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A close-up of a moist slice of Cinnamon Streusel Coffee Cake on a white plate, showcasing the crumb topping and tender cake texture.

Amazing Cinnamon Streusel Coffee Cake Recipe

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Written by Carla Davis

September 19, 2025

There’s just something about a warm slice of coffee cake that feels like a hug, isn’t there? It’s that perfect mix of comfort and pure deliciousness that makes any morning feel special. And let me tell you, this Cinnamon Streusel Coffee Cake is a cut above the rest. Forget dry, crumbly disappointments; we’re talking about a super tender, moist crumb thanks to a secret ingredient (more on that later!) and a ridiculously thick, buttery cinnamon streusel topping that’ll have you weak in the knees. Baking is how I connect with my grandma, just like she did in her own kitchen. It’s more than just a recipe; it’s about creating those sweet moments that stick with us, making memories one delicious bake at a time. This cake is my way of sharing that love with you – it’s utterly simple to whip up, but tastes like you spent all day in the kitchen. Perfect for a lazy Sunday brunch or just because!

Why You’ll Love This Cinnamon Streusel Coffee Cake

Seriously, you’re going to adore this coffee cake! Here’s why:

  • It’s crazy easy to make – even if you’re new to baking!
  • The crumb is unbelievably moist thanks to a little help from sour cream.
  • That streusel topping? Oh my goodness, it’s thick, buttery, and packed with cinnamon.
  • It’s super versatile – great for breakfast, brunch, or an afternoon treat.
  • It smells absolutely heavenly while it bakes!

Ingredients for the Perfect Cinnamon Streusel Coffee Cake

Okay, let’s talk ingredients! You know me, I’m all about starting with good stuff to get the best flavors. For this Cinnamon Streusel Coffee Cake, we’ve got a few components, but they all come together like a dream. You’ll need a few things for that amazing streusel topping, the cake itself (where the magic happens!), and if you’re feeling fancy, a little something for a cinnamon swirl.

For the Streusel Topping:

  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar (this gives it that lovely depth!)
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon (don’t be shy!)
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes (cold is key for that crumbly texture!)

For the Cake:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened (softened, not melty!)
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract (pure vanilla is always best!)
  • 1 cup sour cream (this is our “secret weapon” for moisture!)

For the Cinnamon Swirl (Optional, but SO worth it!):

  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon

How to Make a Thick Crumb Topping for Coffee Cake

Alright, let’s talk about the star of the show: that glorious, thick crumb topping! This isn’t just any streusel; we’re aiming for something substantial, buttery, and bursting with cinnamon flavor. To get that perfect texture, it all starts with keeping your butter COLD. Seriously, don’t try to sneak in softened butter here. You want those little cold butter cubes to create pockets of deliciousness when they hit the oven. I usually just toss my flour, sugars, cinnamon, and salt into a bowl, then cut in the cold butter using a pastry blender or even just my fingertips.

The key is to work quickly until you have coarse crumbs, like little pebbles. You don’t want it to turn into a paste! A few larger bits are totally fine – they’ll melt into puddles of pure joy when it bakes. You can even mix up this streusel ahead of time and keep it in the fridge for a few days. It’s like having a secret weapon ready to go for this amazing crumb topping recipe!

Crafting the Moist Sour Cream Coffee Cake Batter

Now for the cake itself! This is where we build that super tender, incredibly moist crumb that makes this coffee cake so irresistible. And guess what? Our secret weapon, the sour cream, comes into play right here. Sour cream has a bit of fat and acid, and when it bakes, it makes the cake wonderfully soft and moist – honestly, it’s a game-changer! We’re also talking about that classic creaming method that makes all the difference.

First things first, preheat your oven to 350°F (175°C) and get your 9×13 inch pan greased and floured. Now, in a small bowl, just give your dry ingredients – the flour, baking soda, and salt – a quick whisk together. This just makes sure everything is evenly distributed. Then, grab your stand mixer or a good old hand mixer for the big guns. Cream together that softened butter and granulated sugar until it’s super light and fluffy. Think a pale yellow color and a nice, airy texture. This step incorporates air, which is crucial for a lighter cake, much like in my moist banana bread recipe.

Next, we add life to the party: the eggs! Beat them in one at a time, making sure each one is fully incorporated before adding the next. A splash of vanilla extract at this point adds that lovely warmth. Now, here comes the alternating trick! We’ll add our dry ingredients in three parts, and our sour cream in two parts, starting and ending with the dry. Why do we do this dance? It prevents overmixing! If you dump everything in at once, you can end up with a tough cake because you’ll develop too much gluten. Just mix until *barely* combined after each addition. A few streaks of flour are okay; they’ll disappear as you finish!

Assembling Your Cinnamon Streusel Coffee Cake

Alright, buckle up, because this is where our beautiful coffee cake really starts to take shape! It’s all about layering to get that perfect bite every single time. We want plenty of that yummy streusel, and if you’re going for the cinnamon swirl, now’s the time to shine!

First, grab your prepared 9×13 inch baking pan. Spread about HALF of that lovely, moist cake batter evenly across the bottom. Don’t worry if it’s not perfectly smooth; it’ll find its place as it bakes. Next, sprinkle about HALF of your glorious streusel topping right over that batter. Now, for the optional (but highly recommended!) cinnamon swirl: In a tiny bowl, just quickly mix up that ¼ cup of brown sugar and 1 teaspoon of cinnamon. Sprinkle this sweet, spiced mix evenly over the streusel. It’s like a little surprise waiting to be discovered! For another taste of cinnamon goodness, you might also love my pumpkin cinnamon rolls! Pop the rest of your cake batter on top, spreading it gently to cover the streusel and cinnamon swirl. Finally, finish it off with the remaining streusel topping, making sure to get a nice, generous layer all over the top. It’s going to look amazing!

Baking and Cooling Your Coffee Cake

Now for the fun part – baking! Get that oven preheated to 350°F (175°C). Pour that gorgeous batter into your prepared pan, top it with all that yummy streusel, and pop it into the oven. It’ll need about 35 to 45 minutes. The best way to know it’s done is to stick a wooden skewer right into the center. If it comes out clean, no wet batter clinging to it, then you’re golden! Let it cool in the pan for about 10 minutes – this helps it set up. Then, carefully flip it onto a wire rack to cool completely. Trust me, resisting the urge to cut into it right away is worth it!

Make-Ahead Coffee Cake Tips and Tricks

Life gets crazy, right? Sometimes you want that homemade coffee cake goodness but just don’t have the time on a busy morning. Don’t even worry about it! This recipe is actually fantastic for making ahead. My favorite trick? Make that glorious streusel topping a day or two in advance. Just pop it into an airtight container in the fridge, and it’ll be ready to go when you are. It’s like having half the work done already! Storing it in the fridge keeps the butter nice and cold for that perfect texture. Honestly, having a good make-ahead breakfast option like this is a lifesaver for those chaotic weekdays or when unexpected guests pop over.

Serving Suggestions for a Brunch Table Aesthetic

Honestly, this Cinnamon Streusel Coffee Cake is a showstopper all on its own! When I’m setting up for a brunch, I love to let it be the star. Just a simple dusting of powdered sugar or a drizzle of the optional glaze is all it needs. It looks and smells amazing just sitting there, really giving off that cozy brunch table aesthetic vibes. Don’t you just love when food looks as good as it tastes? It pairs perfectly with some fresh berries, maybe a dollop of whipped cream, and of course, a big pot of hot coffee!

Frequently Asked Questions about Cinnamon Streusel Coffee Cake

Got questions? I’ve got answers! Baking is supposed to be fun, and sometimes a little clarification makes all the difference. Here are some of the things folks ask me most often about this delicious Cinnamon Streusel Coffee Cake.

Can I make mini coffee cake muffins with this recipe?

Oh, absolutely! Mini coffee cakes are SO cute. You’ll want to fill your muffin liners about two-thirds full. Since they’re smaller, they bake much faster, usually around 18-22 minutes. Keep an eye on them and test with a toothpick just like the big cake!

How do I get a thick crumb topping?

That thick crumb is my favorite part too! The trick is to make sure your butter is really cold when you cut it into the dry ingredients. Work with your fingertips or a pastry blender until you have coarse crumbs, not a paste. Don’t overwork it! A few bigger lumps are totally fine and will melt into pure bliss in the oven. It’s all about those cold, buttery bits!

What is the coffee cake calories slice?

This recipe makes about 12 generous servings. A single slice is estimated to be around 350 calories, with about 18g of fat and 45g of carbohydrates. Remember, this is just an estimate, and it can vary a bit depending on your ingredients and exact portion size!

Nutritional Information

Just a heads-up, the numbers below are estimates, okay? They can wiggle around a bit depending on the exact ingredients you use and how big you slice it. But for a typical slice of this amazing Cinnamon Streusel Coffee Cake, you’re looking at around 350 calories, 18g of fat (with about 11g of that being saturated), 45g carbohydrates, 2g fiber, and 4g protein. Plus, roughly 25g of sugar and 250mg of sodium. It’s a treat, for sure!

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Cinnamon Streusel Coffee Cake

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A tender coffee cake with a thick cinnamon streusel topping and a moist sour cream crumb.

  • Author: Carla Davis
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Total Time: 60 min
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • For the Streusel Topping:
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • For the Cake:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • For the Cinnamon Swirl (Optional):
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Prepare the Streusel Topping: In a medium bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside.
  2. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  3. In a small bowl, whisk together flour, baking soda, and salt.
  4. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  5. Beat in the eggs one at a time, then stir in the vanilla extract.
  6. In a separate small bowl, whisk the sour cream.
  7. Add the dry ingredients to the wet ingredients alternately with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  8. Assemble the Cake: Spread half of the batter evenly into the prepared baking pan.
  9. Sprinkle half of the streusel topping over the batter.
  10. If using the cinnamon swirl, in a small bowl, mix together the brown sugar and cinnamon. Sprinkle this mixture evenly over the streusel.
  11. Spread the remaining batter evenly over the streusel layer.
  12. Sprinkle the remaining streusel topping over the top of the cake.
  13. Bake: Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
  14. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For a make-ahead option, you can prepare the streusel topping and store it in the refrigerator for up to 3 days.
  • This cake is delicious served warm or at room temperature.
  • For a more decadent treat, you can drizzle a simple glaze made from powdered sugar and milk over the cooled cake.
  • Consider this cake a great option for your next brunch gathering, pairing well with fresh fruit and coffee.
  • For a gluten-free meal plan, you can adapt this recipe using a gluten-free flour blend.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 25g
  • Sodium: 250mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 60mg

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Hi, I'm Carla Davis! As a lifelong home cook and busy mom, I believe that making delicious food for the people you love shouldn't be complicated. Here at Carla's Cooking, I share simple, reliable, and family-approved recipes that I make in my own kitchen. My goal is to help you feel confident and joyful when you cook. Welcome!

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