Best Cinnamon Coffee Cake with Streusel Crumb Topping

Prep Time 30 mins

Cook Time 60 mins

Total Time 1 hr 30 mins

Cooking Method: Baking

Cuisine: American

Courses: Breakfast, Brunch, Dessert

Difficulty: Beginner

Servings: 12

Calories: 461.2

Description

This easy cinnamon coffee cake recipe yields twelve generous slices of moist, buttery cake swirled with cinnamon sugar and topped with a crunchy streusel crumb, perfect alongside your morning coffee or as a cozy dessert.

Ingredients

For the Cake Batter

2½ cups (300g) of all-purpose flour
1½ teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
3/4 cup (171g) of unsalted butter, softened (room temperature)
1 cup (198g) of granulated sugar
1/2 cup (104g) of light brown sugar, packed
2 large eggs, at room temperature
1 teaspoon of pure vanilla extract
3/4 cup of full-fat Greek yogurt or sour cream, at room temperature
1/4 cup of whole milk, at room temperature

For the Cinnamon Swirl/Filling

1/2 cup (104g) of light brown sugar, packed
1½ tablespoons of ground cinnamon
1/2 teaspoon of unsweetened cocoa powder (optional, for color)
Pinch of nutmeg (optional, for flavor depth)
Pinch of cardamom (optional, for flavor depth)

For the Streusel Crumb Topping

1/2 cup (60g) of all-purpose flour
1/2 cup (104g) of light brown sugar, packed
1/4 cup (50g) of granulated sugar
1 tablespoon of ground cinnamon
6 tablespoons (85g) of unsalted butter, melted
Pinch of salt

For the Vanilla Glaze

1/2 cup (120g) of powdered sugar (confectioners' sugar)
3 tablespoons of tablespoons milk (or water), as needed
1/2 teaspoon of pure vanilla extract

Step-by-Step Instructions

1
Preheat & Prepare Pan
- Position a rack in the center of the oven and preheat it to 350°F (175°C).
- Lightly grease a 9x13-inch baking pan.
- For effortless removal and cleanup, line the bottom with parchment paper, allowing an overhang on the longer sides to create convenient "handles".
- Lightly spray the parchment and the exposed sides of the pan with non-stick cooking spray.
2
Make the Streusel Crumb Topping
- In a medium bowl, whisk together the flour, both brown and granulated sugars, ground cinnamon, and a pinch of salt for the streusel.
- Pour in the melted unsalted butter.
- Using a fork, stir the mixture until it is evenly moistened and forms a variety of crumb sizes, ranging from fine to larger, chunky pieces.
- Avoid overmixing as it could turn the mixture into a paste.
- For those who prefer extra chunky crumbs, gently squeeze some of the smaller crumbles together with your hands.
- Place the bowl of streusel in the refrigerator for at least 10-15 minutes while the rest of the cake is prepared.
- This chilling step is vital; it helps the butter firm up, ensuring the crumbs hold their shape and remain crispy during baking, rather than melting into the cake.
3
Mix the Cinnamon Swirl/Filling
- In a small bowl, combine the light brown sugar, ground cinnamon, and the optional unsweetened cocoa powder.
- Whisk them together until well combined. If using, add the nutmeg and cardamom for an extra layer of warmth.
- Set this mixture aside.
4
Prepare the Cake Batter
- In a separate medium bowl, whisk together the dry ingredients for the cake: all-purpose flour, baking powder, baking soda, and salt.
- Set this mixture aside.
- In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium-high speed until the mixture is light, fluffy, and pale in color, typically about 2-3 minutes.
- Remember to scrape down the sides of the bowl as needed to ensure even mixing.
- Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the bowl once more.
- Stir in the pure vanilla extract.
- In a small separate bowl, whisk together the room temperature Greek yogurt (or sour cream) and whole milk until combined.
- Small lumps, if present, are perfectly acceptable and will not negatively impact the final cake texture.
- With the mixer on low speed, gradually add the dry ingredients to the butter mixture alternately with the wet yogurt/milk mixture.
- A good pattern is to begin and end with the dry ingredients (e.g., add 1/3 dry, then 1/2 wet, then 1/3 dry, then the remaining 1/2 wet, and finally the last 1/3 dry).
- Mix just until combined.
5
Assemble the Cake
- Pour approximately half (a scant 3 cups, or roughly 28 ounces by weight if using a kitchen scale) of the cake batter into the prepared 9x13-inch pan, spreading it evenly to the edges.
- Evenly sprinkle about two-thirds of the prepared cinnamon swirl/filling mixture over this first layer of batter.
- Carefully spoon dollops of the remaining cake batter over the cinnamon layer, then gently spread it out to cover the filling completely.
- It might appear that there isn't enough batter, but trust the process; the cake will rise as it bakes.
- For a beautiful marbled effect, take a table knife and gently swirl the cinnamon filling into the top layer of batter.
- Do not overmix; just a few gentle swirls will create lovely ribbons.
- Sprinkle the remaining cinnamon swirl/filling mixture evenly over the top of the batter.
- Finally, retrieve the chilled streusel topping from the refrigerator.
- Using your hands, sprinkle the streusel generously and evenly over the entire surface of the cake batter.
6
Bake
- Place the pan in the preheated oven.
- Bake at 350°F (175°C) for 45 to 60 minutes, or until the cake is fully baked.
7
Check for Doneness
- The cake is ready when the edges are a dark golden brown, the top is a medium-golden color with no light patches, and a toothpick or cake tester inserted into the center comes out clean or with only a few moist crumbs.
- When gently pressed in the middle, the cake should spring back.
- If the center appears to sink, it likely needs a bit more time in the oven.
- An internal temperature of 200°F (93°C) also indicates complete doneness.
8
Cool the Cake
- Remove the cake from the oven and allow it to cool in the pan on a wire rack for at least 15-20 minutes.
- This initial cooling period in the pan helps the cake set properly and prevents it from breaking apart when transferred.
9
Add Vanilla Glaze
- While the cake is cooling (ideally still warm, but not hot, for best absorption), prepare the glaze.
- In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract.
- Add more milk, a teaspoon at a time, until the glaze reaches the desired drizzling consistency.
- It should be thick enough to cling to the cake but thin enough to flow smoothly.
- Drizzle the glaze generously over the warm (but not hot) coffee cake.
- Allow the glaze to set for about 5 minutes before slicing and serving.
- Enjoy your homemade cinnamon coffee cake.

Nutrition Facts

Servings 12

Serving Size Approximately 148.5 grams per slice

Amount Per Serving
Calories 461.2kcal

% Daily Value *
Total Fat 21g33%
Saturated Fat 14g70%
Cholesterol 85mg29%
Sodium 274mg12%
Potassium 76mg3%
Total Carbohydrate 67g23%
Dietary Fiber 1.6g7%
Sugars 58g
Protein 3g6%

Vitamin A 564 IU
Calcium 124 mg
Iron 1 mg
Vitamin D 19 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Mix the batter only until the flour disappears to avoid a tough, dry cake.
Watch for golden edges and use a clean toothpick, not just the clock, to know when your cake is done.
Let the cake rest in the pan so it sets properly and doesn’t fall apart.
Use room-temperature ingredients to help your batter mix smoothly and bake up tender.
Spoon and level your flour to prevent adding too much and making the cake dense.