Cinnamon Streusel Coffee Cake

This sour cream coffee cake layers buttery vanilla cake with a cinnamon sugar swirl down the middle and a thick, crumbly streusel on top. The sour cream keeps it tender and moist without being heavy.

What I love about this cake is that hidden cinnamon layer. You spread half the batter, sprinkle cinnamon sugar across it, then cover it with the rest of the batter. When you slice into it, you get a gorgeous swirl running through the middle.

this recipe

It’s the kind of cake that gets better the next day when the flavours have had time to settle in. Good for brunch, good with afternoon coffee, good straight from the pan while it’s still warm.

Why you’ll love this recipe

• Cinnamon in every bite: the swirl layer means you’re not just eating streusel on top — there’s a ribbon of cinnamon sugar baked right into the middle of the cake.
• Sour cream for moisture: this isn’t the dry, crumbly coffee cake that needs extra butter — sour cream keeps it soft and tender without making it dense.
• Actually crumbly streusel: cold butter rubbed into flour with a bit of cornstarch makes streusel that holds its shape and doesn’t turn into a greasy smear in the oven.

Ingredients

• Granulated white sugar
• Cinnamon
• Unsalted butter, room temperature
• Eggs, room temperature
• Sour cream
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Cornstarch
• Unsalted butter, cold

Equipment

• 9-inch square baking pan
• Electric hand mixer or stand mixer
• Fine-mesh strainer or sieve

Tips for making sour cream coffee cake with streusel

• Use cold butter for the streusel. If the butter’s too soft, it’ll just melt into the flour instead of forming crumbs. Cut it into chunks straight from the fridge, then work it in with your fingers until you’ve got pea-sized pieces. If it starts feeling greasy or too soft, put the bowl in the fridge for 5 minutes.
• Don’t overmix the cake batter after adding the flour. Once you sift in the dry ingredients, mix just until the streaks disappear. Overmixing develops gluten and makes the cake tough instead of tender.
• Spread the second layer of batter gently over the cinnamon sugar. You don’t need to cover it perfectly — dollop spoonfuls across the surface, then spread carefully with an offset spatula. A few gaps are fine. You’re not trying to seal it in completely.
• Bake until a toothpick comes out with just a few moist crumbs. This cake is meant to be moist, so a completely clean toothpick means it’s overbaked.
• Let it cool for at least 10 minutes before slicing. The cake needs time to set so it doesn’t fall apart when you cut into it. If you can wait until it’s fully cool, even better — the texture improves as it sits.

FAQ

Can I use Greek yogurt instead of sour cream? Yes, full-fat Greek yogurt works as a substitute. The cake will be just as moist, though the flavour will be slightly tangier. Avoid low-fat or non-fat yogurt — you need the fat content to keep the crumb tender.

How do I store this coffee cake and how long does it last? Keep it covered at room temperature for up to 3 days, or refrigerate it for up to a week. The flavours actually get better after a day or two as the cinnamon mellows and the cake softens. You can also freeze slices wrapped tightly in plastic wrap for up to 3 months — thaw at room temperature or warm in the microwave for 15 seconds.

Can I make this ahead for brunch? Absolutely. Bake it the night before and leave it loosely covered on the counter. It’s honestly better the next day when the cinnamon swirl has had time to settle into the cake. If you want to serve it warm, reheat individual slices in the microwave for 10 to 15 seconds.

Why did my streusel sink into the cake instead of staying on top? Your butter was probably too soft when you made the streusel, so it melted into the batter instead of holding its shape. Make sure you’re using cold butter and working quickly — if the mixture starts feeling greasy, chill it before sprinkling it on. The cornstarch also helps keep the crumbs from melting too fast.

Make sure to tag me @theflournook on social media and leave a review below if you make this sour cream coffee cake. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.

Happy baking!

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