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!
Hi, I’d love to make the best ever coffee cafe, but this doesn’t actually have coffee in the recipe? What am I missing? Help appreciated! 🙂
Hello, Charlotte! 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. 🙂
Thanks for replying! I guess I will keep looking for a coffee coffee cake recipe in that case. Any recommendations?
Since coffee cakes typically do not have coffee in them, I would recommend this recipe. If you are looking for one that does contain coffee, I am not certain you will have one.
This recipe is a keeper! I went looking for a coffee cake recipe after my daughter kept asking for one. I looked over several and decided to use yours. I’m glad I did because the whole family loved it! So, this goes into the “old fashion” recipe box. 🙂
I am so glad that your family enjoyed it, Marcia! Thank you for trying my recipe and for commenting. I hope that you enjoy it for years to come. 🙂
I made half the recipe in and 8×8 pan. I’m still trying to get used to my countertop convection oven and I did overbake this a bit at 35 min. It was still tasty albeit a bit dry. I will definitely make it again.
Thanks for trying my recipe, Nicki! I am sorry that it was slightly overbaked but hopefully still tasted delicious. 🙂
Can you use regular milk instead of buttermilk?
Hi, Rene! Yes, that will be fine. I hope that you enjoy it! 🙂
I have found a new favorite coffee cake! This was so good, and so soft and cinnamony! I wanted to eat the whole pan in one sitting, lol. This will be my go to recipe from now on. Thank you so much for sharing!
I am so glad that you enjoyed the coffee cake, Miriam! Every time I make this I too find myself wanting to eat it all in one sitting. lol. Thanks for trying my recipe. 🙂
Do you think I could use applesauce in place of eggs and get the same results? I want to make for work but have people who have egg allergies.
Hello, Kim! I personally have not substituted apple sauce in place of eggs in this recipe. I looked back through the comments and didn’t find anyone else who has either. Unfortunately without trying it myself, I am not certain how it will do. If you do try it, I’d love to know how it turned out for you. 🙂
First time making this today but this will be a recipe I use again. SO delicious! I had to bake a little longer as my pan is a bit small but it didn’t dry out at all. I believe the cream cheese makes a real difference. Thank you for this recipe!
Congrats on baking a perfect coffee cake, Jessica! I am so glad that you enjoyed the recipe. I appreciate the feedback so thank you for commenting. Enjoy! 🙂
OK, this looks delicious, and I will definitely try it. Do you think I could use these ingredients and make muffins with it instead?
I say this b/c someone ripped you a new one over your “hard muffins” and I want to avoid that. I also think you handled that reply with considerable aplomb!
I am glad to hear that your excited to try this recipe, Michael! I actually have a coffee cake muffin recipe that you are welcome to try instead. I hope that you enjoy it! 🙂
Hi Sam, you are a wizard for sure! I’ve loved baking as forever. My family loved my baking, but now with your recipes they think I’m better than ever. Last x-mas my little grand daughers and I baked your Snickerdoodles and sugar cookies – what a treat! All your recipes are totally awsome and make no mistake I tell everyone about Sam the Sugarspun lass. Kindest regards from a sweltering South Africa. Bets
Your comment made my day, Bets! Thank you so much. I am so glad that you have enjoyed my recipes. 🙂
OOOOOH SOOOO GOOD!!!!!!!!!!!!!!!!!! THANK YOU SAM. THIS IS REALLY A “WINNER”. YOU MAKE ME LOOK SO GOOD TO ALL MY FRIENDS…
I am so glad that the coffee cake has been such a hit among your friends, Kay! Thanks for commenting. 🙂
Holy F*** that’s good (please pardon, all delicate flowers)! Once again you have made me appear as though I were actually domestically competent, a miracle!
My snuggliest regards to the family trio + dog family of course,
Marti
I am so glad that you LOVED the cinnamon coffee cake, Marti! Thanks for trying my recipe and for your amazing comment. 🙂
Can I substitute regular milk for the buttermilk? I don’t have buttermilk.
I made this for the teachers at my school. Gone in a flash! So yum!
I am so glad that the teachers enjoyed the coffee cake, Betsy! Thanks for commenting. 🙂
This recipe is my top consideration for our Christmas brunch. One question, can the cornstarch be omitted?
You can omit the cornstarch but the coffee cake won’t be as soft. I hope everyone enjoys it at your brunch. 🙂
Worked great first time making coffee cake love to bake do you have any suggestions on how make your self work quicker. I tend to work slow love your coffee cake, your other recipes as well.
Hi, Liv! I am so glad that you enjoyed the coffee cake. As far as suggestions on how to work faster, I am at a loss. If you find a way let me know! I am slow myself. lol. Thanks for commenting. 🙂
This comment is not for the cake but for the crumb topping, cinnamon swirl layer, and glaze from this recipe. I made my favorite banana bread recipe and incorporated the three additions from this this coffee cake. Very good!!! I have made the crumb topping and cinnamon layers in the past using oil instead of butter and it is still yummy
I would recommend getting all of your ingredients and measuring spoons and cups out first. This helps me to stay focused and combine the ingredients quickly. 🙂