This Cinnamon Streusel Coffee Cake has a ribbon of cinnamon filling flowing through the middle of this soft and moist vanilla cake. As if that wasn't enough, it's also topped with a crumbly streusel topping that is full of cinnamon sugar flavor. Breakfast just got a whole lot sweeter!
This recipe was originally published in April of 2020, but was updated on August 3, 2021 with newer content and fresh pictures.
When I think of comfort food, this cinnamon coffee cake definitely comes to mind! The cake is so tender and sturdy without being dense at all. Plus, cinnamon is featured in two different ways: in the filling and in the streusel topping.
With the addition of butter creamed directly into the cake batter, this coffee cake recipe is screaming with all of the good flavors. I mean, how could you not want to eat this cake? It's made with butter, is loaded with cinnamon, and best of all, has a delicious melt-in-your-mouth texture.
Why This Is The Best Coffee Cake Recipe:
- There is a ripple of cinnamon flowing through the middle of the cake.
- The streusel topping is crunchy and sweet.
- The cake is tender, soft, and oh so moist.
- It goes so well with your morning coffee!
I take advantage of anytime I can have a slice of cake (or any dessert for that matter) with my breakfast and this cake reheats really well. Just pop it into the microwave for about 25 seconds and you'll be set. You can literally enjoy this cinnamon coffee cake any time of the day!
- Baking Pan: This recipe is baked in a 9x13-inch baking pan. To prepare the pan, line it with parchment paper and then non-stick spray. This will make it extremely easy to remove the cake once it's cooled.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Yogurt: I like to use yogurt in a lot of my baked goods because it helps with creating a moist dessert. Plain or vanilla works great. If you don't have yogurt, you could also substitute it for sour cream in this recipe.
- Cake Batter: Unlike other cakes, this batter is thick so you'll need to use a silicone spatula to help spread it out in the pan. Be careful not to overmix the batter! Overmixing will result in a dense cake.
Let's take a look at some of the ingredients we'll need in order to make this cake.
- All-Purpose Flour: Be sure to properly measure your flour (check out my tip above under "baking tips"). We do not want a dry and dense cake.
- Brown Sugar: This ingredient is used in every component of the dessert. It adds a great tenderness in the cake and amazing flavor in the streusel.
- Leavening Agents: A combination of both baking powder and baking soda are used in the cake for maximum rising.
- Cinnamon: Feel free to use your favorite brand of cinnamon.
- Butter: Make sure to pay attention as to whether the butter you're using needs to be melted or room temperature first before using. Unsalted butter is what I use in all of my recipes so I can control the salt content of the dessert.
- Dairy: For the other dairy ingredients, I'd recommend them being at room temperature before incorporating into the cake but it isn't 100 % necessary. So if you're pressed for time, don't worry if they're not room temperature.
How To Make Cinnamon Coffee Cake:
This recipe may have several components, but it truly is easy to make. Just be sure to follow each step.
- Cinnamon Filling: In a small bowl use a fork to mix the cinnamon, flour, and brown sugar. Set aside.
- Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Wet Ingredients: Cream together the butter and sugars on high speed until creamy. Add the eggs one at a time on medium speed, mixing well after each addition. Then mix in the vanilla extract, yogurt, and milk.
- Combine Ingredients: Add the flour mixture to the wet ingredients and mix on low speed just until combined (do not over mix).
- Assembling: Scrape about half of the cake batter into the prepared baking pan. Sprinkle the cinnamon filling over the top and then scrape on the rest of the cake batter.
- Streusel: In a medium bowl (you can use the same bowl that you mixed the flour in) use a fork to combine the brown sugar, cinnamon, and salt. Add the melted butter and mix until combined. Then mix in the flour. Top the cake batter with the streusel topping.
- Bake: Bake for 35-40 minutes, just until the cake batter is set and not wobbly. Use a toothpick to check the center of the cake. Cool on the counter for 10 minutes, then move the baking pan over to a wire rack to finish cooling.
Frequently Asked Questions:
Here in America, we call it coffee cake because this particular cake pairs well with a cup of coffee. You would think that coffee would be an ingredient found within this cake, but sadly no.
Keep any leftover pieces in an airtight container in the refrigerator for up to 5 days.
I simply place a piece of the cake on a plate and reheat it in the microwave for about 25 seconds. You can eat the cake cold, but I prefer it warm.
If you made this recipe, please leave a comment and star rating below. I love hearing from you!
Enjoy your cinnamon streusel cake!
More Cake Recipes To Try:
Cinnamon Streusel Coffee Cake
- 9x13 inch baking pan
- Mixing Bowls
- Electric Stand Mixer
- Silicone Spatula
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 2 tbsp cinnamon
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature (2 sticks)
- 1/2 cup sugar
- 1/4 cup brown sugar
- 3 large eggs, room temperature preferred
- 3/4 cup yogurt (vanilla or plain), room temperature preferred
- 1/2 cup milk, room temperature preferred
- 2 tsp vanilla extract
- 3/4 cup brown sugar
- 1 tbsp cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3/4 cup all-purpose flour
- Preheat the oven to 350 degrees and line a 9x13 inch baking pan with parchment paper and non-stick spray.
- In a small bowl use a fork to mix the flour, brown sugar, and cinnamon. Set aside.
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In an electric stand mixer using the paddle attachment, cream together the butter, sugar, and brown sugar on med-high speed until combined and creamy (1-2 minutes). Add the eggs one at a time on medium speed, mixing well after each addition. Then mix in the yogurt, milk, and vanilla extract.
- Add the flour mixture into the wet ingredients and mix on low speed just until combined (do not over mix). Scrape about half of the batter into the baking pan. Sprinkle the cinnamon filling over the top and then scrape on the rest of the cake batter. The cake batter will be thick. Use a silicone spatula to spread out the batter in the pan.
- In a medium bowl (you can use the same bowl that you mixed the flour in) use a fork to combine the brown sugar, cinnamon, and salt. Add the melted butter and mix until combined. Then mix in the flour. Top the cake batter with your streusel topping.
- Bake for 35-40 minutes, just until the cake batter is set and not wobbly. Use a toothpick to check the center of the cake. If it comes out clean, the cake is done. Cool on the counter for 10 minutes, then move the baking pan over to a wire rack to finish cooling.
- Allow the cake to cool for 30 minutes before slicing and serving. Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days. Feel free to reheat a slice of cake in the microwave for about 25 seconds.