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+ servings
a large square piece of coffee cake, drizzled with glaze, on a white plate.
5 from 9 votes

Cinnamon Coffee Cake

Cinnamon Coffee Cake with a crunchy cinnamon sugar topping is a buttery, moist, delicious treat for breakfast, brunch, or any time of day.
Author Diana
Servings 9 servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

For the topping and filling:

For the cake:

  • 1 ½ cups (188g) all purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick/113g) unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • ¾ cup (6 oz./182g) sour cream or greek yogurt, at room temp

For the glaze:

Instructions

  • Preheat oven to 350°F/180°C, grease a 9-inch square baking pan and set aside.
  • In a medium bowl, stir together the flour, brown sugar and cinnamon for the topping.
  • To make the filling/topping, In a medium bowl, stir together the flour, brown sugar and cinnamon.
  • Then add the butter and mash it in with a spoon until the consistency is like sand with some clumps. Set the filling mixture aside.
  • Make the cake by mixing together the flour, baking powder, baking soda and salt in a mixing bowl; set aside
  • In a large bowl, cream butter and sugar until smooth, then add the eggs one at a time and mix well after each. Add the vanilla and stir well.
  • Add half of the flour and mix it in.
  • Then add half of the sour cream and stir until combined.
  • Repeat until all of the flour and all of the sour cream are mixed into the cake batter.
  • Carefully spread half of the batter on the bottom of the prepared baking pan.
  • Then add half of the crumble mixture to cover the layer of batter.
  • Spoon the remaining batter in small scoops over the surface of the filling, then very gently spread the scoops to create a uniform layer.
  • Top the coffee cake with the remaining crumb mixture, then bake in a preheated oven for 35 minutes, or until it's golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
  • Prepare the glaze by mixing together the powdered sugar and half and half until desired consistency is reached.
  • When the cake is completely cooled, drizzle the glaze over it.

Notes

  • This coffee cake will yield 9 large square servings, or 16 smaller pieces.
  • The batter for this cake is thick and sticky. Be patient when spreading the top layer of cake over the streusel! An offset spatula can be very helpful. 
  • You can use either sour cream or greek yogurt. In my tests of the recipe, the one with the sour cream was just a little bit tastier than the other. 
  • To make the cake easy to get out of the pan, butter the pan, then line it with parchment paper, then butter the parchment paper. 
  • To Store: Keep covered at room temperature or in the fridge for 3-7 days. You can also freeze this cake, wrapped in plastic wrap and in a freezer bag for up to 3 months. 

Nutrition

Calories: 575kcal | Carbohydrates: 82g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 159mg | Potassium: 165mg | Fiber: 1g | Sugar: 54g | Vitamin A: 817IU | Vitamin C: 0.2mg | Calcium: 83mg | Iron: 2mg