Cinnamon Coffee Cake
Posted Apr 11, 2022, Updated Apr 24, 2023
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This cinnamon coffee cake is moist and buttery with a delicious cinnamon crumb topping. This coffee cake recipe easy to make and is a delicious special treat to serve for breakfast or brunch!
This cinnamon coffee cake is a delicious special occasion breakfast. Weather you’re hosting a special brunch or want to whip up a scrumptious holiday breakfast, this coffee cake is a must-make (along with these cinnamon rolls).
This cinnamon coffee cake is moist and buttery with an irresistible cinnamon crumb topping. It’s easy to make with simple ingredients and there’s notes of cinnamon and vanilla in every bite.
This recipe is so delicious you can even serve it as a dessert after dinner if you prefer.
Coffee Cake Recipe: Ingredients & Substitutions
- All-purpose flour. You can replace up to ¼ cup of the flour with whole wheat pastry flour. But I don’t recommend making any other substitutions.
- Salted butter. Unsalted butter works well in this recipe.
- Granulated sugar. Organic cane sugar or white sugar are great choices.
- Sour Cream. Full-fat is the best choice. You can use full-fat greek yogurt, if desired.
- Light brown sugar. Dark brown sugar can be used for a richer molasses taste.
Check out this blueberry coffee cake recipe if you’d like to add berries to your coffee cake!
How to Make Coffee Cake
This cinnamon coffee cake recipe is easy to make. We’ll walk through the process step-by-step, and don’t forget to watch the video.
Make the cinnamon crumb topping:
Begin this recipe by making the crumb topping. To do this, combine flour brown sugar, cinnamon and sea salt in a large bowl.
Then, cut the butter into the mixture with a fork or pastry cutter until large crumbs form. Then set it aside to use later.
Make the cinnamon coffee cake
In a medium bowl, combine the flour, baking powder, sea salt and cinnamon, then set it aside.
Then, in the bowl of a standing mixer fitted with a paddle attachment (or in a large bowl with a handheld mixer) beat the butter and sugar together on high speed until light and fluffy – about 1 minute.
Next, add the egg and vanilla and beat on medium speed until just combined.
Then add dry ingredients and beat on medium-high speed until combined.
Finally, beat in the sour cream and until smooth.
Assemble & Bake
Now it’s time to assemble the coffee cake. Spread the cake batter in an even layer in a prepared baking dish. Then sprinkle the crumb topping over the batter evenly.
Bake in the preheated oven for 40-45 minutes, or until the cake is puffed, no longer jiggly and a toothpick inserted in the center comes out clean.
Let the cake cool, then cut and serve slightly warm.
Serve
Serve this coffee cake warm. I like to include this in a brunch spread with the following dishes:
- Egg casserole or baked egg muffins to add some protein and veggies.
- This Frittata is delicious and easy to make.
- Scones are another great addition to a brunch spread – try these easy scones, mocha chocolate scones, cinnamon scones or pumpkin scones.
Store/Freeze
Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. I suggest freezing in individual portions for easy removal and reheating.
Recipe FAQS
No. This recipe is made to be served with a hot cup of coffee, but it does not actually contain coffee.
This cake is extremely moist. The only way to dry it out would be to over-bake the cake or use too much flour (be sure to use the “scoop and level” method).
I suggest storing leftovers in the refrigerator so they last longer. Simply reheat it gently in the microwave to return the fresh from the oven taste.
This cake lasts for up to 5 days in the refrigerator or 2 months in the freezer.
If you plan on eating it the next day then yes, you can leave it out overnight for one night.
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Cinnamon Coffee Cake Recipe
Ingredients
Coffee cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp fine sea salt
- ¾ tsp ground cinnamon
- ½ cup salted butter softened
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 1 cup sour cream room temperature
Cinnamon Crumb Topping:
- ¾ cup all-purpose flour
- ¾ cup light brown sugar
- 2 tsp ground cinnamon
- ½ cup salted butter softened
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×9” pan and set it aside.
Make the topping:
- In a large bowl, combine flour brown sugar, cinnamon and sea salt.
- Add butter and cut in with a fork or pastry cutter until the mixture forms large crumbs.
- Set aside.
Make the cake:
- Combine flour, baking powder, sea salt and cinnamon in a small bowl. Set aside.
- In the bowl of a standing mixer fitted with a paddle attachment (or in a large bowl with a handheld mixer) beat the butter and sugar together on high speed until light and fluffy – about 1 minute.
- Add eggs and vanilla and beat on medium speed until just combined.
- Add dry ingredients and beat on medium-high speed until combined.
- Add sour cream and beat until smooth.
Assemble/Bake.
- Spread cake batter in an even layer in the prepared baking dish.
- Sprinkle crumb topping over the batter.
- Bake in the preheated oven for 40-45 minutes, or until the cake is puffed, no longer jiggly and a toothpick inserted in the center comes out clean.
Video
Notes
Ingredient Substitutions
- All-purpose flour. You can replace up to 1/4 cup of the flour with whole wheat pastry flour. But I don’t recommend making any other substitutions.
- Salted butter. Unsalted butter works well in this recipe.
- Granulated sugar. Organic cane sugar or white sugar are great choices.
- Sour Cream. Full-fat is the best choice. You can use full-fat greek yogurt, if desired.
- Light brown sugar. Dark brown sugar can be used for a richer molasses taste.
Store/Freeze
Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. I suggest freezing in individual portions for easy removal and reheating.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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hey i made this recipe & it was sooo good….thankyou so much!
Thank you, Rosetta! I’m so glad you love it!
Hello! This recipe was amazing, I added oats in the filling and a little less sugar in the filling and it was so good. My family and I ate it all in one morning. Thanks you so much.