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

This easy Cinnamon Streusel Coffee Cake is made from scratch with a sweet cinnamon-sugar layer baked inside—perfect for breakfast, brunch, or a cozy weekend treat.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Cinnamon Streusel Coffee Cake
Servings: 10 servings
Calories: 464kcal
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

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.

Nutrition

Serving: 1serving | Calories: 464kcal | Carbohydrates: 72g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 351mg | Potassium: 90mg | Fiber: 1g | Sugar: 48g | Vitamin A: 543IU | Vitamin C: 0.03mg | Calcium: 70mg | Iron: 2mg