Cinnamon Streusel Coffee Cake Recipe

A soft vanilla coffee cake piled high with buttery cinnamon streusel. It bakes up tender, slices beautifully, and makes ordinary mornings feel suspiciously organized.

Print Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 slices

Calories 310 kcal

Equipment

Mixing bowl
whisk
Rubber spatula
8x8 Baking Pan
Measuring cups
Cooling rack
Freezer
knife
oven

Ingredients

Cake Batter

2 cups all purpose flour
3/4 cup granulated sugar
1/2 cup butter melted
2 large eggs
3/4 cup sour cream
1/2 cup milk
2 tsp vanilla
2 tsp baking powder
1/2 tsp salt

Streusel

3/4 cup brown sugar
3/4 cup flour
1 tbsp cinnamon
6 tbsp cold butter cubed

Glaze Optional

1/2 cup powdered sugar
1 tbsp milk

Instructions

Preheat oven to 350°F. Grease and line an 8x8 pan with parchment.
Whisk flour, baking powder, and salt in a bowl. Set aside.
In another bowl, whisk sugar, melted butter, eggs, sour cream, milk, and vanilla until smooth.
Fold dry ingredients into wet mixture just until combined. Batter should look thick and creamy.
For streusel, rub brown sugar, flour, cinnamon, and cold butter together until chunky crumbs form.
Spread batter evenly in pan. Sprinkle streusel across the top, reaching every corner.
Bake 32 to 35 minutes until top is golden and center springs back lightly.
Cool 15 minutes. Drizzle glaze if desired. Slice warm for soft pieces or cool fully for neat cuts.

Notes

For a softer crumb, avoid overbaking and cover while cooling. For crisper edges, bake a few extra minutes. Freeze slices wrapped tightly for up to two months. Chill before slicing for cleaner assembly. Add nuts, apples, or chocolate chips for flavor twists. Store covered two days at room temperature or five days refrigerated.

Keyword Bristle Cookie, Cinnamon Streusel, coffee cake, Ice Cream Cookie