Dessert

Butterscotch Coffee Cake Recipe

ByGabriel Langdon November 17, 2025November 17, 2025

Introduction

Butterscotch Coffee Cake is a moist, tender treat with a sweet crumb topping and a luscious butterscotch drizzle. Perfect for breakfast, brunch, or an afternoon snack, this cake combines comforting flavors with a slight tang from sour cream for balance. It’s easy to make and sure to be a crowd-pleaser.

The image shows a close-up view of a single piece of crumb cake on a white plate. The cake has three visible layers: a bottom layer of dense, golden-brown cake, a middle layer of moist, bright yellow pumpkin filling, and a top crumb layer with a mix of golden and light brown crumbs with bits of pecans scattered throughout. The crumb topping looks crunchy with a mix of small and medium-sized pieces. The white plate is placed on a white marbled surface, with a blurred light yellow and orange cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Cake:

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

For the Butterscotch Topping:

½ cup unsalted butter
¾ cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract

For the Crumb Topping:

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

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Step 2: Make the crumb topping by mixing flour, brown sugar, cinnamon, and salt in a bowl. Add the cold cubed butter and crumble it with your fingers or a fork until the mixture resembles coarse sand. Set aside.
Step 3: In a large bowl, cream together softened butter and brown sugar until fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Add the sour cream and mix until smooth.
Step 4: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients and mix 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 from oven and allow to cool.
Step 7: To make the butterscotch topping, melt butter and brown sugar together in a small saucepan over medium heat. Stir in heavy cream and vanilla extract, cooking for 2–3 minutes until smooth and slightly thickened. Let cool slightly.
Step 8: Once the cake is cool, drizzle the butterscotch sauce generously over the crumb topping. 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 with plain Greek yogurt for a similar texture and flavor.
Add ½ teaspoon almond extract to the batter for extra flavor.
Sprinkle chopped pecans or walnuts on top of the crumb layer for added crunch.
For a gluten-free version, use a 1:1 gluten-free flour blend instead of all-purpose flour.

Storage

Store leftovers covered at room temperature for up to 2 days. For longer storage, refrigerate for up to a week, bringing the cake to room temperature before serving. You can also freeze the cake (without the butterscotch topping) for up to 3 months by wrapping it tightly in plastic wrap and foil. Add the butterscotch topping fresh after thawing.