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Cinnamon Streusel Coffee Cake Recipe
Bake a tender cinnamon streusel coffee cake with a rich swirl and crumb topping—perfect for breakfast or dessert.
Cinnamon Swirl Coffee Cake with Streusel Topping is a classic American-style breakfast and brunch pastry characterized by a tender, buttery crumb, a ribbon of cinnamon-sugar running through the center, and a crisp, buttery streusel baked on top. Prepared from pantry staples such as all-purpose flour, granulated and brown sugars, eggs, milk or sour cream, and warm spices, the cake achieves its signature swirl by layering and gently marbling a spiced filling into the batter before baking. The streusel—typically a mixture of flour, butter, sugar, and cinnamon—adds a contrasting crunchy texture and additional sweetness. Served warm or at room temperature, this coffee cake is commonly enjoyed alongside coffee or tea during morning gatherings, weekend brunches, or as an afternoon snack.
Cinnamon Streusel Coffee Cake Recipe
Ready in roughly an hour with one bowl and a standard 9-inch pan, this recipe is designed for maximum convenience without specialty tools. The cake freezes and reheats well, so you can bake ahead, slice, and stash portions for effortless breakfasts all week.
Prep Time
30 minutes
30 minutes
Cook Time
45 minutes
45 minutes
Total Time
75 minutes
75 minutes
Ingredients
All-purpose flour 2 cups
- Granulated sugar 1 cup
- Unsalted butter, softened ½ cup
- Sour cream 1 cup
- Large eggs 2
- Pure vanilla extract 1 teaspoon
- Baking powder 1 teaspoon
- Baking soda ¼ teaspoon
- Fine sea salt ¼ teaspoon
- Packed light brown sugar ½ cup
- Ground cinnamon 2 teaspoons
- All-purpose flour (for streusel) ½ cup
- Packed light brown sugar (for streusel) ½ cup
- Ground cinnamon (for streusel) 1 teaspoon
- Unsalted butter, melted (for streusel) 4 tablespoons
- Powdered (confectioners’) sugar, optional glaze ½ cup
- Milk or heavy cream, optional glaze 1–2 tablespoons
- Chopped toasted pecans or walnuts, suggested addition ½ cup (optional)
Method
Preheat the oven to 350 °F
- Grease a 9 × 13-inch baking pan and line it with parchment paper
- Stir brown sugar, cinnamon, and flour together in a medium bowl for the streusel
- Cut cold cubed butter into the streusel mixture until large crumbs form
- Refrigerate the streusel crumbs while you prepare the batter
- Whisk all-purpose flour, baking powder, baking soda, and salt together in a separate bowl
- Beat room-temperature butter and granulated sugar in a large bowl until light and fluffy
- Scrape down the sides of the bowl
- Beat in the first egg until fully incorporated
- Beat in the second egg until fully incorporated
- Mix in vanilla extract
- Stir sour cream and milk together in a small pitcher
- Add one third of the dry ingredients to the butter mixture
- Mix just until combined
- Pour in half of the sour cream mixture
- Mix just until combined
- Add another third of the dry ingredients
- Mix just until combined
- Pour in the remaining sour cream mixture
- Mix just until combined
- Add the final third of the dry ingredients
- Mix just until combined
- Spread half of the batter evenly in the prepared pan
- Stir granulated sugar and cinnamon together in a small bowl for the swirl
- Sprinkle the cinnamon sugar evenly over the batter layer
- Dollop the remaining batter over the cinnamon layer
- Gently spread the dollops to cover the cinnamon sugar
- Drag a butter knife through the layers in figure-eight motions to create swirls
- Sprinkle the chilled streusel crumbs evenly over the top of the batter
- Lightly press the crumbs so they adhere
- Bake the cake until a toothpick inserted in the center comes out clean, about 40–45 minutes
- Place the pan on a wire rack and let the cake cool for 20 minutes
- Lift the cake from the pan using the parchment overhang
- Set the cake directly on the rack to cool completely
- Whisk powdered sugar, milk, and vanilla in a small bowl to make a thin glaze
- Drizzle the glaze over the cooled cake
- Slice and serve the cinnamon streusel coffee cake
Nutrition (whole recipe)
Calories
5010 kcal Protein
53 g Fat
204 g Carbs
727 g Fiber
12 g Sugar
491 g
5010 kcal Protein
53 g Fat
204 g Carbs
727 g Fiber
12 g Sugar
491 g
Notes
For clean, distinct swirls, spoon half the batter into the pan, dust the cinnamon filling evenly, then drag a butter knife through just once or twice—over-mixing muddies the pattern. If you like texture, fold ½ cup toasted pecans into the streusel before baking. Let the cake cool 15 minutes in the pan; slicing too hot causes the crumb to crumble.
why this recipe
This cinnamon streusel coffee cake is the kind of bake that turns an ordinary morning into a small celebration: the tender crumb is delicately enriched with tangy sour cream, a ribbon of aromatic cinnamon sugar winds through the center, and each slice is crowned with a buttery, golden streusel that stays delightfully crisp even a day later. What sets this recipe apart is the balance of texture and flavor—sweet but not cloying, moist yet sturdy enough to pair perfectly with a hot cup of coffee—along with a fool-proof method that fills the kitchen with a warm, nostalgic aroma while requiring only pantry staples and one mixing bowl.
FAQs
FAQ acf
Frequently Asked Questions
Can I substitute Greek yogurt for the sour cream in this coffee cake recipe?
Yes—plain full-fat Greek yogurt works well as a 1:1 replacement for the sour cream and will keep the crumb just as moist. Because Greek yogurt is slightly tangier and thicker, you don’t need any other adjustments; simply use the same volume and proceed with the recipe.
What’s the best way to store and reheat slices so the streusel topping stays crisp?
Let the cake cool completely, then wrap individual slices in parchment and store them in an airtight container (up to 2 days at room temperature or 2 months in the freezer). To re-crisp, skip the microwave: warm the unwrapped slice in a 300 °F (150 °C) oven or toaster oven for 6–8 minutes (10–12 minutes if frozen) until the streusel is hot and crunchy again.
Can I bake this coffee cake as individual muffins instead of in a 9-inch pan?
Yes—portion the batter into a standard 12-cup muffin tin lined with papers, filling each cup about two-thirds full and topping with a spoonful of streusel. Bake at the same 350 °F (175 °C) until a toothpick comes out clean, about 18–22 minutes, then cool in the pan 5 minutes before transferring to a rack.