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Loaded with layers of buttery cinnamon, and topped with a brown sugar streusel, this Cinnamon Coffee Cake is positively irresistible. You’d never know it takes just ten minutes of actual work. But, that sweet spot between low effort and impressive results? That’s where I want to live.
I love this cinnamon coffee cake so much, I actually dialed in this exact recipe for my first cookbook. And, I use this same reliable method with almost all of my coffee cake recipes, including my sour cream blueberry coffee cake. This coffee cake is perfect, even if you’re totally new to baking.
Cinnamon Coffee Cake
Let me admit something. I wasn’t always skilled in the kitchen, and I tossed out plenty of failed attempts in my early years. However, over time, I’ve grown much more confident as a baker. Still, I find that my heart belongs to my easiest, most reliable recipes.
Simple desserts like this one remind me of what I first loved about baking. Because opening the oven door to see a wondrous dessert where plain ingredients had been? That feeling never gets old and those are memories I’ll always keep.
Ingredients and Substitutions
The Streusel – This is where we get most of the buttery cinnamon flavor. I like a LOT of cinnamon here, along with the brown sugar, flour, nutmeg and melted butter.
Dry Cake Ingredients – I use all-purpose flour and baking powder as the leavening agent in this cake. And, since it’s a cinnamon coffee cake, I also add some more cinnamon here, too.
Wet Cake Ingredients – I know that you can make a cake with things other than butter, sugar, eggs, and vanilla, but I sure don’t want to try it. I keep applesauce where it belongs, unless I’ve run out of eggs and I’m in a hurry.
The Secret Ingredient – I raised my eyebrow the first time I heard someone mention sour cream in a cake. But, then I tried it. And now, I include it because it actually works!
Notes on Equipment
- 10-inch square baking pan
- Large and medium mixing bowls
- Stand mixer or hand mixer
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
I made the cinnamon streusel coffee cake. So delicious. A keeper. Took some to my friend she wanted your recipe gave her your logo to look up all your recipes. Everything I have made is delicious. Thank you!
How to Make this Cinnamon Coffee Cake
Prepping the Equipment: I preheat the oven to 350°F so it’s ready to go when the cake is. Then, I line my pan with parchment paper.
Mixing the Streusel: Before adding the melted butter, mix the flour, brown sugar, cinnamon, and nutmeg together in a medium bowl. This makes sure that the spices are evenly distributed. Then, I stir in the butter and gently mix with a fork until clumps form.
Creaming Butter and Sugar: I beat the butter and sugar together until the mixture is light and fluffy, a solid 3–4 minutes. This builds air into the batter to keep the cake from being dense.
Adding Eggs and Vanilla: I stir in the eggs and vanilla until fully incorporated into the batter.
Adding the Dry Ingredients: Because I’m all about cutting unnecessary steps, you can add the flour, baking powder, and cinnamon directly to the bowl. Mix it just until there are no dry streaks left.
Stirring in Sour Cream: I stir the sour cream in next, just until everything is smooth.
Layering the Batter: I spread half the batter into the pan, using a spatula to create an even layer across the bottom. Then, I sprinkle evenly with half of the streusel.
Finishing the Top Layer: First, I spoon the remaining batter into the pan and spread it out. Then, I sprinkle with the rest of the topping.
Baking: I bake this cake for 40 minutes, until the top is lightly browned. Insert a toothpick to check, and as long as there’s no wet batter, it’s finished!
Serving: I let this one cool in the pan, just setting it on a wire rack to help it cool. When ready to eat, I slice it into squares.
Expert Tip
What separates a good cinnamon coffee cake from the stuff that your local grocery store or bakery puts out? It’s in how you balance the layers. Too much streusel, and this cake will be all crumbs. Too little, and the texture is thrown off.
It may feel like too much in the middle layer, but trust the process. The batter on top and bottom are going to hold that dreamy ribbon of buttery cinnamon together. Also, spoon that top layer of batter out around the pan, so you don’t have to spread it as much.
Room Temp is Your Friend – If you let the butter, eggs, and sour cream sit out and warm up before baking, you’ll get better results. Cold eggs can make your softened butter firm back up. And, that makes it harder to get a cohesive batter.
Chunky Streusel – Don’t overmix the streusel. The goal is not to make paste. You want clumps of various sizes for better texture and more distinct cinnamon pockets.
Serving Suggestions
I love making this for a lazy brunch when family is in town. I enjoy pairing it with a fruit salad like this honey lime fruit salad or my rainbow fruit salad.
Then, it’s as easy as collecting the drink orders! I never turn down a piping hot cafe con leche to sip alongside my coffee cake. But, my mom and some of my friends enjoy theirs with a London fog.
Make Ahead and Storage
Make Ahead: This cake is a great option to make ahead. Honestly, it benefits from some extra resting time to let the cinnamon flavor really come through.
How to Store: Store the cake tightly covered at room temperature for up to two days. You can also store the coffee cake in the fridge, but I can’t say that I’ve always followed that advice.
How to Reheat: Warm individual slices in the microwave for about 10–15 seconds. It softens the crumb and makes the streusel taste freshly baked again.
More Coffee Cake Recipes
Frequently Asked Questions
This usually happens if the batter is too thin. You can mix a little extra flour into the batter to thicken it up. But, I caution against it if you measured carefully. It’s better to trust the process, than end up with a dense mess.
You can, but the bake time will change. A 9×13 pan will bake faster and give you thinner layers, whereas an 8×8 pan will need extra time.
If you measured carefully, then chances are good that you overmixed the batter. The gluten in flour develops as the batter is mixed, and that’s why I only mix until the dry streaks disappear.
Cinnamon Coffee Cake
Ingredients
Cinnamon Streusel Layer Ingredients
- 1⅓ cups all-purpose flour*
- ¾ cup brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup melted butter
*Gluten-Free Alternative – Streusel
- 1⅓ cups brown rice flour
Cake Ingredients
- ½ cup butter softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour**
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ cup sour cream
**Gluten-Free Alternative
- ⅔ cup brown rice flour
- ¼ cup tapioca starch
- ¼ cup potato starch
Instructions
- Preheat the oven to 350°F. Grease a 10″ square pan with butter. Combine the ingredients for the cinnamon streusel layer in a medium size bowl and stir with a fork until clumps form. Set aside.
- In a large mixing bowl, beat the butter and the sugar together until light and fluffy, about 3-4 minutes. Stir in the eggs and vanilla extract. Add the flour, baking powder, and cinnamon and stir to combine. Mix in the sour cream.
- Pour ½ of the batter into the prepared pan. Use a spatula to spread a thin layer across the bottom of the pan. Sprinkle half the cinnamon streusel over the batter and spoon the remaining batter over the streusel layer. Sprinkle the remaining topping over the batter in the pan.
- Bake for 40-42 minutes, until lightly browned and a toothpick comes out with moist crumbs. Let cool completely before slicing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 3-17-23 – photos and recipe notes updated 1-27-26}
Delicious came out perfect first time. I used a 9 x 9 pan because that’s all I had and thank goodness because there’s no way you would’ve had enough batter to spread out on a 10 x 10 pan. Cooking time was the same about 44 minutes came out perfect, not overly sweet. Love cinnamon baked goods.
I am glad you enjoyed it, Christine.
I made the cinnamon streusel coffee cake. So delicious. A keeper. Took some to my friend she wanted your recipe gave her your logo to look up all your recipes. Everything I have made is delicious. Thank you!
I am so glad you and your friend enjoyed it so much. Thank you for sharing this site with her, Virginia.
Love your recipes for their simplicity and good taste. Thank you for sharing them with us.😊
You are quite welcome, Doloris.
Wish the recipe was in weights as we don’t use cups inEngland
Me too!
Came out great after a couple tweaks.
Definitely use a 9×9 pan, and even then you might need some extra batter! I made 2 9×9 and had to make another 1/2 batch of batter.
The cinnamon streusel layer has waaaaay too much butter. I used 1/2 cup instead of 3/4 and even then I had to add more flour just so that it crumbles.
I also added some extra cinnamon but that obviously depends on the person
Overall came out very tasty! Not very sweet (good thing imo). I added a glaze on top to make it look a little extra
That sounds delicious, Polina. I’m glad you were able to adapt the recipe to make it your own. Enjoy the coffee cake, and happy baking!
Hello Mary, thanks for the recipe. Everything you bake looks so yummy! I will be glad to try this cake. What do you define as a cup? In Germany we use small cups (125 milliliters).
Thanks a lot!
Karolina
I do not measure by weight, Karolina. I simply scoop the flour into American measuring cups and level it off with a knife.
Thanks! I found out that the big cups are 250 ml. By the way, the cake tastes great! I received many compliments.
Wonderful good! Sadly my top crumbles melted but it just added to the cake! I think it’s because we dont REALLY have ‘real’ brown sugar in Vienna Austria. Whatever. Amazing you got to try it!
I’m so glad you enjoyed the cake!
A 10 inch square pan is a odd size number to me. Never heard of it before. I think the cake would be on the thin side. Can this recipe be doubled for a 13×9 baking pan?,
That will work fine, LuAnn. The cake will be a bit thicker, but it won’t make too much of a difference.
What is the purpose of lining the pan with parchment paper?
This prevents the cake from sticking to the pan and also allows you to lift the cake from the pan and easily slice it for serving. If you prefer not to use parchment, you can simply grease the pan well. Happy baking!
tried the coffee cake recipe it was excellant! love your posts over the weekend
I’m thrilled that you love the cake, Lorraine!
I have a general baking question. When you measure flour for your baked goods recipes: do you scoop and level the flour OR whisk flour, spoon in measuring cup, and level? With the scoop level method, more flour would be used and I don’t want to measure too much or too little flour and not get the same delicious results as you…Some of my favorite recipes I make regularly from your recipe books are ‘Slow Cooker Green Chili Pulled Pork’ and ‘Perfect-Every-Time Brownies’, as well as many others from your recipe books and blog.
Thank you so much. Blessings
Hi Dawn! You have a couple of options for the flour. You can either use the measuring scoop to “scoop” the flour and then fluff it a bit with a butter knife and then level it. OR you can spoon it into the measuring cup and then level it.
The most important thing to remember is NOT to shake it to level it or scoop it and then just level it against the side of the container, effectively packing it into the cup. I’m so glad you’re enjoying the recipes!