A little slice of heaven!
Introduction
There’s something almost magical about pulling a golden coffee cake from the oven—the warm, buttery aroma of cinnamon and brown sugar that curls through the kitchen, the crisp, sugary streusel that gives way to a tender, moist crumb. Each bite is a balance of soft cake, slightly tangy sour cream, and that irresistible cinnamon ribbon that melts on the tongue. It’s the kind of recipe that invites slow mornings, cozy weekend brunches, and impromptu neighborhood drop-offs.
If you love the same cozy flavors but want single-serve convenience, try the muffin version I developed for busy mornings—it’s a perfect portable alternative: coffee cake muffins.
Dish Snapshot
- Prep Time: 15 minutes (plus 20 minutes to cool)
- Cook Time: 35–40 minutes
- Total Time: 55–60 minutes
- Servings: 10–12 slices (9-inch round pan)
- Difficulty Level: Easy–Intermediate (no special techniques; basic baking skills required)
Nutrition Highlights
Estimated nutrition per serving (1 slice, 1/12 of cake). These values are approximate and were calculated using USDA FoodData Central ingredient values; individual results will vary based on exact brands and portioning.
- Calories: ~350 kcal
- Protein: ~4 g
- Carbohydrates: ~45 g
- Sugars: ~26 g
- Fiber: ~1 g
- Fat: ~17 g
- Sodium: ~100 mg
Source note: Nutrition estimates are based on USDA FoodData Central nutrient profiles and general nutrition calculation methods. For health-related concerns or personalized guidance, consult authoritative resources such as the USDA FoodData Central or Mayo Clinic.
Why You’ll Love It
- The irresistible taste: buttery cake + cinnamon streusel = pure comfort. The aroma alone can lift spirits and create an instant sense of home.
- Memorable gatherings: it’s a simple recipe that feels special—perfect to share at brunches, baby showers, or holiday mornings.
- Balanced effort: minimal hands-on time with big flavor payoff. No complicated folding, just mix-and-bake comfort.
- Seasonal and flexible: serve warm in autumn with spiced coffee, or lighten it with fruit during spring brunches.
Preparation Guide
Ingredients
-
For the cake:
- 2 cups (240 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup (115 g) unsalted butter, softened
- 2 large eggs, room temperature
- 1 cup (240 g) sour cream (plain)
- 1/2 cup (120 ml) whole milk, room temperature
- 1 teaspoon vanilla extract
-
For the cinnamon streusel:
- 3/4 cup (150 g) packed light brown sugar
- 1/2 cup (60 g) all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 4 tablespoons (56 g) cold unsalted butter, cut into small cubes
-
Optional glaze:
- 3/4 cup (90 g) powdered sugar
- 1–2 tablespoons milk or cream
- Pinch of vanilla or cinnamon
Optional ingredients and substitutions
- Swap sour cream with Greek yogurt (full-fat) 1:1 for a tangy lift.
- Use half whole wheat flour for a nuttier flavor (expect denser texture).
- For a dairy-free version: use vegan butter and full-fat coconut yogurt; milk can be almond or oat.
- For lower sugar: reduce granulated sugar to 2/3 cup and streusel to 1/2 cup brown sugar—texture will be slightly less sweet but still delicious.
Step-by-step Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round pan or line with parchment.
- Make the streusel: In a bowl, combine brown sugar, 1/2 cup flour, and cinnamon. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Chill while you prepare the batter.
- In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 2–3 minutes with a hand mixer). Add eggs one at a time, beating briefly after each addition. Stir in vanilla.
- Alternate adding the dry mixture and the sour cream/milk: add one-third of dry mix, then half the sour cream, repeat, ending with the dry mix. Mix until just combined—overmixing will make the cake tough.
- Spread half the batter in the prepared pan in an even layer. Sprinkle half the streusel in an even layer over the batter.
- Drop spoonfuls of the remaining batter over the streusel and gently spread to cover; sprinkle the remaining streusel on top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not batter). If the top browns too quickly, tent loosely with foil after 25 minutes.
- Cool in pan on a rack for 20 minutes, then run a knife around the edge and invert onto a plate. Cool slightly before glazing.
- Optional: whisk powdered sugar with milk to a pourable glaze and drizzle over the cooled cake.
Practical tips:
- Avoid overmixing once flour is added—stop when streaks disappear.
- Use room-temperature eggs and milk for even mixing.
- If your streusel softens during baking, it’s often due to excess mixing or a very moist batter—chill the streusel before using.
Best Pairings
- Classic: Serve warm with a pat of butter and a cup of freshly brewed coffee or latte.
- Brunch spread: pair with fresh fruit (berries or sliced apples) and Greek yogurt for a balanced plate.
- Dessert twist: top with a scoop of vanilla ice cream and a drizzle of caramel.
- Holiday match: the cinnamon and brown sugar pair beautifully with spiced seasonal coffee—try them together for a festive morning treat. For a dedicated companion drink, see this holiday coffee idea: a spiced Christmas coffee recipe.
Keeping it Fresh
- Room temperature: Store covered (in a cake dome or wrapped tightly) for 1–2 days to keep the crumb tender.
- Refrigeration: Wrap tightly in plastic wrap or place in an airtight container and refrigerate for up to 4–5 days; bring slices to room temperature or warm gently before serving.
- Freezer: Slice and wrap individual portions tightly in plastic and aluminum foil or place in a freezer-safe container; freeze up to 3 months. Thaw overnight in the refrigerator and rewarm gently.
Chef’s Advice
- Streusel texture: Use cold butter and don’t overwork it—small pea-sized bits yield a crisp, sandy streusel.
- Doneness cues: Test the center—if a toothpick has only a few moist crumbs the cake is done. The center should spring back slightly to the touch.
- Even baking: If the edges brown too quickly, lower oven temp by 10–15°F and extend baking time.
- Flavor depth: A pinch of cardamom or a teaspoon of orange zest in the batter adds subtle complexity without overpowering cinnamon.
- Equipment: A light-colored metal or glass pan yields even baking; dark pans can brown the cake faster.
Creative Twists
- Blueberry Cinnamon Coffee Cake: Fold 1 cup fresh or frozen blueberries into the batter (toss frozen berries in 1 tablespoon flour first to prevent sinking).
- Nutty Streusel: Add 1/2 cup chopped pecans or walnuts to the streusel for crunch and toasty flavor.
- Apple Cinnamon Layer: Thinly slice a medium apple and arrange a single layer over the first batter layer before adding streusel for an apple-studded version.
- Vegan option: Use vegan butter, unsweetened full-fat coconut yogurt for sour cream, and a flax egg (1 tbsp ground flax + 3 tbsp water per egg) to replace eggs.
Recipe Q&A
Q: Can I make this in a loaf pan or Bundt pan?
A: Yes. For a 9×5-inch loaf, reduce baking time to 45–55 minutes; for a Bundt, start checking at 35 minutes and expect 40–55 minutes total.
Q: My streusel sank into the cake—why?
A: Streusel can sink when the batter is very wet or if streusel pieces are too large/heavy. Chill streusel before using and press gently, not heavily, into the batter.
Q: How can I make this healthier?
A: Use Greek yogurt for part of the sour cream, reduce sugar slightly, or substitute half the flour with whole wheat pastry flour for more fiber. Keep in mind texture and sweetness will change.
Q: Can I prepare this the night before?
A: Yes—assemble, cover, and refrigerate overnight; bring to room temperature while the oven preheats and bake as directed.
Conclusion
I hope this Classic Cinnamon Streusel Coffee Cake becomes your go-to for cozy mornings and joyous gatherings—there’s a reason this combination of buttery cake and cinnamon streusel feels like a warm hug. If you’re ever looking for a charming local getaway to enjoy a slice with friends, check out this cozy accommodation that fits the “little slice of heaven” spirit: A Little Slice of Heaven – Oconomowoc. And if you want a peaceful retreat idea by the lake where you can bake and relax, consider this lakeside rental that’s perfect for a baking weekend: A Lil Slice of Heaven | North Deep Creek Lake.
If you make this cake, I’d love to see your photos and variations—share them in the comments or tag the community on social so we can enjoy your delicious results together.
Print
Classic Cinnamon Streusel Coffee Cake
- Total Time: 60 minutes
- Yield: 10-12 slices 1x
- Diet: Vegetarian
Description
A warm, buttery coffee cake with a cinnamon streusel topping—a perfect treat for slow mornings and cozy gatherings.
Ingredients
- 2 cups (240 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup (115 g) unsalted butter, softened
- 2 large eggs, room temperature
- 1 cup (240 g) sour cream (plain)
- 1/2 cup (120 ml) whole milk, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (150 g) packed light brown sugar
- 1/2 cup (60 g) all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 4 tablespoons (56 g) cold unsalted butter, cut into small cubes
- 3/4 cup (90 g) powdered sugar (optional)
- 1–2 tablespoons milk or cream (optional)
- Pinch of vanilla or cinnamon (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round pan or line with parchment.
- Make the streusel: In a bowl, combine brown sugar, 1/2 cup flour, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs. Chill while preparing the batter.
- In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 2-3 minutes). Add eggs one at a time, beating briefly after each addition. Stir in vanilla.
- Alternate adding the dry mixture and the sour cream/milk until just combined.
- Spread half the batter in the prepared pan. Sprinkle half the streusel over the batter.
- Drop spoonfuls of remaining batter over the streusel and gently spread. Sprinkle remaining streusel on top.
- Bake for 35-40 minutes, or until a toothpick inserted comes out with a few moist crumbs. Cool in pan for 20 minutes, then invert onto a plate.
- Optional: whisk powdered sugar with milk to make a glaze and drizzle over the cooled cake.
Notes
For a dairy-free version, use vegan butter and coconut yogurt. For lower sugar, reduce granulated sugar and streusel brown sugar slightly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 26g
- Sodium: 100mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
