Cinnamon Coffee Crumb Cake with Buttery Streusel

This cinnamon coffee crumb cake has a tender, sour cream-enriched crumb and a thick, buttery streusel that runs through the middle and over the top. It’s the kind of slice that makes a midmorning coffee break feel like a small celebration.

You don’t need a mixer for the streusel and the batter comes together in one bowl. The result is a tall, moist cake with a ribbon of cinnamon sugar and a golden, crisp top that cracks a little when you cut into it.

Why This Coffee Cake Stays in Rotation

The crumb-to-cake ratio leans heavily toward crumb, because let’s be honest, that’s the best part. Every bite gets a mix of soft, tangy cake and crunchy, cinnamon-spiced butter crumble.

It stays moist for three days on the counter thanks to the sour cream, so you can bake it Saturday morning and get through the weekend with a ready treat.

Ingredients

• 1 cup all-purpose flour (for streusel): unbleached all-purpose works best.
• 2/3 cup packed light brown sugar: adds moisture and deep sweetness.
• 2 teaspoons ground cinnamon: use a fresh jar for the most aromatic crumb.
• 1/4 teaspoon fine sea salt (for streusel): balances the sugar.
• 1/2 cup cold unsalted butter, cut into cubes: the cold butter creates crisp crumbs.
• 1 1/2 cups all-purpose flour: spooned and leveled, for the cake batter.
• 1 teaspoon baking powder: helps the cake rise evenly.
• 1/2 teaspoon baking soda: reacts with the sour cream for a soft crumb.
• 1/4 teaspoon fine sea salt (for cake batter): enhances the vanilla and butter.
• 3/4 cup granulated sugar: creams with the butter for a light texture.
• 1/2 cup unsalted butter, softened: let it sit out until it dents easily.
• 2 large eggs, at room temperature: cold eggs can make the batter curdle.
• 1 teaspoon vanilla extract: pure extract gives the best flavor.
• 1 cup full-fat sour cream, at room temperature: for moisture and tang; plain Greek yogurt works too.

Variations / Substitutions

• Swap the sour cream: use plain full-fat Greek yogurt for a slightly tangier, tender cake.
• Go nutty: fold 1/2 cup toasted pecans or walnuts into the streusel mixture for extra crunch.
• Add a glaze: whisk 1/2 cup powdered sugar with 1 to 2 tablespoons milk and a splash of vanilla, then drizzle over the cooled cake.
• Berry boost: gently fold 1 cup fresh blueberries into the batter before layering; avoid frozen to prevent color bleeding.
• Sugar swap: use only light brown sugar in the streusel for a richer molasses note, or use dark brown if you like deeper flavor.

For a fruit-forward version with a similar crumb, try our blueberry buckle.

How to Make Coffee Crumb Cake

Step 1: Make the Streusel

Preheat oven to 350°F (180°C). Grease a 9-inch springform pan with butter or nonstick spray. In a medium bowl, stir together the 1 cup flour, 2/3 cup brown sugar, 2 teaspoons cinnamon, and 1/4 teaspoon salt. Drop in the 1/2 cup cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-size bits. The streusel should clump together when squeezed; if it seems too dry, a few drops of cold water can help, but it’s rarely needed.

Set the streusel in the fridge while you make the batter. Keeping the butter cold ensures the crumb bakes up crisp instead of melting into the cake.

Step 2: Mix the Cake Batter

In a medium bowl, whisk together the 1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. In a large bowl, use a hand mixer (or a stand mixer with the paddle attachment) to beat the 1/2 cup softened butter and 3/4 cup granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl, then beat in the 2 eggs one at a time, mixing well after each. Stir in the 1 teaspoon vanilla.

With the mixer on low, add the flour mixture in three additions, alternating with the 1 cup sour cream in two additions, beginning and ending with flour. Mix just until the batter is smooth, about 10 seconds after the last bit of flour disappears. A few small streaks are fine; overmixing will make the cake tough.

The batter will be thick and creamy, and it spreads easily with a spatula. Scrape the bowl once more to make sure nothing is hiding at the bottom.

Step 3: Layer and Bake the Cake

Spread half the batter into the prepared springform pan using an offset spatula or the back of a spoon. It doesn’t need to be perfectly even; just reach the edges. Sprinkle half the chilled streusel over the batter, breaking up any large clumps. Dollop the remaining batter in small spoonfuls over the crumb layer, then gently spread it to cover as much as you can; it’s okay if a little crumb peeks through. Top with the rest of the streusel, pressing very lightly so it adheres.

Bake for 50 to 55 minutes, rotating the pan halfway through, until the top is deeply golden and a toothpick inserted into the center comes out with a few moist crumbs attached (no wet batter). If the crumb topping browns too quickly after 40 minutes, loosely tent the pan with foil for the last 15 minutes.

The kitchen will smell like cinnamon toast and butter. Let the cake cool in the pan on a wire rack for 15 minutes; the warm crumb sets up as it cools and slices much more cleanly.

Step 4: Cool and Slice the Cake

Run a thin knife around the inside of the springform ring, then release the clasp and lift off the ring. Let the cake cool on the rack for another 15 to 20 minutes, or until just warm. Use a sharp serrated knife to slice the cake into wedges, wiping the blade between cuts for the cleanest edges.

Slices are best the day they’re baked, still faintly warm, with a cup of strong black coffee. The crumb top will stay crisp for a few hours at room temperature, then soften slightly, but the cake remains tender.

Tips for the Best Crumb Cake

• Use full-fat sour cream and make sure it’s at room temperature. Cold sour cream can cause the batter to seize, making the cake dense. Take it out of the fridge 30 minutes before you start.
• Choose a light-colored metal springform or anodized aluminum pan. Dark pans can over-brown the bottom before the center is done.
• Let the cake rest in the pan for the full 15 minutes before removing the springform ring. The crumb topping needs time to set; cutting too soon leads to a pile of fallen crumbs.
• This cake freezes beautifully. Wrap the cooled loaf (or individual slices) tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw at room temperature.

Bake times by pan, and aim for an internal temperature of 200-205°F (93-96°C) when you test with a thermometer.

Storing Leftover Coffee Cake

• Refrigerate: Store covered at room temperature for up to 3 days. If your kitchen is warm or you want longer storage, refrigerate in an airtight container for up to 5 days. Bring slices to room temperature before serving for the best texture.
• Reheating: Individual slices can be warmed in the microwave for 15-20 seconds to soften the crumb. Whole cake can be rewarmed in a 300°F oven, covered loosely with foil, for about 10 minutes.

Frequently Asked Questions

Why did my streusel sink into the cake?

The batter may have been overmixed or too thin. Stir the dry ingredients in gently, and make sure the sour cream is at room temperature to avoid a stiff batter. Also, lay the batter and crumb in layers gently, without pressing.

Can I make this cake gluten-free?

Yes. Use a good-quality 1-to-1 gluten-free all-purpose flour blend (one that contains xanthan gum) in place of both flours in the recipe. The crumb may be slightly less crisp, but the cake will still be tender.

Can I add fruit to the coffee cake?

Absolutely. Fold 1 cup of fresh blueberries, raspberries, or diced peeled apple into the cake batter just before assembling. If using frozen fruit, thaw and pat it dry thoroughly and expect a slightly moister crumb.

Cinnamon Coffee Crumb Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 10 servings

Calories: 436

Ingredients Method Notes

Ingredients

  

• 1 cup all-purpose flour (for streusel)
• 2/3 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon fine sea salt (for streusel)
• 1/2 cup cold unsalted butter, cubed
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt (for cake batter)
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup full-fat sour cream, room temperature

Method

 

1. Make the streusel: Stir together 1 cup flour, brown sugar, cinnamon, and 1/4 teaspoon salt. Cut in cold butter until mixture resembles coarse crumbs with pea-sized bits. Refrigerate while preparing batter.
2. Preheat oven to 350°F (180°C) and grease a 9-inch springform pan. For batter, whisk 1 1/2 cups flour, baking powder, baking soda, and remaining 1/4 teaspoon salt. In a large bowl, beat softened butter and granulated sugar until fluffy, about 3 minutes. Add eggs one at a time, then vanilla. With mixer on low, add flour mixture in three additions, alternating with sour cream in two, beginning and ending with flour. Mix just until smooth.
3. Spread half the batter in prepared pan. Sprinkle half the chilled streusel over batter. Dollop remaining batter and spread gently, then top with remaining streusel. Bake 50-55 minutes until golden and a toothpick inserted in center comes out with a few moist crumbs. If top browns too quickly, tent with foil last 15 minutes.
4. Cool cake in pan on a wire rack 15 minutes. Run a knife around edge, release springform, and cool another 15-20 minutes. Slice with a serrated knife.

Notes

The cake can be wrapped tightly and frozen for up to 2 months. For a 9×9-inch square pan, reduce bake time to 40-45 minutes (start checking at 38 minutes). Let the cake cool completely before slicing for the cleanest cuts.