The Best Streusel Cinnamon Coffee Cake Recipe

Cinnamon coffee cake is one of those recipes that fills your whole kitchen with the most irresistible smell the moment it goes into the oven, and this streusel version is the one I have been making for my family for years. The batter comes together in two bowls, the cinnamon streusel topping is thick and crunchy, and the whole thing bakes up soft, moist, and absolutely perfect alongside your morning coffee.

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Streusel Cinnamon Coffee Cake is a soft buttery cake topped with a crunchy sugar cinnamon topping.   Cinnamon Coffeecake will remind you of cinnamon rolls with none of the hard work.  You will also be able to close your eyes and smell & taste cinnamon toast, as you sip your coffee & or tea.

If you are looking for the best coffee cake recipe that tastes as if it came straight from a bakery, this is the one. It is quick enough to mix up on any weekday morning, and impressive enough to set out at a holiday brunch or bring to a neighbor who needs a little sunshine delivered to her door.

It is great as a breakfast or dessert to have ready when you have a houseful of family & guests over for the Christmas holidays. Streusel Cinnamon Coffeecake will keep for a day or two, but it will not last in your home that long. Easily warmed in the microwave the next morning to freshen up the delicious, fluffy cake and the sweet, crunchy streusel topping.

I have always said that nothing makes a house feel like home quite like the smell of cinnamon baking in the oven. Rhubarb Coffee Cake is another family favorite around here, but this classic streusel version is the one my family asks for most.

Why You’ll Love This Easy Cinnamon Coffee Cake

• Ready in about 45 minutes from start to finish, including bake time, with very little cleanup.
• Just two bowls to make the batter and the streusel, and all of it comes together with ingredients you likely already have in your pantry.
• That thick, crunchy streusel topping is layered inside the cake AND on top for double the cinnamon crumble in every single slice.
• Perfect for Christmas morning, Thanksgiving brunch, or any lazy weekend when you want something warm and cozy on the table without a lot of effort.
• The whole family will love it, and it keeps well for a couple of days, so you can make it ahead and not worry about a thing.

A Christmas Morning Tradition Worth Waking Up For

I have had so many Thanksgiving and Christmas Eve mornings when I want to come downstairs before anyone else is up. In about 10 minutes, I can mix this together and pop it into the oven. I want to have this warm, delicious coffee cake for all the family to have with a cup of coffee or just see the kids’ smiles on their faces.

By the time I am out of the shower, the whole family can smell the sweet cinnamon coffee cake from upstairs. My son-in-law always says the smell alone is better than an alarm clock, and he usually has the coffee brewing by the time I walk back downstairs.

It is that kind of recipe. Simple, warm, and full of the best kind of family memories. I know your family will love it just as much as mine does.

What Makes This the Best Cinnamon Streusel Coffee Cake

Most coffee cake recipes have a thin sprinkle of crumble on top. This one is different. You layer half the streusel right into the middle of the batter, then pile the rest on top, so every single slice has that crunchy cinnamon crumble running all the way through it.

The cake batter itself is soft and spongy, almost like a tender yellow cake with a hint of vanilla. The sour cream in the batter is the secret to keeping it moist for days. This is not a dry, crumbly coffee cake. It is the fluffy, buttery kind that your whole family will reach for twice.

Ingredients You’ll Need

For the cake batter:

• All-purpose flour
• Granulated sugar
• Butter, softened (not melted)
• Full-fat sour cream (this is the key to a moist cake)
• Eggs
• Pure vanilla extract
• Baking powder
• Baking soda
• Salt

For the cinnamon streusel topping:

• Granulated sugar
• Brown sugar, packed
• All-purpose flour
• Ground cinnamon (we are generous with it in this house!)
• Cold butter, cut into small cubes

Note: Full-fat sour cream makes the biggest difference in this recipe. I do not recommend substituting with low-fat or plain yogurt if you can avoid it. You also have the option to add 1/2 cup of chopped pecans or walnuts to the streusel if you love a bit of extra crunch. See the full measurements in the recipe card below.

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Equipment Needed

• 9×9 inch square glass baking dish (an 8×8 also works for a slightly taller cake)
• Two mixing bowls (one large for the batter, one medium for the streusel)
• Electric hand mixer or stand mixer
• Rubber spatula for scraping and spreading
• Cooking spray

How to Make Cinnamon Coffee Cake with Streusel Topping

This sour cream coffee cake recipe comes together in two simple steps before it bakes. Here is exactly how to do it.

1. Preheat and prep your pan. Heat your oven to 350°F. Spray your baking dish generously with cooking spray, making sure to get into all four corners. Pro tip: Set your batter butter out about 30 minutes early so it is truly softened. Cold butter will make the batter lumpy and hard to mix.
2. Make the cinnamon streusel. In a medium bowl, combine the granulated sugar, brown sugar, flour, and cinnamon. Add the cold butter cubes and use a fork or your fingertips to work it together until you have a crumbly, sandy mixture. Set it aside. Pro tip: Keep the butter cold for the streusel even though the cake batter uses softened butter. Cold butter is what gives you that crispy crumble instead of a gooey paste on top.
3. Mix the cake batter. In your large bowl, beat the softened butter and sugar together until light and fluffy, about 2 minutes. Add the eggs one at a time, then mix in the vanilla extract and sour cream. Add the dry ingredients and stir just until everything is combined. Do not overmix or the cake will be dense. Pro tip: The batter is thick. That is completely normal and exactly what you want for a moist, tender coffee cake.
4. Layer and assemble. Spread half of the batter into your prepared pan. Sprinkle half of the streusel mixture evenly over the batter layer. Drop spoonfuls of the remaining batter over the streusel, then gently spread it to the edges with your spatula. Top everything with the rest of the streusel and press it lightly into the batter. Pro tip: Drop the second layer of batter in small spoonfuls instead of pouring it all in one spot. It is much easier to spread without pulling up the streusel layer underneath.
5. Bake until golden. Bake at 350°F for 35 to 40 minutes, until a toothpick inserted in the center comes out clean and the streusel topping is a deep golden brown. Let the cake cool in the pan for at least 10 minutes before slicing. Pro tip: Start checking at the 35-minute mark. Every oven runs a little differently, and you do not want to overbake this one, or it will dry out.

Susan’s Tips for the Best Coffee Cake Every Single Time

• Please use the full-fat sour cream. I know it is tempting to reach for the light version, but I have discovered over the years that full-fat sour cream is the one thing that makes this cake stay moist and tender for days. Trust me on this one.
• Make sure to do the middle streusel layer. I know it feels like an extra step, but that layer of cinnamon crumble running through the center is what makes every bite feel like the very best bite. Your family will notice, I promise.
• Warm it up the next morning, and it tastes brand new. I have always wrapped leftover slices in a paper towel and popped them in the microwave for about 15 to 20 seconds. The streusel crisps right back up, and the whole thing tastes freshly baked all over again.
• Use a toothpick, not just your eyes. The streusel topping gets beautifully golden well before the center is done, so I always check the middle with a toothpick. When it comes out clean, you are all set. Every oven is a little different, and you do not want to overbake this one.

Easy Cinnamon Coffee Cake Variations

• Apple cinnamon: Fold 1 cup of peeled, diced apples into the batter before layering. This turns it into a cozy fall version that your family will go crazy for.
• Add nuts: Mix 1/2 cup of chopped pecans or walnuts into the streusel for extra crunch and a warm, toasty flavor alongside the cinnamon.
• Blueberry swirl: Fold 1 cup of fresh blueberries into the batter. They pop open while baking and add little bursts of fruit in every bite.
• Peach or strawberry: Fresh sliced peaches or strawberries layered in the middle, along with the streusel, make a beautiful summer version.
• Less sweet version: Reduce the streusel sugar by half for a more subtle topping that still has all the cinnamon flavor without quite as much sweetness.
• Vanilla only: Leave out the cinnamon in the streusel and double the vanilla for a buttery, lightly spiced version that is great for little ones who are not big cinnamon fans.

Storing and Reheating Leftovers

Cover the pan tightly with plastic wrap or transfer slices to an airtight container. This cinnamon streusel coffee cake keeps well at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

To reheat, microwave a single slice for 15 to 20 seconds. The streusel topping crisps back up beautifully and the cake tastes like it just came out of the oven. It will not last long in your house, I promise you that.

Frequently Asked Questions

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