Description
Classic Cinnamon Coffee Cake is a moist, buttery cake swirled with cinnamon and topped with a crisp streusel, perfect for breakfast, brunch, or a comforting dessert.
Ingredients
Units
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- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 cup sour cream or yogurt
- 1/4 cup milk
- 2 tsp vanilla extract
- For Streusel: 1/2 cup brown sugar, 1/2 cup all-purpose flour, 1 tsp ground cinnamon, 1/4 cup melted butter
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Make the streusel by mixing brown sugar, flour, cinnamon, and melted butter until crumbly. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat butter, granulated sugar, and brown sugar until creamy. Add eggs one at a time, then mix in sour cream and vanilla extract.
- Gradually add the dry ingredients and milk, mixing until smooth.
- Spread half the batter into the prepared dish. Sprinkle with half the streusel. Add the remaining batter, then top with the rest of the streusel.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool slightly before serving. Serve warm or at room temperature.
Notes
- Add chopped nuts like pecans or walnuts to the streusel for crunch.
- Use Greek yogurt instead of sour cream for a tangy flavor.
- Mix in chocolate chips or dried fruit for variation.
- Can be made in a bundt pan—adjust baking time accordingly.
- Freeze in slices and reheat gently when needed.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg