Last updated: November 5, 2026
This cinnamon coffee cake is a soft, buttery sour cream cake with cinnamon streusel baked through the middle and piled on top. You can have it in the oven in about 20 minutes, and the recipe card below covers every step.
How to Make Cinnamon Coffee Cake
Cinnamon coffee cake comes together in four simple moves: mix the streusel, beat the sour cream batter, layer the cake with streusel, and bake. Everything happens in three bowls and one 9×13-inch pan, so it is a good pick for beginners and for anyone feeding a crowd.
What Goes Into the Cake
The cake itself needs 2 1/2 cups of all-purpose flour, 1 cup of granulated sugar, and 1/2 cup of softened unsalted butter. You also need 2 large eggs, 2 teaspoons of vanilla extract, 1 cup of sour cream, and 1/2 cup of whole milk.
For lift, add 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Let the eggs, sour cream, and milk sit on the counter for about 30 minutes so they blend smoothly into the butter.
Make the Cinnamon Streusel
The streusel is what makes this cinnamon coffee cake taste like a bakery treat. Stir 1 cup of all-purpose flour, 3/4 cup of packed light brown sugar, 1/4 cup of granulated sugar, 1 tablespoon of ground cinnamon, and 1/4 teaspoon of salt together in a bowl.
Pour in 1/2 cup of melted unsalted butter and stir until big, damp crumbs form. Melted butter gives you chunky clusters that stay crisp after baking, instead of a fine sandy topping that melts into the cake.
Mix the Sour Cream Batter
Beat the softened butter and 1 cup of granulated sugar with an electric mixer for 2 to 3 minutes, until the mixture looks pale and fluffy. Beat in the eggs one at a time, then add the vanilla.
Mix in the sour cream and milk until combined, and do not worry if the batter looks a little curdled at this stage. Add the whisked flour, baking powder, baking soda, and salt, then fold with a spatula just until no dry streaks remain.
Layer and Bake
Spread half of the batter in a greased 9×13-inch pan lined with parchment, then sprinkle half of the streusel over it. Dollop the rest of the batter on top, spread it gently to the edges, and cover it with the remaining streusel.
Bake at 350 degrees Fahrenheit for 35 to 40 minutes, until the top is golden and a toothpick in the center comes out clean. Let the cake cool in the pan for 20 minutes before you glaze it.
Glaze and Serve
Whisk 1 cup of powdered sugar, 2 tablespoons of whole milk, and 1/2 teaspoon of vanilla extract until smooth. If the glaze is too thick to drizzle, add more milk a teaspoon at a time.
Drizzle the glaze over the warm cake, then lift the cake out with the parchment overhang and cut it into 12 squares.
Tips for the Best Cinnamon Coffee Cake
The best cinnamon coffee cake depends on a gentle hand with the batter and a generous, well-pressed streusel. These small details separate a tender, moist cake from a dry or dense one.
Measure the Flour Carefully
Too much flour is the number one reason coffee cake turns out dry. Spoon the flour into your measuring cup and level it off with a knife, or weigh it at 125 grams per cup.
Fold the Flour in Gently
Once the flour goes in, stir only until the dry streaks disappear. Overmixing builds gluten and gives you a tough, bready crumb instead of a soft one.
Press the Top Streusel Lightly
After you scatter the final layer of streusel, press it gently into the batter with your palm. This helps the crumbs stay in place when you cut the squares, so the topping does not slide off.
Know When It Is Done
Check the cake at 35 minutes by sliding a toothpick into the center, going through the middle streusel layer. A few moist crumbs are fine, but wet batter means it needs a few more minutes.
If the streusel is browning too fast before the center sets, tent the pan loosely with foil for the last 5 to 10 minutes.
Cinnamon Coffee Cake Variations and Substitutions
This cinnamon coffee cake is forgiving, and a few easy swaps change the flavor without changing the method. The card below keeps the recipe classic, so treat each idea here as optional.
Add Pecans or Walnuts
Stir 1/2 cup of chopped pecans or walnuts into the streusel for extra crunch and a toasty, nutty flavor. The card leaves nuts out, so skip them if you are baking for guests with allergies.
Swap the Sour Cream
Plain whole milk Greek yogurt works in place of the sour cream, cup for cup. The cake will taste a touch tangier and stay just as moist.
Choose Your Cinnamon
Saigon cinnamon, a cassia variety from Vietnam, gives the strongest, spiciest flavor and is a great fit for the streusel. Ceylon cinnamon is milder and more floral, so you may want to add a little extra if you prefer a bolder bite.
Storing and Making Cinnamon Coffee Cake Ahead
Cinnamon coffee cake keeps well, which makes it a smart make-ahead breakfast or brunch dish. Cover the pan tightly or move the squares to an airtight container.
Room Temperature and Refrigerator
Store the cake at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days and let the squares come to room temperature before serving.
Freezing
Freeze the cake unglazed, wrapped tightly in plastic wrap and then foil, for up to 3 months. Thaw it overnight in the refrigerator, warm it briefly in a 300 degree Fahrenheit oven if you like, and add the glaze just before serving.
Make the Streusel Ahead
You can mix the streusel up to 2 days ahead and keep it covered in the refrigerator. Break it into crumbs with your fingers as you sprinkle it over the batter.
What to Serve With Cinnamon Coffee Cake
Cinnamon coffee cake is made for a hot mug of coffee, black tea, or chai on the side. It also pairs well with a glass of cold milk for kids.
For a brunch spread, serve warm squares next to scrambled eggs, crisp bacon, and a bowl of fresh berries. For a simple dessert, add a small scoop of vanilla ice cream and let it melt into the warm streusel.
The Story Behind Cinnamon Coffee Cake
Despite the name, coffee cake does not contain coffee, because it is the cake you serve with coffee. The tradition traces back to the sweet yeast breads and crumb cakes that German, Scandinavian, and central European families enjoyed with afternoon coffee.
Immigrants brought those recipes to the United States, where home bakers swapped yeast for baking powder and baking soda to make quick, one-pan versions. The word streusel comes from the German word for sprinkle, and the cinnamon crumb layer has stayed the signature of the American coffee cake ever since.
Ready to bake? Scroll to the recipe card below for the full ingredient list, steps, and nutrition info.
Cinnamon Coffee Cake
A soft, buttery sour cream coffee cake with a ribbon of cinnamon streusel baked through the middle and piled on top, finished with a simple vanilla glaze. It bakes in one 9x13-inch pan and is ready for the oven in about 20 minutes.
Ingredients
- 1 cup (125 g) all-purpose flour, for the streusel
- 3/4 cup packed light brown sugar, for the streusel
- 1/4 cup granulated sugar, for the streusel
- 1 tablespoon ground cinnamon, for the streusel
- 1/4 teaspoon salt, for the streusel
- 1/2 cup (1 stick) unsalted butter, melted, for the streusel
- 2 1/2 cups (313 g) all-purpose flour, for the cake
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt, for the cake
- 1/2 cup (1 stick) unsalted butter, softened, for the cake
- 1 cup granulated sugar, for the cake
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract, for the cake
- 1 cup sour cream, at room temperature
- 1/2 cup whole milk, at room temperature, for the cake
- 1 cup powdered sugar, for the glaze
- 2 to 3 tablespoons whole milk, for the glaze
- 1/2 teaspoon vanilla extract, for the glaze
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang on the two long sides.
- Make the streusel: stir the 1 cup flour, brown sugar, 1/4 cup granulated sugar, cinnamon, and 1/4 teaspoon salt together in a bowl. Pour in the melted butter and stir until large, damp crumbs form, then set aside.
- In a medium bowl, whisk the 2 1/2 cups flour, baking powder, baking soda, and 1/2 teaspoon salt together.
- In a large bowl, beat the softened butter and 1 cup granulated sugar with an electric mixer for 2 to 3 minutes, until pale and fluffy. Beat in the eggs one at a time, then beat in the vanilla.
- Beat in the sour cream and milk until combined, as the batter may look slightly curdled. Add the flour mixture and fold with a spatula just until no dry streaks remain.
- Spread half of the batter in the prepared pan and sprinkle with half of the streusel. Dollop the remaining batter over the streusel, spread it gently to the edges, then sprinkle the remaining streusel over the top and press it in lightly.
- Bake for 35 to 40 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 20 minutes.
- Whisk the powdered sugar, 2 tablespoons of the milk, and the vanilla until smooth, adding more milk a teaspoon at a time if needed to reach a drizzling consistency. Drizzle over the warm cake, then lift out with the parchment and cut into 12 squares.
Notes
Store covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freeze unglazed and tightly wrapped for up to 3 months, thaw overnight in the refrigerator, and glaze before serving. The streusel can be made up to 2 days ahead and kept covered in the refrigerator. Spoon and level the flour or weigh it, since too much flour makes the cake dry. Plain whole milk Greek yogurt can replace the sour cream cup for cup. Chopped pecans or walnuts are optional and not included in the ingredient list.
Nutrition Information:
Yield:
12Serving Size:
1 squareAmount Per Serving: Calories: 495Total Fat: 20gSaturated Fat: 12gSodium: 285mgCarbohydrates: 73gFiber: 1gSugar: 45gProtein: 6g
Cinnamon Coffee Cake FAQ
Does Cinnamon Coffee Cake Have Coffee in It?
No, there is no coffee in this recipe. The name comes from the tradition of serving the cake alongside a cup of coffee.
Can You Make Cinnamon Coffee Cake the Night Before?
Yes, bake and cool the cake, cover the pan, and leave it at room temperature overnight. Add the glaze in the morning so it stays smooth and glossy.
Can You Freeze Cinnamon Coffee Cake?
Yes, freeze it unglazed and tightly wrapped for up to 3 months. Thaw it overnight in the refrigerator and glaze it when you are ready to serve.
Why Did My Streusel Sink Into the Cake?
Streusel sinks when the batter is too thin or overmixed, or when the crumbs are left too fine. Use the thick batter from this recipe, fold the flour in gently, and keep the crumbs chunky by using melted butter.
Can You Use Greek Yogurt Instead of Sour Cream?
Yes, plain whole milk Greek yogurt swaps in one for one. Avoid low-fat or flavored yogurt, since they can make the cake gummy or change the taste.
Why This Cinnamon Coffee Cake Recipe Works
This cinnamon coffee cake works because the batter and the streusel each do their own job. The batter is built the classic way, by creaming softened butter with sugar until it is pale and fluffy, then beating in the eggs one at a time.
Sour cream and milk keep the crumb tender and moist, while a mix of baking powder and baking soda gives the cake plenty of lift. The baking soda also reacts with the acid in the sour cream, which helps the cake rise and brown evenly.
The streusel is made with melted butter, so it clumps into big crumbs that bake up crisp on top and soft and jammy in the middle layer. Spreading half the batter, adding streusel, and then topping with the rest of the batter puts cinnamon in every bite instead of only on the surface.
Bake Your Cinnamon Coffee Cake Today
Cinnamon coffee cake is the kind of recipe you will make again and again, because it is easy, forgiving, and perfect for almost any occasion. Grab a bowl, preheat the oven, and mix up the streusel.
Print the recipe card above, bake a pan this weekend, and share a warm square with someone you love. Your kitchen will smell like cinnamon, and the cake will disappear fast.
