This easy cinnamon streusel coffee cake is made from scratch with a soft, tender crumb and a sweet cinnamon-sugar streusel layered inside.
It’s a classic coffee cake recipe that works well for breakfast, brunch, or an afternoon treat served with a cup of coffee.
Made with simple pantry ingredients and straightforward steps, this easy dessert comes together quickly and is easy enough for any day of the week.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.
Recipe at a Glance
Prep: 10 min | Cook/Bake: 50 min | Difficulty: Easy | Servings: 12
Main Ingredients: all-purpose flour, sugar, butter, eggs, sour cream, cinnamon
Best For: breakfast, brunch, or an afternoon coffee break
Make Ahead: can be baked a day ahead and served the next day
Storage: store covered at room temperature for up to 2 days or refrigerate for up to 4 days
Looking for more coffee cake recipes? Try my Chocolate Chip Coffee Cake, Pumpkin Coffee Cake, and even my Blueberry Crumb Coffee Cake. Yum!
Table of Contents
- Recipe at a Glance
- Bundt Cake Success: Helpful Tips and Tricks
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Insider Tips from My Kitchen to Yours
- Recipe FAQ's
- Storage and Reheating Instructions
- More Cinnamon Recipes You'll Love!
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- 💬 Comments
Bundt Cake Success: Helpful Tips and Tricks
Grease thoroughly: Use butter or non-stick spray, making sure to coat every curve and corner of the pan to prevent sticking. I like to use Pam Non-Stick Baking Spray with Flour.
Tap out air bubbles: Gently tap the pan on the counter a few times to release any trapped air.
Cool properly: Let the cake cool in the pan for 10–15 minutes before inverting it onto a wire rack to finish cooling.
Loosen edges if needed: Use a small offset spatula or butter knife to gently loosen the edges before turning the cake out.
Clean carefully: Use a soft brush or sponge to clean between the grooves—avoid anything too abrasive that could scratch the non-stick surface.
Main Ingredients Needed
Here’s a quick overview of the ingredients for this recipe. For exact amounts and an easy way to shop, use the Instacart button in the recipe card below to add everything to your cart.
Substitutions and Variations
Vanilla Extract: Try almond extract or maple extract for a different flavor twist.
Sour Cream: Swap with plain Greek yogurt or cottage cheese...yes cottage cheese!
Ground Cinnamon: Add a pinch of nutmeg or allspice for a spiced variation.
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Cream the butter and sugar together until light and fluffy.
Step 2: Beat the eggs in one at a time. In a separate bowl, combine the flour, baking soda, and baking powder, then gradually add to the butter mixture.
Step 3: Grease the bundt pan and add half the batter.
Step 4: Sprinkle the cinnamon sugar mixture over the first layer of batter.
Step 5: Add the remaining batter on top of the cinnamon sugar mixture.
Step 6: Bake at 350°F for 40-50 minutes until a toothpick comes out clean.
Step 7: Allow the cake to cool. While the cake is cooling, combine the powdered sugar and milk to make the glaze. Pour the glaze over the cooled cake. Serve and enjoy!
Insider Tips from My Kitchen to Yours
✔️ DO use room-temperature butter, eggs, and sour cream so the batter mixes smoothly and bakes evenly.
❌ DO NOT overmix the batter once the dry ingredients are added, as this can make the coffee cake dense instead of tender.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes, you can! A 9x13-inch pan works well for this coffee cake. Just keep in mind the baking time may be slightly shorter, so start checking for doneness around the 30–35 minute mark. The cake is ready when a toothpick inserted into the center comes out clean.
Chopped walnuts or pecans are a great addition to the streusel topping for extra crunch. You can also fold in fresh fruit—like diced apples or blueberries—into the batter for added flavor and moisture. Just be sure to lightly coat the fruit in flour to help it stay evenly distributed.
Storage and Reheating Instructions
Refrigerate: Store leftover coffee cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature or warm slightly before serving for best flavor.
Freezer: Wrap slices or the entire cake tightly in plastic wrap and then in foil, or place in a freezer-safe container. Freeze for up to 3 months.
Thaw and Reheat: Thaw overnight in the refrigerator or at room temperature for a few hours. Reheat individual slices in the microwave for 15–20 seconds or in a low oven (300°F) until warmed through.
More Cinnamon Recipes You'll Love!
Check out my recipe for Easy Cinnamon Roll Bread. Or you might like this recipe for Cinnamon Bundt Cake.
LOVE this recipe? SAVE it for Later!
❤️Tap the heart icon in the lower right corner to add the recipe to your recipe box for easy access anytime.
If you made it, leaving a star rating or quick review is always appreciated and helps other readers too.
Want to save this printed recipe? The Ultimate Meal Planner & Recipe Binder helps you keep recipes organized in one easy place.
📖 Recipe Card
Cinnamon Streusel Coffee Cake
Ingredients
- 1 ½ cup granulated sugar
- ¾ cup butter, room temperature
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup sour cream
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk
Method
- Cream sugar and butter together in a large bowl using an electric mixer until light and fluffy.
- Beat in eggs one at a time, ensuring each is well incorporated. Mix in vanilla.
- In a separate bowl, whisk together flour, baking soda, and baking powder.
- Gradually add this mixture to the butter mixture in two parts, alternating with sour cream, briefly mixing after each addition.
- Pour half of the batter into the greased bundt pan.
- Combine sugar and cinnamon in a small bowl, then sprinkle this mixture over the batter in the pan.
- Add the remaining batter in heaping spoonfuls over the filling, covering it as best as possible.
- Bake in a preheated oven at 350ºF until a toothpick inserted into the center comes out clean, for 40 to 50 minutes.
- Allow the cake to cool on a wire rack for 5 minutes, then carefully invert it onto a serving plate or cooling rack.
- Let it cool completely.
- While the cake is cooling, add the powered sugar and milk into a mixing bowl and whisk until smooth. drizzle the glaze over the cooled cake.
- Slice and enjoy!
Nutrition
Notes
Tips:
- Use room-temperature butter, eggs, and sour cream so the batter blends smoothly and bakes evenly.
- Mix the batter just until combined to keep the cake soft and tender.
- For a thicker streusel layer, gently press part of the cinnamon mixture into the batter before baking.
Storage:
- Store the coffee cake covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- This cake can be baked a day ahead and brought to room temperature before serving.
Comments
No Comments