Cinnamon Streusel Coffee Cake – Cozy, Buttery, and Perfect With Coffee

Nothing beats a warm slice of cinnamon streusel coffee cake on a slow morning. It’s tender, buttery, and topped with a crunchy cinnamon crumb that melts into the batter as it bakes. This cake feels special but is easy enough for any day of the week.

Serve it with coffee or tea, or make it the center of a weekend brunch. It’s also great for sharing, because everyone loves that cinnamon swirl and crumbly topping.

Print Recipe

Cinnamon Streusel Coffee Cake - Cozy, Buttery, and Perfect With Coffee

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Servings: 12 servings

Ingredients

• All-purpose flour – for both batter and streusel
• Granulated sugar – sweetens the cake
• Brown sugar – for a caramel note in the streusel
• Ground cinnamon – the star flavor
• Baking powder and baking soda – lift and tenderness
• Kosher salt – balances sweetness
• Unsalted butter – softened for batter, melted or cool for streusel
• Eggs – structure and richness
• Sour cream (or plain Greek yogurt) – moisture and tang
• Milk – loosens the batter
• Vanilla extract – warmth and aroma
• Optional add-ins – chopped nuts (pecans or walnuts) for streusel

Instructions

• Preheat and prep: Heat oven to 350°F (175°C).Grease and line an 8- or 9-inch square pan with parchment for easy removal.
• Make the streusel: In a bowl, combine 1 cup flour, 1/2 cup brown sugar, 1/3 cup granulated sugar, 2 teaspoons cinnamon, and a pinch of salt. Stir in 6 tablespoons melted butter until clumps form. Add 1/2 cup chopped nuts if you like.Set aside.
• Mix dry ingredients: In another bowl, whisk 2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
• Cream the butter and sugar: Beat 1/2 cup softened butter with 3/4 cup granulated sugar until light and fluffy, about 2–3 minutes.
• Add eggs and vanilla: Beat in 2 large eggs, one at a time, then 2 teaspoons vanilla. Scrape the bowl.
• Combine with sour cream and milk: Mix in 1 cup sour cream. Add the dry ingredients in two additions, alternating with 2–4 tablespoons milk, just until smooth and thick.Do not overmix.
• Layer the batter and streusel: Spread half the batter into the pan. Sprinkle half the streusel evenly. Add the remaining batter (it will be thick; dollop and gently spread), then top with remaining streusel.
• Bake: Bake 35–45 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.The top should be golden and set.
• Cool and serve: Let cool at least 20 minutes before slicing. For a simple finish, dust with powdered sugar.

Why This Recipe Works

This cake balances moist, tender crumb with a crisp, cinnamon-studded streusel for great texture. Using butter and sour cream gives the batter richness and softness without being heavy.

A simple layer of streusel in the middle adds a ribbon of flavor to every slice. The batter comes together fast, and the streusel uses pantry staples. You get bakery-style results with little fuss.

What You’ll Need

• All-purpose flour – for both batter and streusel
• Granulated sugar – sweetens the cake
• Brown sugar – for a caramel note in the streusel
• Ground cinnamon – the star flavor
• Baking powder and baking soda – lift and tenderness
• Kosher salt – balances sweetness
• Unsalted butter – softened for batter, melted or cool for streusel
• Eggs – structure and richness
• Sour cream (or plain Greek yogurt) – moisture and tang
• Milk – loosens the batter
• Vanilla extract – warmth and aroma
• Optional add-ins – chopped nuts (pecans or walnuts) for streusel

How to Make It

1. Preheat and prep: Heat oven to 350°F (175°C).

   Grease and line an 8- or 9-inch square pan with parchment for easy removal.

2. Make the streusel: In a bowl, combine 1 cup flour, 1/2 cup brown sugar, 1/3 cup granulated sugar, 2 teaspoons cinnamon, and a pinch of salt. Stir in 6 tablespoons melted butter until clumps form. Add 1/2 cup chopped nuts if you like.

   Set aside.

3. Mix dry ingredients: In another bowl, whisk 2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
4. Cream the butter and sugar: Beat 1/2 cup softened butter with 3/4 cup granulated sugar until light and fluffy, about 2–3 minutes.
5. Add eggs and vanilla: Beat in 2 large eggs, one at a time, then 2 teaspoons vanilla. Scrape the bowl.
6. Combine with sour cream and milk: Mix in 1 cup sour cream. Add the dry ingredients in two additions, alternating with 2–4 tablespoons milk, just until smooth and thick.

   Do not overmix.

7. Layer the batter and streusel: Spread half the batter into the pan. Sprinkle half the streusel evenly. Add the remaining batter (it will be thick; dollop and gently spread), then top with remaining streusel.
8. Bake: Bake 35–45 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.

   The top should be golden and set.

9. Cool and serve: Let cool at least 20 minutes before slicing. For a simple finish, dust with powdered sugar.

How to Store

• Room temperature: Keep covered for up to 2 days. The streusel stays crisp on day one and softens slightly after.
• Refrigerator: Store airtight for up to 5 days.

  Warm slices in the microwave for 10–15 seconds to refresh.

• Freezer: Wrap individual slices tightly and freeze up to 2 months. Thaw at room temperature and rewarm briefly.

Why This is Good for You

While it’s a treat, you can still make it a bit smarter. Nuts add healthy fats and a little protein. Greek yogurt or sour cream brings calcium and helps keep portions satisfying, so a small piece goes a long way. Enjoy it mindfully with fruit on the side for balance.

What Not to Do

• Don’t overmix the batter. It can make the cake tough and dense.
• Don’t skip the salt. It sharpens the cinnamon and keeps the sweetness in check.
• Don’t spread cold batter. If it’s too stiff, add a splash of milk so it layers without tearing the streusel.
• Don’t underbake. A gooey center collapses—check the middle, not just the edges.
• Don’t slice too hot. Letting it rest helps the crumb set and the slices hold together.

Variations You Can Try

• Maple glaze: Whisk powdered sugar with maple syrup and a splash of milk; drizzle over the cooled cake.
• Apple ribbon: Layer thin apple slices tossed with cinnamon and a little sugar between the batter layers.
• Cinnamon-swirl loaf: Bake in a loaf pan; extend bake time and tent with foil if browning too fast.
• Cardamom twist: Add 1/2 teaspoon ground cardamom to the streusel for a cozy, aromatic note.
• Whole-wheat boost: Swap 1/2 cup of the flour for white whole wheat to add fiber without losing tenderness.

FAQ

Can I make this ahead?

Yes.

Bake, cool, and cover at room temperature overnight. The flavor often improves by day two. Warm slices briefly before serving.

What if I don’t have sour cream?

Use full-fat Greek yogurt.

It gives a similar tang and moisture. Avoid low-fat versions, which can make the crumb drier.

How do I keep the streusel crumbly?

Use the correct butter ratio and don’t overwork it. You want pea-sized clumps.

If it looks sandy, add 1–2 teaspoons melted butter and toss lightly.

Can I double the recipe?

Yes. Bake in a 9×13-inch pan. Increase bake time to 45–55 minutes, and check the center for doneness.

Why did my cake sink?

Common causes are underbaking, expired leaveners, or opening the oven too early.

Make sure baking powder and soda are fresh, and don’t check before the 30-minute mark.

Final Thoughts

Cinnamon streusel coffee cake is the kind of recipe that feels comforting and familiar every time. With a tender crumb, warm spice, and a buttery topping, it’s hard to beat. Keep this version in your back pocket for weekend breakfasts, potlucks, or a weekday pick-me-up.

A simple slice and a hot cup of coffee make any morning better.