Ingredients

For the Cake

• 2½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup sour cream
• ¼ cup whole milk

For the Cinnamon Streusel

• 1 cup all-purpose flour
• ¾ cup light brown sugar, packed
• 2 teaspoons ground cinnamon
• ¼ teaspoon salt
• ½ cup unsalted butter, melted

For the Vanilla Glaze (Optional)

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Optional Add-Ins

• ½ cup chopped pecans
• ½ cup chopped walnuts
• ½ cup mini chocolate chips
• ½ cup diced apples
• ½ cup blueberries

Equipment

• 9-inch square baking pan or 9-inch springform pan
• Mixing bowls
• Electric mixer
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Cooling rack

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Grease and lightly flour a 9-inch baking pan or line it with parchment paper.

Step 2: Make the Streusel

In a medium bowl, combine:

• Flour
• Brown sugar
• Cinnamon
• Salt

Pour in the melted butter and mix with a fork until coarse, crumbly clusters form.

Set aside.

Step 3: Prepare the Cake Batter

In a medium bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt

In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.

Add the eggs one at a time, mixing well after each addition.

Mix in the vanilla extract.

Gradually add the dry ingredients, alternating with the sour cream and milk.

Mix just until combined. Do not overmix.

Step 4: Assemble the Cake

Spread half of the batter evenly into the prepared baking pan.

Sprinkle half of the cinnamon streusel over the batter.

Carefully spread the remaining batter over the streusel layer.

Top evenly with the remaining streusel mixture.

If using nuts, sprinkle them over the top.

Step 5: Bake

Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

If the top begins to brown too quickly, loosely cover with aluminum foil during the last 10 minutes of baking.

Step 6: Cool

Remove the cake from the oven and let it cool in the pan for 15–20 minutes.

Transfer to a wire rack to cool completely or serve slightly warm.

Step 7: Prepare the Glaze

In a small bowl, whisk together:

• Powdered sugar
• Milk
• Vanilla extract

Mix until smooth.

Drizzle the glaze over the cooled coffee cake.

Allow the glaze to set for about 10 minutes before slicing.

Tips for the Best Coffee Cake

• Use room-temperature butter, eggs, and sour cream for a smooth batter.
• Don’t overmix the batter to keep the cake light and tender.
• Sour cream adds moisture and richness.
• Chill the streusel for 10 minutes before using if your kitchen is warm for extra crumbly clusters.
• Let the cake cool slightly before slicing for cleaner pieces.

Flavor Variations

Apple Cinnamon Coffee Cake

Fold diced apples into the batter for a fruity twist.

Blueberry Coffee Cake

Add fresh or frozen blueberries to the batter.

Maple Pecan Coffee Cake

Replace the vanilla glaze with a maple glaze and add toasted pecans.

Chocolate Chip Coffee Cake

Mix mini chocolate chips into the batter for a sweeter version.

Pumpkin Coffee Cake

Replace ½ cup of the sour cream with pumpkin puree and add 1 teaspoon pumpkin pie spice.

Storage

Store the coffee cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Freezing Instructions

Wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil.

Freeze for up to 3 months.

Thaw overnight in the refrigerator or at room temperature before serving.

Serving Suggestions

This Coffee Cake pairs wonderfully with:

• Freshly brewed coffee
• Cappuccino
• Latte
• Hot tea
• Fresh berries
• Whipped cream
• Vanilla yogurt
• Scrambled eggs
• Fruit salad
• Crispy bacon

Nutrition (Approximate Per Serving)

• Calories: 390
• Protein: 5g
• Carbohydrates: 52g
• Fat: 18g
• Saturated Fat: 11g
• Fiber: 1g
• Sugar: 31g
• Sodium: 250mg

This Coffee Cake with Cinnamon Streusel is a bakery-style treat with a soft, buttery crumb, a generous layer of sweet cinnamon streusel, and a delicate vanilla glaze. Perfect for breakfast, brunch, holidays, or dessert, this easy homemade recipe is guaranteed to impress with every delicious slice.