Cinnamon Coffee Cake

A luxurious white tray holds a freshly baked sour cream cinnamon coffee cake sliced into squares, dusted with powdered sugar, next to a white cup of black coffee on a marble countertop. — Cinnamon Coffee Cake—tender crumb, cinnamon swirl, powdered sugar, and a warm cup of coffee. Pure breakfast bliss.

There’s nothing like the comforting aroma of a freshly baked Cinnamon Coffee Cake wafting through your kitchen. With a soft, buttery crumb, sweet cinnamon ribbon, and golden streusel topping, this cake is a dreamy balance of cozy and indulgent. Whether you’re hosting brunch or just want a sweet bite with your morning coffee, this cake is your go-to.

What sets this version apart is the secret ingredient—sour cream. It brings unbeatable moisture and tender texture, so every bite melts in your mouth. Plus, it’s incredibly easy to make. Just whip up the batter, swirl in a layer of cinnamon sugar, top with buttery crumble, and bake!

Interestingly, coffee cake doesn’t actually contain coffee—it’s meant to be enjoyed alongside it. The tradition started in Europe and became wildly popular in the U.S. as a morning staple. This timeless treat continues to win hearts with its balance of sweetness and spice.

So grab a slice, pour a cup, and treat yourself. You deserve it.

Recipe Yield: 9–12 servings

INGREDIENTS

2 ¼ cups all-purpose flour
2 large eggs
1 cup sour cream
1 ½ tsp baking powder
½ tsp baking soda
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 tsp vanilla extract
½ tsp salt

For the cinnamon swirl:
½ cup light brown sugar
1 tbsp ground cinnamon
1 tbsp all-purpose flour

For the streusel topping:
⅓ cup light brown sugar
¼ cup all-purpose flour
2 tbsp cold unsalted butter, cubed
½ tsp ground cinnamon
Pinch of salt

INSTRUCTIONS

1. Prep and preheat:
Preheat oven to 350°F (177°C). Grease and flour a 9×9-inch square pan or line with parchment for easy removal.

2. Make cinnamon swirl & streusel:
In a small bowl, mix brown sugar, cinnamon, and flour for the swirl. In another, combine all streusel ingredients. Cut in cold butter until crumbly.

3. Cream the butter and sugar:
Beat softened butter and granulated sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, mixing after each. Beat in sour cream and vanilla until smooth.

4. Combine dry ingredients:
In a separate bowl, whisk flour, baking powder, baking soda, and salt. Slowly add to the wet mixture, mixing just until combined—do not overmix.

5. Layer the batter and swirl:
Spread half the batter into the pan. Top evenly with the cinnamon swirl. Gently dollop and spread remaining batter on top.

6. Add streusel and bake:
Sprinkle streusel over the top. Bake 40–45 minutes, or until a toothpick comes out clean. Cool in pan for 15 minutes, then transfer to a wire rack.

7. Serve:
Cut into squares and serve warm with coffee or tea.

Helpful Tips to Perfect This Recipe

Use room temperature ingredients: Room-temp butter, eggs, and sour cream blend better and give a fluffier, more tender cake.
Don’t skip the sour cream: It adds unbeatable moisture and a slight tang that balances the sweetness.
Layer carefully: Spreading batter over the cinnamon sugar can be tricky—use a small offset spatula or back of a spoon and work gently for best results.

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