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Classic cinnamon streusel Coffee Cake on a plate.
Jana Rae

Classic cinnamon streusel coffee cake

Classic cinnamon streusel coffee cake with a buttery vanilla base and crumb topping. A cozy farmhouse recipe perfect for breakfast or brunch.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 15 squares
Course: Breakfast, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup unsalted butter softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 cup sour cream or plain Greek yogurt
  • 2 tsp vanilla extract
For the Cinnamon Filling:
  • ½ cup brown sugar
  • 2 tsp ground cinnamon
  • ½ cup chopped nuts optional — walnuts or pecans work well
For the Streusel Topping:
  • ½ cup brown sugar
  • ½ cup flour
  • 1 ½ tsp ground cinnamon
  • ¼ cup cold butter cubed
  • ½ cup chopped nuts optional

Method
 

  1. Heat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, cream butter and sugar until fluffy. Beat in eggs, vanilla, and sour cream.
  4. Gradually add dry ingredients to wet mixture until smooth.
  5. Spread half the batter in the pan. Sprinkle with cinnamon filling. Top with remaining batter.
  6. In a small bowl, mix streusel ingredients with a pastry cutter or fork until crumbly. Sprinkle evenly over batter.
  7. Bake 40–45 minutes, until a toothpick inserted comes out clean.
  8. Cool slightly before cutting into squares. Serve warm or at room temperature.

Notes

Recipe Notes

  • Keeps well covered at room temp for 3 days, or refrigerated for 5.
  • Freeze in slices for up to 2 months.
  • Best enjoyed slightly warm with coffee or tea.