Introduction

This classic coffee cake is moist, tender, and topped with a cinnamon streusel that adds the perfect sweet crunch. Finished with a simple glaze, it’s an ideal treat for breakfast or afternoon coffee breaks.

Four square pieces of crumb cake sit closely on a white plate with a smooth, slightly curved edge. Each piece has two light golden cake layers separated by a thin layer of dark cinnamon crumb filling. The top layer is thickly covered with a crumbly, brown cinnamon topping sprinkled generously. White icing forms thin diagonal stripes evenly drizzled across the top of each cake piece. The background shows a soft, out-of-focus white marbled texture with subtle warm light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
½ cup brown sugar (for streusel)
1 tablespoon ground cinnamon (for streusel)
¼ cup all-purpose flour (for streusel)
3 tablespoons cold butter (for streusel)
¾ cup powdered sugar (for glaze)
1–2 tablespoons milk (for glaze)
½ teaspoon vanilla extract (for glaze)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
Step 2: Prepare the streusel by mixing the brown sugar, flour, cinnamon, and cold butter together until crumbly. Set this mixture aside.
Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 4: In a separate large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. Then beat in the eggs and vanilla extract.
Step 5: Alternately add the dry flour mixture and sour cream to the butter mixture, beginning and ending with the flour mixture. Stir until smooth and combined.
Step 6: Spread half of the batter evenly into the prepared pan. Sprinkle half of the streusel over the batter. Spread the remaining batter on top, then finish with the rest of the streusel. Use a knife to gently swirl the layers.
Step 7: Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the cake to cool slightly. Mix the powdered sugar, milk, and vanilla extract to create the glaze, then drizzle it over the warm cake before serving.

Tips & Variations

Use full-fat sour cream for the best texture and flavor, or substitute with Greek yogurt if you prefer a tangier note.
Add chopped nuts like walnuts or pecans to the streusel for extra crunch.
For a fruit twist, add fresh berries or apple chunks into the batter before baking.
Make the glaze thicker or thinner by adjusting the milk quantity to your liking.

Storage

Store the coffee cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for 15–20 seconds. The cake also freezes well for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

Four square pieces of crumb cake sit on a white plate, each piece showing two thick layers of soft, light yellow cake with a thin layer of cinnamon crumb filling in the middle. On top of each piece is a golden brown crumb layer with cinnamon specks, drizzled with white icing in thin lines. The texture on the top crumb layer looks crumbly and crunchy, while the cake layers appear moist and tender. The background is a soft white marbled texture, giving the shot a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this coffee cake dairy-free?

Yes, you can substitute the butter with a plant-based margarine and use a non-dairy yogurt in place of sour cream. Keep in mind the texture and flavor may vary slightly.

Can I prepare the streusel and glaze ahead of time?

Absolutely! You can make the streusel and store it in the fridge for up to 2 days before baking. The glaze is best made fresh, but can be prepared a few hours ahead and kept covered at room temperature.