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Cinnamon Coffee Cake
4.4 from 156 votes

Cinnamon Coffee Cake

Cinnamon Coffee Cake features a butter-rich batter blended with flour, baking powder, salt, sugars, eggs, sour cream, and vanilla extract, layered with a cinnamon and brown sugar streusel topping. After baking, a simple glaze of powdered sugar, butter, and vanilla crowns the cake. The result is a tender crumb with a sweet, spiced crunch and a glossy finish, ideal with coffee or tea.

Prep Time
25 mins
Cook Time
50 mins
Additional Time
1 hr
Total Time
2 hrs 15 mins
Servings: 12
Course: Breakfast

Ingredients

For the Batter
  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 ½ cups butter room temperature, unsalted
  • 1 cup granulated sugar
  • ⅔ cup light brown sugar lightly packed
  • 3 egg large
  • 1 ½ cups sour cream
  • 2 teaspoons vanilla extract pure
For the Filling and Topping
  • ⅔ cup all-purpose flour
  • 1 cup light brown sugar lightly packed
  • 1 tablespoon ground cinnamon
  • 5 tablespoons butter melted, unsalted
For the Glaze
  • ½ cup powdered sugar
  • 1 tablespoon butter melted, unsalted
  • ¼ teaspoon vanilla extract pure

Instructions

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  1. Preheat oven to 350 degrees F. Grease a 9x13-inch pan and set aside.
  2. Prepare the Batter - In a large bowl whisk together the flour, baking powder and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer, beat the butter and sugars on medium speed until light and fluffy; about 5 minutes.
  4. Add in eggs one at a time, scraping down the bowl as necessary. The batter will appear to be a bit curdled, but it will come together once fully mixed.
  5. Add in the sour cream and vanilla extract and mix until evenly incorporated.
  6. Gradually add in the flour mixture and mix on low speed until combined; scraping down the sides of the bowl as needed. 
  7. Prepare the filling and topping - In a medium mixing bowl, use a fork to combine the flour, brown sugar, cinnamon and melted butter. You’ll want this to be slightly clumpy for those yummy pieces of crumbs. Set aside.
  8. Evenly spread half the batter into the prepared pan. Sprinkle half of the filling/topping mixture over the batter. Top with remaining batter and spread evenly. Finish with the remaining filling/topping mixture.
  9. Bake in preheated oven for 45-50 minutes. Allow coffee cake to cool completely before drizzling on the glaze.
  10. Prepare the Glaze - In a small bowl, whisk together the powdered sugar, melted butter, vanilla and 1 tablespoon milk. You want the glaze to be thin enough to drizzle over the cooled cake, but not watery. If the glaze is too thick after adding in the first tablespoon of milk, gradually add in a little more milk, ½ teaspoon at a time until you reach the desired consistency. Drizzle topping over cooled cake.

Notes

  • Serve the cake slightly warmed from the microwave to enhance its flavor and texture alongside hot coffee.
  • This recipe makes one 9x13-inch pan suitable for multiple servings.