A warm kitchen filled with the scent of cinnamon and freshly brewed coffee—this is where memories are made. As the morning sun filters through the window, there’s nothing quite like slicing into this tender coffee cake, its swirls of cinnamon sugar whispering stories of generations past. This recipe has been a staple in our family for as long as I can remember, passed down from my grandmother’s handwritten recipe cards.
Why This Recipe Works
- The buttery sour cream batter creates an incredibly moist crumb that stays tender for days, making it perfect for weekend baking that carries through the week
- Layering the cinnamon sugar filling between two layers of batter ensures every single bite is packed with that warm, comforting spice flavor we all crave
- The simple streusel topping bakes up crispy and golden, providing the perfect textural contrast to the soft cake beneath while adding visual appeal
- Using both brown and white sugars in the filling creates complex caramel notes that deepen during baking, reminiscent of classic cinnamon roll glaze
- The recipe requires no yeast or rising time, making it accessible for bakers of all skill levels while delivering all the nostalgic flavors of traditional cinnamon rolls
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 cup full-fat sour cream
- 2 teaspoons pure vanilla extract
- 1/2 cup light brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 cup cold unsalted butter, cubed
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
Equipment Needed
- 9-inch springform pan or square baking dish
- Electric mixer or sturdy whisk
- Mixing bowls (one large, two medium)
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
- Parchment paper
- Small fork or pastry cutter
Instructions
Prepare Your Pan and Preheat the Oven
Begin by positioning your oven rack in the center position and preheating your oven to precisely 350°F. Take your 9-inch springform pan and generously grease the bottom and sides with butter or cooking spray, then line the bottom with a circle of parchment paper for easy removal later. This careful preparation ensures your coffee cake won’t stick and will release beautifully once cooled. While the oven comes to temperature, gather all your ingredients and measure them out—this mise en place approach makes the baking process flow smoothly and prevents last-minute scrambling. There’s something deeply satisfying about having everything organized and ready before you begin mixing, just like Grandma always did in her sunny farmhouse kitchen.
Mix the Dry Ingredients and Create the Cinnamon Swirl
Cream the Butter and Sugar, Then Build the Batter
In your large mixing bowl, use an electric mixer on medium speed to cream together 1/2 cup softened unsalted butter and 1 cup granulated sugar for a full 2-3 minutes until the mixture becomes pale, fluffy, and noticeably increased in volume. Add your 2 room-temperature eggs one at a time, beating well after each addition until fully incorporated, then mix in 2 teaspoons of pure vanilla extract. Now alternate adding your flour mixture and 1 cup of full-fat sour cream, beginning and ending with the dry ingredients, mixing on low speed just until combined after each addition. The batter should be thick but spreadable—overmixing at this stage can lead to a tough cake, so gentle folding is key.
Layer the Batter and Create the Streusel Topping
Spread exactly half of your prepared batter into the bottom of your prepared pan, using a spatula to create an even layer that reaches all the way to the edges. Sprinkle all of your cinnamon sugar mixture evenly over this first layer, taking care to distribute it right to the edges but avoiding the very perimeter to prevent burning. Carefully spoon the remaining batter over the cinnamon layer and gently spread it to cover the filling completely. For the streusel topping, combine 1/2 cup flour and 1/4 cup granulated sugar in a small bowl, then use a pastry cutter or fork to cut in 1/4 cup cold cubed butter until pea-sized crumbs form. Tip: Keep your butter cold and work quickly with your fingers to achieve that perfect crumbly texture.
Bake to Golden Perfection and Cool Properly
Sprinkle the streusel topping evenly over the entire surface of your coffee cake, then place it in your preheated 350°F oven on the center rack. Bake for 45-55 minutes, rotating the pan halfway through baking to ensure even browning. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached, the top is golden brown, and the edges are pulling slightly away from the sides of the pan. Allow the cake to cool in the pan on a wire rack for at least 30 minutes before carefully removing the springform ring. Tip: For clean slices, let the cake cool completely before cutting—the wait is worth it for those beautiful layers.
Tips and Tricks
For the most tender crumb imaginable, consider substituting buttermilk for the sour cream if you find yourself without—the acidity works beautifully with the baking soda to create incredible lift and softness. When measuring your flour, always use the spoon-and-level method rather than scooping directly from the bag with your measuring cup, as this prevents packing too much flour into your batter and resulting in a dense cake. If you’re planning to serve this for a special occasion, you can prepare the streusel topping up to three days in advance and store it in an airtight container in the refrigerator—this not only saves time but allows the flavors to meld beautifully. For those who love extra texture, consider adding 1/2 cup of chopped pecans or walnuts to your streusel topping, toasting them first to deepen their nutty flavor. Room temperature ingredients truly make a difference in achieving that perfect, uniform batter texture, so plan to take your eggs, sour cream, and butter out of the refrigerator about an hour before you begin baking. If your oven tends to run hot or you’re using a dark-colored pan, consider reducing the oven temperature by 25 degrees and extending the baking time slightly to prevent over-browning. For the ultimate indulgence, serve slightly warm slices with a simple powdered sugar glaze made from 1 cup confectioners’ sugar mixed with 2-3 tablespoons of milk or cream until it reaches your desired consistency. Leftovers store beautifully in an airtight container at room temperature for up to 3 days, or you can freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months—perfect for surprising yourself with a ready-made treat on a busy morning.
Recipe Variations
- Apple Cinnamon Delight: Fold 1 cup of finely diced peeled apples into the batter and add 1/2 teaspoon of nutmeg to the cinnamon sugar filling for a fruit-forward twist that celebrates autumn’s bounty
- Cream Cheese Swirl: Beat together 8 ounces of softened cream cheese, 1/4 cup sugar, and 1 egg until smooth, then dollop over the first layer of batter and swirl gently with a knife before adding the cinnamon layer
- Pumpkin Spice Version: Replace 1/2 cup of the sour cream with 1/2 cup of pumpkin puree and add 1 teaspoon of pumpkin pie spice to the dry ingredients for a seasonal variation that pairs perfectly with coffee
- Chocolate Cinnamon Twist: Add 1/2 cup of mini chocolate chips to the cinnamon sugar layer and sprinkle another 1/4 cup over the streusel topping before baking for those who can’t resist chocolate
- Orange Cardamom Upgrade: Add the zest of one orange to the batter and replace 1 tablespoon of the cinnamon with 1 teaspoon of ground cardamom in the filling for a sophisticated flavor profile
Frequently Asked Questions
Can I make this coffee cake ahead of time?
Absolutely, and it might even taste better the next day! You can prepare the entire cake, cool it completely, then wrap it tightly in plastic wrap and store at room temperature for up to 2 days before serving. The flavors have time to meld and develop, creating an even more complex taste profile. If you need to prepare further in advance, the baked cake freezes beautifully for up to 3 months—just wrap individual slices or the whole cake in plastic wrap followed by aluminum foil before freezing. Thaw overnight in the refrigerator or at room temperature for several hours before serving.
What’s the difference between using a springform pan versus a regular baking dish?
While both will work, a springform pan makes for much easier serving and presentation since you can simply release the sides without having to invert the cake. The straight sides of a springform pan also help the cake rise more evenly and create those beautiful defined layers. If using a regular 9-inch square baking dish, I’d recommend lining it with parchment paper with overhanging edges to create a sling for easy removal. The baking time may vary slightly between pan types, so always rely on the visual and toothpick tests rather than strictly following the timer.
Why did my streusel topping sink into the batter?
This usually happens when the batter is too thin or the streusel pieces are too small. Make sure your butter for the streusel is very cold and you’re creating pea-sized crumbs rather than fine sand. If your batter seems particularly thin, you can chill it for 15-20 minutes before adding the topping to help it set up. Also, avoid overmixing the batter once the flour is added, as this can develop too much gluten and create air pockets that might swallow the topping. If this happens occasionally, don’t worry—the flavor will still be wonderful!
Can I use Greek yogurt instead of sour cream?
Yes, full-fat plain Greek yogurt makes an excellent substitute for sour cream in this recipe and will yield similar results in terms of moisture and tenderness. The tanginess complements the warm spices beautifully. If using regular yogurt rather than Greek, you may want to strain it through cheesecloth for 30 minutes to remove excess liquid, as the higher water content could affect the batter consistency. Either way, make sure whatever you use is at room temperature to ensure proper emulsification with the other ingredients.
How do I know when the coffee cake is perfectly baked?
The most reliable method is the toothpick test—insert a toothpick into the center of the cake and it should come out clean or with just a few moist crumbs attached. The top should be golden brown and spring back lightly when touched, and the edges will be pulling slightly away from the sides of the pan. You might also notice that the fragrant cinnamon aroma becomes more pronounced when the cake is nearly done. If the top is browning too quickly while the center still needs more time, loosely tent the pan with aluminum foil to prevent over-browning.
Summary
This cinnamon roll coffee cake brings together the comforting warmth of traditional cinnamon rolls with the easy preparation of a simple coffee cake. With its tender crumb, swirled cinnamon filling, and crispy streusel topping, it’s the perfect treat for cozy mornings, holiday gatherings, or anytime you need a little comfort in cake form.
