The Only Cinnamon Coffee Cake Recipe You’ll Need
This Cinnamon Coffee Cake is soft, buttery and layered with a rich layer of cinnamon sugar, finished with a thick, golden crumb topping and a light drizzle of powdered sugar icing. Every bite has that perfect balance of tender cake and sweet, slightly crunchy streusel.
It's the kind of cake that feels right at home for slow mornings, weekend baking or serving alongside coffee when you have people over. Whether it's your first time making a coffee cake recipe or one you come back to often, this one keeps things simple but delivers every time.
If you enjoy cozy bakes our Apple Coffee Cake and Strawberry Rhubarb Coffee Cake, have that same comforting, cozy morning vibe.
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Ingredients
This cake comes together with simple pantry staples that create a soft cake, a sweet cinnamon filling and a classic brown sugar streusel topping.
See the recipe card below for the exact quantities of each ingredient.
- Granulated Sugar: Adds sweetness and helps create a soft, tender crumb.
- Light Brown Sugar: Brings moisture and a deeper, caramel-like flavor throughout the cake and crumb topping.
- All-Purpose Flour: Provides structure for the cake, filling and streusel topping.
- Ground Cinnamon: Creates that signature cinnamon flavor in both the filling and crumb layers.
- Unsalted Butter: Adds richness and helps create a soft, buttery texture.
- Large Eggs: Help bind everything together and give the cake structure.
- Pure Vanilla Extract: Adds warmth and enhances the overall flavor.
- Greek Yogurt: Keeps the cake moist.
- Baking Powder: Helps the cake rise.
- Whipping Cream/ Heavy Cream: Adds richness and moisture to the cake.
- Powdered Sugar/ Icing Sugar: Forms the base of the drizzle for a light, sweet finish.
- Whole Milk: Thins the drizzle to the perfect consistency.
You'll need a 9x13 baking dish, measuring cups and spoons, mixing bowls, stand mixer, parchment paper and a wire rack.
Variations
- Sour Cream Swap: Replace Greek yogurt with sour cream for a slightly richer texture.
- Nutty Addition: Add chopped pecans or walnuts to the streusel topping for extra crunch.
- Pan Options: Adjust the time and bake in a square pan or cake pan if you prefer a thicker slice.
- Extra Cinnamon Layer: Add a thicker ribbon of cinnamon sugar for a more pronounced swirl.
How to Make Cinnamon Coffee Cake
This cinnamon crumb cake comes together with simple steps.
Preheat oven to 350F degrees and line a 9x13 baking dish with parchment paper, and set aside.
Prepare the cinnamon filling by whisking together the white sugar, brown sugar and cinnamon in a small bowl, and set aside.
Make the crumb topping in a medium bowl add the melted butter, brown sugar, flour and cinnamon, mix until it takes the appearance of coarse crumbs. Set aside until the end.
To make the cake batter add the butter, white sugar, brown sugar and cinnamon into the bowl of a stand mixer, with the paddle attachment, on medium for 2 minutes to until fluffy and a pale yellow color.
Add in the Greek yogurt, eggs, pure vanilla extract, baking powder, sea salt and mix for an additional minute until combined.
With the mixer on low, alternate adding the flour and whipping cream, mixing until smooth. Scrape down sides of bowl, and the bottom, as needed.
Spread half the batter into the prepared 9x13 pan then sprinkle the cinnamon filling evenly on top. Add dollops of the remaining batter on top of the cinnamon layer, then carefully spread.
Sprinkle the crumb topping evenly on top.
Bake for 55 minutes or until cake is set.
Remove from oven and set on wire rack to cool completely.
For the drizzle, whisk together the powdered sugar and milk until smooth, then lightly drizzle on top of cooled coffee cake.
Hint: I like to add a little non-stick spray to the back of a spoon or offset spatula to spread the top layer of cake.
Recipe Tips
- Room Temperature: Make sure your butter and eggs are at room temperature for the smoothest batter.
- Even Layers: Spread each layer carefully so you get a consistent ribbon of cinnamon sugar throughout.
- Don't Overmix: Mix just until combined once you add the dry ingredients to keep the cake soft.
- Check Doneness: Use a cake tester to ensure the center is set before removing from the oven.
If you enjoy cinnamon-flavored desserts, you'll love our Crock Pot Cinnamon Bun Casserole.
More Breakfast Recipes
Storage Instructions
- Refrigerator: Cover in plastic wrap and store in an airtight container for up to 3-4 days.
- Freezer: Freeze individual slices in a freezer-safe container for up to 3 months.
- Reheating: Warm slightly in an oven or air fryer, before serving to bring back that soft, fresh texture.
Serving Suggestions
- Cozy Morning Drinks: Caramel Mocha, Pumpkin Spice Latte, Pumpkin Chai Latte, Peppermint Hot Chocolate, Crock Pot Hot Chocolate or Peppermint Mocha, Iced Apple Crisp Oat Milk Macchiato.
Cinnamon Streusel Coffee Cake Recipe FAQs
You can use a cake pan or a bundt pan, but keeping in mind baking time may vary slightly.
Insert a cake tester into the center and if it comes out clean, it's ready. Check in a couple areas to ensure the crumb layer does not alter your result.
Yes, it's a great breakfast cake that can be made the day before and served fresh.
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Cinnamon Coffee Cake
Equipment
- 9x13 Baking Dish
- Stand Mixer with Paddle Attachment
- Measuring Cups and Spoons
- Mixing Bowls
- Parchment Paper
- Cooling Rack
Ingredients
CINNAMON FILLING:
- 62.5 grams all-purpose flour about ½ cup
- 50 grams white granulated sugar about ¼ cup
- 50 grams light brown sugar about ¼ cup, packed
- 1 tablespoon ground cinnamon
CRUMB TOPPING:
- 1 stick salted butter melted
- 250 grams light brown sugar about 1 ¼ cup
- 125 grams all-purpose flour about 1 cup
- 2 tablespoon ground cinnamon
CAKE:
- 2 sticks butter room temperature
- 200 grams granulated white sugar about 1 cup
- 100 grams light brown sugar about ½ cup
- 1 tablespoon ground cinnamon
- 1 cup Greek yogurt full fat
- 3 large eggs room temperature
- 1 tablespoon pure vanilla extract
- 1 tablespoon baking powder
- ½ tablespoon sea salt
- 400 grams all-purpose flour
- ¾ cup whipping cream
DRIZZLE:
- 1 cup powdered sugar
- 2-3 tbsp whole milk
Instructions
- Preheat oven to 350F degrees and line a 9x13 baking dish with parchment paper, and set aside.
- Prepare the cinnamon filling by whisking together the white sugar, brown sugar and cinnamon in a small bowl, and set aside.
- Make the crumb topping in a medium bowl add the melted butter, brown sugar, flour and cinnamon, mix until it takes the appearance of coarse crumbs. Set aside until the end.
- To make the cake batter add the butter, white sugar, brown sugar and cinnamon into the bowl of a stand mixer, with the paddle attachment, on medium for 2 minutes to until fluffy and a pale yellow color.
- Add in the Greek yogurt, eggs, pure vanilla extract, baking powder, sea salt and mix for an additional minute until combined.
- With the mixer on low, alternate adding the flour and whipping cream, mixing until smooth. Scrape down sides of bowl, and the bottom, as needed.
- Spread half the batter into the prepared 9x13 pan then sprinkle the cinnamon filling evenly on top. Add dollops of the remaining batter on top of the cinnamon layer, then carefully spread.
- Sprinkle the crumb topping evenly on top.
- Bake for 55 minutes or until cake is set.
- Remove from oven and set on wire rack to cool completely.
- For the drizzle, whisk together the powdered sugar and milk until smooth, then lightly drizzle on top of cooled coffee cake.
Notes
- Room Temperature: Make sure your butter and eggs are at room temperature for the smoothest batter.
- Even Layers: Spread each layer carefully so you get a consistent ribbon of cinnamon sugar throughout.
- Don't Overmix: Mix just until combined once you add the dry ingredients to keep the cake soft.
- Check Doneness: Use a cake tester to ensure the center is set before removing from the oven.
- Batter Tip: I like to add a little non-stick spray to the back of a spoon or offset spatula to spread the top layer of cake.
- Refrigerator: Cover in plastic wrap and store in an airtight container for up to 3-4 days.
- Freezer: Freeze individual slices in a freezer-safe container for up to 3 months.
- Reheating: Warm slightly in an oven or air fryer, before serving to bring back that soft, fresh texture.
Nutrition
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