This Cinnamon Coffee Cake is the ultimate treat for coffee lovers. With a moist, tender crumb and a thick layer of cinnamon-sugar streusel on top, it's perfect for breakfast, brunch, or an afternoon snack. The aroma of cinnamon and butter filling your kitchen is irresistible.
The cake is easy to make with simple pantry ingredients. The streusel topping adds a delightful crunch that contrasts beautifully with the soft cake. Whether you enjoy it with a hot cup of coffee or a glass of milk, this cake is sure to become a family favorite.
I've tested this recipe multiple times to ensure the perfect balance of sweetness and spice. The result is a moist, flavorful cake that's not too dense and not too crumbly. It's the kind of cake that disappears quickly, so you might want to make two!
Why You'll Love This Recipe
About the Ingredients
2 cups (250g) all-purpose flour
Provides structure. Substitute with gluten-free all-purpose flour blend for a gluten-free version.
1 teaspoon baking powder
Leavening agent that helps the cake rise. Ensure it's fresh for best results.
1/2 teaspoon baking soda
Works with the acidic sour cream to leaven the cake. No substitution.
1/2 teaspoon salt
Enhances flavors. Use fine sea salt.
1/2 cup (1 stick, 113g) unsalted butter, softened
Adds richness and moisture. You can use salted butter but reduce added salt to 1/4 teaspoon.
3/4 cup (150g) granulated sugar
Sweetens the cake. For a deeper flavor, you can substitute half with brown sugar.
2 large eggs
Bind ingredients and add structure. Bring to room temperature for better incorporation.
1 cup (240g) sour cream
Adds moisture and tenderness. Substitute with plain Greek yogurt for a lighter option.
1 teaspoon vanilla extract
Enhances flavor. Use pure vanilla extract for best taste.
1/2 cup (100g) brown sugar, packed
For the streusel topping, adds a caramel-like flavor. Use light or dark brown sugar.
1 tablespoon ground cinnamon
The star spice. Use Ceylon cinnamon for a milder, sweeter flavor.
1/4 cup (30g) chopped pecans or walnuts (optional)
Adds crunch to the topping. Omit for a nut-free version.
Tips & Tricks
- Bring all cold ingredients to room temperature for a smoother batter and better rise.
- Do not overmix the batter; mix until just combined to avoid a dense cake.
- Use a light-colored metal pan for even baking; dark pans may cause over-browning.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prepare Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round or 8×8-inch square baking pan with butter or nonstick spray, then line with parchment paper for easy removal.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
5. Alternate Adding Dry and Sour Cream
With the mixer on low, add the dry ingredients in three additions, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
6. Make Streusel Topping
In a small bowl, combine the brown sugar, cinnamon, and chopped nuts (if using). Mix well.
7. Assemble and Bake
Pour the batter into the prepared pan and smooth the top. Sprinkle the streusel evenly over the batter. Bake for 35-40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve
Remove from the oven and let cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely. Slice and serve, optionally with a dusting of powdered sugar.
Delicious Variations
Berry Cinnamon Coffee Cake
Add 1 cup of fresh or frozen blueberries to the batter before baking.
Apple Cinnamon Coffee Cake
Fold in 1 cup of diced peeled apples and reduce the sugar to 1/2 cup.
Cream Cheese Swirl
Drop dollops of a cream cheese mixture (8 oz softened cream cheese, 1/4 cup sugar, 1 egg) into the batter and swirl with a knife.
How to Store Cinnamon Coffee Cake
Refrigerator
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Freezer
Wrap the cooled cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating
Reheat individual slices in the microwave for 15-20 seconds, or in a 300°F (150°C) oven for 5-10 minutes to refresh the crunch.
Frequently Asked Questions
Q: Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure it contains xanthan gum for structure. The texture will be slightly more tender but still delicious.
Q: Can I use Greek yogurt instead of sour cream?
Absolutely, plain Greek yogurt works as a perfect substitute. Use full-fat for the best moisture, and the cake will have a slightly tangier flavor.
Q: Why did my cake sink in the middle?
This usually happens if the cake is underbaked or if the oven door is opened during baking. Make sure to bake until a toothpick inserted comes out clean, and avoid opening the oven for the first 25 minutes.
Q: Can I reduce the sugar?
You can reduce the granulated sugar in the batter to 1/2 cup without affecting the texture much. However, the streusel topping sugar is needed for the crunchy texture, so keep it as is.
Q: How do I get a perfect streusel crunch?
Ensure the streusel ingredients are well mixed and not overworked. Use cold butter if you want a more crumbly texture, but this recipe uses a simple dry mix that bakes into a crunchy topping.
I hope you enjoy this Cinnamon Coffee Cake as much as my family does! It's the perfect companion to your morning coffee. If you try it, leave a comment below and let me know how it turned out. Happy baking!
Cinnamon Coffee Cake
Cinnamon Coffee Cake with a tender crumb, crunchy cinnamon-sugar topping, and warm spice in every bite. Perfect for breakfast or brunch.
🧂 Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick, 113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 cup (240g) sour cream
- 1 teaspoon vanilla extract
- 1/2 cup (100g) brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/4 cup (30g) chopped pecans or walnuts (optional)
📋 Instructions
- 1Preheat and Prepare Pan — Preheat your oven to 350°F (175°C). Grease a 9-inch round or 8×8-inch square baking pan with butter or nonstick spray, then line with parchment paper for easy removal.
- 2Mix Dry Ingredients — In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 3Cream Butter and Sugar — In a large bowl, using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
- 4Add Eggs and Vanilla — Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- 5Alternate Adding Dry and Sour Cream — With the mixer on low, add the dry ingredients in three additions, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
- 6Make Streusel Topping — In a small bowl, combine the brown sugar, cinnamon, and chopped nuts (if using). Mix well.
- 7Assemble and Bake — Pour the batter into the prepared pan and smooth the top. Sprinkle the streusel evenly over the batter. Bake for 35-40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
- 8Cool and Serve — Remove from the oven and let cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely. Slice and serve, optionally with a dusting of powdered sugar.
