Dessert

Streusel Coffee Cake Recipe

ByMarina Montclair December 19, 2025December 19, 2025

Introduction

This Streusel Coffee Cake is a perfect treat for breakfast, brunch, or dessert. With a moist, tender crumb and a crunchy cinnamon-sugar topping, it’s sure to become a favorite. Easy to make and wonderfully comforting, it pairs beautifully with your morning coffee or tea.

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 topping)
0.5 cup Brown Sugar (Packed)
0.25 cup Unsalted Butter (Cold and cubed)
1 tsp Cinnamon

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prepare for the batter.
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. Begin and end with the dry ingredients, mixing until just combined.
Step 4: For the streusel topping, combine the 0.5 cup flour, brown sugar, cold cubed butter, and cinnamon in a small bowl. Use a pastry blender or your fingers to cut the butter into the mixture until it resembles coarse crumbs.
Step 5: Pour the batter evenly into the prepared pan. Sprinkle the streusel topping over the batter to cover completely.
Step 6: Bake in the preheated oven for 35 to 40 minutes. Check doneness by inserting a wooden skewer into the center; it should come out clean. Let the cake cool in the pan before slicing into squares and serving.

Tips & Variations

For added texture, consider folding in ½ cup chopped nuts or blueberries into the batter before baking.
If you prefer a tangier cake, substitute the sour cream with Greek yogurt.
Make the streusel topping ahead of time and keep it chilled until ready to use for easier handling.

Storage

Store any leftover coffee cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. To reheat, warm slices gently in the microwave for 15-20 seconds or in a low oven to restore softness.

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 buttermilk instead of sour cream?

Yes, buttermilk can be used as a substitute for sour cream in this recipe. Use the same amount and be sure to mix it well with the dry ingredients to maintain the cake’s moist texture.

How do I prevent the streusel from sinking into the batter?

Make sure your batter isn’t too thin and spread it evenly in the pan before adding the streusel. Using cold butter for the topping helps keep the crumbly texture and prevents it from sinking during baking.