Cinnamon Streusel Coffee Cake (Extra Crumb Topping)
If you have ever picked the crumbs off the top of a coffee cake and left the rest, this recipe is for you. My coffee cake has a soft, buttery sour cream cake, a ribbon of cinnamon sugar through the middle, and a thick layer of big crunchy streusel on top. There is almost as much crumb as cake, which is exactly how I think it should be. It is my go to bake for lazy weekend mornings, brunch with friends and holiday breakfasts.
Quick answer: To make coffee cake, mix a streusel of flour, brown sugar, cinnamon and melted butter. Beat ½ cup (115g) of soft butter with ¾ cup (150g) of sugar, then add 2 eggs, 1 cup (240g) of sour cream and vanilla. Stir in 2 cups (250g) of flour, baking powder, baking soda and salt. Spread half the batter in a 9×9 inch pan, sprinkle with cinnamon sugar, add the rest of the batter and top with streusel. Bake at 350°F (175°C) for 40 to 45 minutes.
It makes 9 to 12 squares and stays soft for days.
Why You Will Love This Coffee Cake
- The crumb topping is huge. Thick, buttery, crunchy clumps of cinnamon streusel cover every inch.
- The cake is so soft. Sour cream makes it moist and tender with a slight tang.
- There is a hidden cinnamon swirl. A layer of cinnamon sugar runs through the middle of every slice.
- It is easy. Simple pantry ingredients and about 20 minutes of prep.
- It keeps well. It stays soft for 3 days, so you can bake it ahead for guests.
Ingredients
This makes one 9×9 inch (23×23 cm) cake, 9 to 12 squares.
For the streusel topping
- 1¼ cups (155g) all purpose flour (plain flour)
- ¾ cup (150g) light brown sugar, packed
- 1½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup (115g) unsalted butter, melted
For the cinnamon swirl
- ¼ cup (50g) light brown sugar
- 1½ tsp ground cinnamon
For the cake
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 cup (240g) sour cream, at room temperature
- 2 tsp vanilla extract
- 2 cups (250g) all purpose flour (plain flour)
- 1 tsp baking powder
- ½ tsp baking soda (bicarbonate of soda)
- ½ tsp salt
Optional glaze
- ½ cup (60g) powdered sugar (icing sugar) and 1 to 2 tbsp milk
A few notes on the ingredients
Sour cream: This is the secret to a moist, tender cake. Full fat plain Greek yogurt works the same way. In the UK, sour cream is easy to find, or use crème fraîche.
Butter: Use softened butter for the cake, so it creams light and fluffy, and melted butter for the streusel, which makes big clumps.
Room temperature ingredients: Cold eggs and sour cream can make the batter curdle. Take them out of the fridge 30 minutes before baking.
Why is it called coffee cake if there is no coffee in it?
Coffee cake gets its name because it is meant to be eaten with a cup of coffee, not because it contains coffee. It is a simple, not too sweet cake with a crumb topping that has been a brunch classic for generations. A slice with a strong americano coffee is my idea of a perfect morning.
How to Make Coffee Cake (Step by Step)
Prep the pan. Heat your oven to 350°F (175°C). Grease a 9×9 inch pan and line it with baking paper, leaving some hanging over the sides so you can lift the cake out.
Make the streusel. In a bowl, mix the flour, brown sugar, cinnamon and salt. Pour in the melted butter and stir with a fork until big moist clumps form. Pop it in the fridge while you make the cake. Chilling helps the crumbs stay chunky.
Mix the swirl. In a small bowl, stir together the brown sugar and cinnamon for the middle layer.
Cream the butter and sugar. Beat the soft butter and sugar with a mixer for 2 to 3 minutes until pale and fluffy.
Add the wet ingredients. Beat in the eggs one at a time, then the sour cream and vanilla until smooth.
Add the dry ingredients. Add the flour, baking powder, baking soda and salt. Mix on low or fold by hand just until combined. The batter will be thick.
Layer it. Spread half the batter in the pan. Sprinkle the cinnamon swirl mixture evenly over it. Dollop the rest of the batter on top and gently spread it to the edges.
Top with streusel. Break the chilled streusel into big and small clumps and scatter it all over the top.
Bake. Bake for 40 to 45 minutes until a toothpick in the center comes out clean. Cool in the pan for at least 20 minutes, then drizzle with glaze if you like.
6 Coffee Cake Variations
- Blueberry coffee cake. Gently fold 1 cup (150g) fresh or frozen blueberries into the batter. Add 5 minutes to the baking time.
- Apple cinnamon. Layer 1 thinly sliced apple over the cinnamon swirl in the middle.
- Sour cream pecan. Add ½ cup (60g) chopped pecans to the streusel for extra crunch.
- Banana coffee cake. Replace ½ cup of the sour cream with 1 mashed ripe banana. If you love banana bakes, try my classic banana bread recipe too.
- Pumpkin coffee cake. Replace ½ cup of the sour cream with ½ cup (120g) pumpkin purée and add 1 tsp pumpkin pie spice. It is a lovely partner to my pumpkin bread on a fall brunch table.
- Raspberry almond. Swirl ⅓ cup (100g) raspberry jam into the middle layer and add sliced almonds to the streusel.
Bigger Batch: 9×13 Inch Coffee Cake
Feeding a crowd? Multiply every ingredient by 1½ and bake in a 9×13 inch (23×33 cm) pan for 45 to 50 minutes. It gives you about 18 squares, which is perfect for holiday brunches, office breakfasts and school bake sales.
My Tips for the Best Coffee Cake
- Chill the streusel. Cold streusel holds its clumps in the oven instead of melting into the cake.
- Squeeze some clumps. Press handfuls of streusel together before breaking them up. You get big crunchy chunks and some fine crumbs.
- Do not overmix the batter. Stop as soon as the flour disappears for a tender cake.
- Spread the top batter gently. Drop it in spoonfuls and spread carefully so the cinnamon layer stays in place.
- Let it cool. Coffee cake slices much more neatly after 20 to 30 minutes.
Common Mistakes
- Using melted butter in the cake. It makes a denser, greasier cake. Soft butter creamed with sugar makes it fluffy.
- Sinking streusel. This happens when the batter is too thin or the streusel too warm. Chill the topping and measure the flour carefully.
- Underbaking. The thick streusel hides the cake, so it can look done before it is. Always test the middle with a toothpick.
- Skipping the lining. Coffee cake is soft and hard to lift out of the pan without baking paper.
How to Store Coffee Cake?
Counter: Cover tightly with foil or plastic wrap (cling film) and keep for up to 3 days.
Fridge: Up to 5 days, but bring it to room temperature or warm it slightly before serving.
Freezer: Wrap individual squares in plastic wrap and foil. Freeze for up to 3 months and thaw at room temperature. A few seconds in the microwave makes it taste freshly baked.
What to Serve With Coffee Cake
- A hot cup of coffee, of course, or a creamy latte
- Fresh berries and Greek yogurt
- Scrambled eggs or a savory breakfast casserole for a balanced brunch
- A glass of cold milk for the kids
Coffee Cake FAQs
Does coffee cake have coffee in it?
No. Classic coffee cake does not contain coffee. It is named for being served with coffee. You can add 1 tsp of instant espresso powder to the streusel if you want a hint of coffee flavor.
Why did my streusel sink into the cake?
The batter may have been too thin, or the streusel was too warm and heavy. Chill the streusel and make sure the batter is thick.
Can I use yogurt instead of sour cream?
Yes. Plain full fat Greek yogurt works perfectly in the same amount.
Can I make coffee cake the night before?
Yes. Bake it the day before, cool it completely and keep it covered on the counter. It tastes just as good the next morning.
Can I make it in a round pan?
Yes. A 9 inch (23 cm) round springform pan works well. Bake for 45 to 50 minutes.
How do I make coffee cake moist?
Use sour cream or yogurt, measure the flour carefully, and do not overbake. Pull it out as soon as a toothpick comes out clean.
Final Thoughts
This cinnamon streusel coffee cake is everything a breakfast treat should be: soft, buttery, cozy and covered in crunchy crumbs. Bake it for your next brunch, slice it up with a fresh pot of coffee, and watch everyone reach for a second piece.
