious aroma of cinnamon and vanilla!

What Makes a Maria Coffee Cake Special?

The name may sound quite particular, but for us, it holds special meaning. This recipe is a homage to the kind of timeless bake a beloved grandmother—let’s call her Maria—would have perfected over the years. The true beauty of the Maria Coffee Cake is found not in complex techniques but in its elegant simplicity and the perfect harmony of flavours and textures. It is distinguished by its rich, sour cream-based sponge that remains wonderfully moist for days, layered with a lovely cinnamon-streusel filling and finished with a generous crumble on top. It makes for the ultimate Breakfast Cake, yet it is certainly sophisticated enough to be served for dessert after a delicious dinner, such as our Lemon Garlic Chicken.

Why You’ll Love This Recipe

• Wonderfully Easy to Bake: We use common pantry staples and provide straightforward, step-by-step guidance. You won’t need any special equipment to create this beautiful cake.
• Exceptionally Moist and Aromatic: The secret lies in the sour cream, which gives the cake a melt-in-your-mouth tender crumb, while the cinnamon streusel adds a delightful warmth and spice.
• Ideal for Any Occasion: Enjoy a piece with your afternoon cuppa, serve it at a weekend brunch with friends, or present it as a tempting dessert. It is truly versatile!
• Keeps Beautifully: This cake tastes even more delicious the day after baking as the flavours have time to meld, making it an excellent make-ahead option for gatherings or busy schedules.

Ingredients

To create this wonderful Cake Recipe, we have broken down the ingredients into two main parts: the crunchy streusel and the soft cake itself. We find that organising everything before you start helps to make the baking process completely stress-free.

• For the Cinnamon Streusel Topping & Filling:
• 110g plain flour
• 150g soft light brown sugar, packed
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 115g unsalted butter, cold and cubed
• For the Cake Batter:
• 250g plain flour
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 115g unsalted butter, at room temperature
• 200g caster sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 240ml sour cream, at room temperature

Step-by-Step Instructions to Bake the Perfect Maria Coffee Cake

Just follow our simple steps to bake a stunning and delicious coffee cake. We have carefully detailed the method to ensure it is as easy as can be. Let’s begin!

1. Prepare the Streusel Topping

The streusel is what gives a Coffee Cake its signature sweet crunch and spiced flavour. Preparing this component first is a simple and rewarding way to start.

1. In a medium-sized bowl, combine the 110g of plain flour, 150g of soft light brown sugar, 2 teaspoons of ground cinnamon, and 1/2 teaspoon of salt.
2. Scatter the cold, cubed butter into the dry mixture.
3. Using your fingertips or a pastry blender, work the butter into the flour until the mixture looks like coarse breadcrumbs with a few larger, pea-sized pieces remaining. Be careful not to overwork it.
4. Set this streusel mixture aside while you move on to the cake batter.

2. Make the Cake Batter

A soft, tender sponge is the goal here. It is vital to use room temperature ingredients, as this allows them to combine properly into a smooth, even batter.

1. Preheat your oven to 180°C (160°C Fan/Gas Mark 4). Thoroughly grease and flour a 23cm (9-inch) square or round baking tin.
2. In a separate bowl, sift together the 250g of plain flour, baking powder, bicarbonate of soda, and salt. Put this to one side.
3. In a large bowl, use an electric mixer on a medium-high setting to beat the room temperature butter and caster sugar until the mixture is pale and fluffy, which should take about 3–4 minutes.
4. Add the eggs one by one, beating well after each addition to ensure they are fully incorporated. Remember to scrape down the sides of the bowl. Stir in the vanilla extract.
5. Turn the mixer down to a low speed. Add one-third of your dry ingredients to the butter mixture, then add half of the sour cream. Continue this process, finishing with the last of the dry ingredients. Mix only until everything is just combined—it’s important not to overmix! A few small lumps in the batter are fine. For more tips on this, we find this article on common baking mistakes from King Arthur Baking very helpful.

3. Assemble and Bake Your Masterpiece

It is now time to bring the two elements together. Layering the batter and streusel creates that wonderful ribbon of cinnamon spice running through the middle of the cake.

1. Spread half of the cake batter evenly across the bottom of your prepared baking tin.
2. Sprinkle half of your prepared streusel mix evenly over the layer of batter.
3. Gently spoon the rest of the cake batter on top of the streusel and carefully spread it out to cover the filling completely.
4. Scatter the remaining streusel evenly over the top layer of the cake.
5. Bake in the preheated oven for 40–50 minutes. You can check if it’s done by inserting a wooden skewer into the centre; it should come out clean or with a few moist crumbs attached.
6. Allow the cake to cool in its tin on a wire rack for a minimum of 20 minutes before you slice and serve it. This helps the cake to set properly.

How to Serve and Store Your Coffee Cake

This cake is absolutely delicious served warm, either by itself or with a spoonful of clotted cream or a scoop of vanilla ice cream for a more decadent dessert. It serves as the perfect sweet finale to a savoury meal, like a comforting plate of our Garlic Parmesan Chicken Pasta Recipe.

To store leftovers, place the cake in an airtight container at room temperature, where it will stay fresh for up to 3 days. The flavour actually deepens and improves on the second day! For longer storage, you can keep it in the refrigerator for up to a week. Individual slices also freeze beautifully for up to 3 months when wrapped tightly in cling film and foil. Simply thaw at room temperature whenever you fancy a treat.

FAQ

Conclusion: Your New Favourite Bake

We are so pleased to share this simple yet spectacular Maria Coffee Cake Dessert Recipe with you. It is the kind of bake that brings everyone together, fills your home with a comforting scent, and helps create sweet, lasting memories. With its soft, tender crumb and crunchy cinnamon topping, we are sure it will become a family favourite that you will make again and again.

So, why not preheat your oven, get your ingredients ready, and prepare to bake the most wonderful cake you have ever tried? Please do not forget to leave a comment below to let us know how your bake turned out—we always love to hear from you!

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Try our incredible Maria Coffee Cake Dessert Recipe! Follow our easy, step-by-step guide to bake a perfectly moist cake with a crunchy cinnamon streusel topping. A wonderful treat for breakfast or dessert.

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Prep: 20 mins
Cook: 45 mins
Serves: 8

Ingredients

• For the Cinnamon Streusel Topping & Filling:
• 110g plain flour
• 150g soft light brown sugar, packed
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 115g unsalted butter, cold and cubed
• For the Cake Batter:
• 250g plain flour
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 115g unsalted butter, at room temperature
• 200g caster sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 240ml sour cream, at room temperature

Instructions

1. Prepare the Streusel: In a medium bowl, combine 110g plain flour, 150g soft light brown sugar, 2 tsp ground cinnamon, and 1/2 tsp salt. Add 115g of cold, cubed butter and use your fingertips to work it in until the mixture resembles coarse breadcrumbs. Set aside.
2. Prepare for Baking: Preheat oven to 180°C (160°C Fan). Grease and flour a 23cm (9-inch) baking tin. In a separate bowl, sift together 250g plain flour, 1 tsp baking powder, 1/2 tsp bicarbonate of soda, and 1/2 tsp salt.
3. Make the Batter: In a large bowl, beat 115g room-temperature butter and 200g caster sugar with an electric mixer until pale and fluffy (3-4 minutes). Beat in 2 large eggs, one at a time, followed by 1 tsp vanilla extract.
4. Combine Wet and Dry: On low speed, add the dry ingredients in three parts, alternating with the 240ml sour cream in two parts, beginning and ending with the dry ingredients. Mix only until just combined.
5. Assemble and Bake: Spread half of the batter into the prepared tin. Sprinkle with half of the streusel mixture. Gently top with the remaining batter, then scatter the remaining streusel over the top. Bake for 40-50 minutes, or until a skewer inserted into the centre comes out clean.
6. Cool: Let the cake cool in the tin on a wire rack for at least 20 minutes before slicing and serving.