Why You’ll Love Cinnamon Coffee Cake Recipe Recipe
This cinnamon coffee cake combines several irresistible textures in every slice. The cake itself stays tender and moist thanks to cream cheese, butter, and buttermilk, while cornstarch helps create a particularly soft crumb.
A cinnamon-sugar layer runs through the center, giving you cinnamon flavor beyond just the topping. The streusel is made with melted butter, so it comes together easily without a pastry cutter or complicated technique.
Another advantage is the generous yield. Baked in a 13×9-inch pan, one batch makes approximately 24 pieces, making it especially convenient for brunches, family gatherings, potlucks, and holiday breakfasts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Coffee Cake
- ½ cup (113 g) unsalted butter, softened
- 8 oz (225 g) cream cheese, softened
- 1 cup (200 g) light brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 2½ cups (315 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cornstarch
- ¾ teaspoon table salt
- ½ cup (120 ml) buttermilk
For the Cinnamon Swirl
- ¼ cup (50 g) granulated sugar
- 1½ teaspoons ground cinnamon
For the Streusel Topping
- 1⅓ cups (175 g) all-purpose flour
- 1 cup plus 2 tablespoons (225 g) packed brown sugar
- 3 tablespoons granulated sugar
- 4½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 10 tablespoons (140 g) unsalted butter, melted
For the Optional Glaze
- ½ cup (65 g) powdered sugar
- 2–3 teaspoons milk
Directions
- Preheat the oven to 350°F (175°C). Lightly grease and flour a 13×9-inch baking pan so the cake releases easily after baking.
- Place the softened butter and cream cheese in a large mixing bowl. Beat them together with an electric mixer until smooth and creamy.
- Add the brown sugar and granulated sugar. Continue beating until the mixture becomes lighter and fluffy.
- Add the eggs one at a time, mixing after each addition. Scrape the bottom and sides of the bowl as needed to ensure everything is evenly incorporated. Mix in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, cornstarch, and salt.
- Gradually add the dry mixture to the butter mixture, alternating it with the buttermilk. Mix just until everything is combined. The finished batter will be quite thick.
- Spread approximately half of the batter evenly across the bottom of the prepared baking pan.
- In a small bowl, combine the granulated sugar and cinnamon for the cinnamon swirl. Sprinkle the mixture evenly over the first layer of cake batter.
- Spoon the remaining cake batter over the cinnamon layer. Carefully spread it across the surface with a knife or spatula. Since the batter is thick, it does not need to look perfectly smooth. You can also gently swirl the cinnamon mixture into the batter with a knife.
- To prepare the streusel, combine the flour, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl.
- Pour the melted butter over the dry streusel ingredients. Use a fork to toss everything together until large, moist crumbs form. Avoid overmixing, as you want a crumbly texture rather than a smooth paste.
- Sprinkle the streusel evenly over the cake batter, covering the entire surface.
- Bake for approximately 40–50 minutes. Begin checking toward the lower end of the baking time. A toothpick inserted into the center should come out clean or with a few moist crumbs attached.
- Remove the cake from the oven and allow it to cool before slicing.
- If using the glaze, whisk the powdered sugar with 2 teaspoons of milk. Add a little more milk if necessary until you have a smooth, drizzleable consistency.
- Drizzle the glaze over the cooled coffee cake. Slice into squares and serve.
Servings and timing
This recipe makes approximately 24 pieces.
Preparation time: 30 minutes
Cooking time: 40–50 minutes
Total time: Approximately 1 hour 10 minutes to 1 hour 20 minutes
Oven temperature: 350°F (175°C)
Recommended pan: 13×9-inch baking pan
For the best texture, allow additional time for the coffee cake to cool before adding the optional glaze and cutting it into individual pieces.
Variations
For a nutty coffee cake, add chopped pecans or walnuts to the streusel mixture. The nuts provide extra crunch and complement the cinnamon and brown sugar particularly well.
You can also make the cake without the glaze if you prefer a slightly less sweet breakfast cake. The cinnamon ribbon and generous streusel topping provide plenty of sweetness on their own.
For additional spice, add a small amount of nutmeg or cardamom to the cinnamon streusel. Keep these spices subtle so cinnamon remains the dominant flavor.
If you enjoy a stronger vanilla flavor, add a little vanilla extract to the powdered sugar glaze before drizzling it over the cake.
For a fruit variation, a thin layer of finely diced apples can be added near the cinnamon layer. Avoid adding too much fruit, as excess moisture can change the cake’s texture and increase the baking time.
Storage/Reheating
Store completely cooled cinnamon coffee cake in an airtight container at room temperature for up to 3 days. Keeping the container tightly sealed prevents the cake from drying out and helps maintain its tender crumb.
For longer storage, refrigerate the cake in an airtight container. Allow individual pieces to come closer to room temperature before serving for a softer texture.
Coffee cake can also be frozen. Wrap individual slices securely and place them in a freezer-safe container or bag. Thaw them at room temperature or overnight in the refrigerator before serving.
To reheat an individual piece, microwave it briefly until just warm. Avoid overheating it, as excessive heat can dry out the cake. Larger portions can be covered loosely and warmed in a low oven until heated through.
FAQs
Does cinnamon coffee cake contain coffee?
Despite its name, traditional American-style cinnamon coffee cake usually doesn’t contain brewed coffee or coffee flavoring. The name comes from the tradition of serving this type of sweet, crumb-topped cake alongside coffee.
Why is cream cheese used in this coffee cake?
Cream cheese contributes fat, moisture, and richness to the batter. It helps produce a particularly soft, velvety crumb while giving the cake enough structure to support the cinnamon layer and streusel topping.
Why is my coffee cake batter so thick?
A thick batter is expected with this recipe. The consistency helps support the cinnamon-sugar layer instead of allowing it to immediately sink through the cake. Spread the batter gently rather than adding extra liquid to thin it.
Can I use regular milk instead of buttermilk?
Regular whole milk can work, but buttermilk is preferable because its acidity, richness, and thicker consistency contribute to the cake’s flavor and moist texture. A homemade buttermilk substitute can also be used when necessary.
How do I know when cinnamon coffee cake is finished baking?
Insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbs attached. Wet batter indicates that the cake needs additional baking time. Avoid baking significantly longer than necessary because overbaking can make the cake dry.
Can I make this coffee cake without the glaze?
Absolutely. The glaze is optional. The cinnamon-sugar ribbon and brown sugar streusel already give the coffee cake plenty of flavor and sweetness, so it is delicious with or without the finishing drizzle.
Can I add nuts to the streusel topping?
Yes. Chopped pecans or walnuts are particularly good additions. Mix them into the prepared streusel before sprinkling it over the batter to add extra crunch and a toasted, nutty flavor.
Can cinnamon coffee cake be frozen?
Yes. Let the cake cool completely before freezing it. Individual portions are especially convenient because you can thaw only as many slices as you need. Wrap the pieces securely and store them in an airtight freezer-safe container to protect their texture.
Can I prepare the entire cake batter the night before?
For the most reliable rise and texture, it is better to mix and bake the cake without letting the fully assembled batter sit overnight. Baking powder begins reacting once it is exposed to moisture, and extended refrigeration of the finished batter may affect the final texture and baking time.
What is the difference between coffee cake and crumb cake?
The two desserts are similar, but crumb cake typically puts greater emphasis on a thick layer of crumbs. Cinnamon coffee cake generally has a more prominent cake layer and may include cinnamon or other flavorings throughout the cake. This version includes both a cinnamon-sugar ribbon and a generous streusel topping.
Conclusion
Cinnamon coffee cake is an ideal recipe when you want something that feels special without requiring complicated decorating or baking techniques. The combination of a moist cream cheese and buttermilk cake, a hidden cinnamon-sugar layer, and buttery brown sugar streusel gives every slice plenty of flavor and contrasting texture.
Serve it for breakfast or brunch, bring it to a gathering, or enjoy a warm slice alongside your favorite cup of coffee or tea. With approximately 24 servings from one pan and easy storage for leftovers, it is also a practical make-ahead treat for feeding a crowd.
Cinnamon Coffee Cake Recipe
A soft, moist cinnamon coffee cake made with cream cheese and buttermilk, layered with a cinnamon-sugar ribbon and topped with buttery brown sugar streusel. An optional glaze adds a sweet finishing touch.
- Prep Time: 30 minutes
- Cook Time: 40–50 minutes
- Total Time: 1 hour 10 minutes to 1 hour 20 minutes
- Yield: 24 pieces
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- ½ cup (113 g) unsalted butter, softened
- 8 oz (225 g) cream cheese, softened
- 1 cup (200 g) light brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 2½ cups (315 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cornstarch
- ¾ teaspoon table salt
- ½ cup (120 ml) buttermilk
- ¼ cup (50 g) granulated sugar, for cinnamon swirl
- 1½ teaspoons ground cinnamon, for cinnamon swirl
- 1⅓ cups (175 g) all-purpose flour, for streusel
- 1 cup plus 2 tablespoons (225 g) packed brown sugar, for streusel
- 3 tablespoons granulated sugar, for streusel
- 4½ teaspoons ground cinnamon, for streusel
- ¼ teaspoon salt, for streusel
- 10 tablespoons (140 g) unsalted butter, melted, for streusel
- ½ cup (65 g) powdered sugar, optional glaze
- 2–3 teaspoons milk, optional glaze
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease and flour a 13×9-inch baking pan.
- Beat the softened butter and cream cheese together in a large mixing bowl until smooth and creamy.
- Add the brown sugar and granulated sugar and beat until lighter and fluffy.
- Add the eggs one at a time, mixing after each addition and scraping the bowl as needed. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, cornstarch, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix just until combined. The batter will be thick.
- Spread approximately half of the batter evenly in the prepared pan.
- Combine the granulated sugar and cinnamon for the cinnamon swirl, then sprinkle evenly over the batter.
- Spoon the remaining batter over the cinnamon layer and carefully spread it across the surface. If desired, gently swirl the cinnamon mixture into the batter with a knife.
- For the streusel, combine the flour, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl.
- Pour the melted butter over the streusel mixture and toss with a fork until large, moist crumbs form. Do not overmix.
- Sprinkle the streusel evenly over the cake batter.
- Bake for 40–50 minutes, checking toward the lower end of the baking time. The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from the oven and allow the coffee cake to cool before slicing.
- For the optional glaze, whisk the powdered sugar with 2 teaspoons milk, adding a little more milk as needed for a smooth, drizzleable consistency.
- Drizzle the glaze over the cooled coffee cake, slice into approximately 24 pieces, and serve.
Notes
- The cake batter is intentionally thick, which helps support the cinnamon-sugar layer.
- Add chopped pecans or walnuts to the streusel for extra crunch.
- The glaze can be omitted for a less sweet coffee cake.
- A small amount of nutmeg or cardamom can be added to the streusel for additional spice.
- For a fruit variation, add a thin layer of finely diced apples near the cinnamon layer without adding excessive fruit.
- Store cooled coffee cake in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
- Individual slices can be wrapped securely and frozen in a freezer-safe container or bag.
- Reheat individual portions briefly in the microwave until just warm, taking care not to overheat.
Nutrition
- Serving Size: 1 piece
- Calories: 310 kcal
- Sugar: 27 g
- Sodium: 190 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.4 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
