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slice of cinnamon streusel coffee cake on a serving knife
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Cinnamon Streusel Coffee Cake

This cinnamon streusel coffee cake is a classic, made-from-scratch recipe with a soft crumb and a sweet cinnamon-sugar streusel layered inside. It’s easy to prepare, uses simple pantry ingredients, and works well for breakfast, brunch, or an afternoon treat with coffee.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Cinnamon Streusel Coffee Cake
Servings: 12 servings
Calories: 408kcal
Author: Lois

Equipment

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

Instructions

  • 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! 

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.

Nutrition

Serving: 1serving | Calories: 408kcal | Carbohydrates: 61g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 89mg | Sodium: 244mg | Potassium: 80mg | Fiber: 1g | Sugar: 40g | Vitamin A: 547IU | Vitamin C: 0.2mg | Calcium: 63mg | Iron: 2mg