There’s nothing quite like the aroma of a freshly baked Cinnamon Streusel Coffee Cake filling your home. It’s the promise of a cozy morning, a perfect companion to your coffee, and a treat that feels both special and wonderfully simple. This recipe delivers a perfectly moist, buttery cake with a thick, crunchy cinnamon-sugar streusel topping that creates an irresistible texture combination. We’ve tested and perfected this recipe to ensure it’s not just good, but the absolute best you’ll ever make.
Whether you’re hosting a brunch, looking for a delightful afternoon snack, or need a guaranteed crowd-pleaser for a bake sale, this coffee cake is the answer. It’s straightforward to make, uses pantry staples, and the results are consistently delicious. Get ready to fall in love with your new go-to coffee cake recipe.
Why This is the Best Cinnamon Streusel Coffee Cake
What sets this Cinnamon Streusel Coffee Cake apart is its perfect balance of textures and flavors. The secret to the incredibly moist and tender crumb is using sour cream, which adds richness and acidity that you just can’t get from milk alone. We also ensure a generous streusel-to-cake ratio, so you get that delightful crunchy, buttery, cinnamon-packed topping in every single bite. This isn’t just a cake with a light sprinkle on top; it’s a true streusel lover’s dream.
Key Ingredients for the Perfect Coffee Cake
This recipe uses simple, high-quality ingredients to create a truly spectacular result. Here’s what you’ll need and why it matters.
For the Streusel Topping
The topping is arguably the star of the show. We use a combination of light brown sugar for its molasses notes, granulated sugar for crunch, and a generous amount of cinnamon. Cold, cubed butter is cut into the mixture to create those perfect crumbly bits that bake into a crunchy, golden layer.
For the Cake Batter
The cake itself is rich, buttery, and incredibly moist. Using both butter and oil provides the perfect combination of flavor and a tender texture that stays moist for days. The key ingredient, as mentioned, is full-fat sour cream. It provides moisture and a slight tang that beautifully complements the sweet streusel. For a lighter cake, check out our pancake recipe which also uses a key dairy ingredient for texture.
How to Make Cinnamon Streusel Coffee Cake Step-by-Step
Making this cake is a simple three-part process: making the streusel, mixing the batter, and layering them together before baking. Follow these steps for flawless results.
Step 1: Prepare the Streusel Topping
In a medium bowl, whisk together the all-purpose flour, light brown sugar, granulated sugar, cinnamon, and salt. Add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Set it aside—you can even chill it while you make the batter to ensure it stays crumbly.
Step 2: Mix the Cake Batter
Start by preheating your oven to 350°F (175°C) and greasing and flouring a 9×9 inch baking pan. In a large bowl, cream together the softened butter, vegetable oil, and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Add half of the dry ingredients to the wet ingredients, mixing until just combined. Then, mix in the sour cream, followed by the remaining dry ingredients. Be careful not to overmix; stop as soon as you no longer see streaks of flour.
Step 3: Layer and Bake
Spread half of the cake batter evenly into the prepared pan. It will be thick. Sprinkle about two-thirds of the prepared streusel mixture over the batter. Gently spoon the remaining cake batter over the streusel layer and spread it carefully to the edges. It’s okay if it mixes a little. Top with the remaining streusel. Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean. Let it cool in the pan before slicing and serving.
Pro Tips for a Flawlessly Moist Coffee Cake
To guarantee success, keep these simple tips in mind. First, ensure your butter, eggs, and sour cream are at room temperature to help the batter mix together smoothly and evenly. Second, measure your flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping it directly from the bag, which can lead to a dry cake. Finally, the most important tip: do not overmix the batter once you add the flour. Overmixing develops gluten, which will result in a tough, dense cake. For another recipe where texture is key, try this delicious pumpkin roll.
Fun Variations to Try
While this classic Cinnamon Streusel Coffee Cake is perfect as is, you can easily customize it! Try adding a cup of chopped pecans or walnuts to the streusel for extra crunch. You could also fold in a cup of fresh or frozen blueberries or chopped apples into the batter for a fruity twist. For a decadent finish, drizzle a simple vanilla glaze over the top once the cake has cooled. If you love cinnamon treats, you might also enjoy a batch of our favorite spice muffins.
Storage and Make-Ahead Instructions
This coffee cake stores beautifully, making it a great make-ahead option. Store it tightly covered at room temperature for up to 3 days. If you need to store it longer, you can refrigerate it for up to a week. To make it ahead, you can prepare the streusel a day or two in advance and keep it in the refrigerator. You can also bake the entire cake, let it cool completely, and then wrap it tightly to freeze for up to 3 months. Thaw it at room temperature before serving.
Frequently Asked Questions
Yes, this is a great make-ahead recipe! You can bake the entire cake, let it cool completely, and store it tightly covered at room temperature for up to 3 days. The flavor actually deepens overnight.
Absolutely! Full-fat Greek yogurt is an excellent substitute for sour cream. It provides a similar tangy flavor and will keep the cake just as moist. Use it in a 1:1 ratio.
Store the coffee cake in an airtight container or wrap it tightly with plastic wrap. It will keep well at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze individual slices for up to 3 months.
The key to a moist coffee cake is using high-fat dairy, like full-fat sour cream or Greek yogurt. This adds moisture and richness to the batter, resulting in a tender crumb that doesn’t dry out quickly. Using a combination of butter for flavor and oil for texture also helps keep the cake moist for days.
Streusel can sink if the cake batter is too thin or if the streusel pieces are too large and heavy. To prevent this, ensure your batter is thick (this recipe is designed to be) and don’t overmix it. Also, chilling the streusel before topping the cake can help it stay on top during baking.
More Breakfast and Dessert Recipes to Love
We hope you love this incredible Cinnamon Streusel Coffee Cake! It’s a labor of love that we’re so excited to share. If you make it, please leave a comment below and let us know what you think. Don’t forget to share your beautiful creations with us on Pinterest! For your next baking adventure, we highly recommend our famous double chocolate chip cookies.
Cinnamon Streusel Coffee Cake Recipe
Cinnamon Streusel Coffee Cake (The Only Recipe You'll Need)
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan.
- Make the Streusel: In a medium bowl, whisk together 2/3 cup flour, brown sugar, 1/4 cup granulated sugar, cinnamon, and 1/4 tsp salt. Add the cold, cubed butter and cut it in with a pastry blender or your fingers until the mixture forms coarse crumbs. Set aside.
- Make the Cake Batter: In a separate large bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, and 1/2 tsp salt.
- In the bowl of a stand mixer or with a hand mixer, beat the softened butter, vegetable oil, and 1 cup of granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
- Reduce the mixer speed to low. Add half of the dry ingredients and mix until just combined. Add the sour cream and mix until just combined. Finally, add the remaining dry ingredients and mix until just combined. Do not overmix.
- Layer and Bake: Spread half of the batter into the prepared pan. Sprinkle evenly with about two-thirds of the streusel topping.
- Spoon the remaining batter over the streusel layer and gently spread to the edges. Top with the rest of the streusel.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack before slicing.
Notes
Do Not Overmix: Mix the batter until the ingredients are just combined. Overmixing can lead to a dense and tough cake.
Storage: Store the cake tightly covered at room temperature for up to 3 days.
