A comforting classic that never goes out of style, Cinnamon Streusel Coffee Cake combines tender vanilla-scented cake with generous layers of cinnamon sugar crumble. Baked to golden perfection and bursting with warm spice, it’s a beloved treat that pairs perfectly with a cup of coffee, making it ideal for breakfast, brunch, or an afternoon pick-me-up. Whether served warm from the oven or enjoyed at room temperature, this cake is simple to make and guaranteed to please.
Why You’ll Love This Recipe
This coffee cake has everything you want in a sweet, shareable bake—moist, fluffy cake layers, a rich cinnamon swirl, and a buttery streusel topping that delivers just the right amount of crunch. Sour cream in the batter ensures a soft, tender crumb, while the brown sugar streusel adds a delightful contrast. With minimal prep and big flavor, it’s an easy choice for entertaining or cozy weekend baking.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 cup sour cream
1/4 cup milk
2 teaspoons vanilla extract
For the Streusel
3/4 cup brown sugar, packed
1/2 cup all-purpose flour
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/4 cup unsalted butter, melted
directions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan and set aside.
- In a medium bowl, mix all streusel ingredients—brown sugar, flour, cinnamon, salt, and melted butter—until a crumbly mixture forms. Set aside.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the sour cream, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined—do not overmix.
- Spread half the batter evenly into the prepared pan. Sprinkle with half the streusel mixture.
- Spoon the remaining batter over the first layer and carefully spread it out. Top with the remaining streusel.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before slicing. Serve warm or at room temperature.
Servings and timing
Prep Time: 20 minutes
Baking Time: 40 minutes
Total Time: 1 hour
Servings: 12 servings
Calories: 420 kcal per serving
Variations
- Nutty Crunch: Add 1/2 cup of chopped pecans or walnuts to the streusel for added texture.
- Fruit Swirl: Fold a layer of blueberries, sliced apples, or diced pears into the middle of the cake.
- Mini Cakes: Bake in muffin tins for individual servings—adjust bake time to about 20–25 minutes.
- Glaze It: Drizzle with a simple powdered sugar glaze for extra sweetness and visual appeal.
- Spiced Cake: Add 1/2 teaspoon nutmeg or cardamom to the batter for a deeper spice profile.
storage/reheating
Store the coffee cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Reheat slices in the microwave for about 10–15 seconds to revive their just-baked warmth. The cake can also be frozen—wrap slices tightly and store for up to 2 months. Thaw overnight and warm slightly before serving.
FAQs
Can I use Greek yogurt instead of sour cream?
Yes, full-fat plain Greek yogurt works well as a substitute for sour cream and gives a similar texture.
Can I bake this in a different pan?
Yes, a 9-inch square pan can be used for a thicker cake (increase baking time slightly), or a bundt pan for a round version.
What’s the difference between coffee cake and crumb cake?
Coffee cake typically has a softer streusel topping, while crumb cake has a thicker, more dominant crumb layer.
Can I add icing or glaze?
Yes, a simple glaze of powdered sugar and milk or cream can be drizzled over the cooled cake for added sweetness.
How do I know when the cake is done?
The top should be golden, and a toothpick inserted into the center should come out clean or with a few moist crumbs.
Can this be made ahead of time?
Yes, it can be baked the day before and stored tightly covered. It actually develops deeper flavor by the next day.
Is it very sweet?
It’s moderately sweet, balanced by the cinnamon and slight tang from the sour cream.
Can I reduce the sugar?
Yes, you can reduce both the white and brown sugar by about 1/4 cup total without affecting texture too much.
How do I keep the streusel from sinking?
Be sure the batter is thick enough, and gently layer it to support the crumble on top.
Can I make this recipe gluten-free?
Yes, substitute a gluten-free all-purpose flour blend that includes xanthan gum for structure.
Conclusion
Cinnamon Streusel Coffee Cake is a timeless treat that brings warmth and comfort with every slice. Perfect for mornings, brunch tables, or afternoon snacks, its soft cake base and cinnamon-streusel topping create the ultimate cozy bake. Easy to prepare and even easier to enjoy, this classic coffee cake is a must-have for home bakers who love simple, satisfying desserts with nostalgic charm.
PrintCinnamon Streusel Coffee Cake
Cozy up with a slice of this Cinnamon Streusel Coffee Cake—a warm, buttery vanilla cake layered and topped with cinnamon sugar crumble. Perfect with a cup of coffee or featured on a brunch table, this classic comfort bake is soft, sweet, and loaded with crumbly texture in every bite.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
-
2 1/2 cups all-purpose flour
-
2 1/2 tsp baking powder
-
1/2 tsp baking soda
-
1/2 tsp salt
-
1/2 cup unsalted butter, softened
-
3/4 cup granulated sugar
-
1/2 cup packed brown sugar
-
2 large eggs
-
1 cup sour cream
-
1/4 cup milk
-
2 tsp vanilla extract
For the Streusel:
-
3/4 cup packed brown sugar
-
1/2 cup all-purpose flour
-
1 tbsp ground cinnamon
-
1/4 tsp salt
-
1/4 cup unsalted butter, melted
Instructions
-
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
-
In a medium bowl, mix all streusel ingredients until crumbly. Set aside.
-
In another bowl, whisk together flour, baking powder, baking soda, and salt.
-
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
-
Beat in eggs one at a time, then mix in sour cream, milk, and vanilla extract until smooth.
-
Gradually fold the dry ingredients into the wet mixture until just combined.
-
Pour half the batter into the prepared pan and spread evenly. Sprinkle with half the streusel.
-
Add the remaining batter, smoothing the top, and finish with the remaining streusel.
-
Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
-
Cool slightly before slicing and serving. Enjoy warm or at room temperature.
Notes
For extra flavor, add a glaze of powdered sugar and milk over the cooled cake. You can also freeze slices for up to a month—just warm in the microwave before serving.
Nutrition
- Calories: 420 kcal per serving