Breakfast/ Cakes/ Dessert/ easy/ Holiday

Cinnamon Streusel Coffee Cake

May 9, 2014

A tender, delicate sour cream cake with not one, but two layers of cinnamon crumbs – both inside and on top of the cake.

Ultimate Cinnamon Streusel Coffee Cake

I remember the first time I tasted a piece of coffee cake – or at least, what I thought a coffee cake meant at that time. I was a little girl, sitting in a small lovely coffee shop in Napa Valley, and I kept staring at the large pieces of cakes that had a delightful cinnamon smell.  I asked the waitress what kind of cake it was and she said it was a coffee cake. I told her that I don’t like coffee, so she smiled, but I didn’t understand why. I ordered it anyway because the cinnamon smell was killing me. My first thought after I took a bite was that it doesn’t taste at all like coffee! Now, before you think I’m a total weirdo, let me defend myself and say that I have tasted many coffee cakes before that, I just didn’t know they were called that. Back then I knew nothing about desserts, except that I wanted to eat them all the time (not that anything has changed since then…). It took me a while, but eventually I figured it out – the name suggests that the cake is supposed to be eaten alongside coffee. But, that still didn’t make sense. Don’t all cakes go well with coffee?

Ultimate Cinnamon Streusel Coffee Cake This recipe is amazing, and the best part of it is the layers of cinnamon streusel. I love it so much that I thought to myself, why add just one layer of streusel, when I can add two? If you’re anything like me, you’ll like this idea. So, instead of sprinkling the streusel just on top of the cake, I have added another layer inside the cake. One layer just didn’t seem to be enough for me. The cake is tender and moist with just the right amount of crumbs. I used sour cream as the liquid, which makes this cake super delicate. The cake isn’t overly sweet like some coffee cakes I’ve tried before. You can taste both the cake and the crumbs in this cake – the crumbs don’t overpower the cake taste since the cake is delicious on its own!

Ultimate Cinnamon Streusel Coffee Cake Making the streusel is super-duper easy. No pastry cutter or food processor is needed. All you need to do is mix melted butter with the dry ingredients. The mixture becomes moist and crumbly as a result. The cake is done by using the creaming method. That means creaming the butter and sugar first, then beating in the eggs and vanilla. Only then do you add the dry ingredients and sour cream alternatively. Then, scrape half of the batter to the pan, then half of the crumbs and repeat.

Ultimate Cinnamon Streusel Coffee Cake If during baking the crumbs start to brown too much (although it didn’t happen to me), cover the cake loosely with aluminum foil. My cake was ready in 35 minutes, but start checking it after 30 minutes. A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs. The cake isn’t ready if the batter on the toothpick is still wet.

So… how do you like your coffee? I like mine with a cake!

4.89 from 17 votes
Cinnamon Streusel Coffee Cake
YIELD: 9 -inch cake
A tender, delicate sour cream cake with not one, but two layers of cinnamon crumbs – both inside and on top of the cake.

For the streusel:
  • 3/4 cup plus 2 tablespoons (125 grams or 4.5 ounces) all-purpose flour
  • 1/3 cup (65 grams or 2.3 ounces) granulated sugar
  • 1/3 cup (65 grams or 2.3 ounces) brown sugar (light or dark)
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon salt
  • 6 tablespoons (85 grams or 3 ounces) butter, melted
For the cake:
  • 1 1/2 cups (210 grams or 7.4 ounces) all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick or 115 grams) butter, softened to room temperature
  • 1 cup (200 grams or 7 ounces) granulated sugar
  • 2 large eggs , at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup sour cream
  1. Preheat oven to 350F/180C degrees. Grease a 9-inch pan (round or square). Set aside.
  2. To make the streusel: In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon and salt. Add the melted butter and mix with a fork until the mixture is uniformly moistened and crumbs form. Set aside.
  3. To make the cake: In a medium bowl sift together flour, baking powder, baking soda and salt. Set aside.
  4. In a mixer bowl fitted with the paddle attachment, beat the butter on medium speed for one minute until creamy. Add sugar and beat on medium speed for about 3 minutes, until light and fluffy. Beat in the eggs, one at a time until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating it with the sour cream in 2 additions (starting and ending with the flour). Do not overmix.
  5. Scrape half of the batter into the prepared pan and smooth it into an even layer. Sprinkle the streusel mixture evenly over the batter. Scrape the remaining batter on top and smooth it into an even layer. Sprinkle the remaining streusel mixture evenly on top of the cake. Gently press down with your hands so the crumbs will stick to the batter.
  6. Bake the cake for 30-40 minutes, until a toothpick inserted into the center comes out clean. Place the cake in the pan on a wire rack to cool completely.
  7. Store cake at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days.

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  • Reply
    Gayle @ Pumpkin 'N Spice
    May 9, 2014 at 4:01 pm

    This looks delicious! Cinnamon streusel coffee cake is my absolute favorite! Very pretty pictures, too!

    • Reply
      May 9, 2014 at 9:01 pm

      Thank you Gayle! 🙂

  • Reply
    May 10, 2014 at 2:41 am

    i love coffee cakes. yum!

    • Reply
      May 10, 2014 at 10:28 am

      Me too! (obviously..) 🙂

      • Reply
        April 10, 2021 at 9:14 am

        This is absolutely yummy, it tastes just like cinnamon swirls! Thank you for sharing ❤

  • Reply
    Jess @ whatjessicabakednext
    May 11, 2014 at 8:37 am

    I love cinnamon coffee cake- this looks amazing Shiran! Loving all the photos and your plate is so cute! Lovely recipe, hope you’re having a great weekend! 🙂

    • Reply
      May 11, 2014 at 12:26 pm

      Thank you Jess! I’m in love with this plate 🙂

  • Reply
    May 11, 2014 at 9:01 pm

    You are killing me here! All I want to do is grab it from the screen and eat it. It looks soooo delicious!

    • Reply
      May 12, 2014 at 8:26 am

      Thank you Anne! 🙂 Trust me, I know how it feels!

  • Reply
    Annie @Maebells
    May 12, 2014 at 3:20 pm

    I adore coffee cake! I prefer it over cookies, pie, or any other cake. Your photos look beautiful! I am going to try a gluten free version.

    • Reply
      May 12, 2014 at 8:53 pm

      That’s great! I’m always looking for new gluten free recipes! And Thanks 🙂

    • Reply
      December 1, 2014 at 9:38 am

      Hi, how did your gluten free version come out? I’m thinking of converting it to gluten free also. thanks.

  • Reply
    May 12, 2014 at 3:39 pm

    עוגת קפה עם קינמון היא אחת העוגות שאני הכיייייייייייי אוהבת
    אני משוגעת על קינמון ואם יש בעוגה שתי שכבות של מילוי, אני מסוגלת לאכול אותה עם כפית ישר מהתבנית 🙂

    • Reply
      May 12, 2014 at 8:55 pm

      Me too! I love it sooo muchhhhh!

  • Reply
    Heather P @The Owl with the Goblet
    May 13, 2014 at 8:37 pm

    You are seriously the dessert queen. Just looking at your page make my sweet tooth go crazy! I am a huge fan of coffee cake and will be pinning this to make sometime soon… yum!

    • Reply
      May 13, 2014 at 9:00 pm

      Thank you so much Heather! 🙂 You are so sweet!

  • Reply
    July 3, 2014 at 12:55 am

    Oooh~ The cake looks so wonderfully moist! Out of curiousity, what kind of sour cream did you use? (low fat, non fat, full fat)

    • Reply
      July 3, 2014 at 10:01 pm

      Hi Max! The cake is indeed very moist and wonderful 🙂 I used full fat sour cream, although sometimes I use reduced fat. I don’t recommend using non fat sour cream.

  • Reply
    March 14, 2015 at 7:28 pm

    Hi, I am going to try your streusel coffee cake. I would be interested in having a gluten free recipe if someone has one and it works out well!



  • Reply
    November 3, 2015 at 9:40 pm

    Hi Shiran,

    This recipe looks delicious! I want to make it for a potluck using a 9×13 pan would I double the recipe or do you have an adjusted recipe to fit that size?

    • Reply
      November 4, 2015 at 8:09 am

      Hi Alyssa 🙂 You can either multiply the recipe by 1.5 or double it for a taller cake. You may also need to adjust the baking time and bake the cake for several minutes longer.

  • Reply
    sharon root
    April 7, 2018 at 1:39 pm

    if you dont have sour cream what can you use?

    • Reply
      April 9, 2018 at 8:18 am

      Hi Sharon, the best result will be with sour cream, but you can use buttermilk or plain yogurt instead.

  • Reply
    May 10, 2018 at 2:19 pm

    This was delicious! Thanks so much for the recipe!

  • Reply
    January 24, 2019 at 2:13 am

    I’ve been craving coffee cake, and this did not disappoint! Moist, delicious, easy to make. Thank you!

  • Reply
    February 3, 2019 at 9:55 pm

    Followed the directions exactly and it turned out perfect! Just FYI I only had an 8×8 pan, so it took a little longer to bake.. SO MOIST AND YUMMERS!

  • Reply
    Kevin Pflaum
    March 5, 2019 at 4:41 pm

    This cake is so amazing!! The recipe is easy to follow. The cake is so melty and delicious. The topping is just perfect. But instead of melting the butter for the topping, I cubed it and it came out great. I’ve been baking for 20 years and this is the best coffee cake I’ve ever eaten. Thank you so much for posting this recipe.

  • Reply
    May 19, 2019 at 5:27 pm

    FYI for Gluten Free peeps: I tried this, but substituted with Pamela’s Gluten Free All-purpose flour. I baked it for 50 minutes on 350 (in a square 9 inch pan) and ended up calling it when it was still ooey gooey in the middle. The outer edges were cooked and it was it was very yumm. Honestly a little too moist. Next time I might try 1/2 cup sour cream and 1/4 cup milk or something. I’ve used this flour to sub for regular flour in lots of cookie recipes and it turned out great, but of course cookies and cakes are different.

  • Reply
    May 20, 2019 at 1:02 pm

    Has anyone tried this recipe using country crock as opposed to butter? I know the streusel topping should be fine but I’m wondering about the cake part. I’m out of stick butter so looking for another option! This looks so delicious!

  • Reply
    June 16, 2019 at 2:57 am

    Hi ,
    Can we use greek yogurt instead of sour cream? Also what does one cup equals to in metric measurements ?

  • Reply
    Mary Ann Stiles
    July 10, 2019 at 6:15 pm

    This cake is amazing! I didn’t have any vanilla or sour cream but I substituted a heaping cup of vanilla Greek yogurt (whole milk real sugar type). The result was moist, tender and flavorful. The cake had the perfect amount of sweetness! My super picky grandson loves it,

  • Reply
    July 20, 2019 at 7:01 am

    This cake is so delicious. I’ve made it 3 times and it came out perfect each time. I used Greek yogurt instead of sour cream.

  • Reply
    September 22, 2019 at 2:12 pm

    It tastes amazing but my streusel melted into the cake while cooking 🙁

  • Reply
    November 16, 2019 at 5:31 pm

    Can’t wait to make this, its my absolute favorite!!
    ….Would love nutrition facts posted though…my son has type 1 diabetes and we have to know the carb amount to give insulin for him to eat it too.

  • Reply
    January 15, 2020 at 10:58 am

    Has anyone tried using buttermilk instead of sour cream and if so how did it turn out?

    • Reply
      January 29, 2020 at 2:32 am

      I personally prefer it with sour cream, but you can use buttermilk instead.

  • Reply
    January 27, 2020 at 11:01 pm

    I made this today and it turned out delicious. I didn’t have sour cream on hand so I used yogurt. I topped it with a brown butter caramel sauce. Thank you!

  • Reply
    kathy morgan
    May 17, 2020 at 11:56 pm

    Love this recipe!! So good!

  • Reply
    Riza A.
    November 24, 2020 at 10:46 pm

    Done this today, turn it into mini square cup cake, and cooked it a little shorter.Thank you Maam for sharing your coffe cake recipe. God bless.

  • Reply
    December 4, 2020 at 10:26 pm

    Why can’t i see coffee in the ingredients? *Very confused*

  • Reply
    Aditi Sheel
    December 5, 2020 at 3:23 am

    Just figured that coffee cake is any cake that goes with coffee. *facepalm*

  • Reply
    denise jackson
    December 27, 2020 at 12:56 pm

    Made this Christmas morning when I couldn’t find Sara Lee. WAY BETTER! Thank you for this amazing recipe.

  • Reply
    April 12, 2021 at 2:04 am

    Thanks so much for the recipe!! It tasted great and moist 20-30 mins after cooling. But when I came back 2 hours later after that, it had become dry and less flavourful. Is it best to wrap it up with Saran Wrap sooner?

    • Reply
      April 20, 2021 at 3:10 pm

      Hi Tamara, if the cake became dry after only a few hours, try a bit less baking time next time.

  • Reply
    May 24, 2021 at 1:37 pm

    Delicious!! It was just what I was looking for! Perfect texture and taste. Thanks a lot for the recipe!

  • Reply
    September 6, 2021 at 3:09 am

    Absolutely wonderful! It did not last more than 2 days in our household so there was no need to worry about storage.

  • Reply
    March 24, 2022 at 6:03 pm

    Hello Shiran;
    I just discovered your website; very nice. I did make this coffeecake and it turned out great; moist and not too sweet. Would you know the caloric information of this cake? Thank you in advance for your assistance.

    • Reply
      Talia @ Pretty. Simple. Sweet.
      March 25, 2022 at 3:40 am

      Hi Annabelle, so glad to hear you liked the recipe! I do not calculate the nutrition facts for my recipes but there are lots of nutrition calculators on Google that you can use:)

      • Reply
        March 25, 2022 at 4:32 pm

        Hello Talia:
        Thanks for the quick response. A family member asked the question about calories, so I thought I would ask. I’ll just tell her to just eat a little at a time and increase her exercise activity. I did freeze most of mine, so I will see how it tolerates being frozen.
        Thanks again for sharing the gift of baking.

  • Reply
    May 6, 2022 at 11:50 am

    Can this batter be made in advance and stored in the fridge for a couple days?

    • Reply
      Talia @ Pretty. Simple. Sweet.
      May 7, 2022 at 3:21 am

      Hi Madi, I have actually never experimented doing that with this particular recipe, but in general, you can make cake batter ahead of time (I recommend 1-2 days), store in the fridge, and then bake it. So my guess is that it will work for this as well 🙂 Would love to hear how it turns out!

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