Cinnamon Coffee Cake with Crumb Topping
Tender sour cream coffee cake swirled with a thick ribbon of warm cinnamon filling, finished with a buttery, crunchy crumb topping.
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You’re going to love this Cinnamon Coffee Cake with its soft, fluffy texture and moist, tender crumb. The sour cream coffee cake base is layered with a cinnamon swirl throughout, plus a thick layer of buttery, crunchy topping. Every bite is packed with warm cinnamon flavor, and it’s just one of those recipes that feels extra cozy. It’s perfect for a nice Easter brunch or a special Christmas morning treat!
How to Make Cinnamon Coffee Cake
- Make the Crumb Topping. In a medium bowl, combine flour, brown sugar, and cinnamon. Add melted butter and mix until combined. The mixture should resemble coarse crumbs.
- Mix the Coffee Cake Batter. Use an electric mixer to cream the butter and sugar on medium speed until light and fluffy. Mix in the eggs and vanilla, and scrape the bottom of the bowl well. Stir in the dry ingredients and sour cream until the batter is fully combined.
- Assemble. Add about half of the coffee cake batter to an 8” square pan that has been coated with non-stick cooking spray and lined with parchment paper. Spread out the batter to the edges of the pan, then crumble about half of the cinnamon crumb mixture over the top and pat it down. Add the remaining coffee cake batter and carefully spread it out, then finish with the remaining crumb topping.
- Bake. The cake bakes at 350°F for 38-40 minutes, or until the center springs back when lightly pressed (or a toothpick comes out with only a few moist crumbs).
- Glaze & Serve. Allow the cake to cool to room temperature. Whisk powdered sugar, milk, and vanilla extract until the mixture is smooth. Drizzle over the top of the cake. Slice, serve, and enjoy!
Tips for the Best Coffee Cake Recipe
- Use room temp ingredients. Allow the butter, eggs, and sour cream used in the cake to come to room temperature. Let these sit out before mixing the cake batter, which will help all the ingredients blend together better and prevent lumps.
- Don’t overbake. This coffee cake can go from perfectly soft and plush to overbaked pretty quickly, so it’s best to start checking early. Begin on the lower end of the bake time (around 38 minutes or even sooner), and insert a wooden skewer or toothpick into the center of the cake. It should come out with only a few moist crumbs, but no wet batter. The cake should also spring back when pressed gently. If the cake needs more time, just add time in 2–3 minute increments as needed to avoid drying it out.
- Allow cake to cool. Although it’s tempting to dig in, be sure to let the cake cool completely before adding glaze. I have also found that the flavors of this cake are even better once the cake has cooled to room temperature.
Favorite Tools
Sour Cream Coffee Cake FAQs
What is the best way to store coffee cake?
The coffee cake should be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
Can the coffee cake be frozen?
Yes, this cake freezes great! Wrap the slices of the cake tightly in plastic wrap, then place them in an airtight container or zip-top bag and store in the freezer for up to 3 months. To thaw, pull out the cake the night before serving (or at least several hours before), and allow it to come to room temperature.
What size pan is best for this cake?
This cake fits perfectly in an 8” square pan. It would work in a 9” square pan, however the cake won’t be as thick, and the cinnamon crumb layers will be thinner as well.
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Cinnamon Coffee Cake with Crumb Topping
Ingredients
For the Crumb Filling/Topping
- 1 cup (125g) all-purpose flour
- ¾ cup (150g) brown sugar
- 2 teaspoons cinnamon
- 6 Tablespoons (85g) butter, melted
For the Coffee Cake
- ½ cup (1 stick or 113g) unsalted butter, at room temperature
- ¾ cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (180g) sour cream, at room temperature
For the Glaze
- 1 cup (120g) powdered sugar
- 2 Tablespoons (30mL) milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Lightly grease an 8” square baking pan with cooking spray and line the bottom with parchment paper.
- Crumb Filling/Topping: In a small bowl, whisk together the flour, brown sugar, and cinnamon. Add the melted butter and mix with a fork until fully combined and crumbly. You should have some big and some small crumbs. Refrigerate the crumb mixture while you make the coffee cake batter.
- Coffee Cake Batter: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until fluffy and light in color, about 2-3 minutes.
- With the mixer on low speed, add the eggs and vanilla and mix until well combined. Scrape the bottom and sides of the bowl.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients and sour cream to the mixing bowl and mix on low speed. Scrape down the bowl and give it one last quick mix.
- Assembly: Add about half of the coffee cake batter to the bottom of the prepared pan. Use a small offset spatula to spread it out evenly.
- Add about half of the crumb filling mixture evenly over the top of the batter. Pat down lightly.
- Add the remaining batter to the pan and carefully spread it across the crumb layer. Add the remaining crumb mixture all over the top. Bake at 350°F for 38-40 minutes, or until the center of the cake springs back to the touch (or a toothpick comes out with only a few moist crumbs).
- Glaze: Whisk together the powdered sugar, milk, and vanilla until well combined. Once the coffee cake is slightly cool, use a whisk or a spoon to drizzle the glaze over the top. Serve and enjoy!
