Cinnamon Streusel Coffee Cake

This coffee cake is the perfect balance of crispy, soft, buttery, and spiced goodness perfected through meticulous testing and expert technique! It delivers a buttery, moist crumb thanks to Greek yogurt (superior to sour cream), a rich cinnamon-brown sugar middle, and an irresistibly crispy streusel topping that stays crunchy, thanks to melted butter (NO pastry cutter needed!).

Follow along for a post packed with expert tips, troubleshooting tricks, and step-by-step photos to ensure your coffee cake turns out perfectly every time.

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holding up a slice of coffee cake with a spatula showing the soft and tender crumb

This Cinnamon Coffee Cake is pure perfection

My husband had to “suffer” through multiple coffee cake experiments until I created this PERFECT recipe. Here’s why it’s the best:

Moist, fluffy, and tender crumb: Greek yogurt keeps the cake ultra-moist while maintaining a light, fluffy texture. The perfect ratio of butter and eggs creates a soft but structured crumb that stays tender without becoming dense or dry.
Extra crispy streusel topping: This topping is made with melted butter instead of cold butter, ensuring every crumb is evenly coated in fat. This creates a chunky, crispy streusel that stays crunchy rather than melting into the cake.
Cinnamon-brown sugar layer: A rich, flavorful swirl of cinnamon and brown sugar runs through the middle, adding warmth and contrast to every bite.
Incredible flavor combination: A blend of vanilla, butter, brown sugar, granulated sugar, and cinnamon with hints of nutmeg and cardamom gives a bakery-quality flavor that tastes warm and cozy.
Just the right sweetness: Not overly sweet, making it perfect for breakfast, a snack, or dessert.
Foolproof and easy to make: No pastry cutter is needed—melted butter makes the streusel effortless and quick to prepare. The simple mixing process requires no complicated steps but delivers professional-quality results.

up close of cinnamon coffee cake in the pan showing the cinnamon swirl

Ingredients for Cinnamon Streusel Coffee Cake

Let’s take a closer look at what you need to make this coffee cake recipe (measurements in the printable recipe card at the bottom of the post):

All-purpose flour: Provides structure and stability to the cake. It’s also used in the cinnamon brown sugar layer to prevent it from sinking.
Baking powder: A key leavening agent that helps the cake rise, creating a light and fluffy texture. Using fresh baking powder ensures the best lift.
Baking soda: Works with the acidity of the Greek yogurt to enhance rise and tenderness. Even a tiny amount makes a difference in texture.
Unsalted butter: You will use softened butter to add richness, moisture, and flavor to the cake and melted butter in the streusel to make it crispy.
Granulated sugar: Provides the base sweetness for the cake and helps with tenderness by incorporating air when creamed with butter. A couple tablespoons is also used in the streusel for extra crunch.
Brown sugar: This is used in the cake batter, cinnamon middle, and streusel topping.
Eggs: Bind the ingredients together and provide structure, tenderness, and richness.
Milk: Thins out the batter just enough for a smooth, even consistency. The fat in dairy milk enhances richness, but non-dairy alternatives work as well.
Vanilla: A key flavor enhancer that brings warmth and depth. Using pure vanilla extract gives the best results.
Spices: Ground cinnamon and hints of salt, nutmeg, and cardamom add warmth and richness and balance the sweetness, preventing the cake from tasting flat.
Greek yogurt: Keeps the cake incredibly moist and tender while adding a slight tang to balance the sweetness. Its acidity helps activate the baking soda for a better rise. You may use nonfat, light or full-fat.

top view showing coffee cake ingredients: flour, brown sugar, granulated sugar, Greek yogurt or sour cream, vanilla, eggs, cinnamon, baking powder, butter

Why is Greek Yogurt best in coffee cake?

Greek yogurt creates an incredibly soft, tender, moist crumb. Here’s why I prefer it over sour cream in this recipe:

•Creates a tender crumb: It contains more of the protein casein than sour cream, which aids in moisture retention and helps break down gluten, resulting in a soft, delicate texture.
•Enhances flavor: Since Greek yogurt is strained, it has a higher lactose concentration than sour cream, which caramelizes during baking, creating a richer, deeper flavor.
•Balanced flavor: Its tanginess balances the sweetness and adds depth.
•Boosts leavening: Greek yogurt’s acidity reacts with baking soda, helping the cake rise for a fluffier texture.
•Adds structure without heaviness: Unlike heavy creams or oils, Greek yogurt provides stability without making the cake dense.

How to make the perfect Coffee Cake

Let’s take a closer look at how to make cinnamon coffee cake with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Streusel: Melt the butter in a microwave-safe bowl. Add the rest of the Streusel ingredients and stir and mash together with a fork until fully combined, then stir until crumbly. Refrigerate until ready to use.

showing how to make coffee cake making the topping with melted butter, brown sugar, cinnamon and vanilla

Why use melted butter?

Instead of cutting in butter, melted butter binds all the ingredients together so it bakes as a separate entity and doesn’t absorb into the cake. This makes it extra crunchy and bonus, this method is super easy!

Cinnamon Brown Sugar Filling: Whisk the ingredients together in a small bowl. Set aside.

showing how to make coffee cake by mixing together brown sugar, cinnamon and flour for the cinnamon swirl filling

Dry Ingredients: Whisk the flour, baking powder, baking soda, and salt in a large bowl. Set aside.

showing how to make coffee cake by mixing together the flour, baking powder, baking soda and salt in a bowl

Cream Butter and Sugars: Using a stand mixer or electric mixer and large bowl, cream the butter and sugars together on low until combined, then beat on medium-high for 5 minutes, scraping down the sides occasionally with a rubber spatula.

showing how to make coffee cake by creaming the butter and sugars together until fluffy

Add Eggs and Yogurt: Add the vanilla, followed by the eggs, one at a time, beating on medium until just combined after each addition. Scrape down the bowl with a rubber spatula. Beat in the yogurt until combined, then scrape the bowl again. The mixture will be lumpy.

showing how to make coffee cake by mixing in the eggs, followed by the yogurt or sour cream

Add Flour and Milk With the mixer on low, gradually add the flour mixture to the wet ingredients in thirds alternating with the milk. Beat until a few flour streaks remain. Use a rubber spatula to scrape the bowl again and do the final mix by hand. The batter will be very thick.

showing how to make coffee cake by mixing in the flour and milk

Assemble: Spread half of the cake batter into the prepared pan in an even layer (it will be thin). Sprinkle the Brown Sugar Cinnamon mixture evenly on top. Dollop the remaining batter evenly over the top. Use an offset spatula to spread the dollops from the center to the edges. Sprinkle the Streusel evenly over top, thoroughly covering the edges first, then working your way to the center (this helps prevent them from puffing up).

showing how to make coffee cake by adding the batter to the pan, topping with cinnamon filling, adding more batter, then topping with streusel

showing how to make coffee cake by adding the topping

Bake: Bake at 350°F for 42-48 minutes, until the cake is firm, registers 200°F in the center and a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for at least 30 minutes before serving. It needs this time to set or the crumb will be soft and gummy.

showing how to make coffee cake by baking until firm and the top is set

Coffee Cake Recipe tips for success

Make the streusel first: For the crispiest topping, the butter should be very cold (even if it was melted) before going into the oven, so always make your topping FIRST, then refrigerate.
Measure flour correctly: Too much flour can make the cake dense. Weight the flour or, at the very least, use the spoon and level method rather than scooping directly from the bag.
To Spoon and Level: Fluff the flour with a spoon, then spoon the flour into the measuring cup.
Use room-temperature ingredients: Butter, eggs, yogurt, and milk should be at room temperature for smooth mixing and even baking. Cold ingredients require additional mixing which can break the emulsion and/or overdevelop gluten and create a dense cake.
Soften butter correctly: It should be 65–70°F (18–21°C); cool but easy to press with a finger, leaving a slight indentation without feeling greasy or melted. It won’t hold air if it’s too warm or melted, resulting in a greasy, heavy texture.
Cream butter and sugar properly: Beat for the full 5 minutes until light and fluffy to create air pockets that help the cake rise. Under-creaming leads to a denser texture.
Don’t overmix the batter: Mix just until the dry ingredients are incorporated. Overmixing can develop too much gluten, making the cake tough.
Dollop the Batter: Because the batter is so thick, dolloping the batter over the cinnamon brown sugar filling is crucial. Connect the dollops from the center to the edges, trying to avoid back-and-forth motions, which can peel up the filling underneath.
Add Streusel to the Edges First: The edges rise first during baking, so it’s essential that they are sufficiently weighed down with streusel. This will help it rise more evenly.
Check for doneness early: Ovens vary, so start testing with a toothpick 5 minutes before the suggested baking time. It should come out with a few moist crumbs, not wet batter.

two slices of best coffee cake recipe stacked on top of each other showing the height, texture and topping

Cinnnamon Coffee Cake Recipe variations

Streusel Variations: Switch up your streusel by adding nuts like walnuts, pecans, or almonds, or include oats for a chewier texture.
Add Vanilla Glaze: Drizzle a simple vanilla glaze over the top by mixing 1 cup powdered sugar with 2 tablespoons whole milk.
Berry Coffee Cake: Add fresh or frozen berries (blueberries, raspberries, or blackberries) to the batter for a fruity twist. You can either fold them in or layer them between the cake and streusel. To prevent berries from sinking, toss them in a little flour before adding to the batter.
Chocolate Chip Coffee Cake: Stir mini chocolate chips into the batter for pockets of chocolatey goodness.
Apple Cinnamon Coffee Cake: Incorporate chopped apples (preferably tart ones like Granny Smith) into the batter. Toss the apple pieces in a bit of cinnamon and sugar before adding them to enhance their flavor.
Lemon Blueberry Coffee Cake: Add fresh lemon zest and swap some of the milk for juice, and fold in blueberries. For a fresh citrusy finish, drizzle a lemon glaze over the cake after baking. A teaspoon of lemon extract can enhance the flavor.
Vegan Coffee Cake: Substitute plant-based butter or oil for the butter, and replace eggs with flax eggs or an egg replacer. Use non-dairy milk and vegan yogurt for moisture. Vegan sour cream can be replaced with coconut milk or another non-dairy alternative. Note: I have not tested these options.

Our favorite Cinnamon Streusel Coffee Cake Pairings

Here are some delightful pairings for your cinnamon streusel coffee cake, aside from the obvious coffee:

Fresh Fruit: The sweetness of fresh berries (like strawberries, raspberries, or blueberries) pairs beautifully with the rich, cinnamon flavors of the coffee cake. Sliced apples or pears also make a lovely addition for a more autumnal feel.
Whipped Cream or Mascarpone: Top your slice with a dollop of freshly whipped cream or a spoonful of mascarpone cheese. The creaminess adds a wonderful balance to the sweetness of the cake and streusel.
Cheese: Soft cheeses like brie or goat cheese offer a savory contrast to the sweet, spiced cake, making them an unexpected yet delightful pairing.
Spiced Hot Chocolate: A rich, velvety cup of hot chocolate with a pinch of cinnamon or chili adds a cozy, decadent pairing, perfect for colder days.
Orange Juice: A glass of freshly squeezed orange juice provides a bright, citrusy contrast to the coffee cake’s sweet and spiced flavors, creating a well-rounded flavor profile.
Ice Cream: For a truly indulgent treat, serve the coffee cake warm with a scoop of vanilla or cinnamon ice cream on top. The cold ice cream perfectly contrasts the warm cake.
Savory Sides: Baked bacon, Crockpot Breakfast Casserole, Tater Tot Breakfast Casserole, Egg Muffins, Avocado Toast, Quiche Lorraine, Frittata

a slice of cinnamon streusel coffee cake on a plate served with berries

What to do with leftover Cinnamon Coffee Cake

To keep your leftover coffee cake fresh and delicious, follow these storage tips:

•Room Temperature (Short-term): Cover the coffee cake tightly with plastic wrap, aluminum foil, or store it in an airtight container for 2-3 days at room temperature. This is ideal over refrigeration, which can dry out the cake.
•Refrigeration (Medium-term): If you plan to keep it for more than a couple of days, wrap it tightly in plastic wrap or place it in an airtight container. Refrigerate for up to 5-7 days. It may lose some of its moisture but will still be delicious.
•Warm Leftovers: Leftover coffee cake is SO much better warmed! Pop slices in the microwave for 10-15 seconds or reheat in the oven for 10-15 minutes at 300°F (150°C) for a fresh, warm taste.

Can I freeze Coffee Cake?

Absolutely!

1. Wrap individual slices or the whole cake tightly in plastic wrap and then in aluminum foil, or store in a freezer-safe airtight container.
2. Freeze for up to 3 months.
3. Thaw it in the fridge overnight or on the counter for a few hours. 4. Reheat in the oven for 10-15 minutes at 300°F (150°C) for a fresh, warm taste.

Best Coffee Cake Recipe FAQs

Has Coffee Cake got Coffee in it?

Despite the name, coffee cake typically does not contain any coffee as an ingredient. The name “coffee cake” refers to a cake that’s commonly enjoyed with coffee, and it’s often served as a breakfast or snack cake.
Coffee cakes are known for their delicious crumbly streusel topping, cinnamon filling, and moist texture. While coffee is not included in the batter, some variations may include coffee-flavored ingredients (like espresso or coffee extract) for added depth

what is coffee cake?

A coffee cake is a moist, sweet cake typically enjoyed with coffee or tea. It is often topped with a crumbly streusel topping made from butter, sugar, and flour, and may include flavors like cinnamon, nuts, or fruit. Despite its name, coffee cake does not usually contain coffee as an ingredient.

Key features of a classic coffee cake:

•Streusel topping: A crumbly mixture made from butter, sugar, flour, and spices like cinnamon. This adds a sweet, crunchy layer on top.
•Cinnamon swirl or filling: Many coffee cakes feature a layer of cinnamon sugar or a cinnamon filling, which provides a flavorful and aromatic contrast to the cake’s mild sweetness.
•Moist texture: The cake is typically moist and soft, often made with ingredients like butter, eggs, yogurt or sour cream, and sometimes milk.
Coffee cakes come in a variety of styles and can also include fruit, nuts, or even chocolate chips. They’re known for their versatility and are perfect for pairing with a warm beverage like coffee or tea.

Why is it called Coffee Cake?

The name “coffee cake” originates from the tradition of serving this cake alongside a cup of coffee. The cake was designed to be a simple, sweet treat to enjoy during coffee breaks, especially in social settings like brunch or afternoon tea. It’s not called “coffee cake” because it contains coffee as an ingredient; rather, it’s the perfect cake to pair with a warm beverage like coffee or tea.

The term “coffee cake” became popular in the United States in the 19th and early 20th centuries, particularly with the rise of coffeehouses and cafes where cakes like this one were often served to complement the drink. These cakes were usually simple and not overly sweet, making them ideal for casual gatherings or as a morning snack.

Are Crumb Cake and Coffee Cake the same thing?

Crumb cake and coffee cake are similar, but they are not exactly the same. While both cakes are known for their crumbly, streusel topping and are often served alongside coffee or tea, coffee cake often has a lighter, fluffier texture and a variety of flavorings or fillings, while crumb cake has a denser cake base and a more generous, buttery crumb topping.

Here are a few differences between the two:

COFFEE CAKE:
•Texture: Typically has a soft, moist texture with a tender crumb. The batter is often made with ingredients like sour cream, yogurt, or buttermilk to give it a lighter, fluffier texture.
•Flavor: Coffee cakes can have a range of flavorings, including cinnamon, nuts, fruit, or even a subtle hint of vanilla. They often include a cinnamon swirl or filling and have a bit of sweetness but are not overly rich.
•Serving occasion: Coffee cakes are traditionally enjoyed with coffee, tea, or breakfast. They are often associated with casual gatherings, brunches, or as an afternoon snack.

CRUMB CAKE:
•Texture: Crumb cake has a denser, more cake-like texture. It is often a bit more buttery than coffee cake and can be more crumbly overall.
•Topping: The main distinguishing feature of crumb cake is the heavily crumbly topping (often made with butter, flour, and sugar), which sometimes takes up a large portion of the cake. The crumb topping can be thick and sometimes almost as much as the cake itself.
•Flavor: Crumb cake tends to be simpler in flavor, with more emphasis on the buttery, crumbly topping and less on spice or fillings like cinnamon or fruit.

Can I make coffee cake ahead of time?

Can I make a dairy-free coffee cake?

Why is my coffee cake dense or dry?

a forkful of coffee cake showing the moist, fluffy, tender cake

Looking for more Breakfast Recipes?

Strawberry Cream Cheese Coffee Cake
Blueberry Coffee Cake
French Toast
French Toast Bake
Crepes
Dutch Baby
Croissant Breakfast Casserole

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Servings: slices

Total Time: 1 24

Prep Time: 39

Cook Time: 45

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Ingredients

Streusel Topping

10 tablespoons unsalted butter
1 1/3 cup (175g) all-purpose flour
3/4 cup light brown sugar, packed
3 tablespoons granulated sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt

Cinnamon Brown Sugar Filling

2/3 cup light brown sugar, packed
1/3 cup all-purpose flour
2 teaspoons ground cinnamon
1/8 tsp EACH ground cardamom, nutmeg

Cake

2 1/4 cups (281g) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
12 tablespoons (1.5 sticks) unsalted butter, softened to room temperature
3/4 cup granulated sugar
3 tablespoons packed light brown sugar
1 tablespoon vanilla extract
3 large eggs, at room temperature
1 cup Greek yogurt (any fat) at room temperature
1/4 cup milk (any kind)

Instructions

Prep: Preheat the oven to 350 degrees F. Line a 9×13 pan with parchment paper.
Streusel: Add the butter to a medium, microwave-safe bowl. Microwave for 30 seconds, then at 10-second increments until melted (stirring between). Add the rest of the Streusel ingredients and stir/mash with a fork until thoroughly combined, then stir until crumbly (it's okay if there are some large chunks). Refrigerate until ready to use.
Cinnamon Brown Sugar Filling: Whisk the ingredients together in a small bowl. Set aside.

Cake

Dry Ingredients: Whisk the flour, baking powder, baking soda, and salt in a large bowl. Set aside.
Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or an electric mixer, cream the butter and sugars together on low until combined, then beat on medium-high for 5 minutes, scraping down the bowl occasionally with a rubber spatula.
Add Eggs and Yogurt: Add the vanilla, followed by the eggs, one at a time, beating on medium until just combined after each addition. Scrape down the bowl. Beat in the yogurt until combined, then scrape the bowl again. The mixture will be lumpy.
Add Flour Mixture and Milk: With the mixer on low, gradually add the flour mixture to the wet ingredients in thirds alternating with the milk. Beat until a few flour streaks remain. Use a rubber spatula to scrape the bowl again and do the final mix by hand until no flour streaks remain. The batter will be very thick.
Assemble: Spread half of the cake batter into the prepared pan in an even layer (the layer will be thin). Sprinkle the Brown Sugar Cinnamon mixture evenly on top. Dollop the remaining batter evenly over the top. Use an offset spatula to spread the dollops from the center to the edges. Sprinkle the Streusel evenly over the top (breaking up any large pieces), thoroughly covering the edges first, then working your way to the center (this helps prevent the edges from puffing up).
Bake: Bake at 350°F for 42-48 minutes, until the cake registers 200°F in the center, and a toothpick inserted in the center comes out clean.
Cool: Allow the cake to cool in the pan for 30 minutes before serving. It needs this time to set, or the crumb will be soft and gummy.

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2 Comments

Gail Hiltunen says

at

This looks so delicious! Any thoughts about making them as muffins??
Or Two-Bite Mini-muffins?

- Jen says
  
  at
  
  Hi Gail! I think they would be delicious as muffins! Two-bite muffins might be a little tricky to get the layer of cinnamon and sugar. Just make sure that you get to the correct temperature! I hope that helps!