Cinnamon Coffee Cake

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This cinnamon coffee cake is moist and buttery with a delicious cinnamon crumb topping. This coffee cake recipe easy to make and is a delicious special treat to serve for breakfast or brunch!

a piece of Cinnamon Coffee Cake surrounded by the rest of the cake


This cinnamon coffee cake is a delicious special occasion breakfast. Weather you’re hosting a special brunch or want to whip up a scrumptious holiday breakfast, this coffee cake is a must-make (along with these cinnamon rolls).

This cinnamon coffee cake is moist and buttery with an irresistible cinnamon crumb topping. It’s easy to make with simple ingredients and there’s notes of cinnamon and vanilla in every bite.

This recipe is so delicious you can even serve it as a dessert after dinner if you prefer.

5 pieces of Cinnamon Coffee Cake, one with a bite taken out of it

Coffee Cake Recipe: Ingredients & Substitutions

  • All-purpose flour. You can replace up to ¼ cup of the flour with whole wheat pastry flour. But I don’t recommend making any other substitutions.
  • Salted butter. Unsalted butter works well in this recipe.
  • Granulated sugar. Organic cane sugar or white sugar are great choices.
  • Sour Cream. Full-fat is the best choice. You can use full-fat greek yogurt, if desired.
  • Light brown sugar. Dark brown sugar can be used for a richer molasses taste.

Check out this blueberry coffee cake recipe if you’d like to add berries to your coffee cake!

ingredients in this Cinnamon Coffee Cake recipe

How to Make Coffee Cake

This cinnamon coffee cake recipe is easy to make. We’ll walk through the process step-by-step, and don’t forget to watch the video.

Make the Cinnamon Crumb Topping

Begin this recipe by making the crumb topping. To do this, combine flour brown sugar, cinnamon and sea salt in a large bowl.

two photos showing How to Make Coffee Cake - combining crumb topping ingredients

Then, cut the butter into the mixture with a fork or pastry cutter until large crumbs form. Then set it aside to use later.

two photos showing How to Make Coffee Cake - making the crumb topping

Make the Coffee Cake

In a medium bowl, combine the flour, baking powder, sea salt and cinnamon, then set it aside.

two photos showing How to Make Coffee Cake - combining the dry ingredients

Then, in the bowl of a standing mixer fitted with a paddle attachment (or in a large bowl with a handheld mixer) beat the butter and sugar together on high speed until light and fluffy – about 1 minute.

two photos showing How to Make Coffee Cake - beating butter and sugar

Next, add the egg and vanilla and beat on medium speed until just combined.

two photos showing How to Make Coffee Cake - adding egg and vanilla

Then add dry ingredients and beat on medium-high speed until combined.

two photos showing How to Make Coffee Cake - combining wet and dry ingredients

Finally, beat in the sour cream and until smooth.

two photos showing How to Make Coffee Cake - adding sour cream

Assemble & Bake

Now it’s time to assemble the coffee cake. Spread the cake batter in an even layer in a prepared baking dish. Then sprinkle the crumb topping over the batter evenly.

two photos showing How to Make Coffee Cake - in baking pan before and after adding crumb topping

Bake in the preheated oven for 40-45 minutes, or until the cake is puffed, no longer jiggly and a toothpick inserted in the center comes out clean.

Let the cake cool, then cut and serve slightly warm.

two photos showing How to Make Coffee Cake - baked in a baking dish then cut into 16 pieces.

Serve

Serve this coffee cake warm. I like to include this in a brunch spread with the following dishes:

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. I suggest freezing in individual portions for easy removal and reheating.

a piece of Cinnamon Coffee Cake on a plate

Cinnamon Coffee Cake Recipe FAQS

Does coffee cake actually contain coffee?

No. This recipe is made to be served with a hot cup of coffee, but it does not actually contain coffee.

How do you keep a coffee cake moist?

This cake is extremely moist. The only way to dry it out would be to over-bake the cake or use too much flour (be sure to use the “scoop and level” method).

Should you refrigerate a coffee cake?

I suggest storing leftovers in the refrigerator so they last longer. Simply reheat it gently in the microwave to return the fresh from the oven taste.

How long does home made coffee cake last?

This cake lasts for up to 5 days in the refrigerator or 2 months in the freezer.

Can you leave coffee cake out overnight?

If you plan on eating it the next day then yes, you can leave it out overnight for one night.

a piece of Cinnamon Coffee Cake on a plate with a bite taken out of it on a fork next to the cake

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Cinnamon Coffee Cake Recipe

Laura
This cinnamon coffee cake is moist and buttery with a delicious cinnamon crumb topping. This coffee cake recipe easy to make and is a delicious special treat to serve for breakfast or brunch!
5 from 9 votes
Course Breakfast, brunch
Cuisine American
Servings 16 Servings
Calories 270
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour

Ingredients 
 

Coffee cake:

Cinnamon Crumb Topping:

Instructions 

  • Preheat the oven to 350 degrees F. Grease a 9×9” pan and set it aside.

Make the Crumb Topping

  • In a large bowl, combine flour brown sugar, cinnamon and sea salt.
  • Add butter and cut in with a fork or pastry cutter until the mixture forms large crumbs.
  • Set aside.

Make the Coffee Cake

  • Combine flour, baking powder, sea salt and cinnamon in a small bowl. Set aside.
  • In the bowl of a standing mixer fitted with a paddle attachment (or in a large bowl with a handheld mixer) beat the butter and sugar together on high speed until light and fluffy – about 1 minute.
  • Add eggs and vanilla and beat on medium speed until just combined.
  • Add dry ingredients and beat on medium-high speed until combined.
  • Add sour cream and beat until smooth.

Assemble & Bake

  • Spread cake batter in an even layer in the prepared baking dish.
  • Sprinkle crumb topping over the batter.
  • Bake in the preheated oven for 40-45 minutes, or until the cake is puffed, no longer jiggly and a toothpick inserted in the center comes out clean.

Video

Notes

Ingredient Substitutions
  • All-purpose flour. You can replace up to 1/4 cup of the flour with whole wheat pastry flour. But I don’t recommend making any other substitutions.
  • Salted butter. Unsalted butter works well in this recipe.
  • Granulated sugar. Organic cane sugar or white sugar are great choices.
  • Sour Cream. Full-fat is the best choice. You can use full-fat greek yogurt, if desired.
  • Light brown sugar. Dark brown sugar can be used for a richer molasses taste.
Store/Freeze
Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. I suggest freezing in individual portions for easy removal and reheating.

Nutrition

Serving: 1slice | Calories: 270kcal | Carbohydrates: 32g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 193mg | Potassium: 102mg | Fiber: 1g | Sugar: 17g | Vitamin A: 460IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4 Comments

  1. 5 stars
    Hello! This recipe was amazing, I added oats in the filling and a little less sugar in the filling and it was so good. My family and I ate it all in one morning. Thanks you so much.