Cinnamon Streusel Coffee Cake is a beloved classic in American baking, known for its moist, tender crumb and a sweet, spiced topping that adds delightful texture and flavor. This cake has earned a cherished place on breakfast tables, brunch spreads, and coffee breaks alike. Its comforting aroma of cinnamon and butter evokes memories of home kitchens and family gatherings, where simple ingredients come together to create something truly special. While it’s often served with coffee—hence the name—it contains no coffee in its ingredients; instead, it’s designed to pair perfectly with a warm cup of your favorite brew.
The history of coffee cake stretches back centuries, with roots in European traditions. In Germany, the term “kaffee und kuchen” (coffee and cake) refers to a customary afternoon break where coffee is paired with baked goods, including streusel-topped cakes. German immigrants brought this tradition to America, where it evolved into the coffee cake we know today. The addition of cinnamon, sugar, and a crumbly topping became particularly popular in the United States during the 19th and 20th centuries. As baking ingredients became more accessible and ovens more common in households, coffee cake emerged as an everyday indulgence—easy to prepare and perfect for serving guests or enjoying solo. Over time, it became a staple in diners, bakeries, and family cookbooks, cherished for its simplicity and nostalgic appeal.
Ingredients Breakdown
For the cake: All-purpose flour provides the structure, while granulated sugar sweetens the batter. Baking powder and baking soda give the cake lift and ensure a light, fluffy texture. Salt balances the sweetness and enhances flavor. Butter, preferably unsalted and at room temperature, adds richness and moisture. Eggs bind the ingredients together and contribute to the tender crumb. Sour cream or plain yogurt is a key ingredient, delivering moisture and a slight tang that complements the cinnamon. Vanilla extract enhances the overall flavor.
For the streusel topping: Brown sugar brings a deeper sweetness with hints of molasses. Ground cinnamon is the signature spice, warm and fragrant. All-purpose flour helps to form the crumbly texture, while cold butter is cut into the mixture to create that classic streusel consistency. Optional chopped nuts, like pecans or walnuts, can be added for crunch and flavor.
Step-by-Step Recipe
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or a 9-inch springform pan. You can also line the pan with parchment paper for easier removal.
- Make the streusel topping: In a bowl, mix brown sugar, cinnamon, and flour. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in nuts if using. Set aside.
- Prepare the cake batter: In a mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Assemble the cake: Spread half of the batter into the prepared pan. Sprinkle half of the streusel topping evenly over the batter. Carefully spread the remaining batter on top, followed by the rest of the streusel.
- Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary based on your oven and pan size.
- Cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature, plain or with a drizzle of glaze.
Tips for the Perfect Coffee Cake
Use high-quality cinnamon for the most fragrant flavor. Don’t skip the sour cream or yogurt—they’re essential for a moist texture. Make sure all ingredients, especially butter and eggs, are at room temperature before starting. If the streusel sinks into the cake, your batter may be too thin or warm—chill it slightly before layering. For extra crunch, toast your nuts before adding them to the topping. Avoid overmixing the batter to prevent a dense texture. Test with a toothpick to ensure it’s fully baked, but try not to open the oven too often while it’s baking, as this can cause it to sink. You can also double the streusel and layer it in more than once for a more decadent bite.
Variations and Customizations
There are many ways to tailor your coffee cake to suit your preferences. Add chopped apples or pears to the batter for a fruity twist. Swirl in a ribbon of cream cheese for added richness. Replace the streusel with a glaze made of powdered sugar and milk for a different finish. Substitute part of the flour with whole wheat flour for a nuttier flavor and more fiber. Mix in mini chocolate chips, dried cranberries, or fresh blueberries to add bursts of flavor. Swap the cinnamon for pumpkin spice, cardamom, or nutmeg to reflect seasonal tastes. You can even bake it in muffin tins for individual portions or use a bundt pan for a more dramatic presentation.
Health Considerations and Nutritional Value
While delicious, cinnamon streusel coffee cake is generally considered an indulgent treat rather than a health food. A typical serving contains around 300–400 calories, primarily from sugar, butter, and flour. It’s high in carbohydrates and fat, especially if made with a generous streusel topping. To make a lighter version, consider using Greek yogurt instead of sour cream, reducing the sugar, and using less streusel. Whole wheat flour can increase fiber content, and applesauce can replace some of the butter. Gluten-free flours can also be used with adjustments to texture. For those watching their sugar intake, artificial sweeteners or natural alternatives like maple syrup or honey (in reduced amounts) may be considered. That said, as an occasional treat, it can fit into most diets when portioned responsibly.
FAQ
Can I make coffee cake ahead of time? Yes! It keeps well for 2–3 days at room temperature and up to a week in the fridge. Reheat gently before serving.
Can I freeze it? Absolutely. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight and warm in the oven before serving.
Why is it called coffee cake if it has no coffee in it? The name refers to the tradition of serving it with coffee, not the ingredients.
Can I make it dairy-free or vegan? Yes, with substitutions like vegan butter, plant-based yogurt, and egg replacements like flax eggs.
Can I use oil instead of butter? Yes, but the flavor and texture will be different. Butter gives a richer, more classic result.
What’s the difference between coffee cake and crumb cake? Crumb cake typically has a thicker layer of topping, while coffee cake has more balance between cake and streusel.
Cinnamon Streusel Coffee Cake
Ingredients
Cake Batter:
- ¼ cup 56g unsalted butter, softened
- 3 tablespoons 45ml sunflower oil
- ¾ cup 150g granulated sugar
- 1 teaspoon 5ml pure vanilla extract
- ¼ teaspoon pure almond extract
- 1 large egg
- 1½ cups 215g all-purpose flour
- ⅓ cup 35g finely ground almond flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup 160ml whole milk, at room temperature
Filling & Topping:
- ⅔ cup 95g all-purpose flour
- ⅔ cup 145g packed light brown sugar
- 2 teaspoons ground cinnamon divided
- ¼ teaspoon salt
- 3½ tablespoons 50g unsalted butter, melted and cooled
Instructions
- Prepare the filling: In a bowl, mix together the flour, brown sugar, 1½ teaspoons of cinnamon, and salt until fully combined. Scoop out ¼ cup of this mixture into a separate small bowl and stir in the remaining ½ teaspoon of cinnamon—this reserved portion will be used as the filling.
- Prepare the topping: To the remaining flour-sugar mixture, pour in the melted butter and stir until the mixture is fully moistened and forms soft clumps. Cover the bowl and set it aside while you make the batter.
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides to make lifting easier after baking. Secure the overhang with ¾-inch binder clips to keep the paper in place.
- Mix the dry ingredients: Sift the all-purpose flour, baking powder, and salt into a medium bowl. Add the almond flour and whisk everything together until evenly combined.
- Make the cake batter: In a large mixing bowl, combine the softened butter, sunflower oil, granulated sugar, vanilla extract, and almond extract. Beat with an electric hand mixer for about 2 minutes until the mixture becomes pale and fluffy. Alternatively, use a whisk and beat vigorously until the same consistency is reached. Add the egg and beat until fully incorporated. Mix in half of the dry ingredients on low speed, then alternate adding the milk and the remaining flour mixture while continuing to mix on low, just until the batter is smooth and combined—do not overmix.
- Assemble the cake: Spoon a bit more than half of the batter into the prepared pan and spread it into an even layer using a small offset spatula. Sprinkle the filling mixture evenly over the batter. Dollop the remaining batter over the filling in spoonfuls, spacing them out across the surface. Gently spread the dollops into one another using the offset spatula, being careful not to disturb the layer of cinnamon-sugar underneath. Once the batter blobs start to connect, continue to smooth the surface and push the batter gently out to the edges. Finally, take handfuls of the prepared topping mixture and crumble it evenly across the surface.
- Bake for 28–32 minutes, or until a skewer inserted into the center comes out clean. Transfer the pan to a wire rack to cool. If you prefer a soft crumb topping rather than a crunchy one, loosely cover the hot cake with a piece of aluminum foil immediately after baking to allow it to steam slightly. Let the cake cool for at least 30 minutes before slicing and serving.