Dessert

Streusel Coffee Cake Recipe

ByGabriel Langdon December 20, 2025December 20, 2025

Introduction

This Streusel Coffee Cake is a delightful treat that pairs perfectly with your morning coffee or afternoon tea. Featuring a tender crumb topped with a cinnamon-spiced crumbly streusel, it’s easy to make and sure to satisfy your sweet tooth.

A square cake slice with four visible layers is shown on a white plate with a silver-colored spoon beside it. The cake has two thick light yellow sponge layers, each separated by two brown cinnamon sugar layers that look crumbly and coarse. The topmost layer is a thick crumbly brown cinnamon sugar topping that gives a textured appearance. The background is a soft dark blur, with a bowl holding whipped cream visible in the back right on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5 cups All-Purpose Flour
1.5 cups Granulated Sugar
0.5 cup Unsalted Butter (Softened)
1 tsp Baking Powder
0.5 tsp Baking Soda
0.5 tsp Salt
1 cup Sour Cream
2 Large Eggs
1 tsp Vanilla Extract
0.5 cup All-Purpose Flour (for streusel)
0.5 cup Brown Sugar (Packed, for streusel)
0.25 cup Unsalted Butter (Cold and cubed, for streusel)
1 tsp Cinnamon (for streusel)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
Step 2: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the dry ingredients, mixing until just combined.
Step 4: Prepare the streusel topping by combining the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Step 5: Pour the batter evenly into the prepared baking pan. Sprinkle the streusel topping evenly over the batter surface.
Step 6: Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cake to cool in the pan before cutting into squares and serving.

Tips & Variations

For extra flavor, add a handful of chopped nuts like pecans or walnuts to the streusel topping.
You can substitute sour cream with Greek yogurt for a tangier taste and added moisture.
Make sure not to overmix the batter to keep the cake tender and light.

Storage

Store the coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in the microwave for 10-15 seconds before serving.

How to Serve

A square piece of crumb cake sits on a white plate with a silver fork beside it. The cake has four visible layers: the bottom layer is light golden sponge cake, followed by a thick layer of crumbly brown cinnamon sugar filling, then another light golden sponge cake layer, and another thick crumbly cinnamon sugar layer, topped with a thick, uneven layer of brown crumb sugar streusel with a coarse texture. The background shows a blurred wooden surface with a brown bowl filled with cream. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan?

Yes, a 9×13 inch pan is ideal, but you can use an 8×8 inch pan. Just note that baking time may increase slightly, so check for doneness with a skewer.

Can I make the streusel topping ahead of time?

Absolutely! Prepare the streusel topping in advance and keep it refrigerated in an airtight container. Add it to the batter just before baking for convenience.