Cinnamon-Streusel Coffeecake

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Hands-on time:
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Yield: 24 servings

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Looking for everyone's favorite comfort-food coffeecake? This is it. Soft and moist, nicely cinnamon-y, this is the quintessential breakfast coffeecake.

Note: For those of you looking for a cake with less filling, one where the golden cake itself is the main attraction, reduce the amount of brown sugar in the filling to 1/3 cup, keeping the remaining ingredients the same.

Our guarantee: This golden cake is tender and moist, with a middle layer of dark cinnamon filling and a crumbly streusel topping.

Cinnamon-Streusel Coffeecake

star rating (343) rate this recipe »
KAF guaranteed
Hands-on time:
Baking time:
Total time:
Yield: 24 servings
Published: 01/01/2010


Streusel topping


  • 1 cup brown sugar, light or dark
  • 1 1/2 tablespoons ground cinnamon
  • 1 teaspoon unsweetened cocoa powder


Tips from our bakers

  • Since butter and sour cream are both key ingredients in this cake, we encourage you to use the best quality you can get. We highly recommend Cabot, a superb Vermont brand available nationally.
  • It's easy to spread half the batter in the pan when you know how much it weighs. If you have a kitchen scale, half the batter weighs about 28 ounces.
  • Want to prepare this coffeecake the night before, then bake in the morning? It's easy; simply cover the unbaked cake with plastic wrap, and refrigerate overnight. Next morning, bake the cake as directed. Start testing for doneness at the end of the suggested baking time; you'll probably have to add 5 minutes or so to the total time, to account for the batter being chilled.
  • Dress it up for guests: Make a glaze with ½ cup confectioners' or glazing sugar and 1 tablespoon milk; drizzle glaze over the cooled coffeecake.


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1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan, or two 9" round cake pans.

2) Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring till well combined. Set the topping aside.

3) Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.

4) To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.

5) Add the eggs one at a time, beating well after each addition.

6) In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don't need to whisk out all the lumps.

7) Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.

8) Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you're using two 9" round pans, spread 1 1/3 cups batter in each pan.

9) Sprinkle the filling evenly atop the batter.

10) Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.

11) Sprinkle the topping over the batter in the pan.

12) Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9" x 13" pan, 50 to 55 minutes for the 9" round pans. When pressed gently in the middle, the cake should spring back.

13) Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.

Nutrition information

Serving Size: 1 slice (98g) Servings Per Batch: 24 Amount Per Serving: Calories: 340 Calories from Fat: 100 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Cholesterol: 55mg Sodium: 250mg Total Carbohydrate: 56g Dietary Fiber: 1g Sugars: 36g Protein: 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 04/26/2015
  • from KAF Community
  • Delishous when made and even later, if there is any left. Moist and satisfying, yet with a crunchy top (I added chopped pecans to the streusel).
  • star rating 04/21/2015
  • robin from vancouver, wa
  • I read the reviews after I had already made it, so I just melted a little extra butter to drizzle on top of the topping. It came out perfect and delicious. Best coffee cake I have ever had.
  • star rating 04/08/2015
  • helen from ks.
  • I made this recipe twice now. it was always good. I cut the topping into half, just enough to make a 9x13 pan. the whole family loved it. I baked it for 50mins and leaved the pan in the oven for 5 mins to make sure it was done.
  • 04/06/2015
  • Carolyn from Ontario Canada
  • I haven't made this yet, nor have I ready through all the reviews. I'm wondering if this could be made in a tube pan? If yes, any suggestions for adjusting the recipe - amount and/or baking time?

    Carolyn, to make this coffee cake in a tube pan, you would need to use a pan with a 12-cup capacity in order to hold all of the batter (which measures roughly 9? x 3?). Because you will have less surface area over which to sprinkle the streusel, divide all of the ingredients for the topping in half. Bake at 350 degrees for about 1 hour, testing with a cake tester inserted into the center (should come out clean) or a kitchen thermometer, which will read between 205-210 degrees when it has finished baking. We hope you give this recipe a try! Kye@KAF

  • star rating 03/29/2015
  • Victoria from Valatie, NY
  • Made this cake in a springform pan and there was so much batter I got a 12 inch and an 8 inch. One for the family and one to give away! It was great. I will definitely make this one again
  • star rating 03/21/2015
  • Kathy H. from Danvile, CA
  • It's a delicious and very moist cake. I loved the filling and used the entire batch including the unsweetened cocoa. In fact, I spread a layer of the cake batter, some filling, another thin layer of cake batter, then the remainder of the filling. Topped with the remaining cake batter. Thought the streusel topping was a bit sweet and dry for my taste. I would cut back on the sugar and add a bit more butter or skip the streusel. I drizzled the glaze over the cake. Recipe was just enough. Using a tube cake pan I was unsure of timing. I baked approximately 70 min. Might have been a bit too long. Next time, I will line bottom of cake pan with parchment paper. I buttered and floured the pan, however, the bottom of the cake was over baked a bit. Lining with the parchment paper and placing the pan in the middle of my oven (vs. lower part) might help, too. Overall, it has a great moist texture with that delicious filling of brown sugar, cinnamon and unsweetened cocoa powder, which by the way was Guittard that I had ordered from KAF.
  • star rating 03/19/2015
  • Jo from Greenville SC
  • This is the best coffee cake I ever made. Been baking for over 50 years and have made yeast and plain recipes. This is the best one. I loved the addition of cocoa powder. It gave that extra humph. Also the amount of topping. It allowed me to add it to the laters cake filling then topping. I also swirled everything together lightly at the end. Thanks again for the recipe
  • star rating 03/07/2015
  • April from Bloomington, IN
  • Absolutely the most deliciously moist coffee cake I have ever had. AND the leftovers kept very well loosely wrapped in the fridge. 30 seconds in the microwave and it was if it was just baked that day. My only tiny criticism was the streusel topping: way, way too much! Like another reviewer's cake, it was powdery and about 1/2 an inch thick, and much of the streusel topping ended up uneaten on the plate. Next time, I'll reduce the topping recipe a tad, maybe even by half. I'll also increase the melted butter by a tablespoon to make it hold together a little better. But really, this was an amazingly delicious recipe!
  • star rating 03/06/2015
  • Geevesnc from Mooresville, NC
  • Made this for my husband, who LOVES sweets and he LOVED this cake. Second recipe from KA flour that is spot on!
  • star rating 03/05/2015
  • Aranza from North Georgia
  • My husband has been wanting a coffee cake and haven't been able to find one that was moist. Everything we've been getting is all dried out. Also I was looking for a coffee cake big enough to feed my troop (family). Excellent taste. Everyone loved it. I recommend this recipe.
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