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A slice of coffee cake on a white plate.
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Coffee Cake with Cinnamon Streusel

This cozy coffee cake with cinnamon streusel is warm, nostalgic, and incredibly simple to make from scratch. It comes together in about an hour and has a sweet brown sugar swirl running through it. Perfect for breakfast, brunch, or even dessert!
Course Dessert
Cuisine Breakfast, Christmas, Holiday, Sweet
Diet Low Salt
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 servings
Calories 335kcal
Author Jessy Freimann

Equipment

Ingredients

Cake Ingredients

  • 1 cup granulated sugar
  • ½ cup butter
  • 2 eggs
  • 8 ounces sour cream
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon Kosher salt

Sugar Mixture Ingredients

  • ⅔ cup brown sugar
  • ½ cup nuts optional- I don't use them
  • 1 teaspoon cinnamon
  • 2 Tablespoons butter softened

Instructions

  • Preheat your oven to 350 degrees F and grease a bundt pan.
  • Blend together the granulated sugar, ½ cup butter, eggs, sour cream and vanilla.
  • Sift together the flour, baking powder, baking soda and salt.
  • Stir the flour mixture into the creamed butter mixture and beat well.
  • Put half the batter into the bundt pan
  • Mix the brown sugar, nuts (if using), cinnamon and 2 Tbsp. of butter well (the original recipe says to use a pastry blender but I used a whisk with great success).
  • Sprinkle half of the brown sugar mixture onto the batter in the pan. top with the rest of the batter and then sprinkle the remaining brown sugar mixture on top.
  • Bake for 45-50 minutes or until your cake tester comes out clean.
  • Let it cool for a couple of minutes and then turn it onto your serving plate while it's still warm (a fellow reader noted having trouble with it sticking if you let it cool all the way) and serve.

Video

Notes

  • Don’t over-mix the batter. Stir just until everything is combined to keep the cake tender. It’s one of the secrets to making this easy coffee cake recipe turn out perfectly light and tender.
  • Use room temperature ingredients. Everything will blend together more smoothly for a lump-free batter.
  • Grease your pan well. Especially with bundt pans — be generous!
  • Let it cool slightly before turning out. Too hot and it may fall apart, too cold and it might stick.
  • If you’re adding nuts to the streusel, give them a quick rough chop so they blend in well and don’t overpower each bite.
  • Try to spread the cinnamon-sugar mixture out as evenly as possible so every slice gets that perfect swirl.
  • Ingredients to prep ahead- Soften butter, crack eggs, and measure dry ingredients.
  • Leftovers and storage- Keep in an airtight container for 3 days at room temp or up to a week in the fridge. To freeze, wrap slices well and store for up to 2 months. Thaw at room temp or reheat gently.

Nutrition

Serving: 1serving | Calories: 335kcal | Carbohydrates: 57g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 48mg | Sodium: 309mg | Potassium: 152mg | Fiber: 1g | Sugar: 36g | Vitamin A: 215IU | Vitamin C: 0.2mg | Calcium: 92mg | Iron: 2mg