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Cinnamon Streusel Coffee Cake

This cinnamon crumb coffee cake was inspired by a boxed mix a friend once shared—but made even better from scratch. It’s soft, warmly spiced, and topped with a buttery cinnamon crumb that bakes into the perfect golden finish. Cozy, simple, and just right for a slow morning with coffee.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes

Ingredients

STREUSEL

  • 1 1/2 cup  all purpose flour
  • 1 cup packed brown sugar
  • 3 tsp ground cinnamon
  • 1/2 tsp  salt
  • 3/4 cup (1 1/2 sticks) butter (COLD) cut into small pieces

Cake

  • 1/2 cup butter softened to room temperature
  • 2 cup all purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 tsp  vanilla extract
  • 1 cup sour cream

Glaze

  • 1 cup powdered sugar
  • 2 tbs milk
  • 1/2 tsp vanilla

Instructions

  • Preheat the oven to 350°F. Butter a 9×9-inch baking pan and set aside.

STREUSEL

  • In a small bowl, combine the flour, sugar, cinnamon, salt, and butter. Mix until pea-sized clumps form—I like to use my hands for this. Refrigerate the mixture while you prepare the cake.

CAKE

  • In a mixing bowl, combine the dry ingredients—flour, baking powder, baking soda, cinnamon, and salt—and whisk until well blended. Set aside.
  • In a large bowl (I use my KitchenAid), beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
  • Add half of the flour mixture and mix until just combined. Then add half of the sour cream and mix until smooth. Repeat with the remaining flour mixture and sour cream, mixing until the batter is fully combined.
  • Pour half of the cake batter into the prepared pan and spread it evenly. Sprinkle half of the streusel over the top in an even layer.
  • Top with the remaining cake batter, spreading it evenly over the streusel layer. Finish by sprinkling the remaining streusel over the top.
  • Bake for about 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Be careful not to overbake.
  • Whisk together the milk, vanilla, and powdered sugar until smooth to make the glaze.
  • Allow the cake to cool completely, then drizzle with the glaze before serving.

Notes

This recipe is adapted from  https://www.thechunkychef.com/sour-cream-coffee-cake/