A slice of warm Cinnamon Coffee Cake is the perfect way to start the morning — soft, buttery, and layered with a cinnamon-sugar crumb topping that melts in your mouth. This bakery-style treat pairs beautifully with a cup of coffee or tea and brings the aroma of cinnamon and vanilla right into your kitchen.
Unlike regular cakes, coffee cake isn’t overly sweet or frosted. Instead, it shines through its delicate crumb and spiced topping. Whether you’re hosting brunch, enjoying a lazy weekend, or baking for a family breakfast, this cinnamon coffee cake will quickly become your go-to comfort bake.
The magic lies in the contrast of textures — a moist, tender crumb beneath a crisp, buttery streusel topping. The combination of sour cream and brown sugar gives the cake a rich flavor and keeps it soft even after a day or two.
Cinnamon adds warmth, while a touch of vanilla enhances the aroma. Meanwhile, baking powder and butter ensure a light, fluffy interior. The streusel layer, made with brown sugar, butter, and flour, creates that irresistible crumbly top that everyone loves.
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs, room temperature
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
1/4 cup unsalted butter, cold and cubed
1/2 cup powdered sugar
1–2 tablespoons milk
1/4 teaspoon vanilla extract
First, preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan or line it with parchment paper for easy cleanup. Proper prep ensures your cake doesn’t stick and the crumb layer stays intact.
In a small bowl, combine flour, brown sugar, and cinnamon. Add cold butter cubes, then use a fork or your fingers to mix until crumbly. The texture should resemble coarse sand with pea-sized clumps.
Pro Tip: Chill the topping in the fridge while you make the batter to keep it crumbly and crisp.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. Mixing dry ingredients separately ensures even distribution and prevents overmixing.
In a large bowl, beat butter and sugar together until light and fluffy — about 2–3 minutes. This step incorporates air into the batter for a soft, tender crumb.
Beat in the eggs, one at a time, followed by vanilla extract. Then, gently mix in the sour cream until smooth. Sour cream adds richness and keeps the cake moist without making it heavy.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing, which can make the cake dense.
Pour half of the batter into your prepared pan and spread evenly. Sprinkle half of the streusel topping over it. Add the remaining batter, smooth the top, and finish with the rest of the streusel.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown, and your kitchen will smell like pure cinnamon heaven.
Allow the cake to cool in the pan for 15 minutes before transferring it to a rack. If desired, whisk together the powdered sugar, milk, and vanilla to create a simple glaze. Drizzle it over the cooled cake for an extra touch of sweetness.
Nutty Cinnamon Coffee Cake: Add ½ cup of chopped pecans or walnuts to the streusel.
Apple Cinnamon Coffee Cake: Layer thin slices of apple between the batter and topping.
Blueberry Coffee Cake: Fold 1 cup of fresh blueberries into the batter before baking.
Maple Glaze: Replace milk in the glaze with pure maple syrup for a deeper flavor.
Room Temperature: Store tightly covered for up to 3 days.
Refrigerator: Keeps fresh for up to 5 days in an airtight container.
Freezer: Wrap slices individually and freeze for up to 2 months.
Reheating: Warm a slice in the microwave for 10–15 seconds to refresh its texture.
Overmixing the batter — This can make the cake tough. Mix just until combined.
Using melted butter in the streusel — Cold butter creates better crumbs.
Skipping the sour cream — It’s essential for moisture and flavor balance.
Overbaking — Always test with a toothpick at 35 minutes to avoid dryness.
Not cooling before slicing — Cutting too soon can cause the cake to crumble.
Sour cream ensures a moist and tender crumb.
Cold butter streusel bakes into a crunchy, flavorful topping.
Balanced cinnamon-sugar ratio creates warmth without overpowering sweetness.
Simple ingredients make it beginner-friendly yet bakery-worthy.
Flexible base allows endless variations and add-ins.
This Cinnamon Coffee Cake is everything a cozy morning calls for — buttery, cinnamon-scented, and topped with a crumbly streusel that practically melts in your mouth. It’s simple enough for a weekday bake but elegant enough for brunch gatherings or holiday mornings.
Serve it warm with coffee or tea, or enjoy it as an afternoon snack. Once you bake this at home, you’ll never reach for a store-bought coffee cake again.