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Cinnamon Streusel Coffee Cake Recipe with Moist Vanilla Crumb Topping

This easy coffee cake is moist and buttery with a cinnamon ribbon through the center and a crunchy brown sugar streusel on top. The tender crumb comes from sour cream, and the cinnamon streusel serves as both filling and topping. Ideal for breakfast or brunch—everyone loves this classic coffee cake.

Classic Coffee Cake

This classic cinnamon coffee cake features a rich vanilla base, a cinnamon filling, a crunchy streusel topping, and an optional vanilla glaze. The glaze is simple but enhances each slice. The cake stays moist and tender thanks to sour cream, and the cinnamon-streusel ribbon pairs perfectly with the soft vanilla cake. Enjoy a slice with coffee or tea for a delicious start to the day.

Moist coffee cake with cinnamon filling and crunchy streusel topping.

What Is Coffee Cake?

Coffee cake is a dense, buttery cake intended for breakfast or brunch. Rather than a full frosting, it’s usually finished with a streusel or crumb topping. The most traditional version is a vanilla cake with a cinnamon streusel, which is the version presented here. Despite the name, coffee cake typically contains no coffee, though you could adapt the flavor if you like.

Overhead shot of a cinnamon streusel coffee cake with vanilla glaze

How to Make Coffee Cake

This recipe builds a dense vanilla cake with a cinnamon ribbon and streusel topping. The streusel serves double duty as both the filling and the topping, which simplifies the process. Below are the steps and helpful tips; the complete ingredient list and instructions follow.

Make the Cinnamon Streusel

  1. Combine 1 cup all-purpose flour, 1 tablespoon ground cinnamon, and 1 cup brown sugar in a small bowl.
  2. Stir in 2/3 cup melted unsalted butter until the mixture resembles damp sand and forms crumbles when pressed.
  3. Set aside while you prepare the cake batter.

Make the Cake

  1. Whisk together dry ingredients: 3 1/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Measure flour by spooning into the cup and leveling—this helps prevent a dry cake.
  2. In a large bowl, beat 3/4 cup softened unsalted butter and 1 1/2 cups white sugar until fluffy. Butter adds richer flavor than oil for a vanilla cake.
  3. Add 3 large eggs one at a time, then mix in 2 teaspoons vanilla extract.
  4. In a liquid measuring cup, whisk together 1 cup sour cream and 3/4 cup milk (the original text lists both 1 cup milk and 1 cup sour cream elsewhere; this recipe uses 3/4 cup milk with 1 cup sour cream to balance moisture—adjust slightly if needed).
  5. With the mixer on low, add the dry ingredients in thirds, alternating with the sour cream/milk mixture, beginning and ending with the dry ingredients. Mix until just combined for a tender crumb.

Assemble & Bake

  1. Preheat the oven to 350°F (175°C). Lightly grease and flour a 9×13-inch pan.
  2. Spoon half of the batter into the prepared pan and smooth the top.
  3. Reserve about 1 cup of the streusel and sprinkle it evenly over the batter to form the cinnamon ribbon. You can use slightly smaller crumbles for this middle layer.
  4. Spoon the remaining batter over the streusel and smooth gently. If some streusel pieces rise into the top layer, that’s fine.
  5. Crumble the remaining streusel over the top of the cake.
  6. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean and the cake does not wobble. Streusel can make doneness harder to judge—rely on the toothpick and a gentle nudge.
  7. Let the cake cool at least 30 minutes before slicing. Optionally drizzle with glaze made from powdered sugar and cream or milk.

Step by step photos of how to make coffee cake.

Tips for Success

  • Bring butter, eggs, sour cream, and milk to room temperature before mixing to ensure even blending without overworking the batter.
  • Do not overmix. Finish any final mixing by hand if necessary—overmixing can make the cake tough.
  • Coffee cake batter is thicker than typical cake batter but not as thick as muffin batter; a dense texture is expected.
  • If the cinnamon ribbon isn’t perfectly centered, don’t worry—the flavor will still be excellent.
  • Store leftovers in an airtight container at room temperature for up to 3 days, refrigerate up to a week, or freeze (well wrapped) for up to 2 months. Reheat in a 350°F oven for 5–10 minutes if desired.

A slice of cinnamon coffee cake with cinnamon filling and brown sugar streusel topping.

Ingredients

Cinnamon Filling & Streusel Topping

  • 1 cup all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 cup brown sugar
  • 2/3 cup unsalted butter, melted

Vanilla Cake

  • 3 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups white sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 3/4 cup milk

Glaze (optional)

  • 1 to 1 1/2 cups powdered sugar
  • 3 tablespoons cream or milk (adjust to desired consistency)

Instructions (Concise)

  1. Preheat oven to 350°F and prepare a greased and floured 9×13-inch pan.
  2. Make the streusel: combine flour, cinnamon, and brown sugar; stir in melted butter until crumbly. Set aside.
  3. Whisk dry cake ingredients. Cream butter and sugar, add eggs and vanilla. Mix sour cream and milk, then alternate adding dry ingredients and wet mixture, mixing until just combined.
  4. Spread half the batter in the pan, sprinkle ~1 cup streusel, add remaining batter, then top with remaining streusel.
  5. Bake 30–35 minutes until a toothpick comes out clean. Cool at least 30 minutes; drizzle glaze if desired.

Notes

  • Best served the day it’s baked but stores well as noted above.
  • Freeze tightly wrapped for up to 2 months; thaw overnight in the fridge before serving at room temperature.