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!
What happens if you use a pan that is a little smaller than a 13×9?
Hi, Kylee! You will be fine, I recommend just keeping an eye on the bake time. It may need a little longer to bake. I hope that you enjoy the coffee cake. 🙂
The recipe was great… the baker — not so much! I burned the bottom and sides of the cake. I’m not sure what I did wrong and could use advice. I used a 13×9 non-stick baking pan, sprayed it with Pam baking spray w/ powder, and baked at 350 for 40 minutes. The cake was done inside.
Oh no, that’s frustrating! It sounds like the coffee cake might’ve baked too quickly, which can happen if your oven is running a little hot (or if the cake is placed too close to the heating element, place it in the middle rack for best results). If you don’t have an oven thermometer to verify your oven temperature I would try dropping the temperature a bit and/or checking it sooner and seeing if that helps. Happy to try and help troubleshoot further!!
I’m new. For the streusel topping, do you use light brown sugar or dark brown sugar? In the grocery store, I couldn’t find “brown sugar”.
Either will be totally fine with this recipe! For the coffee cake in the pictures I used a light brown sugar. Enjoy! 🙂
Thank you for your quick reply. Looking forward to trying this recipe. Sounds delicious.
have you made this in a bundt pan? What would the baking times be?
thank you!
Hello, Stacy! I haven’t tried it myself, so it’s hard to say the exact bake time. I know that it will take longer, but not sure by how much. If you do try it, let me know how long it took and how it turned out. 🙂
I’m happy that is not coffee in there 😉 … I don’t like coffee but I love cinnamon <3
I love this cake
Yes, most coffee cakes don’t contain coffee. I hope that you enjoy it, Sandra! Coffee Cake is so good, I think you will love it! 🙂
Why do you call this cake, coffee cake?..where is the coffee?:(
Hello, Alejandra! Most Coffee Cakes actually do not have coffee in them. They are typically sweet cakes that pair perfectly with a cup of coffee or a coffee break, a tradition that goes back to the first coffee houses in the late 16th century. 🙂
Been looking for a perfect coffee cake for years. This one will make it to my keeper binder! Absolutely delicious. Cream cheese takes it to a whole nuther level. Perfect for Christmas morning. Very sweet. May cut sugar a bit, but its sweetness will go perfectly with a very hot cup of black coffee. Love your recipes!!!
Thank you, Jeanne! I am so happy that you liked the Cinnamon Coffee Cake Recipe. The cream cheese really adds so much. Enjoy! 🙂
I just made this to take to Sunday School tomorrow….I’m going to have to make another! My husband has eaten half of it and well…. I’ve had a couple of pieces!
It is delicious! I made it exactly as you did and it is perfect! So easy and sooooo delicious! Thank you for sharing!
Thank you so much, Joy! I am so glad that you enjoyed the coffee cake recipe. I hope that your church friends do as well. 🙂
Can I make the batter then refrigerate overnight and cook in the morning, I plan on making it for an early morning practice at my school?
Hello, Lucy! Yes, that will work fine. I hope that you enjoy the cinnamon coffee cake. 🙂
I never give 5 stars because I always feel there’s room for improvement, but no improvement needed with this recipe. It’s moist, not too sweet, crunchy top and oh so yummy. This is the best coffee cake recipe hands down! There is no need for any other coffee cake recipes.
What a compliment! Thank you so very much. I am glad that you enjoyed the cinnamon coffee cake! 🙂
I veganized this recipe but it still came out AMAZING. Used neat egg, soy milk and made my own cream cheese. So so good. Im going to make it again for a work function
Wow, Amanda! Nicely done! I am so happy that the cinnamon coffee cake turned out well and you found it enjoyable. I appreciate the feedback. 🙂
Another A+ recipe from Sugar Spun Run! My boyfriend and I baked this up to treat our family during our Labor Day vacation this weekend. We’ll be lucky if any of the cake makes it to the actual vacation, as it’s so delicious, we can’t stay out of it! Thanks Sam 🙂
I am so happy that you and your family enjoyed the Cinnamon Coffee Cake, Emily! Have a wonderful time on your vacation! Thanks for commenting. 🙂
How would I make this in a round form for a bake sale? Would it make 2-8 inch? How would I vary the cooking time if I did this. Thanks.
Hello, Mary! Yes, it will make two 8 inch coffee cakes. I would just keep an eye on the bake time. Let me know how it turns out! 🙂
Hello! I’d love to make this ahead for a crowd. If I leave the cake unglazed, can I freeze it?
Hi Caroline! I have not frozen it myself, but I think it should work. 🙂
Made this recipe to take to work as a supplement to our “breakfast club” but couldn’t keep my husband out of it. Fabulous recipe, and thanks for the tips on how to make my own buttermilk. I had to add a little extra vinegar make the milk bubbly, I wasn’t sure if that was the right texture but it still turned out delicious!
I’m so happy to hear everyone enjoyed the coffee cake, Barb! Thank you for commenting 🙂
Extra vinegar? I don’t see where the recipe calls for vinegar. What did I miss? I haven’t made it yet, but want all the good details! 🙂
Thank you!
Lila I am sure the reference to the vinegar is to make your own buttermilk as a substitute if you don’t have any buttermilk on hand.