Dessert

Streusel Coffee Cake Recipe

ByOlivia Monroe December 7, 2025December 7, 2025

Introduction

Streusel Coffee Cake is a classic, tender cake topped with a crunchy cinnamon-sugar crumb. Perfect for breakfast or an afternoon treat, it combines moist cake with a buttery, flavorful topping that everyone will love.

A close-up of a square coffee cake with four layers on a white plate, sitting on a white marbled surface. The cake has two light yellow sponge cake layers alternating with two cinnamon-sugar crumb layers that are coarse and brown. The top layer is thickly covered with a crunchy cinnamon-sugar crumb topping that is textured with small sugar granules. A silver fork rests on the edge of the plate, and there is a blurred brown bowl with whipped cream in the background. 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 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 2.5 cups flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
Step 4: For the streusel topping, combine the 0.5 cup flour, brown sugar, cinnamon, and cold butter cubes in a small bowl. Use a pastry blender or your fingers to cut in the butter until the mixture resembles coarse crumbs.
Step 5: Pour the batter into the prepared pan and spread it evenly. Sprinkle the streusel topping evenly over the batter.
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 added flavor, try mixing in a half cup of chopped nuts or fresh berries into the batter.
Use full-fat sour cream for the best moistness, but Greek yogurt can be a substitute in a pinch.
Ensure your butter for the streusel is cold to achieve the perfect crumbly texture.

Storage

Store the coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze the cake wrapped tightly for up to 2 months. Reheat gently in the microwave or oven before serving to restore its freshness.

How to Serve

A close-up of a square piece of layered crumb cake sitting on a white plate with a thin gold rim, placed on a white marbled textured surface. The cake has four visible layers: the bottom and third layers are light beige soft cake, while the second and top layers are thick dark brown crumbly cinnamon sugar filling and topping. The top crumb layer looks rough and grainy with a mix of golden and brown tones. A silver fork lies on the plate beside the cake. In the background, blurred, is a small wooden bowl with a swirl of pale yellow butter or cream. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of sour cream?

Yes, you can substitute sour cream with plain full-fat yogurt. It will maintain moisture but may slightly change the flavor and texture.

How do I know when the coffee cake is fully baked?

Insert a wooden skewer into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If wet batter sticks to the skewer, bake a few minutes longer and test again.