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cinnamon streusel coffee cake

Cinnamon Coffee Cake

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


  • 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


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


  • 1/2 C powdered sugar
  • 2 Tb milk


  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. 
  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.


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


  • 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

Keywords: cinnamon streusel coffee cake