Cinnamon Coffee Cake

Looking for an amazing breakfast recipe for a special occasion? A cinnamon coffee cake is just what you are looking for! This is the best coffee cake recipe ever because of the sour cream used in the batter, making it super moist. Plus that swirl of cinnamon sugar streusel in the middle is pure heaven. Grab your Bundt pan and let’s get baking!

Best Cinnamon Coffee Cake with Streusel Crumb Topping

Well, it is day 5 of summer vacation.  95 days left.  How am I going to keep these kids entertained for 95 more days????

We started off summer with a bang and went camping over the weekend and had a wonderful time together.  It was our first official camping experience in a camper instead of a tent and boy, oh boy was it sooooo much nicer!  The weather was absolutely perfect and we ate a ton of yummy camping treats.  I even tried a couple of new campfire recipes that were a huge hit. I’ll post those recipes soon!

Since we have been home, my kids have been lounging around looking completely bored but I’m predicting they will get in the swing of this soon.  I’m hoping if I bribe them with a delicious breakfast like this Cinnamon Streusel Coffee Cake every morning, they will keep their “Mom, I’m bored” to themselves.  Think it will work???

Cinnamon Coffee Cake Ingredients & Tools

• Butter
• Granulated sugar
• Large eggs
• Vanilla extract
• Sour cream
• Cake flour
• Baking powder
• Baking soda
• Kosher salt
• Brown sugar
• Cinnamon
• Pecans, optional
• Powdered sugar
• Milk
• Stand or hand mixer
• Angel food cake or bundt cake pan

How to Make Cinnamon Coffee Cake?

Recipe FAQs

Which Type of Pan is Best to Use?

You can make this cinnamon coffee cake recipe with either a Bundt pan, an angel food cake pan, or a 9×13″ pan. I used an angel food cake pan for this recipe but if you want to use a Bundt pan, all you have to do is change how you layer the cake in the pan. Start with the streusel on the bottom of the greased Bundt pan since it will end up at the top, then add the batter, more streusel, and finally the rest of the batter. Everything else is the same.

If you want to use a 9×13″ cake pan instead, layer the cake as instructed and start checking the cake for doneness around 40 minutes into the baking time. It bakes faster because the batter is thinner in a 9×13 pan.

Looking for More Great Coffee Cake Recipes?

If this cinnamon coffee cake recipe made your heart happy, be sure to check out these other delicious recipes. Go grab them now and thank me later!

Cinnamon Coffee Cake

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This coffee cake uses sour cream to make a dense breakfast cake, plus a layer of cinnamon streusel runs through the middle of the cake as well as on top.

• Total Time: 1 hour 5 minutes
• Yield: Serves 12 1x

Ingredients

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• 1 1/2 sticks butter, room temperature
• 1 1/2 C sugar
• 3 eggs, room temperature
• 1 1/2 tsp vanilla
• 1 1/4 C sour cream
• 2 1/2 C cake flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt

Streusel

• 1/2 C brown sugar
• 1 C flour
• 3 tsp cinnamon
• 6 Tb cold butter, cut into pieces
• 1 C chopped pecans, optional

Glaze

• 1/2 C powdered sugar
• 2 Tb milk

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Instructions

1. Preheat oven to 350 degrees.  Grease and flour a 10″ tube pan.
2. Cream the butter and sugar in the bowl of a stand mixer with the paddle attachment for 5 minutes, until light.  Add the eggs one at a time.  Scrape down the bowl and mix again.  Add vanilla and sour cream.  Turn off the mixer and add all the dry ingredients.  Turn the mixer on low and stir just until combined.
3. For the streusel, place sugar, flour cinnamon, and salt in a bowl and mix.  Using your fingers, pinch in the butter until the mixture crumbles.  Mix in pecans if using.
4. Spray a Bundt pan or angel food cake pan with nonstick spray. Spoon half the batter into the pan and spread it out with a knife.  Sprinkle 2/3 of the streusel on top then spoon the rest of the batter in the pan and spread it out.  Scatter the remaining streusel on top. 

   1. If using a bundt pan, layer the cake this way instead: streusel on the bottom, then cake batter, then streusel, and finishing with cake batter. 

   2. If using a 9×13 pan, layer the cake as instructed and start checking for doneness after 40 minutes of baking.

5. Bake for 50-55 minutes until a cake tester comes out clean, or the cake springs back when touched on top.
6. Let cool on a wire rack for at least 30 minutes then carefully remove the cake from the pan and transfer the cake onto a cake plate.
7. Whisk together the glaze ingredients and drizzle over the cake.

Notes

If using a bundt pan, layer the cake this way instead: streusel on the bottom, then cake batter, then streusel, and finishing with cake batter. 

If using a 9×13 pan, layer the cake as instructed and start checking for doneness after 40 minutes of baking.

• Author: Carole Jones
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Breakfast
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1/12th
• Calories: 551
• Sugar: 43g
• Sodium: 261mg
• Fat: 27g
• Saturated Fat: 15g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 92mg