Air Fryer Coffee Cake
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Air Fryer Coffee Cake gives me warm, cinnamon-sweet breakfast without waiting for the oven to preheat. The cake bakes up incredibly soft and tender, while buttery streusel on top turns golden and crumbly. Every bite has that perfect bakery crumb you crave with morning coffee.
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I make this for weekend breakfasts, brunch gatherings, and potlucks because it’s quick and easy with a soft, moist texture everyone loves. The cake is perfect for Christmas mornings and Mother’s Day when the oven’s already busy. It’s great for make-ahead prep, travels well, and keeps at room temperature for 3 days, or you can freeze it for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Coffee Cake with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making this coffee cake from your air fryer fully doable once you follow my simple step-by-step instructions.
Prepare Your Pan
Grease an 8-inch square baking pan generously and line both the bottom and sides with parchment paper. Creating parchment slings on the sides makes lifting the finished cake out so much easier when it’s time to slice.
Make the Streusel Topping
Grab a small bowl and use a fork to combine the flour, brown sugar, cinnamon, and salt until everything’s evenly distributed. I reach for a small mixing bowl at this step since it keeps the ingredients contained and makes it easy to blend everything smoothly with a fork.
Pour in the melted butter and stir just until the mixture becomes crumbly and resembles wet sand, being careful not to overmix so you keep those chunky, buttery bits intact.
Beat the Butter and Sugar
In a large bowl using a stand mixer or hand mixer, beat the room temperature butter and sugar together until the mixture turns light, fluffy, and pale, which creates air pockets that’ll make your cake tender. I reach for my hand mixer here because it gives me smooth, airy butter and sugar in minutes with minimal effort and simple cleanup.
Add the wet ingredients, egg, egg yolk, sour cream, and vanilla, and then mix until everything’s fully combined and smooth.
Combine the Dry Ingredients
In a separate bowl, sift together the flour, baking powder, baking soda, and salt using a strainer. A fine-mesh strainer like this one breaks up clumps fast and creates a lighter, more even mixture with minimal effort.
Gradually fold the dry ingredients into the butter mixture, stirring just until you don’t see any flour streaks. Don’t overmix here, or your cake will turn tough instead of tender. This wooden spoon lets me gently fold the ingredients without overmixing, keeping the cake tender and perfectly textured.
Assemble and Swirl
Pour the batter into your prepared pan and spread it evenly with a spatula. I love using my silicone spatula here because it spreads the batter evenly without scratching my pan and makes cleanup a breeze.
Sprinkle the streusel topping over the top of the cake batter and gently swirl it through, being careful not to mix it in completely so you keep those gorgeous cinnamon ribbons.
Bake in the Air Fryer
Cover your pan with foil and place it in the air fryer basket. I always reach for an aluminum foil like this one because it’s sturdy enough to hold up in the air fryer and makes cleanup a breeze after baking.
Bake at 160ºC (320°F) for 15 minutes covered, then remove the foil and bake for another 5 minutes until a toothpick inserted in the center comes out clean. The foil prevents the streusel from browning too quickly while the inside bakes through.
Cool and Serve
Let the cake cool completely in the pan before lifting it out using the parchment slings. Cut it into squares and serve warm or at room temperature. Enjoy!
Equipment
Ingredients
Streusel Topping:
- ¾ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- Dash salt
- ¼ cup unsalted butter melted
Coffee Cake:
- ½ cup unsalted butter room temperature
- ¾ cup sugar
- 1 egg
- 1 egg yolk
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Instructions
For the streusel:
- Grease an 8-inch square baking pan and line the bottom and sides with parchment paper.
- In a small bowl, use a fork to mix the flour, brown sugar, cinnamon, and salt until well combined. Add the melted butter and stir until the mixture is evenly moistened and crumbly.¾ cup all-purpose flour, ½ cup packed light brown sugar, ½ teaspoon ground cinnamon, Dash salt, ¼ cup unsalted butter
For the cake:
- Beat the butter and sugar together in a large bowl until light and fluffy. Add the egg, egg yolk, sour cream and vanilla – mix until fully combined.½ cup unsalted butter, ¾ cup sugar, 1 egg, 1 egg yolk, ½ cup sour cream, 1 teaspoon vanilla extract
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, stirring just until combined.1 ⅓ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- Pour the batter into the prepared pan and spread it evenly. Sprinkle the streusel topping over the batter and make swirls.
- Bake in the air fryer at 160ºC (320°F) covered with foil for 15 minutes. Remove the foil and bake for 5 more minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool completely in the pan before cutting it into squares and serving.
Notes
- Don’t skip the parchment slings: Lining the sides of your pan with parchment paper makes lifting the cake out effortless and prevents any sticking, especially with the sticky streusel topping.
- Use a fork for the streusel: A fork creates the perfect crumbly texture, forming pea-sized clumps that get golden and buttery in the air fryer.
- Room temperature butter matters: Cold butter won’t cream properly with the sugar, which means less air incorporation and a denser cake, so let your butter sit out for about 30 minutes before starting.
- Swirl gently: When creating the cinnamon swirls, use a light hand with your butter knife. You want ribbons throughout the cake, not a fully mixed batter.
- Cover with foil first: The foil prevents the streusel from browning too quickly as the cake bakes through, and removing it for the last 5 minutes lets the top turn golden and slightly crispy.
- Flash freeze for clean slicing: If you’re freezing multiple squares, place them on a baking sheet for 1 hour first before transferring to a container so they don’t stick together, and the streusel stays intact.
Nutrition
How to Store Leftovers
Keep leftover coffee cake at room temperature, wrapped tightly in plastic wrap or stored in an airtight container for up to 3 days. The streusel will soften slightly over time but still tastes delicious.
For longer storage, wrap individual small cakes in plastic wrap or foil and freeze them in a freezer-safe container for up to 3 months. I always use this BPA-free plastic wrap to keep my cakes fresh because it clings tightly, is safe for my family, and makes freezing a breeze.
To enjoy frozen squares, thaw at room temperature for 30 minutes or microwave for 15–20 seconds. The texture bounces back beautifully, and you can crisp the streusel in the air fryer at 150ºC (300°F) for 2–3 minutes.
What to Serve With Air Fryer Coffee Cake
It pairs beautifully with hot coffee, of course, and I also love serving it as an afternoon snack or alongside fresh fruit salad or yogurt parfaits for a complete brunch spread. The sweetness balances nicely with tart berries or citrus segments. Scrambled eggs with chives or a simple veggie frittata make delicious savory companions, too.
For a special breakfast, serve warm squares with a dollop of whipped cream or a drizzle of vanilla glaze. Maple sausage links or crispy bacon also complement the cinnamon-brown sugar flavors perfectly. I’ve even served it as dessert with vanilla ice cream, and it disappeared in minutes.
More Easy Recipes for You to Try at Home
If you’re into air fryer desserts, these recipes are perfect for you.
- Air Fryer Apple Cobbler
- Air Fryer Peach Cobbler
- Air Fryer Christmas Dump Cake
- Air Fryer Crumbl Caramel Pumpkin Cookies
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
