Introduction

This classic coffee cake is the perfect treat for breakfast or an afternoon snack. With tender cake layers, a cinnamon streusel filling, and a crumbly topping finished with a sweet glaze, it’s sure to please any crowd.

The image shows nine square pieces of coffee cake arranged closely on a white marbled surface, with the middle piece slightly lifted to reveal the inside layers. Each square has two main layers: a light, fluffy, pale yellow cake base and a thick, crumbly, dark brown cinnamon streusel topping. Between these layers, there is a thin, darker cinnamon swirl that runs horizontally through the cake. The top is drizzled with thin, uneven lines of white icing. The texture of the topping looks crispy and crumbly, contrasting with the soft cake beneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon melted butter
1 egg (room temperature)
1½ cups buttermilk (room temperature)
3 tablespoons softened butter
1 tablespoon cinnamon
½ cup all-purpose flour (for streusel)
½ cup brown sugar
½ cup firmly packed light brown sugar
½ cup all-purpose flour (for crumb topping)
½ tablespoon cinnamon (for crumb topping)
¼ cup butter, cubed (cold, for crumb topping)
⅛ teaspoon salt (for crumb topping)
½ cup powdered sugar (for glaze)
2½ teaspoons milk (for glaze)

Instructions

Step 1: Preheat your oven to 375°F. Grease a 9×9-inch baking dish with 2-inch sides, or line it with parchment paper for easier removal.
Step 2: In a large bowl, whisk together 2 cups flour, baking powder, baking soda, and ½ teaspoon salt.
Step 3: In a separate bowl, beat the melted butter, egg, and buttermilk until combined.
Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
Step 5: Pour half of the batter into the prepared baking dish and spread evenly.
Step 6: To make the streusel filling, combine 3 tablespoons softened butter, 1 tablespoon cinnamon, ½ cup flour, and ½ cup brown sugar in a small bowl. Mix with a fork until crumbly.
Step 7: Sprinkle the streusel mixture evenly over the batter in the pan.
Step 8: Spread the remaining batter over the streusel layer carefully.
Step 9: For the crumb topping, place ¼ cup cold cubed butter into a bowl. Add ½ cup flour, light brown sugar, ½ tablespoon cinnamon, and ⅛ teaspoon salt. Use a fork or pastry blender to combine until crumbly.
Step 10: Sprinkle this crumb topping evenly over the top of the batter.
Step 11: Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Step 12: Allow the cake to cool in the pan on a wire rack for 15 minutes, then lift it out to cool completely.
Step 13: To make the glaze, mix ½ cup powdered sugar with 2 to 3 teaspoons milk until smooth. Adjust the consistency by adding more milk if needed.
Step 14: Drizzle the glaze over the cooled coffee cake before serving.

Tips & Variations

For a nutty twist, add chopped walnuts or pecans to the streusel filling.
Use plain yogurt instead of buttermilk for a similar tang and moisture.
Make mini coffee cakes using a muffin tin for individual servings.
Ensure all ingredients are at room temperature to help the batter mix smoothly and bake evenly.

Storage

Store leftover coffee cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for 15 to 20 seconds. The glaze can be reapplied fresh if it softens after storage.

How to Serve

A close-up image of a square piece of coffee cake on a white plate, sitting on a white marbled surface. The cake has three main layers: a thick bottom layer of light yellow sponge cake with a soft, airy texture; a thin middle layer of dark brown crumbly cinnamon sugar filling; and a thick top layer of sponge cake similar to the bottom. The top of the cake is covered with a crumbly, golden-brown streusel topping, drizzled with white icing running down the sides in thin lines. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk if I don’t have buttermilk?

Yes, you can substitute buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1½ cups of milk. Let it sit for 5 minutes before using.

How do I prevent the crumb topping from burning?

Make sure to use cold butter cut into small cubes and mix it well with the dry ingredients. Cover the edges of the cake with foil if they brown too quickly during baking.

Cinnamon Streusel Coffee Cake Recipe

Print Recipe

★★★★★

4.6 from 83 reviews

This classic Coffee Cake features a moist, tender crumb layered with a sweet cinnamon streusel and topped with a buttery crumb topping. Finished with a delicate powdered sugar glaze, it’s perfect for breakfast, brunch, or an afternoon treat alongside your favorite cup of coffee.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 9 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Batter

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 Tablespoon melted butter
1 egg (room temperature)
1½ cups buttermilk (room temperature)

Streusel Filling

3 Tablespoons softened butter
1 Tablespoon cinnamon
½ cup all-purpose flour
½ cup brown sugar
(Optional) chopped nuts

Crumb Topping

½ cup firmly packed light brown sugar
½ cup all-purpose flour
½ Tablespoon cinnamon
¼ cup cold butter, cubed
⅛ teaspoon salt

Drizzle Glaze

½ cup powdered sugar
2½ teaspoons milk (more if needed for drizzling)

Instructions

Preheat Oven: Heat oven to 375 degrees F. Optionally, line a 9×9-inch baking dish with parchment paper or grease it well.
Combine Dry Ingredients: In a large bowl, mix together 2 cups flour, baking powder, baking soda, and salt.
Mix Wet Ingredients: In a medium bowl, whisk melted butter, egg, and buttermilk until smooth and well combined.
Combine Batter: Add the wet ingredients to the dry ingredients and stir gently until just combined. Avoid overmixing.
Layer Base Batter: Pour half of the batter into the prepared baking dish and spread evenly.
Make Streusel Filling: In a small bowl, blend softened butter, cinnamon, ½ cup flour, and ½ cup brown sugar with a fork until crumbly. Add optional chopped nuts if desired.
Add Streusel Layer: Sprinkle the streusel evenly over the batter in the dish.
Add Remaining Batter: Spread the remaining cake batter carefully over the streusel layer.
Prepare Crumb Topping: Cut cold butter into small cubes and place in a small bowl. Add light brown sugar, flour, cinnamon, and salt. Use a fork or pastry blender to combine until coarse crumbs form.
Top the Cake: Sprinkle the crumb topping evenly over the top of the final batter layer.
Bake: Place the baking dish in the oven and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Remove cake from oven and cool for 15 minutes on a cooling rack. Then lift the cake out from the pan using parchment paper (if used) and allow it to cool completely.
Make Drizzle Glaze: In a small bowl, mix powdered sugar with 2 to 3 teaspoons of milk, adding more milk if necessary, to create a smooth drizzle glaze.
Decorate: Drizzle the glaze over the cooled coffee cake before serving.

Notes

Use room temperature eggs and buttermilk to ensure better mixing and cake texture.
For extra flavor and texture, chopped nuts such as walnuts or pecans can be added to the streusel filling.
Be careful not to overmix the batter to keep the cake tender and light.
The glaze should be drizzled once the cake has completely cooled to prevent it from melting and running off.
Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: coffee cake, cinnamon streusel, crumb topping, breakfast cake, easy coffee cake recipe