Lemon Grove Lane

Coffee Cake with Cinnamon Streusel

Coffee Cake with Cinnamon Steusel

A simple, classic buttery coffee cake that is so delicious that you’ll be serving this year-round! The sour cream makes this cake extra moist and cinnamon streusel and maple glaze put this coffee cake over the top. Enjoy a thick slice today with a cup of tea of coffee!

coffee cake with cinnamon streusel

Why is it called coffee cake?

This recipe is considered a sweet bread and can be enjoyed with a cup of coffee or your favorite tea.

You can reduce the crumb to half and just add to the top or create a streusel in the center as shown here!

This streusel coffee cake is delicious served with coffee, tea, or even a Mimosa! Serve for brunch along side these egg cups or a special event like Mothers Day.

Some of my other classic breakfast cakes include Morning Blueberry Cake and Lemon Pound Cake. Both are delicious for spring and summertime.

Coffee Cake with Cinnamon Steusel

What you’ll need:

Coffee Cake with Cinnamon Steusel

Coffee Cake with Cinnamon Streusel

coffee cake with cinnamon streusel

This is a simple recipe with a classic buttery flavor and cinnamon streusel. The added sour cream or yogurt makes this cake extra moist. Serve for a treat on the weekend or bring to a pot luck for a crowd pleasing breakfast cake.


  • 2 1/2 cups all-purpose (spooned and leveled)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup sour cream
  • 1 Tablespoon vanilla extract
  • 1 1/2 sticks butter or 12 tablespoons
  • 3 eggs
  • 2 Tablespoons of milk (any type)
  • 1 1/3 cups granulated sugar
  • For streusel: 2/3 cup brown sugar, 3/4 cup all-purpose flour, 1 Tablespoon cinnamon, 1/4 tsp kosher salt, 5 Tablespoons chilled butter cut into small pieces, 3/4 cup chopped walnuts. Use a fork or pastry cutter to mix butter into mixture. The mixture should be crumbly.
  • Glaze: 1/2 cup powdered/confectioners sugar, 1 Tablespoon Maple syrup, 1 Tablespoon milk or more if needed for desired consistency, splash of vanilla if desired.


  1. Preheat oven to 350 degrees F.
  2. Grease and flour a 10 inch bundt or tube cake pan.
  3. Make the cinnamon streusel mixture: Combine the brown sugar, flour, walnuts, and cinnamon in a medium size bowl. Add chilled butter and cut in with a pastry cutter or forks. Use your hands to mix until crumbly. Mix in walnuts. Refrigerate until needed.
  4. In a stand up mixer or electric mixer, cream butter and sugar for about 5 minutes or until light in color.
  5. Add eggs, one at a time.
  6. Add vanilla and sour cream and mix until ingredients are incorporated.
  7. In a separate bowl, sift dry ingredients: flour, baking powder, baking soda, salt.
  8. With the mixer on low, slowly add the dry ingredients to the wet ingredients.
  9. Mix until combined. Use spatula to make sure the batter is fully mixed.
  10. Pour 1/2 the batter into the cake pan.
  11. Spoon 2/3 of the streusel over the the top.
  12. Add the other 1/2 of the batter to the cake pan and spoon the remaining streusel on top.
  13. Bake for about 50 minutes or until toothpick inserted in center comes out clean.
  14. Remove from oven and set on a cooling rack. Allow to cool for about 20 minutes before removing from pan.
  15. Carefully remove cake from pan. For the icing mix sugar, maple syrup, milk, and vanilla in measuring cup or small bowl. Whisk until smooth and lumps are gone. Add a small amount of water if needed to achieve desired consistency. Spoon over cake.
    - Leslie

    - Leslie

    Welcome to Lemon Grove Lane, where I share seasonal recipes and heartfelt home inspiration, all curated to nurture the art of a well-lived life.

    Please note: This post may include affiliate links, which contribute to the support of my blog efforts at no extra cost to you.

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