Name: Cinnamon Streusel Coffee Cake with Vanilla Glaze
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup sour cream; 1 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup brown sugar (for streusel); 1 tablespoon ground cinnamon (for streusel); 2 tablespoons all-purpose flour (for streusel); 2 tablespoons cold unsalted butter, cubed (for streusel); 1/2 cup powdered sugar (for glaze); 1–2 tablespoons milk (for glaze); 1/2 teaspoon vanilla extract (for glaze)

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Cinnamon Streusel Coffee Cake with Vanilla Glaze is a tender, buttery cake layered with sweet cinnamon filling and topped with a crisp streusel crumble. Finished with a drizzle of vanilla glaze, it’s the perfect treat for breakfast, brunch, or an afternoon coffee break.

Why You’ll Love This Recipe

This coffee cake delivers everything you want in a classic bakery-style slice—moist crumb, rich cinnamon flavor, and a crunchy streusel topping. The vanilla glaze adds just the right amount of sweetness and elegance. It’s easy to make, stores well, and pairs beautifully with a hot drink. Whether you’re hosting guests or enjoying a quiet morning, this coffee cake is always a welcome addition.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cake:

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Sour cream or Greek yogurt
Milk
Vanilla extract

For the cinnamon filling:

Brown sugar
Ground cinnamon

For the streusel topping:

All-purpose flour
Brown sugar
Ground cinnamon
Unsalted butter, cold and cubed

For the vanilla glaze:

Powdered sugar
Vanilla extract
Milk or cream

Directions

Preheat oven to 350°F (175°C). Grease a 9-inch square or round baking pan and set aside.
In a bowl, combine flour, baking powder, baking soda, and salt.
In a separate large bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla, sour cream, and milk until smooth.
Gradually mix in the dry ingredients until just combined—do not overmix.
In a small bowl, mix brown sugar and cinnamon for the filling.
Pour half the batter into the pan, sprinkle with the cinnamon-sugar mixture, then top with remaining batter.
For the streusel, combine flour, brown sugar, and cinnamon. Cut in the cold butter until crumbly. Sprinkle over the batter.
Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
Let cool slightly before drizzling with vanilla glaze.

Servings and Timing

Servings: 9–12 slices
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Variations

Add fruit: Fold in blueberries, chopped apples, or raspberries to the batter.
Nutty version: Add chopped pecans or walnuts to the streusel topping.
Spice it up: Add nutmeg or cardamom for a deeper flavor profile.
Gluten-free option: Use a 1:1 gluten-free flour blend designed for baking.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To reheat, microwave individual slices for 15–20 seconds or warm in a 300°F oven for 5–10 minutes. You can also freeze the cake (without glaze) for up to 2 months. Thaw overnight and glaze before serving.

FAQs

What’s the difference between coffee cake and regular cake?

Coffee cake is typically less sweet, often includes a streusel topping, and is meant to be enjoyed with coffee rather than as a dessert.

Can I use yogurt instead of sour cream?

Yes, full-fat Greek yogurt is a great substitute and provides the same moist texture.

Can I skip the streusel topping?

You can, but the streusel adds essential texture and flavor to the cake.

Can I use a loaf pan instead of a square pan?

Yes, but the baking time will increase. Check for doneness with a toothpick.

Is this cake overly sweet?

No, it’s subtly sweet and well-balanced by the cinnamon and glaze.

Can I double the recipe?

Yes, use a 9×13-inch pan and extend the baking time by 10–15 minutes.

How do I prevent the streusel from sinking?

Make sure the streusel is crumbly and not too fine; sprinkle it gently over the batter.

Can I make this the night before?

Yes, it’s excellent the next day and can be made ahead for morning gatherings.

Can I use margarine instead of butter?

Butter is recommended for flavor, but margarine can be used in a pinch.

Can I add a cream cheese layer?

Yes, a thin layer of sweetened cream cheese between the batter layers can elevate the richness.

Conclusion

Cinnamon Streusel Coffee Cake with Vanilla Glaze is a timeless, crowd-pleasing recipe that’s as versatile as it is delicious. With its moist interior, sweet cinnamon filling, crunchy topping, and silky glaze, it’s the perfect complement to your morning coffee or an elegant addition to any brunch spread. Simple to make and even better to eat, this cake is a true classic.

Cinnamon Streusel Coffee Cake with Vanilla Glaze

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A moist and tender cinnamon streusel coffee cake layered with a brown sugar-cinnamon crumble and finished with a sweet vanilla glaze — perfect for breakfast, brunch, or a cozy dessert.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 9 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch or 9×9-inch baking dish.
In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the wet ingredients and mix until just combined.
In another bowl, prepare the streusel by mixing brown sugar, cinnamon, and flour. Cut in cold butter with a fork or pastry cutter until crumbly.
Spread half the cake batter into the prepared pan. Sprinkle half the streusel over the batter.
Add remaining batter on top and spread gently. Sprinkle with the remaining streusel.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan.
For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.