Cinnamon Coffee Cake Recipe with Streusel & Coffee Glaze - Make a Starbucks style coffee cake in your own kitchen with a tender crumb, rich cinnamon coffee swirl, and a crunchy streusel topping. Perfect for breakfast, brunch, or snack!
Typically, you won’t find any coffee in a coffee cake (like my strawberry rhubarb coffee cake), but this Starbucks style coffee cake really celebrates the taste of coffee! It has coffee flavor throughout the cake, the swirl, the crumb topping, and the glaze!
It’s an easy-to-make moist cake that brings bakery-quality right to your oven, just like these pumpkin muffins with streusel topping! Perfect for a cozy afternoon snack or a little breakfast treat, now you can skip the Starbucks line and bake up your own coffee cake with real coffee at home!
Pair it with one of my favorite specialty coffees like pumpkin spice latte, protein coffee, or caramel blondie coffee.
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Why You’ll Love This Recipe
- Perfect texture. You’ll love the soft, moist coffee cake crumb with a crunchy topping.
- Versatile. Serve it for breakfast, brunch, snack, or dessert. Maybe with a scoop of coffee or vanilla ice cream!
- Freezer-friendly. Make it ahead and freeze it for later. Or, make two loaves to eat one and freeze one!
- Simple ingredients. You may already have what you need in your kitchen!
Ingredients for Cinnamon Crumb Coffee Cake
- For the Crumb Topping: All-purpose flour, brown sugar, cinnamon, salt, very fine ground coffee (optional), and cold cubed unsalted butter.
- Cinnamon-Coffee Swirl: Brown sugar, cinnamon, and very strong brewed coffee. The coffee needs to be completely cooled. Reserve some for the cake batter.
- For the Glaze: Powdered sugar, strong brewed coffee, vanilla, salt.
For the Cake Batter
- All-purpose flour: Measure it accurately for the best texture. You don’t want to use too much or the cake will be dry and crumbly.
- Baking powder and baking soda: Leavening agents that give the cake its lift and softness in the crumb’s texture.
- Salt and unsalted butter: Bring the butter for the batter out to room temperature to soften. I use unsalted butter so I can better control the amount of salt I’m adding to the recipe.
- Sugar: For sweetness.
- Eggs: Bind the moist coffee cake so that it holds.
- Vanilla extract: For a warm flavor that really enhances the coffee flavor as well as the cinnamon.
- Sour cream: The acid works with the baking soda to give it extra lift as well as a supremely soft crumb.
- Strong brewed coffee: Cooled or cold brew, whatever you’ve got!
See the recipe card for the full information on recipe ingredients and quantities.
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How to Make Cinnamon Coffee Cake Recipe
Step 1: In a medium bowl, combine the flour, brown sugar, cinnamon, salt, and coffee grinds if you’re using them. Cut in the cold butter using a fork or pastry cutter, until coarse crumbs are formed. Set that aside in the fridge.
Step 2: In a small bowl, stir the brown sugar, cinnamon, and brewed coffee together until it forms a thick, sandy paste. Set it aside.
Step 3: In a separate bowl, whisk the flour, baking powder, baking soda and salt together.
Step 4: In a large mixing bowl, cream the butter and sugar with an electric hand mixer for 2-3 minutes until fluffy. Then, beat in one egg at a time, mix in the vanilla, and sour cream and follow that with the cooled brewed coffee.
Step 5: Add dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Step 6: To assemble, spread half of the batter into the bottom of a prepared 9x13 pan lined with parchment paper. Drop dollops of the cinnamon-coffee swirl evenly on top, and spread the remaining batter on top.
Step 7: Sprinkle a generous amount of crumb topping and bake in a preheated 350°F oven for 40-50 minutes until a toothpick comes out clean. Cool the cake for 20-30 minutes before drizzling on the glaze.
Cooking Tips
- Reduce the coffee. This cinnamon crumb coffee cake is meant to celebrate the flavor of coffee, but if you want less of it, you can omit it from the crumb topping as well as the swirl and use my 1-hour cinnamon rolls filling. Or you can keep it in the swirl and omit it from the batter.
- Divide the butter. Don’t forget, you’ll need to keep some cold for the crumb topping but also some softened to room temperature for the cake.
- Make a swirl. Once the coffee swirl is dolloped into the cake, you can use a butter knife to gently marble the swirl throughout.
- Check for doneness. Use a toothpick to insert into the middle of the cake. If it comes out clean, it’s ready!
- Serve and glaze while warm (not hot!). It’s so good!
Recipe FAQs
Coffee cake doesn’t usually contain coffee. Any cake typically reserved for an afternoon snack (during a coffee break) is called a coffee cake. Even my blueberry cake can be considered coffee cake! It can be made in a variety of flavors and usually has a crumb topping.
Sure you can! Mix chocolate chips into the batter for a delicious mocha flavor or add a sprinkling of chopped nuts to the streusel topping.
This cake will stay fresh at room temperature for up to 3 days, as long as it’s covered airtight to prevent it from drying out. You can also keep it in the fridge for up to 1 week.
Once completely cooled, wrap the cinnamon coffee cake tightly in plastic wrap and transfer it to a freezer bag to keep frozen for up to 2 months. Thaw it in the fridge overnight or at room temperature on the counter before serving.
Pop a slice or two in the microwave for 15 seconds and enjoy. Perhaps indulge with a cup of coffee affogato ice cream to go along with it!
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📖 Recipe
Cinnamon Coffee Cake Recipe with Streusel & Coffee Glaze
Equipment
Ingredients
Streusel Topping
- 1 ¼ cups all-purpose flour
- ¾ cup brown sugar
- 2 teaspoons cinnamon
- ½ teaspoon sea salt
- 1 teaspoon ground coffee very finely ground
- ½ cup butter cold, unsalted, cubed
Cinnamon Coffee Swirl
- ⅔ cup brown sugar
- 2 teaspoons cinnamon
- 1 tablespoon strong brewed coffee cooled
Cake Batter
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup butter unsalted, softened
- 1 cup cane sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- ¾ cup sour cream
- ¼ cup strong brewed coffee cooled (or cold brew)
Coffee Glaze
- 1 cup powdered sugar
- 1-2 tablespoons strong brewed coffee (to desired consistency)
- splash vanilla extract
- pinch sea salt
Instructions
- Make the Streusel: In a bowl, combine flour, brown sugar, cinnamon, salt, and optional finely ground coffee. Cut in cold butter until coarse crumbs form. Refrigerate until ready to use.
- Make the Cinnamon Coffee Swirl: Stir together brown sugar, cinnamon, and brewed coffee until a thick, sandy paste forms. Set aside.
- Make the Cake Batter: Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper. In one bowl, whisk flour, baking powder, baking soda, and salt.In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla, sour cream, and cooled brewed coffee. Add dry ingredients and mix just until combined. See Notes*
- Assemble: Spread half of the batter into the prepared pan. Sprinkle or dollop the cinnamon–coffee swirl evenly over the batter, gently spread with spatula. Spread remaining batter on top and finish with an even layer of streusel.
- Bake: Bake until golden about 40-50 minutes, or until toothpick inserted in the center comes out clean. Let cool slightly before glazing.
- Make the Coffee Glaze: Whisk powdered sugar, brewed coffee, vanilla, and a pinch of salt until smooth and pourable. Drizzle over the warm cake. Serve warm or reheat briefly before serving.
Notes
- Keep the streusel cold for the best crumbly texture.
- For extra moisture, use full-fat sour cream.
- Do not overmix the batter to keep the cake soft and fluffy.
- Use cooled brewed coffee so it doesn’t affect the batter consistency.
- For a bakery-style finish, drizzle the glaze while the cake is still slightly warm.
- Love extra glaze? Double the glaze ingredients for a thicker, more indulgent topping.
- Store leftovers covered at room temperature or reheat individual slices for about 15 seconds in the microwave.
- The cake taste best when it's warm!
Nutrition
Happy Baking!
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