Soft, buttery, and layered with warm cinnamon flavor, this Cinnamon Streusel Coffee Cake is the kind of bake that’s perfect for slow mornings, afternoon coffee breaks, or sharing with family and friends. A tender, moist crumb is paired with a ribbon of cinnamon sugar and finished with a crisp, buttery streusel topping for the perfect balance of texture in every bite. Simple to make and even better the next day, it’s a timeless recipe you’ll come back to again and again.

CINNAMON STREUSEL COFFEE CAKE

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Ingredients

STREUSEL (double if not using the cinnamon sugar filling)

40 g brown sugar
50 g flour
1 tsp ground cinnamon
25 g butter, cold

CINNAMON SUGAR FILLING

60 g brown sugar
5 g all-purpose flour
¾ tsp cinnamon

CAKE BATTER

113 g butter, softened
100 g sugar
50 g brown sugar
2 eggs
1 tsp vanilla extract
200 g self-rising flour
½ tsp baking powder
190 g yogurt or sour cream

Method

Make the streusel

Combine all the ingredients by hand or in a food processor until well incorporated and the mixture is crumbly. Set aside.
Make the cinnamon sugar filling
Mix all the ingredients together and set aside.

Make the cake batter

Cream the butter and sugar together until pale and fluffy.
Mix in the brown sugar, eggs, and vanilla extract until smooth.
Add the flour and baking powder, mixing until just incorporated, then fold in the sour cream or yogurt last.

Assemble and bake

Preheat the oven to 350°F (180°C).
Pour half of the batter into an 8×8 or 9×9 cake pan lined with parchment paper and spread evenly. Sprinkle the cinnamon sugar filling on top, then spread the remaining batter evenly over it. Crumble the streusel on top.
Bake for 30–40 minutes, or until an inserted knife or toothpick comes out clean.
Let it cool before cutting.