Cinnamon Coffee Cake Recipe
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My cinnamon coffee cake recipe has a velvety soft, melt-in-your mouth crumb, thanks to an unexpected ingredient. It’s an easy coffee cake recipe with a ribbon of cinnamon sugar in the middle and a buttery, no-fuss streusel topping. Just 30 minutes to prep and makes enough to feed a crowd (if you’re willing to share!). Recipe includes a how-to video tutorial!
I’ve been making this cinnamon coffee cake recipe for nearly a decade now and it remains one of my go-to staples. It has a pillowy-soft crumb, a depth of flavor that keeps you going back for more (without being too sweet) a crumbly, buttery blanket of streusel, and a crowning drizzle of vanilla glaze.
4 Things to Know About This Recipe:
- Uses an unexpected ingredient. I swap some of the butter with a brick of full-fat cream cheese. Thanks to the makeup of cream cheese (fat, protein, and slight acidity) the batter does a better job holding on to moisture and bakes up softer and a tad more dense (in a very good way). The end result is a plush, velvety crumb that stays soft.
- Buttermilk without baking soda (on purpose). While you’ll often see the two ingredients paired together for extra lift, for this specific cinnamon coffee cake I wanted the flavor and thickness of buttermilk without the airiness often added by baking soda. By omitting it, we have a slightly more dense, moist crumb that melts in your mouth but doesn’t fall apart (a technique you’ll also find used in my chocolate chip muffins).
- Bakes in a large pan (13×9), so it’s perfect for serving to a crowd (or freezing some for later).
- No pastry cutter needed. The streusel is fuss-free thanks to melted butter. No extra tools required, you only need a fork!
This cinnamon coffee cake deserves a place alongside other indulgent breakfast staples like scones, French toast casserole, or my easy French toast recipe.
Ingredients
Let’s talk about a few of the key ingredients before we jump into the recipe, including one se.
- Cream cheese. I firmly believe this key ingredient is what makes my recipe better than any other out there. The crumb on this cake is so soft, so moist, so melt-in-your-mouth–and the flavor is divine. And in case you’re worried that it makes the cake actually taste like cream cheese, it doesn’t! Stick with a brick of cream cheese for this recipe, as the tub-style cream cheese contains added water and stabilizers that are best left out of this recipe. And if you perhaps live in a country where this (brick-style) cream cheese isn’t available, I recommend you try my sour cream coffee cake, instead.
- Sugar. While granulated sugar is a common cinnamon coffee cake go-to, using a blend introduces added moisture and flavor (thanks to the molasses in the brown sugar) without making things too sweet. I love using brown sugar in classic recipes where just granulated is typically used (like my chocolate cake recipe!) because of this.
- Cornstarch. We’ll add this to encourage a soft, tender, melt-in-your-mouth crumb. Cornstarch is another secret ingredient that I use in many of my recipes, from my cinnamon rolls to my chocolate chip cookie recipe.
- Buttermilk. Regular whole milk would “work” here, but buttermilk adds flavor and moisture to the end-result (which is what makes my buttermilk pancakes so special). If you don’t have buttermilk on hand, you can use my buttermilk substitute instead, but this particular cake is best with real, full-fat buttermilk.
SAM’S TIP: This batter will be thicker than what you’re used to, and that’s intentional. Because of this, when you layer your cinnamon sugar swirl in the center, the top layer can be a bit tricky to spread. You can try to smooth it over the surface like I suggest in the recipe, or you can just use a knife and swirl it into the cinnamon and sugar.
This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Cinnamon Coffee Cake
Make the Batter & Cinnamon Ripple
- Cream together the cream cheese and butter, then add the sugars and beat until light and fluffy.
- Add the eggs one at a time, then stir in the vanilla.
- Combine the dry ingredients in a separate bowl.
- Alternate adding the dry ingredients and buttermilk to the wet ingredients.
- Pour half the batter into your greased and floured pan, then sprinkle the cinnamon sugar layer over the batter.
- Add the remaining batter on top and use a knife to smooth (if it gives you a hard time, don’t stress it and just use a knife to swirl the batter and cinnamon together!).
Make the Streusel & Bake
- Melt your butter, then pour it over the remaining streusel ingredients and toss/claw the ingredients together to combine. You want the mixture to be nice and clumpy, don’t overwork it or it’ll be pasty and difficult to sprinkle!
- Sprinkle streusel over the prepared cake and bake for 40-50 minutes.
SAM’S TIP: While overmixing isn’t as much of a concern with this cinnamon coffee cake recipe, overbaking is definitely possible. If your cake turns out dense or dry, it was probably baked for a few minutes too long. Keep a close eye on your cake to make sure this doesn’t happen to you!
Frequently Asked Questions
Coffee cake (at least in America, though I know this is the case in other countries as well) doesn’t get its name because it contains coffee; rather, the name refers to a cake that is often served with coffee. While technically any cake you serve with coffee could fit the bill, cinnamon coffee cake as I know it should always have a buttery-soft crumb and lots of streusel, and no coffee in the batter, just like today’s recipe.
While I have not personally baked in a bundt pan, readers have reported this cake takes about 55 minutes to bake in a bundt pan. I do also have a classic bundt cake recipe.
Not quite. Crumb cake has a much thicker crumb topping with less cinnamon, and it lacks the cinnamon ripple that I add to the middle of my coffee cake. I also find that’s it’s often a bit more dense (though still soft!). Both are equally delicious and go great with a cup of coffee though!
More Coffee Cake Varieties to Try:
Serve yourself a slice (with or without a cup of coffee on the side!) and let me know what you think!
Enjoy!
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Cinnamon Coffee Cake
Equipment
Ingredients
- ½ cup (113 g) unsalted butter, softened
- 8 oz (225 g) cream cheese, softened
- 1 cup (200 g) light brown sugar,, firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 2 ½ cups (315 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cornstarch
- ¾ teaspoon table salt
- ½ cup (120 ml) buttermilk
Cinnamon Swirl
- ¼ cup (50 g) sugar
- 1 ½ teaspoon cinnamon
Streusel Topping
- 1 ⅓ cup (175 g) all-purpose flour
- 1 cup + 2 Tbsp (225 g) brown sugar, packed
- 3 Tablespoons granulated sugar
- 4 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 10 Tablespoons (140 g) unsalted butter, melted
Glaze (optional)
- ½ cup (65 g) powdered sugar
- 2-3 teaspoons milk
Instructions
- Preheat oven to 350F and lightly grease and flour a 13×9 baking pan.
- In stand mixer, or using an electric mixer in large bowl, cream together butter and cream cheese.½ cup (113 g) unsalted butter, 8 oz (225 g) cream cheese
- Beat in sugars until light and fluffy.1 cup (200 g) light brown sugar,, ½ cup (100 g) granulated sugar
- Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula.2 large eggs
- Stir in vanilla extract.1 ½ teaspoon vanilla extract
- In a separate, medium-sized bowl, whisk together flour, baking powder, cornstarch and salt.2 ½ cups (315 g) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon cornstarch, ¾ teaspoon table salt
- Gradually add flour mixture to wet ingredients, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined.½ cup (120 ml) buttermilk
- Spread about half of the batter into prepared pan (batter will be thick).
- Quickly whisk together sugar and cinnamon for cinnamon ripple layer in a small bowl and sprinkle it evenly over the batter.¼ cup (50 g) sugar, 1 ½ teaspoon cinnamon
- Dollop remaining batter over the cinnamon sugar layer and use a knife to spread evenly overtop. If it gives you a tough time/doesn't want to spread, just try your best but don't stress! If it's easier, just swirl the cinnamon/sugar in with a knife. Set aside and prepare your streusel topping.
Streusel
- Melt butter in a medium-sized bowl on 10 second increments (stirring between) until just melted (you don’t want it to be too hot, if it does get too hot allow to cool.10 Tablespoons (140 g) unsalted butter
- Use a fork to stir together your flour, sugars, cinnamon, and salt. Pour melted butter over mixture and use a fork to toss/claw together the ingredients until combined (mixture should be crumbly).1 ⅓ cup (175 g) all-purpose flour, 1 cup + 2 Tbsp (225 g) brown sugar, 3 Tablespoons granulated sugar, 4 ½ teaspoons ground cinnamon, ¼ teaspoon salt
- Sprinkle streusel evenly over batter.
- Bake on 350F for 40-50 minutes (check doneness with a toothpick inserted in center, it should come out clean or with a few moist crumbs).
- Allow to cool before cutting and serving.
Glaze (optional)
- If desired, make glaze by whisking together powdered sugar and milk. Drizzle over cooled coffee cake.2-3 teaspoons milk, ½ cup (65 g) powdered sugar
Notes
Storing
Store leftover coffee cake in an airtight container at room temperature for up to 3 days.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I originally published my cinnamon coffee cake recipe on April 10th, 2017. The post has been updated to include more details and information and a video. Recipe remains the same, it was perfect as-is!
Best coffee cake recipe I’ve ever tried. I’ve made it a couple times and every time, its a major hit. I’ve tried swapping the eggs out for 1 goose egg and the buttermilk for goat milk with a tbsp of lemon juice or white vinegar, and it’s my absolute favorite recipe. Made then into jumbo muffins with the topping and the glaze, added chopped pecans to the strussel, and they are going to be the death of my petite figure. Lol recommend this recipe 10 fold.
I am so glad you enjoyed the coffee cake, Jessica! 🙂
The recipe is delicious. However, I feel like I didn’t have enough batter. I used the right sized pan, but struggled to spread it. Then, I only had a few dollops left for the top. The streusel covered it up nicely, but I was wondering if you have any tips or tools you use to spread the batter.
Hi Jill! This is a very thick batter. I typically just use a spoon and hold onto the parchment paper that I have lined my pan with to help spread it. 🙂
I have a question?! My cake is baking in the oven and the middle of the cake has sponged up and is way higher than the edges of the cake. This isn’t normal right? What could’ve caused this?
Hi Jackie! O no! The cake itself isn’t supposed to rise too much. That is so weird, I have never had anything like that happen before. I wonder if the leaveners ended up being concentrated in one spot?
Question on coffe cake recipe. I want to make this for a brunch on Sunday but I’m a bit confused on the cinnamon swirl ingredients. Is the sugsr granulated or brown sugar? Assuming it’s brown as the instructions mention brown sugar – just wanted to check
Sorry for the confusion Bonnie! It is just regular granulated sugar. I will update the post. Thank you very much for catching that. 🙂
I made this a few days ago and rushing to get it done, I accidentally mixed everything together for the streusel layer with no flour in it. I realized it looked off and added it, but the butter was mixed in already so my end result had a bit of a floury taste that I’m sure wouldn’t have been there had I not messed up and the butter got worked into a little better. That being said, it was still the best coffee cake. I can’t wait for an excuse to make it again (correctly, haha!) because I’m sure it’ll be even better, but the cake layer was perfect. I also used granulated sugar with the cinnamon in the middle layer because the ingredients list doesn’t specify. I realized looking at it tonight that the instructions say it should be brown sugar, but it was actually still delicious with regular granulated sugar and cinnamon in the middle anyway. It was like a perfect combination of cinnamon rolls and cake!
I am so glad you enjoyed the cake, Alyssa! The instructions are actually wrong there, it is just regular sugar. I have updated them. Sorry for the confusion. I think a good excuse to make it again would be, “Whoops I messed it up, better do it the right way.” 😂
Just made this! Absolutely fabulous!! Thanks so much for this recipe! ♥️🙌🏼 I’m sure we’ll be making it again! I was nervous I didn’t have buttermilk, but used almond milk instead and it still turned out great!
I am so glad you enjoyed the Coffee cake Heather! 🙂
Great easy recipe and I love streusel so this cake did it for me plus it reminds me of my favorite coffe cake! Thanks
So glad you enjoyed, Jas!
I usually do my cinnamon streusel coffee cakes in a Bundt pan with the streusel in the bottom so I can invert it onto a plate. Do you think this recipe would work well that way or not. Also if so would you make any adjustments?
Hi Sonia! I do think it would work in a bundt pan made this way. I am sure the baking time will be a bit longer, but other than that I can’t think of any other changes. Enjoy!
The best coffee cake I’ve ever made! I don’t need to look any further for another recipe!
I’m so happy to hear you enjoyed it, Kristi!! Thank you for commenting! 🙂
Wow. This cake is amazing. Thank you so much for this recipe from a cinnamon coffee cake lover from the Netherlands.
I’m so glad you enjoyed, Petra!! Thank you for commenting! 🙂
Can the butter be replaced with oil? If so how much?
And can the buttermilk be replaced with soy milk?
Thanks 🤗
Hi Ayala! I don’t think I’d recommend subbing soy for the buttermilk, it may work (follow my buttermilk substitute instructions) but the cake may not be as moist. As for subbing oil for butter, I think it would work though the taste likely wouldn’t be as good. You would do an even substitution, so 1/2 cup.
This looks great, I am going to try. I think it would be delicious to add pecans to the cinnamon layer and the strusseel- what do you think? How much if you think it will work? Thank you!
Hi, Wendy. I think that would be fine. I would think about a cup would work. 🙂
The family loves this recipe, I search for things my family will enjoy eating and I found this one. I dont usually save recipes and it drives the wife crazy when I find something she likes and I dont save it . I found this recipe again and will save it this time
I am so glad everyone enjoyed it, Tom! You can always print the recipe if you think you’ll lose it deep in your bookmarks (Happens to me alllll the time!!) I hope you enjoy it for years to come. 🙂
does this work as individual servings like cupcakes too? If so what temperature and timing for baking?
Hi, Jill. This recipe won’t rise much like a cupcake would/should. I do not know how long they would need to bake for, but the temperature would be the same. 🙂
Oh my, this is delicious! Thanks for sharing this recipe!
I am so glad you enjoyed it, Sandy! ☺️