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Classic Cinnamon Streusel Coffee Cake Recipe

This classic cinnamon streusel coffee cake features a moist cake base, a sweet cinnamon-sugar layer, and a buttery streusel topping. Perfect for breakfast or dessert, it is a delightful treat that can be prepared in advance.
Prep Time25 minutes
Cook Time55 minutes
Total Time2 hours 20 minutes
Servings: 12 slices
Author: The Bright Food

Equipment

  • 9x13 inch pan
  • Small bowls
  • Fork
  • Stand mixer with paddle attachment
  • Medium bowl
  • Whisk
  • Toothpick
  • Wire rack

Ingredients

Streusel Topping

  • 1 cup all-purpose flour (96g)
  • 1 cup brown sugar (150g), packed
  • 1 teaspoon ground cinnamon
  • Pinch kosher salt
  • 1/2 cup unsalted butter (113g), very soft

Cinnamon-Sugar Layer

  • 1/4 cup sugar (50g)
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon

Coffee Cake Batter

  • 3 cups all-purpose flour (384g)
  • 2 1/4 cups sugar (450g)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup unsalted butter (227g), very soft
  • 1 cup sour cream (227g)
  • 1/4 cup whole milk
  • 4 large eggs
  • 1 tablespoon vanilla extract

Instructions

Preparation

  • Prepare a 9x13 inch baking pan by buttering or spraying it.
  • In a small bowl, combine flour, brown sugar, cinnamon, and salt, then mash in very soft butter until crumbly; set aside for the streusel topping.
  • In a separate small bowl, combine sugar, flour, and cinnamon for the middle layer; set aside.

Make the Cake

  • In a mixer bowl, combine cake flour, sugar, baking powder, baking soda, and salt. Add softened butter and beat on medium-low for 2-3 minutes until thoroughly mixed and sandy.
  • Whisk together sour cream, milk, eggs, and vanilla in a medium bowl, then add this wet mixture to the dry ingredients and beat on medium speed until smooth with only a few small lumps.
  • Spread half of the cake batter into the pan, sprinkle with the cinnamon-sugar layer, then carefully spread the remaining batter over it. Finally, top with the reserved streusel crumble mixture.

Bake and Serve

  • Bake for 55 minutes until a toothpick inserted into the center comes out clean, then cool completely on a wire rack for about an hour before serving.

Notes

This cake can be made a day or two in advance. Store it covered with plastic wrap on the counter at room temperature. To freeze, wrap the cake in plastic, then in foil.