I finally perfected my Cinnamon Streusel Coffee Cake with a little-known trick to keep the streusel from sinking so every slice shows a perfect cinnamon ribbon.

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I’ve been messing around with brunch sweets for years and this Cinnamon Streusel Coffee Cake is the one I keep coming back to. It’s not fussy, yet the streusel crackles in a way that makes people stop talking.

I use plenty of unsalted butter and good all-purpose flour so the crumb stays tender but still holds that thick cinnamon swirl everyone fights over. Sometimes I pretend it’s a Cinnamon Swirl Coffee Cake Loaf when I’m short on time, other times I make the full Cinnamon Streusel Coffee Cake for guests.

You’ll want to slice it hot, but seriously, try to wait a minute.

Ingredients

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All purpose flour gives structure, mainly carbs and some protein, low in fiber.
Butter adds richness, lots of saturated fat, calories, and a silky mouthfeel.
Brown sugar makes it sweet and caramel like, almost pure simple carbs.
Cinnamon brings warm spice, aromatic flavor and antioxidants, very low calorie.
Sour cream or yogurt keeps cake moist, it’s adds tang, protein and probiotics.
Eggs bind and lift the crumb, they add protein and richness.
Chopped pecans or walnuts add crunch, healthy fats, fiber and extra flavor.
Vanilla extract boosts aroma, enhances sweetness perception, negligible calories or nutrition.

Ingredient Quantities

2 cups (250g) all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks 226g) unsalted butter, softened

1 1/2 cups (300g) granulated sugar

2 large eggs room temp

1 teaspoon vanilla extract

1 cup (240g) sour cream or plain yogurt room temp

1 cup packed light brown sugar

1/2 cup (60g) all-purpose flour for streusel

2 tablespoons ground cinnamon

1/2 cup (115g) unsalted butter, very cold and cubed

1/2 cup chopped pecans or walnuts optional

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour a 9 inch (23 cm) round or springform pan, or line the bottom with parchment, set aside.

2. Whisk together 2 cups (250g) all purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt in a bowl.

3. In a large bowl beat 1 cup (2 sticks, 226g) softened unsalted butter with 1 1/2 cups (300g) granulated sugar until pale and fluffy, about 2 to 3 minutes. Add 2 large room temp eggs one at a time, beating after each, then stir in 1 tsp vanilla extract. Room temp eggs and sour cream make a smoother batter so dont skip that.

4. Fold the dry ingredients into the butter mixture, alternating with 1 cup (240g) sour cream or plain yogurt, beginning and ending with the dry mix. Mix just until combined, dont overmix or you’ll get a dense cake.

5. Make the streusel: in a medium bowl combine 1 cup packed light brown sugar, 1/2 cup (60g) all purpose flour and 2 tbsp ground cinnamon. Stir in 1/2 cup (115g) very cold unsalted butter cut into small cubes and use a pastry cutter, two forks or your fingertips to cut the butter in until the mixture forms coarse crumbs. Stir in 1/2 cup chopped pecans or walnuts if using. Keeping the butter very cold gives the best crumbly streusel.

6. Assemble the cake: spread about half the batter into the prepared pan and smooth the top. Sprinkle half the streusel evenly over the batter. Dollop the remaining batter on top and spread gently, then finish with the remaining streusel. For a little swirl, run a knife lightly through the batter once or twice, but dont over swirl.

7. Bake at 350°F for 35 to 45 minutes, until the top is golden and a toothpick inserted into the center comes out with just a few moist crumbs. Start checking at 30 minutes if your oven runs hot. If the streusel is browning too fast tent loosely with foil.

8. Cool the cake in the pan on a wire rack for 15 to 20 minutes, then remove the ring or invert onto the rack to cool more. Let it rest so slices hold together, but its also amazing warm right out of the oven.

9. Serve plain or dust with powdered sugar, or whisk 1/2 cup powdered sugar with 1 to 2 tbsp milk for a quick glaze to drizzle over slices. Store airtight at room temp up to 2 days or refrigerate up to 4 days.

Equipment Needed

1. Oven (preheat to 350°F)
2. 9-inch round pan or springform pan (or parchment-lined cake pan)
3. Large and medium mixing bowls
4. Electric mixer or hand whisk
5. Measuring cups and spoons
6. Rubber spatula and wooden spoon
7. Pastry cutter or two forks (or a small food processor) for streusel
8. Wire cooling rack and toothpicks for doneness checks

FAQ

Can I swap Greek yogurt for the sour cream? Yes, swap 1:1, Greek yogurt works fine and gives a little tang, if its super thick stir in a tablespoon of milk to loosen it so the batter mixes easier.

How do I keep the streusel crunchy instead of soggy? Use very cold cubed butter and either pulse it in a food processor or rub it with your fingers until the pieces are pea size, toast the nuts first if using, and bake until the top is golden so the crumbs set up as it cools.

Can I make this ahead or freeze it? Totally, you can assemble and refrigerate the unbaked cake overnight or bake, cool completely then freeze whole or sliced up to 3 months, thaw in the fridge then warm gently in a 325F oven to revive the texture.

Why did my cake sink in the middle? Most likely you overmixed the batter, measured flour wrong, or pulled it out too soon, also make sure your oven temperature is accurate and dont open the door while it bakes.

What pan should I use and how long do I bake it? A 9×13 inch pan is perfect for these amounts, bake at 350F about 40 to 50 minutes until a toothpick in the center comes out with a few moist crumbs, smaller pans will need more time.

Can I leave out the nuts or make it gluten free? Yes nuts are optional, swap them for oats or extra streusel if you want, for gluten free use a 1 to 1 GF flour blend and add a pinch of xanthan if the blend doesnt already have it, baking times might change a little.

Bake This Cinnamon Streusel Coffee Cake For Your Next Brunch Recipe Substitutions and Variations

All-purpose flour — Swap for a cup-for-cup gluten-free all-purpose blend (use same weight, about 250g). If the blend has no xanthan gum add 1/4 to 1/2 tsp to help the crumb hold together. Texture might be a bit crumblier but it bakes great.
Sour cream or plain yogurt (1 cup) — Use 1 cup buttermilk, or make “sour milk” with 1 cup milk + 1 tbsp lemon juice or vinegar, let sit 5 minutes. Both keep the acidity that reacts with the baking soda so the cake stays tender.
Unsalted butter (1 cup / 226g) — You can use the same weight of salted butter, but skip or cut back the 1/2 tsp salt in the recipe. For a dairy-free option use 3/4 cup neutral oil (canola or vegetable) by volume, note the crumb will be slightly more tender and less “buttery” in flavor.
2 large eggs — For vegan or egg-free: make 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit 5 minutes) or use 1/2 cup unsweetened applesauce. Flax gives structure, applesauce adds moisture and a touch more sweetness so reduce other sugar a bit if you like.

Pro Tips

1) Measure flour by weight or use the spoon-and-level method, dont scoop straight from the bag — you will pack too much and end up with a dense cake. If you only have cups, gently spoon the flour into the cup then level with a knife.

2) Keep the streusel butter ice cold and cut it in fast, by hand or pulse in a food processor. If it gets too soft, toss the bowl in the fridge for 10 minutes then finish, it makes much better crumbs and less greasy topping.

3) Use truly room temp eggs and sour cream for a smooth batter, but if you forgot take the eggs and sit them in warm tap water for 5 to 10 minutes to loosen up. Fold the dry and wet just until combined, overmixing = tough cake.

4) Watch your oven not the clock, rotate the pan once if your oven has hot spots and tent with foil if the top is browning too fast. Let the cake rest a bit before slicing so it holds together, and to revive slices later warm them briefly in the microwave or toaster oven.

Bake This Cinnamon Streusel Coffee Cake For Your Next Brunch Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I finally perfected my Cinnamon Streusel Coffee Cake with a little-known trick to keep the streusel from sinking so every slice shows a perfect cinnamon ribbon.

Servings

servings

Calories

617

kcal

Equipment: 1. Oven (preheat to 350°F)
2. 9-inch round pan or springform pan (or parchment-lined cake pan)
3. Large and medium mixing bowls
4. Electric mixer or hand whisk
5. Measuring cups and spoons
6. Rubber spatula and wooden spoon
7. Pastry cutter or two forks (or a small food processor) for streusel
8. Wire cooling rack and toothpicks for doneness checks

Ingredients

2 cups (250g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks 226g) unsalted butter, softened
1 1/2 cups (300g) granulated sugar
2 large eggs room temp
1 teaspoon vanilla extract
1 cup (240g) sour cream or plain yogurt room temp
1 cup packed light brown sugar
1/2 cup (60g) all-purpose flour for streusel
2 tablespoons ground cinnamon
1/2 cup (115g) unsalted butter, very cold and cubed
1/2 cup chopped pecans or walnuts optional

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9 inch (23 cm) round or springform pan, or line the bottom with parchment, set aside.
Whisk together 2 cups (250g) all purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt in a bowl.
In a large bowl beat 1 cup (2 sticks, 226g) softened unsalted butter with 1 1/2 cups (300g) granulated sugar until pale and fluffy, about 2 to 3 minutes. Add 2 large room temp eggs one at a time, beating after each, then stir in 1 tsp vanilla extract. Room temp eggs and sour cream make a smoother batter so dont skip that.
Fold the dry ingredients into the butter mixture, alternating with 1 cup (240g) sour cream or plain yogurt, beginning and ending with the dry mix. Mix just until combined, dont overmix or you'll get a dense cake.
Make the streusel: in a medium bowl combine 1 cup packed light brown sugar, 1/2 cup (60g) all purpose flour and 2 tbsp ground cinnamon. Stir in 1/2 cup (115g) very cold unsalted butter cut into small cubes and use a pastry cutter, two forks or your fingertips to cut the butter in until the mixture forms coarse crumbs. Stir in 1/2 cup chopped pecans or walnuts if using. Keeping the butter very cold gives the best crumbly streusel.
Assemble the cake: spread about half the batter into the prepared pan and smooth the top. Sprinkle half the streusel evenly over the batter. Dollop the remaining batter on top and spread gently, then finish with the remaining streusel. For a little swirl, run a knife lightly through the batter once or twice, but dont over swirl.
Bake at 350°F for 35 to 45 minutes, until the top is golden and a toothpick inserted into the center comes out with just a few moist crumbs. Start checking at 30 minutes if your oven runs hot. If the streusel is browning too fast tent loosely with foil.
Cool the cake in the pan on a wire rack for 15 to 20 minutes, then remove the ring or invert onto the rack to cool more. Let it rest so slices hold together, but its also amazing warm right out of the oven.
Serve plain or dust with powdered sugar, or whisk 1/2 cup powdered sugar with 1 to 2 tbsp milk for a quick glaze to drizzle over slices. Store airtight at room temp up to 2 days or refrigerate up to 4 days.

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.