Classic Cinnamon Streusel Coffee Cake That Makes Mornings Feel Like a Holiday

Forget overpriced bakery slices. This Classic Cinnamon Streusel Coffee Cake is the cozy, buttery, crumb-topped legend you actually want on your counter—no line, no markup, just pure glory. You get the tender crumb, the ribbon of cinnamon sugar, and that chunky streusel that crunches like applause.

It’s the breakfast flex that turns a Tuesday into a “did someone just host brunch?” moment. Best part? It’s simple, forgiving, and looks like you tried way harder than you did.

Why You’ll Love This Recipe

• Bakery-quality crumb at home: Soft, moist cake with a dramatic streusel that doesn’t skimp on cinnamon.
• No fancy gear: One bowl for the batter, one for the streusel, and a pan.

  That’s it.

• Make-ahead friendly: Stays moist for days and freezes like a champ.
• Perfect for crowds: Brunch, potlucks, office treats—this cake disappears fast.
• Customizable: Add nuts, swap spices, drizzle glaze—make it yours without breaking it.

What Goes Into This Recipe – Ingredients

For the Streusel

• 1 cup (200 g) light brown sugar, packed
• 1 cup (125 g) all-purpose flour
• 2 teaspoons ground cinnamon
• 1/4 teaspoon fine salt
• 1/2 cup (113 g) unsalted butter, melted and slightly cooled
• Optional: 1/2 cup chopped toasted pecans or walnuts

For the Cake

• 1/2 cup (113 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (55 g) light brown sugar, packed
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/2 cup (120 g) sour cream, at room temperature
• 1/2 cup (120 ml) whole milk, at room temperature
• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt

Optional Glaze

• 3/4 cup (90 g) powdered sugar
• 1–2 tablespoons milk or cream
• 1/2 teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat and pan: Heat oven to 350°F (175°C). Grease and line a 9×9-inch metal baking pan with parchment, leaving overhang for easy lifting. A 9-inch round works too.
2. Make the streusel: In a bowl, mix brown sugar, flour, cinnamon, and salt.

   Stir in melted butter until clumps form. If using nuts, fold them in. Set aside.

3. Cream the butter and sugars: In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes.

   Scrape the bowl—bakers who scrape win.

4. Add eggs and vanilla: Beat in eggs one at a time, then vanilla, until smooth. It may look slightly curdled—don’t panic.
5. Mix wet ingredients: In a small bowl or measuring cup, whisk sour cream with milk until smooth.
6. Combine dry ingredients: In another bowl, whisk flour, baking powder, baking soda, and salt.
7. Bring it together: Add one-third of the dry mixture to the butter bowl, mix on low. Add half the sour cream mixture, mix.

   Repeat dry, wet, then finish with dry. Mix just until combined. Do not overmix.

8. Layer like a pro: Spread half the batter into the pan. Sprinkle about one-third of the streusel evenly over it.

   Add remaining batter (dollop and gently spread), then cover with remaining streusel. Press lightly so it adheres.

9. Bake: Bake 35–45 minutes until a toothpick in the center comes out with a few moist crumbs. If the top browns too fast, tent with foil at the 30-minute mark.
10. Cool and glaze: Cool in pan 20 minutes, then lift out to a rack.

    Whisk glaze ingredients to a drizzly consistency and zigzag over the warm cake. Let set 10 minutes. Slice and flex.

How to Store

• Room temperature: Keep covered at cool room temp for 2–3 days.

  The streusel stays crisp the first day; still delicious after.

• Refrigerator: Up to 5 days, tightly wrapped. Warm slices in the microwave for 10–15 seconds to revive.
• Freeze: Wrap individual slices or the whole cake (without glaze) in plastic and foil. Freeze up to 2 months.

  Thaw at room temp, then glaze if desired.

What’s Great About This

• Texture balance: Tender crumb, buttery crunch, and a cinnamon ribbon that doesn’t get lost.
• Reliable rise: The baking powder/soda duo gives lift without dryness.
• Flavor depth: Brown sugar and sour cream bring caramel notes and moisture. No boring bites allowed.
• Brunch hero: Looks impressive, but it’s weeknight-friendly. Win-win.

What Not to Do

• Don’t overmix the batter: Overworking develops gluten, turning your cake from cloud to rubber.

  Mix just until combined.

• Don’t use cold ingredients: Cold butter, eggs, and dairy won’t emulsify well. Room temp equals smooth batter and even crumb.
• Don’t underbake: A gooey center isn’t “moist,” it’s raw. Look for set edges and a toothpick with a few moist crumbs, not wet batter.
• Don’t skip the salt: Salt makes cinnamon and sugar pop.

  Bland streusel is a tragedy.

• Don’t flood the center with streusel: Keep the middle layer thin so the cake holds together when sliced.

Mix It Up

• Nutty crunch: Add chopped toasted pecans or walnuts to the streusel for texture and flavor.
• Maple moment: Swap 2 tablespoons of granulated sugar in the batter for real maple syrup and add 1/2 teaspoon maple extract to the glaze.
• Apple upgrade: Fold 1 cup finely diced, peeled apple into the batter. Cinnamon plus apple? Yes, chef.
• Spice switch: Replace 1 teaspoon of cinnamon with cardamom or pumpkin pie spice for a cozy twist.
• Lemon-lovers: Add 1 tablespoon lemon zest to the batter and a squeeze of lemon juice to the glaze for a bright, brunchy vibe.
• Bundt version: Use a well-greased 10-cup Bundt, layering batter and streusel.

  Bake 45–55 minutes.

FAQ

Can I use yogurt instead of sour cream?

Yes. Use full-fat Greek yogurt 1:1 for sour cream. The cake stays tender and the tang still sings.

Can I bake this in a 9×13-inch pan?

You can, but double the recipe for best height.

Bake 40–50 minutes and check early. Big pan, bold cake.

What if I only have salted butter?

Use it, but reduce added salt by about 1/8 teaspoon in the batter and skip the pinch in streusel, IMO.

Why did my streusel sink?

Usually the batter was too thin or the center layer too heavy. Keep the middle streusel light and ensure ingredients are room temp so the batter holds structure.

How do I keep the streusel crunchy?

Bake fully, cool briefly in the pan, then move to a rack so steam doesn’t soften the topping.

Skip covering while it’s still warm—condensation is the enemy.

Can I make it the night before?

Absolutely. Bake, cool, cover, and glaze in the morning. Warm slices for 10 seconds if you want that fresh-baked energy.

Is coffee required?

Nope. “Coffee cake” is about the pairing, not the ingredient.

But yes, it slaps with a latte, FYI.

Wrapping Up

This Classic Cinnamon Streusel Coffee Cake is the breakfast icon your kitchen deserves: simple ingredients, big flavor, and a texture that makes people ask for seconds before they’ve finished firsts. It’s the kind of bake that turns you into “that person who brings the good stuff.” Make it once, memorize it by accident, and keep it on repeat. Your mornings just got an upgrade.