I finally perfected my Cinnamon Coffee Cake, moist and buttery with a cinnamon sugar layer in the middle, a generous crumb topping and a sweet glaze that I had to write down.

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I swear this is The VERY Best Coffee Cake Ever! I made it twice this week and every time it disappears before I can grab a slice, dont ask me how.

It’s buttery and moist thanks to sour cream and butter, with a crumb topping that almost steals the show. If you love Cinnamon Coffee Cake you’ll get why I’m obsessed, and even though it feels like those Quick And Easy Coffee Cake recipes everyone’s posting, this one still surprises you.

There’s a glaze that pulls everything together, and you’ll wanna know the secret.

Ingredients

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AP flour is mostly carbs that give structure, little fiber, helps cake rise
Sugar adds sweetness, no nutrients really, quick energy, makes crumbs tender
Butter brings richness, fat for moistness and flavor, and browning in baking
Sour cream gives tang, moisture and fat, keeps crumb tender and soft
Eggs add protein, structure and lift, helps bind ingredients together
Cinnamon adds warm spice and aroma, virtually no calories, flavor powerhouse
Chopped nuts give crunch, healthy fats and protein, add texture and richness
Powdered sugar makes sweet shiny glaze, mostly simple carbs and added sweetness

Ingredient Quantities

For the cake:

2 cups all purpose flour (240 g)

1 cup granulated sugar (200 g)

1/2 cup unsalted butter (1 stick, 113 g) softened

1 cup sour cream room temp (240 g)

2 large eggs room temp

1 tsp vanilla extract

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Cinnamon sugar layer:

1/2 cup packed light brown sugar

1/4 cup granulated sugar

2 tbsp ground cinnamon

Streusel crumb topping:

1 1/2 cups all purpose flour (190 g)

3/4 cup packed light brown sugar

1/2 cup granulated sugar

1 tbsp ground cinnamon

1/2 tsp salt

10 tbsp cold unsalted butter cut into small pieces (about 140 g)

Optional mix ins:

1/2 cup chopped pecans or walnuts optional

Vanilla glaze:

1 1/2 cups powdered sugar (180 g)

2 to 3 tbsp milk or heavy cream to thin

1/2 tsp vanilla extract

Pinch of salt

How to Make this

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1. Preheat oven to 350 F (175 C). Grease and flour a 9×13 inch pan or line it with parchment with an overhang for easy lift out. (Tip: have eggs and sour cream at room temp so the batter mixes smooth.)

2. Make the streusel by tossing 1 1/2 cups (190 g) all purpose flour, 3/4 cup packed light brown sugar, 1/2 cup granulated sugar, 1 tbsp ground cinnamon and 1/2 tsp salt in a bowl. Cut in 10 tbsp (about 140 g) cold unsalted butter with a pastry cutter or two forks until mixture looks like coarse crumbs with some pea sized bits. Stir in 1/2 cup chopped pecans or walnuts if using. Chill while you make the batter.

3. Mix the cinnamon sugar layer: combine 1/2 cup packed light brown sugar, 1/4 cup granulated sugar and 2 tbsp ground cinnamon in a small bowl. Set aside.

4. Make the cake batter: cream 1/2 cup (113 g) softened unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy, about 2-3 minutes. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract. Mix in 1 cup (240 g) room temperature sour cream until smooth.

5. Whisk together 2 cups (240 g) all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt in a separate bowl. Fold the dry mix into the wet just until combined, dont overmix or the cake will be dense.

6. Assembly stage: spread half the batter evenly into the prepared pan. Sprinkle the cinnamon sugar layer over the batter. Dollop the remaining batter on top in spoonfuls and gently spread to cover the cinnamon layer (it does not have to be perfect, a few swirls are fine).

7. Evenly sprinkle the chilled streusel over the top, pressing lightly so it adheres. If you saved nuts, sprinkle a few extra on top for looks.

8. Bake 35 to 45 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs. If it browns too fast, tent loosely with foil for the last 10-15 minutes. Let cool in the pan on a wire rack about 15-20 minutes.

9. Make the glaze: whisk 1 1/2 cups (180 g) powdered sugar with 1/2 tsp vanilla extract, a pinch of salt and 2 to 3 tbsp milk or heavy cream until smooth and pourable. If the cake is still warm the glaze will thin and sink in a bit, which is nice, but chill it slightly if you want thicker drips.

10. Drizzle the glaze over the cooled cake, let it set 10-15 minutes, then slice and serve. Store covered at room temp up to 3 days or freeze slices for longer.

Equipment Needed

1. 9×13 inch baking pan, greased or lined with parchment (parchment with an overhang makes lifting easy)
2. 2 mixing bowls (one large for batter, one medium for streusel)
3. Electric hand mixer or stand mixer (a sturdy whisk works too if you like)
4. Measuring cups and spoons (dry and liquid)
5. Rubber spatula and a wooden spoon for folding and scraping
6. Pastry cutter or two forks to cut cold butter into the streusel
7. Small bowl and whisk for the glaze (or a fork will do)
8. Wire cooling rack and a toothpick or skewer to test doneness

FAQ

Q: Can I swap Greek yogurt for the sour cream?
A: Yes — use the same amount of full fat plain Greek yogurt at room temp. It might be a touch tangier and a bit thicker, so thin with 1 tbsp milk if needed. Don’t use nonfat, it can make the cake dry.

Q: How do I get a clear cinnamon sugar layer so it doesn’t just disappear?
A: Spread half the batter in the pan, sprinkle the cinnamon sugar evenly, then gently top with the rest of the batter. Use an offset spatula to level, and resist swirling too much or you’ll blend the layers together.

Q: How do I make the streusel crumb topping crumbly and not greasy?
A: Keep the butter very cold and cut it into the dry mix until bits are about pea size. A food processor works great. Chill the crumbs 10 minutes before sprinkling on the cake and bake right away. Don’t overwork the butter.

Q: Can I add nuts or fruit?
A: Yes, up to 1/2 cup chopped pecans or walnuts mixed into the streusel or sprinkled on the cinnamon layer is perfect. If using berries, pat them dry and toss in a little flour so they don’t sink or make the cake soggy.

Q: How should I store it and can I freeze the cake?
A: Store at room temp up to 2 days in an airtight container, or in the fridge up to 4 days. Freeze slices or the whole cake wrapped tightly for up to 3 months. Thaw in the fridge overnight, bring to room temp before serving and add the glaze after thawing.

Q: What pan size and baking time should I use?
A: Use a greased 9×13 inch pan for these amounts. Bake at 350 F for about 35 to 45 minutes, checking with a toothpick — it should come out with moist crumbs not wet batter. If you use an 8×8 pan it will be taller and need more time, about 45 to 55 minutes.

The VERY Best Coffee Cake Ever! Recipe Substitutions and Variations

Sour cream (1 cup): swap for plain full-fat Greek yogurt 1:1 — same tang and texture, you won’t notice much difference. If you only have buttermilk, use about 3/4 cup buttermilk plus 1/4 cup plain yogurt or cut other liquids a bit, since buttermilk thins the batter.
Unsalted butter (1/2 cup / 113 g): if you only have salted butter, use the same amount and reduce the recipe salt by about 1/4 tsp. For a dairy-free option use neutral oil (canola/vegetable) 1:1 but the cake will be a touch more tender and the streusel won’t hold up as well. Solid coconut oil (cold, cubed) can replace butter 1:1 too but might give a faint coconut taste.
All purpose flour (2 cups / 240 g): for gluten-free baking, use a cup-for-cup GF all-purpose blend that contains xanthan gum, 1:1. To get a lighter crumb, make “cake flour” from AP flour: for each cup remove 2 tbsp flour and stir in 2 tbsp cornstarch, so for 2 cups remove 4 tbsp flour and add 4 tbsp cornstarch.
Eggs (2 large): make flax eggs for an egg-free swap — per egg mix 1 tbsp ground flaxseed with 3 tbsp water, let sit 5 minutes, so for 2 eggs use 2 tbsp flax + 6 tbsp water. Or use 1/4 cup unsweetened applesauce per egg for moisture, but expect a slightly denser crumb.

Pro Tips

1) Keep the streusel cold and work fast. Cold butter means pea sized chunks and a crumbly top after baking, so chill the bowl or pop the streusel in the fridge while you make the batter. If the butter warms up, it will clump and you lose that crunchy contrast.

2) Don’t overmix the batter. Fold until you just can’t see dry streaks, because overbeating makes a dense cake. If your batter seems slack, a few gentle folds with a spatula are way better than long mixing.

3) Watch your oven not the clock. Ovens vary a lot so start checking 5 to 10 minutes before the lower end of the bake time, and rotate the pan halfway if your oven heats unevenly. If the top is getting too dark cover loosely with foil for the last part.

4) Glaze and texture hacks. If you want shiny drips thin the glaze with warm milk a little at a time, if you want thicker drips chill the cake first so the glaze sits on top. Also to deepen flavor toast the nuts briefly and add them right before baking so they stay crunchy.

The VERY Best Coffee Cake Ever! Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I finally perfected my Cinnamon Coffee Cake, moist and buttery with a cinnamon sugar layer in the middle, a generous crumb topping and a sweet glaze that I had to write down.

Servings

servings

Calories

631

kcal

Equipment: 1. 9×13 inch baking pan, greased or lined with parchment (parchment with an overhang makes lifting easy)
2. 2 mixing bowls (one large for batter, one medium for streusel)
3. Electric hand mixer or stand mixer (a sturdy whisk works too if you like)
4. Measuring cups and spoons (dry and liquid)
5. Rubber spatula and a wooden spoon for folding and scraping
6. Pastry cutter or two forks to cut cold butter into the streusel
7. Small bowl and whisk for the glaze (or a fork will do)
8. Wire cooling rack and a toothpick or skewer to test doneness

Ingredients

For the cake:
2 cups all purpose flour (240 g)
1 cup granulated sugar (200 g)
1/2 cup unsalted butter (1 stick, 113 g) softened
1 cup sour cream room temp (240 g)
2 large eggs room temp
1 tsp vanilla extract
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Cinnamon sugar layer:
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 tbsp ground cinnamon
Streusel crumb topping:
1 1/2 cups all purpose flour (190 g)
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 tbsp ground cinnamon
1/2 tsp salt
10 tbsp cold unsalted butter cut into small pieces (about 140 g)
Optional mix ins:
1/2 cup chopped pecans or walnuts optional
Vanilla glaze:
1 1/2 cups powdered sugar (180 g)
2 to 3 tbsp milk or heavy cream to thin
1/2 tsp vanilla extract
Pinch of salt

Directions

Preheat oven to 350 F (175 C). Grease and flour a 9×13 inch pan or line it with parchment with an overhang for easy lift out. (Tip: have eggs and sour cream at room temp so the batter mixes smooth.)
Make the streusel by tossing 1 1/2 cups (190 g) all purpose flour, 3/4 cup packed light brown sugar, 1/2 cup granulated sugar, 1 tbsp ground cinnamon and 1/2 tsp salt in a bowl. Cut in 10 tbsp (about 140 g) cold unsalted butter with a pastry cutter or two forks until mixture looks like coarse crumbs with some pea sized bits. Stir in 1/2 cup chopped pecans or walnuts if using. Chill while you make the batter.
Mix the cinnamon sugar layer: combine 1/2 cup packed light brown sugar, 1/4 cup granulated sugar and 2 tbsp ground cinnamon in a small bowl. Set aside.
Make the cake batter: cream 1/2 cup (113 g) softened unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy, about 2-3 minutes. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract. Mix in 1 cup (240 g) room temperature sour cream until smooth.
Whisk together 2 cups (240 g) all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt in a separate bowl. Fold the dry mix into the wet just until combined, dont overmix or the cake will be dense.
Assembly stage: spread half the batter evenly into the prepared pan. Sprinkle the cinnamon sugar layer over the batter. Dollop the remaining batter on top in spoonfuls and gently spread to cover the cinnamon layer (it does not have to be perfect, a few swirls are fine).
Evenly sprinkle the chilled streusel over the top, pressing lightly so it adheres. If you saved nuts, sprinkle a few extra on top for looks.
Bake 35 to 45 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs. If it browns too fast, tent loosely with foil for the last 10-15 minutes. Let cool in the pan on a wire rack about 15-20 minutes.
Make the glaze: whisk 1 1/2 cups (180 g) powdered sugar with 1/2 tsp vanilla extract, a pinch of salt and 2 to 3 tbsp milk or heavy cream until smooth and pourable. If the cake is still warm the glaze will thin and sink in a bit, which is nice, but chill it slightly if you want thicker drips.
Drizzle the glaze over the cooled cake, let it set 10-15 minutes, then slice and serve. Store covered at room temp up to 3 days or freeze slices for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.