Can I use a different pan size?

Absolutely! A 9x13-inch pan works grea, just reduce baking time by about 5 minutes. For loaf pans, divide the batter between two standard-sized pans and bake for 30-35 minutes. Just keep an eye on it, the toothpick test never lies!

How long does it stay fresh?

This cake keeps beautifully for 3 days at room temperature when stored in an airtight container. After that, it's still tasty but loses some of that perfect texture. Honestly though? Mine never lasts that long!

Can I freeze cinnamon streusel coffee cake?

You bet! Wrap individual slices tightly in plastic wrap, then foil. Freeze for up to 1 month. Thaw at room temperature or pop it straight into the toaster oven for 5 minutes, good as new!

Can I make this dairy-free?

Sure thing! Use plant-based butter and coconut yogurt instead of sour cream. The streusel still gets beautifully crisp, and the cake stays moist. Just know the flavor will be slightly different, but still delicious!

Mouthwatering Cinnamon Streusel Coffee Cake in 5 Easy Steps

Description

This soft and buttery coffee cake features layers of warm cinnamon streusel and a tender, moist crumb, perfect for breakfast, brunch, or an afternoon treat!

Ingredients

Scale

For the Cinnamon Streusel Layer:

1⅓ cups all-purpose flour (or brown rice flour for gluten-free)
¾ cup brown sugar
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
¾ cup melted butter

For the Cake:

½ cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour (or gluten-free alternative below)
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ cup sour cream

Gluten-Free Alternative for the Cake:

⅔ cup brown rice flour
¼ cup tapioca starch
¼ cup potato starch

Instructions

Preheat & Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 10-inch square baking pan with butter.
Make the Streusel Topping: In a medium bowl, mix together flour (or brown rice flour), brown sugar, cinnamon, nutmeg, and melted butter. Stir with a fork until the mixture forms clumps. Set aside.
Make the Cake Batter: In a large bowl, beat butter and sugar until light and fluffy (about 3-4 minutes). Stir in the eggs and vanilla extract until combined. Add flour, baking powder, and cinnamon, mixing just until incorporated. Stir in the sour cream until smooth.
Assemble the Cake: Pour half of the batter into the prepared pan, spreading evenly. Sprinkle half of the streusel over the batter. Spoon the remaining batter on top, then add the remaining streusel.
Bake & Cool: Bake for 40-42 minutes, or until lightly browned and a toothpick inserted in the center comes out with moist crumbs. Cool completely before slicing and serving.

Notes

For an extra indulgent version, drizzle a simple glaze made with powdered sugar and milk over the cooled cake.
This coffee cake also freezes beautifully.
Wrap tightly and freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 24g
Sodium: 180mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg

Keywords: cinnamon streusel coffee cake, breakfast cake, brunch dessert, easy coffee cake, crumb cake recipe