This cinnamon coffee cake is moist and buttery with a fragrant cinnamon crumb topping. Simple to prepare with everyday ingredients, it’s a lovely option for breakfast, brunch, or even served as an after-dinner dessert.
Whether you’re planning a special brunch or want a cozy holiday morning treat, this coffee cake delivers tender crumb and warm cinnamon flavor in every bite.
This version features a buttery cake base flavored with vanilla and a generous cinnamon-sugar crumb on top. It’s straightforward to make and uses pantry staples, with tips below for simple substitutions.
Coffee Cake Recipe: Ingredients & Substitutions
- All-purpose flour. You can replace up to 1/4 cup with whole wheat pastry flour for a slightly heartier texture.
- Salted butter. Unsalted butter can be used if preferred; simply adjust added salt to taste.
- Granulated sugar. Regular white sugar or organic cane sugar both work well.
- Sour cream. Full-fat sour cream gives the best texture and flavor; full-fat Greek yogurt can be substituted if needed.
- Light brown sugar. Swap dark brown sugar if you want a deeper molasses note in the crumb topping.
How to Make Coffee Cake
This coffee cake is simple to prepare and bakes in about 40–45 minutes. Follow these steps for best results.
Make the Cinnamon Crumb Topping
In a large bowl, combine the flour, light brown sugar, cinnamon, and a pinch of sea salt. Cut in the butter with a fork or pastry cutter until the mixture forms large crumbs. Set aside.
Make the Cake Batter
Whisk together the dry ingredients—flour, baking powder, sea salt, and ground cinnamon—and set aside. In a mixer fitted with the paddle attachment (or using a handheld mixer), beat softened butter and granulated sugar on high speed until light and fluffy, about one minute. Add the eggs and vanilla and beat on medium until just combined. Mix in the dry ingredients on medium-high speed until incorporated, then beat in the sour cream until the batter is smooth.
Assemble & Bake
Spread the batter evenly into a greased 9×9-inch baking pan. Evenly sprinkle the cinnamon crumb topping over the batter. Bake in a 350°F (175°C) oven for 40–45 minutes, or until the cake is puffed, no longer jiggly, and a toothpick inserted in the center comes out clean. Allow the cake to cool slightly, then cut into squares and serve warm.
Serve
Serve the coffee cake slightly warm. It pairs nicely with eggs, frittata, or scones as part of a brunch spread.
- Egg dishes such as casseroles or baked egg muffins add protein and balance.
- A simple frittata complements the sweet cake and adds savory flavor.
- Scones or other pastries work well alongside for a variety of textures.
Store & Freeze
Store leftovers in an airtight container in the refrigerator for up to five days. For longer storage, freeze portions for up to two months—individual slices reheat more conveniently.
Cinnamon Coffee Cake Recipe FAQs
No. Coffee cake is traditionally named for being enjoyed with coffee; it usually does not contain coffee unless a recipe specifically adds it.
Avoid overbaking and measure flour accurately (use the scoop-and-level method). The sour cream in this recipe also helps keep the cake tender and moist.
Refrigerating leftovers prolongs freshness. Reheat gently in the microwave or oven to restore a just-baked texture.
Stored in the refrigerator, it will keep up to five days; frozen, up to two months.
If you plan to eat it the next day, you can leave it covered at room temperature overnight, though refrigeration will extend its shelf life.
If you enjoy trying new recipes, consider leaving a comment and rating—feedback helps improve the recipe and makes it easier for others to find. Happy baking!
Cinnamon Coffee Cake Recipe
Laura
Equipment
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glass batter bowl
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measuring cups
-
measuring spoons
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spatula
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9×9″ baking pan
Ingredients
Coffee cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 3/4 teaspoon ground cinnamon
- 1/2 cup salted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup sour cream, room temperature
Cinnamon Crumb Topping:
- 3/4 cup all-purpose flour
- 3/4 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup salted butter, softened
- 1/8 teaspoon fine sea salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch pan and set aside.
Make the Crumb Topping
- Combine flour, brown sugar, cinnamon, and sea salt in a large bowl.
- Cut in butter with a fork or pastry cutter until large crumbs form. Set aside.
Make the Coffee Cake
- Combine flour, baking powder, sea salt, and cinnamon in a small bowl; set aside.
- Beat butter and sugar on high until light and fluffy, about 1 minute.
- Add eggs and vanilla; beat on medium until just combined.
- Add dry ingredients and beat on medium-high until combined.
- Beat in the sour cream until smooth.
Assemble & Bake
- Spread batter into the prepared pan in an even layer.
- Sprinkle the crumb topping evenly over the batter.
- Bake 40–45 minutes, until the cake is set and a toothpick inserted in the center comes out clean. Cool slightly before cutting.
Notes
- All-purpose flour: Swap up to 1/4 cup with whole wheat pastry flour if desired.
- Butter: Unsalted butter may be used; adjust added salt if needed.
- Sour cream: Full-fat yields the best texture; full-fat Greek yogurt works as a substitute.
- Brown sugar: Use dark brown sugar for a richer flavor in the topping.
Store/Freeze
Refrigerate leftovers in an airtight container for up to five days, or freeze for up to two months. Freeze individual portions for convenient reheating.
Nutrition
Nutrition information is an approximation.
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