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Easy Cinnamon Coffee Cake

A tender, moist coffee cake with a thick cinnamon streusel layer running through the middle and piled on top. The secret is a 2:1:1 ratio of flour to butter to sugar for the crumb.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • For the crumb topping: 1 1/2 cups 180g all-purpose flour, 1/2 cup (100g) packed light brown sugar, 1/4 cup (50g) granulated sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon salt, 10 tablespoons (140g) unsalted butter, melted and slightly cooled
  • For the cake: 1 1/2 cups 180g all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1/2 cup (115g) unsalted butter, softened to room temperature, 3/4 cup (150g) granulated sugar, 1 large egg, room temperature, 1 teaspoon vanilla extract, 1/2 cup (120ml) sour cream, room temperature, 1/4 cup (60ml) whole milk, room temperature

Equipment

  • 8-inch square baking pan
  • mixing bowls
  • whisk
  • rubber spatula
  • cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper, leaving an overhang on two sides for easy removal.
  2. Make the crumb topping: In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt. Pour the melted butter over the mixture and stir with a fork until large clumps form. Set aside.
  3. Make the cake: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
  5. Add the egg and vanilla extract. Beat until combined, about 30 seconds.
  6. Add the sour cream and beat until smooth. The mixture may look slightly curdled — that's normal.
  7. With the mixer on low speed, add half of the flour mixture, then the milk, then the remaining flour mixture. Mix just until no streaks of flour remain. Do not overmix.
  8. Spread half of the cake batter into the prepared pan. Sprinkle half of the crumb topping evenly over the batter. Gently spread the remaining batter over the crumbs (it's okay if some crumbs show through). Top with the remaining crumb mixture.
  9. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden and the edges pulling away from the pan.
  10. Cool in the pan on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature.

Notes

Storage: Cover leftover cake tightly and store at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature. Allergen note: This recipe contains wheat (gluten), dairy, and eggs. For a dairy-free version, substitute the butter with a plant-based baking stick, use a dairy-free sour cream, and replace the milk with almond or oat milk. The texture will be slightly less tender but still good. For best results, bring all cold ingredients (egg, sour cream, milk) to room temperature before mixing — this helps the batter emulsify and bake evenly. Handle the hot pan with oven mitts and let it cool completely on a rack before wrapping for storage.