Classic Cinnamon Coffee Cake: The Slice You’ll Crave at 9 A.M.

You know that one bakery slice that vanishes in two bites and leaves you plotting your next coffee break? This is that slice. Buttery crumb, cinnamon swagger, and a streusel top that crunches just enough—this cake is dangerously “one more piece” friendly.

It’s the breakfast flex that makes your kitchen smell like a cozy café. Serve it for brunch, bake it for a friend, or hoard it for yourself. No judgment.

Only crumbs.

What Makes This Recipe So Good

• Streusel overload: A thick layer of cinnamon-brown sugar crumb that’s both tender and crisp. It’s the part everyone steals first.
• Ultra-moist crumb: Sour cream (or Greek yogurt) keeps the cake plush without getting heavy. No dry bites—ever.
• Foolproof mixing method: Cream the butter, add wet, fold the dry—done.

  No advanced pastry degree required.

• Make-ahead friendly: Tastes even better on day two. The flavors settle and the crumb sets up like a pro.
• Versatile: Bake in a square pan, a Bundt pan, or even as muffins. Cinnamon doesn’t discriminate.

Servings, Prep Time, Cooking Time, Calories

• Servings: 12 squares
• Prep Time: 15 minutes
• Cook Time: 40–50 minutes
• Calories: ~340 per serving (estimate)

Shopping List – Ingredients

• For the Streusel:
  • 1 cup all-purpose flour
  • 2/3 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon fine salt
  • 6 tablespoons unsalted butter, melted
• For the Cake:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 cup full-fat sour cream (or Greek yogurt)
  • 1/4 cup milk (whole or 2%)
• Optional Vanilla Glaze:
  • 1/2 cup powdered sugar
  • 1–2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

From Start to Finish

1. Preheat and prep: Heat oven to 350°F (175°C).

   Grease and line an 8×8-inch pan with parchment, leaving overhang for easy lifting.

2. Mix the streusel: Stir flour, brown sugar, cinnamon, and salt. Add melted butter and mix with a fork until clumpy. Set aside.
3. Whisk dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.

   This prevents pesky pockets of leavening later.

4. Cream butter and sugars: In a separate bowl, beat softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes.
5. Add eggs and vanilla: Beat in eggs one at a time, then add vanilla. Scrape the bowl—corners hide unblended butter, FYI.
6. Fold in sour cream and milk: Mix in sour cream until smooth. Stir in milk.

   The batter should look thick but spreadable.

7. Combine wet and dry: Add dry ingredients to wet and fold just until no streaks of flour remain. Overmixing makes tough cake, so don’t be a hero.
8. Layer it up: Spread half the batter into the pan. Sprinkle with a generous half of the streusel.

   Repeat with remaining batter and streusel.

9. Bake: Bake 40–50 minutes, until a toothpick comes out with a few moist crumbs. If the top browns too fast, tent loosely with foil.
10. Cool and glaze: Cool at least 30 minutes. Whisk glaze ingredients to a drizzle and zigzag over the top.

    Slice into 12 squares.

Storage Tips

• Room temperature: Store tightly covered for 2–3 days. The streusel stays craggly; the crumb gets even better.
• Refrigerator: Up to 5 days in an airtight container. Warm slices in the microwave for 10–15 seconds for peak coziness.
• Freezer: Wrap individual pieces in plastic, then a freezer bag.

  Freeze up to 2 months. Thaw overnight or zap gently.

Benefits of This Recipe

• Reliable results: The sour cream + butter combo is basically insurance against dryness.
• Pantry staples: No weird specialty items. If you bake once a month, you probably have everything already.
• Scalable: Double for a 9×13-inch pan to feed a crowd—brunch, potlucks, last-minute neighbors.
• Kid and adult approved: Sweet, but not cloying; cinnamon-forward without spice overload.

Nutrition Stats

Per serving (1 of 12, with glaze, estimate): ~340 calories; 15g fat; 45g carbs; 3g protein; 1g fiber; ~230mg sodium; ~26g sugar.

These are ballpark numbers, obviously, and will vary with brand and portion size.

Don’t Do This!

• Don’t overmix the batter: It develops gluten and turns a tender cake into a sponge brick. Fold just to combine.
• Don’t skip room-temp ingredients: Cold butter and eggs won’t emulsify, and you’ll lose that airy lift.
• Don’t overbake: Start checking at 38–40 minutes. A dry coffee cake is a crime against brunch.
• Don’t pack the flour: Spoon and level or weigh it.

  Too much flour equals crumbly, dense cake (sad trombone).

Different Ways to Make This

• Bundt cake version: Double the recipe and bake in a well-greased 10–12 cup Bundt pan for 55–65 minutes. Swirl the streusel in the middle.
• Muffins: Portion batter into a 12-cup muffin tin, top with streusel, and bake 18–22 minutes. Portable and dangerously snackable.
• Nutty upgrade: Add 3/4 cup chopped toasted pecans or walnuts to the streusel for crunch and aroma.
• Apple swirl: Fold in 1 cup finely diced tart apple.

  Reduce milk by 1 tablespoon to offset moisture.

• Cinnamon-cardamom twist: Replace 1/2 teaspoon cinnamon with cardamom for a café-level aroma boost.
• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Batter may be slightly thicker; bake time similar.

FAQ

Can I make this the night before?

Yes. Bake, cool, cover, and leave at room temp.

Glaze before serving. The flavors actually bloom overnight—like magic, but edible.

Is coffee actually in coffee cake?

Nope. The “coffee” part is about what you drink with it.

But if you want coffee flavor, add 1 teaspoon espresso powder to the streusel for a subtle mocha vibe.

What if I don’t have sour cream?

Use full-fat Greek yogurt as a 1:1 swap. The texture remains moist and tender, and nobody will know. Promise.

How do I know it’s done without drying it out?

Toothpick should come out with a few moist crumbs, not wet batter.

Also press the center lightly; it should spring back. If it sinks or looks glossy, give it a few more minutes.

Can I cut the sugar?

You can reduce total sugar by about 15% without wrecking texture. Any more and the crumb may toughen and lose moisture, IMO.

Why is my streusel melting into the cake?

Butter was too warm or the batter too hot going into the oven.

Use melted-but-cool butter for streusel, and don’t rest the pan on a warm stove before baking.

Wrapping Up

This Classic Cinnamon Coffee Cake checks every box: golden top, plush crumb, and that cozy cinnamon swagger that makes mornings feel easy. It’s simple, scalable, and wildly reliable—aka your new go-to for brunch, meetings, or “just because” Tuesdays. Brew a fresh cup, slice generously, and watch it disappear.

Your only problem now? Making enough for seconds.