Cinnamon Coffee Cake Recipe with Streusel & Coffee Glaze
This Starbucks-style Cinnamon Coffee Cake is soft, moist, and layered with a rich cinnamon–coffee swirl, buttery streusel topping, and a sweet coffee glaze. Made with real brewed coffee and sour cream, this homemade coffee cake delivers bakery-quality flavor and texture in every bite.
Servings: 12 slices
Calories: 605kcal
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
Calories: 605kcal | Carbohydrates: 84g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 459mg | Potassium: 216mg | Fiber: 1g | Sugar: 52g | Vitamin A: 891IU | Vitamin C: 0.2mg | Calcium: 101mg | Iron: 2mg