Cinnamon Coffee Cake Recipe

Active Time:

30 mins

Total Time:

3 hrs 30 mins

Servings:

Great coffee cakes are a thing of beauty—and this cinnamon coffee cake is no exception. File it under "No-Fuss Comfort Desserts." A little mixing, a little pouring... a lot of butter... and you have a cake that's easy to bake and keep on hand for guests.

Our cinnamon coffee cake recipe is a favorite among our Test Kitchen. Bake it all the way through for a light and tender crumb, or cut the bake time short for some serious ooey-gooey goodness in the center. The sweet, crunchy streusel—which would also be divine on muffins, by the way—is balanced by a sour cream mixture that keeps the sugar from going off the charts.

Learn how to make cinnamon coffee cake. It is so light that you won't even need coffee. (Oh, who are we kidding? We always need coffee, and cake is the perfect excuse to have a cup.)

Ingredients for Cinnamon Coffee Cake

The irresistible flavors of brown sugar, vanilla, cinnamon, toasted pecans, and a hint of sour cream take this coffee cake to the next level. To make cinnamon coffee cake, you'll need:

Chopped toasted pecans: To give the streusel filling and topping a nutty flavor and crunch.
Ground cinnamon: Adds warmth and spice to the streusel.
Cake flour: Gives the cake and streusel a light and tender crumb. Make your own cake flour at home, if needed, by combining all-purpose flour and cornstarch.
Light brown sugar: Gives the streusel and cake a deep flavor, with a hint of molasses in the mix.
Kosher salt: Enhances the overall flavor of the cake.
Unsalted butter: Gives the cake and streusel richness and a buttery flavor.
Granulated sugar: Sweetens the cake batter.
Large eggs: Binds the batter and gives the cake its structure.
Vanilla extract: Adds depth of flavor.
Baking powder and baking soda: Work together to give the cake its rise. Baking soda reacts with the sour cream, while baking powder adds additional lift.
Sour cream: Adds richness and moisture to the cake, along with a light tanginess.
Shortening: For greasing the pan for easy cake removal.

How To Make Cinnamon Coffee Cake

This cake truly is fuss-free. The streusel can be made ahead and refrigerated, and the cake batter whipped up in minutes. Full instructions are below, but here's a brief recap before you get started:

Step 1. Make streusel: Stir together pecans, cinnamon, one cup flour, one cup brown sugar, and one teaspoon salt. Cut in chilled butter pieces with your fingertips until uniform. Cover and chill.
Step 2. Combine butter and sugars: Preheat oven to 350°F. Beat butter, sugar, and remaining brown sugar in a stand mixer until light and fluffy.
Step 3. Add eggs and vanilla: Add eggs one at a time, beating well after each addition. Stir in vanilla.
Step 4. Combine dry ingredients: Stir together baking powder, baking soda, and remaining flour and salt in a bowl.
Step 5. Finish cake batter: Add flour mixture to butter mixture alternately with sour cream in three additions, beginning and ending with flour.
Step 6. Add batter to pan: Lightly grease a 10-inch tube pan with shortening; dust with flour. Spoon half the batter into pan; top with half the streusel. Repeat.
Step 7. Bake coffee cake: Bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes, tenting with foil after 35 minutes if needed. Cool in pan 15 minutes; invert cake onto wire rack, and let cool completely.

Cinnamon Coffee Cake Variations

To change up this cinnamon coffee cake, consider these variations:

Fruit: Add dried or chopped fresh fruit into the batter for a burst of fruity flavor.
Nuts: Swap the pecans with walnuts, almonds, hazelnuts, or pumpkin seeds for a nut-free addition.
Spice: Add cardamom, nutmeg, apple pie spice, pumpkin pie spice or gingerbread spice for a seasonal touch.
Mix-ins: Mix chocolate chips, citrus zest, or your favorite extract into the cake batter for extra flavor.
Glaze: Drizzle a flavored glaze over the cooled cake for a sweet touch.

Can I Make Cinnamon Coffee Cake Ahead?

This coffee cake can be baked in advance and stored until ready to serve. Bake and store wrapped tightly at room temperature for up to 3 days, or freeze for up to 3 months. Bring to room temperature or warm lightly in the oven before serving.

What To Serve With Cinnamon Coffee Cake

While this cake is light and tender enough to serve on its own, pair with tea, coffee, milk, or hot chocolate for a classic pairing, whether for breakfast or as an afternoon treat.

Serve for brunch as a sweet touch alongside your favorite brunch dishes, including hearty casseroles, crispy bacon, fresh fruit, and more.

More Delicious Coffee Cake Recipes You'll Love

If you love a classic coffee cake, these fruity and decadent coffee cakes provide a good excuse to switch things up:

Editorial contributions by Katie Rosenhouse.

Ingredients

1 cup chopped pecans, toasted
2 tsp. ground cinnamon
3 1/2 cups cake flour, divided, plus more for pan
1 1/2 cups packed light brown sugar, divided
1 1/2 tsp. kosher salt, divided
1/2 cup (4 oz.) chilled unsalted butter, cut into 1/2-in. pieces
3/4 cup (6 oz.) unsalted butter, softened
1 cup granulated sugar
4 large eggs
2 tsp. vanilla extract
2 tsp. baking powder
1/4 tsp. baking soda
1 (8-oz.) container sour cream
Shortening, for greasing pan

Directions

Make streusel:

Stir together pecans, cinnamon, 1 cup of the flour, 1 cup of the brown sugar, and 1 teaspoon of the salt in a bowl. Add chilled butter pieces. Pinch and smear mixture between your fingers until butter is evenly incorporated and mixture starts to clump together. Cover and chill until ready to use (up to 24 hours).
Combine butter and sugars:

Preheat oven to 350°F. Beat softened butter, granulated sugar, and remaining 1/2 cup brown sugar with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, 4 to 5 minutes.
Add eggs and vanilla:

Add eggs, 1 at a time, beating well after each addition. Stir in vanilla.
Combine dry ingredients:

Stir together baking powder, baking soda, and remaining 2 1/2 cups flour and 1/2 teaspoon salt in a bowl.
Finish cake batter:

Add baking powder mixture to softened butter mixture alternately with sour cream in 3 additions, beginning and ending with baking powder mixture, beating on low speed until just combined after each addition.
Add batter to pan:

Lightly grease a 10-inch tube pan with shortening; dust with flour. Spoon half of the sour cream batter into prepared pan; top with half of the pecan mixture. Repeat layers once using remaining sour cream batter and pecan mixture.
Bake coffee cake:

Bake in preheated oven until a wooden pick inserted in center comes out clean, 45 to 55 minutes, tenting with foil after 35 minutes if needed to prevent excessive browning. Cool cake in pan on a wire rack 15 minutes; invert cake onto wire rack, and let cool completely, about 2 hours.

Frequently Asked Questions

What makes a coffee cake different than other cakes?

As opposed to frosting-topped cakes, coffee cake tends to be more dense and substantial, with a streusel or nutty topping for crunch. These mildly sweet cakes are perfect for serving with coffee or tea.
How do I prevent the streusel from sinking to the bottom of the cake?

With the dense texture of coffee cake batter and a layering technique, there's little risk of the streusel sinking into the cake batter. Bake as directed, and avoid opening the oven to check the cake until the later stages of baking to avoid interrupting the baking process.
Can I use yogurt in the place of sour cream for this coffee cake?

Greek yogurt can be used in the place of sour cream if desired.
Can I freeze cinnamon coffee cake?

This coffee cake can be wrapped and frozen for up to three months. Consider freezing in individual slices for quick thawing. Bring to room temperature or warm before serving.