I love preparing my Traditional Coffee Cake, a delightful blend of moist batter layered with a vibrant cinnamon swirl and crowned by a crunchy streusel topping. Every bite bursts with well-balanced sweetness and spice, inviting shared moments of unexpected delight with family and friends at any time of day.

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I recently made a Cinnamon Coffee Cake With Streusel Crumb Topping that honestly blew me away. This cake is super moist and buttery, loaded with cinnamon flavor that really makes it different from the usual coffee cake recipes I’ve tried.

I started with pantry staples like 2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup softened unsalted butter and mixed in 1/2 cup sour cream along with 1/2 cup milk. I then whisked in two large eggs and a bit of vanilla extract.

The cinnamon swirl, made from granulated sugar mixed with ground cinnamon, adds an eye-catching twist, while the streusel topping – a blend of all-purpose flour, brown sugar, cold unsalted butter and a pinch of cinnamon – gives it a satisfying crunch. I love how this recipe mixes elements from traditional coffee cake and some lesser known dessert loaf methods, making it perfectly suited for a breakfast pastry or an after dinner dessert.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, I like how moist and buttery it comes out. Every bite has this rich flavor that makes me feel all cozy inside. Second, the way the cinnamon swirl mixes into the cake is awesome. It not only looks cool with the streaks but adds a full blast of cinnamon flavor that is both comforting and exciting. Third, the crunchy streusel topping gives it a nice texture contrast. I love biting into that crumbly topping while the cake underneath is soft and tender. Lastly, it’s super versatile for me; I can enjoy it as a breakfast treat or even as a dessert after a long day.

Ingredients

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All-purpose flour is the main structure and carb source in this recipe.
Unsalted butter adds richness and flavor, helpin the cake stay moist and tender.
Granulated sugar sweetens the cake while enhancing caramel notes against tangy dairy.
Sour cream gives moisture and a slight tang, boosting protein and keeping the cake rich.
Eggs bind ingredients together, add structure, moisture, and natural protein in the batter.
Milk adds liquid, softens texture, and gives a subtle creamy dairy flavor.
Cinnamon infuses warm spice and aroma, making the cake extra comforting.
Brown sugar in the streusel supplies a deep, rich sweetness along with moisture.
Cold butter cubes help create delicate crumbs and a buttery finish for the topping.
Additional flour in the streusel builds structure and balances out the sweetness and texture.

Ingredient Quantities

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

1/2 cup sour cream (or plain Greek yogurt)

1/2 cup milk

2 large eggs

1 tsp vanilla extract

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

For the cinnamon swirl: 1/2 cup granulated sugar mixed with 2 tbsp ground cinnamon

For the streusel topping: 3/4 cup all-purpose flour

1/2 cup brown sugar

1/3 cup cold unsalted butter, cubed

1 tbsp ground cinnamon

How to Make this

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1. Preheat your oven to 350°F and grease a 9-inch baking pan.

2. In a large bowl, sift together 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt.

3. In another bowl, beat 1/2 cup unsalted butter (softened) with 1 cup granulated sugar until it’s creamy, then mix in 2 large eggs, 1/2 cup sour cream (or plain Greek yogurt), 1/2 cup milk, and 1 tsp vanilla extract.

4. Gradually fold the dry ingredients into the wet mixture until just combined, trying not to overmix it.

5. Gently stir in the cinnamon swirl by mixing 1/2 cup granulated sugar with 2 tbsp ground cinnamon; reserve it for layering.

6. Pour about half of the batter into your pan, then sprinkle all the cinnamon sugar evenly on top, and finally pour the remaining batter over it.

7. For the streusel topping, mix 3/4 cup all-purpose flour with 1/2 cup brown sugar and 1 tbsp ground cinnamon, then add 1/3 cup cold unsalted butter cut into cubes; use your fingers or a pastry blender until the mixture becomes crumbly.

8. Evenly sprinkle the streusel crumb topping over the batter in the pan.

9. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

10. Let the cake cool in the pan for at least 10 minutes before serving, and enjoy this moist, buttery, and cinnamon filled delight!

Equipment Needed

1. Preheated oven (set to 350°F)
2. A 9-inch baking pan that you can grease
3. A large mixing bowl for the dry ingredients
4. A separate bowl for the wet ingredients
5. A sifter or fine-mesh strainer for the flour and baking powders
6. An electric mixer or a whisk to cream the butter and sugar
7. Measuring cups and spoons for all ingredients
8. A rubber spatula for gently folding the mixtures
9. A pastry blender (or just your fingers) to crumble the streusel topping ingredients
10. A toothpick to check if the cake is done
11. A cooling rack or plate to let the cake cool in the pan after baking

FAQ

Q: Can I use Greek yogurt instead of sour cream?

Yep, you can use plain Greek yogurt and it works fine in the recipe. Just keep in mind it might give your cake a slightly different tang.

Q: Do I have to use cold butter for both steps?

The recipe calls for softened butter when creaming for the batter, but you want the butter to be cold when cubed for the streusel. That helps create a nice crumb.

Q: How can I tell if the cake is done baking?

Just do a toothpick test; if it comes out clean or with a few crumbs clinging on, your cake is ready.

Q: Can I prepare parts of this recipe ahead of time?

Absolutely, you can mix the batter ahead of time or even assemble the cake and streusel topping. Just cover it up in the fridge and bake when you're set.

Q: How do I get a good cinnamon swirl effect?

Sprinkle the cinnamon-sugar mixture evenly over the batter before adding the streusel. Then use a knife to gently swirl it in – just don't overdo it or you'll mix up the layers.

Cinnamon Coffee Cake With Streusel Crumb Topping Recipe Substitutions and Variations

Replace the all-purpose flour with half whole wheat flour and half gluten free blend if you’re looking for a healthier twist
If you dont have sour cream, you can use an equal amount of buttermilk for a similar tangy richness
You can swap regular milk for almond milk or oat milk if you want a dairy free version
Instead of unsalted butter, try using an equal amount of margarine or even coconut oil for a slight flavor change
If you want to make it egg free, mix one tablespoon of flaxseed meal with three tablespoons of water per egg and let it sit for a few mins

Pro Tips

1. Make sure your butter, eggs, and sour cream are at room temp before you start. This helps everything mix smoother and stops your cake from turning out too dense.
2. Try not to overmix the batter once you combine the wet and dry ingredients; a bit of streaky flour is ok and it keeps the cake fluffy.
3. When workin on the streusel topping, keep the butter extra cold and use your fingers lightly so you dont melt it. That helps create a nice crumbly texture.
4. If you really love cinnamon, you can sprinkle a bit extra of that cinnamon sugar into the layers for an extra kick of flavor.

Cinnamon Coffee Cake With Streusel Crumb Topping Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

480

kcal

Equipment: 1. Preheated oven (set to 350°F)
2. A 9-inch baking pan that you can grease
3. A large mixing bowl for the dry ingredients
4. A separate bowl for the wet ingredients
5. A sifter or fine-mesh strainer for the flour and baking powders
6. An electric mixer or a whisk to cream the butter and sugar
7. Measuring cups and spoons for all ingredients
8. A rubber spatula for gently folding the mixtures
9. A pastry blender (or just your fingers) to crumble the streusel topping ingredients
10. A toothpick to check if the cake is done
11. A cooling rack or plate to let the cake cool in the pan after baking

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup sour cream (or plain Greek yogurt)
1/2 cup milk
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
For the cinnamon swirl: 1/2 cup granulated sugar mixed with 2 tbsp ground cinnamon
For the streusel topping: 3/4 cup all-purpose flour
1/2 cup brown sugar
1/3 cup cold unsalted butter, cubed
1 tbsp ground cinnamon

Directions

Preheat your oven to 350°F and grease a 9-inch baking pan.
In a large bowl, sift together 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt.
In another bowl, beat 1/2 cup unsalted butter (softened) with 1 cup granulated sugar until it's creamy, then mix in 2 large eggs, 1/2 cup sour cream (or plain Greek yogurt), 1/2 cup milk, and 1 tsp vanilla extract.
Gradually fold the dry ingredients into the wet mixture until just combined, trying not to overmix it.
Gently stir in the cinnamon swirl by mixing 1/2 cup granulated sugar with 2 tbsp ground cinnamon; reserve it for layering.
Pour about half of the batter into your pan, then sprinkle all the cinnamon sugar evenly on top, and finally pour the remaining batter over it.
For the streusel topping, mix 3/4 cup all-purpose flour with 1/2 cup brown sugar and 1 tbsp ground cinnamon, then add 1/3 cup cold unsalted butter cut into cubes; use your fingers or a pastry blender until the mixture becomes crumbly.
Evenly sprinkle the streusel crumb topping over the batter in the pan.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for at least 10 minutes before serving, and enjoy this moist, buttery, and cinnamon filled delight!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.