Cinnamon Streusel Coffee Cake

Cinnamon Streusel Coffee Cake has a Sweet Glaze and Crumbly Streusel Topping – and is the perfect breakfast. With delicious cinnamon and sugar swirled throughout, it will become a family favorite!

Coffee Cake is given its name because it is a delicious cake that is best eaten with a cup of coffee – there is not actually any coffee in the cake or the cake batter – but that doesn’t mean it is not delicious! (If you’re not a coffee drinker, you can still eat coffee cake, don’t worry.)

This recipe is the best kind of tried and true recipe, the kind that is handed down from a family member that has been made for several generations. To me, some of our best recipes are the ones that are handed down from my mom, mother-in-law, or our grandmothers. Is it that it’s a great recipe that tastes delicious, or is it the great memories we have of them making it for us out of love they have for their families – or maybe both?!

This is one of my husband’s favorite recipes that his mom has made over the years. I recently found out it was my husband’s grandma’s recipe. She had some amazing recipes – she was a great cook and a wonderful person.

My mother-in-law wrote up the recipe for me, and I am including a photo of it here. In the age of everything being on computers and phones, handwritten things are not seen as much, so I wanted to add this as a little treasure to having this recipe.

I did make a couple of little adjustments to this recipe. I added a little cinnamon to the batter (because who doesn’t love cinnamon?!), used brown sugar instead of white for the streusel, and added a glaze frosting to finish off the cake.

This cinnamon streusel coffee cake recipe is also a sour cream coffee cake – and it makes a tender cake that is so delicious. This recipe makes a really moist coffee cake with a streusel layer in the middle, a delicious streusel crumb topping, and a sweet glaze on top. The buttery cake is a perfect treat any time of day.

Ingredients

• Butter, room temperature
• Sugar
• Eggs, room temperature
• Vanilla Extract
• Sour Cream
• All-Purpose Flour
• Baking Powder
• Baking Soda
• Salt
• Ground Cinnamon

Streusel

• Brown Sugar
• Chopped Walnuts or Pecans
• Ground Cinnamon

Glaze

• Powdered Sugar
• Milk

Equipment Needed

• An Electric Mixer – You can use either a stand mixer with a paddle attachment or a hand mixer.
• Mixing Bowls
• Measuring Cups and Spoons
• An Angel Food Cake Pan or a Bundt Pan

To Make the Coffee Cake

Preheat your oven to 350°F and grease your cake pan. For this cake, we will use an angel food cake pan.

I usually take out the butter and eggs about 30 minutes prior to starting, so they have time to get to room temperature. At that time, take out the sour cream as well. Warming up the cold ingredients to room temperature helps them to better mix in with the other ingredients.

Using an electric mixer, cream the softened butter and sugar until light and creamy. Add each egg, one at a time, beating after each egg is added.

Next, add the vanilla extract and sour cream. Mix until everything is just combined, scraping down the sides of the bowl with a spatula. The batter will be thick.

In a separate bowl, combine the all-purpose flour, baking soda, baking powder, salt, and cinnamon.

With your mixer on low, slowly add the flour mixture to the wet ingredients. Mix until the dry ingredients are just combined with the wet ingredients, scraping down the sides with a spatula as needed.

To Make the Streusel

To make the streusel, combine the brown sugar, cinnamon, and chopped walnuts or pecans in a small bowl. Set that aside.

Spoon half of the batter into the greased pan, spreading it out with the back of the spoon. Sprinkle half of the streusel mix on top of the batter – you’ll want to make a nice thick layer of streusel. Spoon the rest of the coffee cake batter into the pan and top it with the remaining streusel mix. (It should go batter, streusel, batter, streusel.)

It will look like there is not enough batter to make a very large cake, but trust me, it will rise while baking and will turn into a beautiful coffee cake with a delicious buttery crumb.

Bake at 350°F for 40 minutes or when an inserted cake tester comes out clean. Let the cake cool on a wire rack for at least 30 minutes before taking it out of the pan.

Be sure to let the coffee cake cool before pouring the glaze over the top – otherwise, it will melt.

To Make the Glaze

Glaze was not in the original recipe, but I thought it would look pretty and, of course, make the coffee cake taste even more delicious. Turns out, it did. I like a thicker glaze, but I know not everyone likes the same things in life.

Do you prefer a thicker or thinner glaze? If you prefer a thinner glaze, as seen in the photo below, use just one cup of powdered sugar and 2 tablespoons of milk.

If you prefer a thicker glaze, add an additional ¼ cup of powdered sugar to the glaze mix. Here is a photo of the cake with the thicker glaze.

To make the glaze, simply whisk together the powdered sugar and milk until you have the desired consistency. Using a bag or spoon, drizzle the glaze over the cake. I have used both, and using a bag is much easier!

I actually just cut the corner of a sandwich bag, fill up the bag and have fun drizzling. Just be sure not to make the hole too big, or all the frosting will pour out at once.

How to Store Coffee Cake

Any leftover coffee cake should be stored in an airtight container or keep it on a plate, wrapped with plastic wrap. For best results, try to eat the coffee cake within a few days.

What to Serve with Coffee Cake

Serve your coffee cake with your morning coffee, or enjoy it as an afternoon snack. You can also serve it with a smoothie or some egg bites for protein. Homemade coffee cake is such a treat, and I hope you enjoy the recipe!

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Did you make this recipe? If so, please leave a comment and rating below. I love hearing from you.