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Welcoming the start of a new month with this Cinnamon Streusel Coffee Coffee Cake. Coffee cake infused with…coffee! Then swirled with sweet cinnamon sugar and cream cheese. This coffee cake is no fuss, easy to mix up, and SO DELICIOUS! Every bite is layered with sweet cinnamon streusel and vanilla coffee cake crumbs. Finish the cake with a light drizzle of vanilla coffee glaze for a cake that no one can turn down. Bonus? It’s simpler to make than you’d think, and so very pretty…with very little effort.
I’m not sure how this could be, but this is only my second coffee cake recipe I’ve ever shared. A few years ago I shared a pumpkin coffee cake, but that’s my entire repertoire of coffee cakes on HBH. You see, growing up coffee cakes were not a thing at our house. You all know the story, if it wasn’t chocolate, it wasn’t something my mom was baking. So we never enjoyed coffee cake as kids.
However, when I was in middle school, I slept over at a friend’s house (which was SO rare of me to do). The next morning, we were served a chocolate chip coffee cake. I don’t recall questioning the coffee cake name, but I do remember thinking it was pretty delicious. And that was my first experience with any kind of coffee cake. And for a long time, it was also my last. Pretty sure I didn’t enjoy another coffee cake until that pumpkin cake I created a few yes back.
So until recently, coffee cake was rather new to me, which makes this recipe feel especially fun to share.
(cream cheese layer in the middle of the cake before baking)
The Idea.
The idea is simple. I’ve never understood why they would call coffee cake, coffee cake, if there wasn’t even a splash of coffee in the cake. Yes, I understand that it’s meant to be enjoyed with coffee. But still, why call it coffee cake if there’s no coffee inside?
It just never made sense to me.
And that brings me to this cake. It’s coffee cake, but with actually coffee in the batter…and even in the glaze. So it’s extra special coffee cake.
Here are the details.
There are three steps to this cake, the batter, the streusel, and the glaze. The batter is pretty simple, but the two special ingredients are the coffee (of course), and a bit of sour cream to give the cake the perfect moist crumb.
Simply mix the wet ingredients, then add the dry…simple simple, nothing fancy.
For the swirl of the cake, you’ll need to make a streusel and you’ll need some cream cheese too (though the cream cheese can be optional if you prefer).
I swirled the middle of the cake with a thick layer of cinnamon sugar, then a layer of cream cheese. It’s a little decadent, but oh so delicious. And it’s March, a little decadence is needed to keep things fun and exciting until those flowers pop up.
Then, for the very top of the cake, I made a more classic streusel with sweet brown sugar, butter, and cinnamon. It’s so delicious and perfect atop this coffee cake.
Now on to that glaze…it might just be my favorite.
I don’t love a straight powdered sugar glaze. I find it to be pretty bland and re ally, it’s just too sugary for my taste.
With this glaze, I wanted it to be exciting, but not overpowering. I wanted the flavors within the glaze to help highlight the flavors in the cake. And naturally, I thought the glaze needed to be flavored with coffee. The perfect pairing for a coffee, coffee cake!
I used my favorite espresso powder, a nice splash of vanilla, and just a touch of powdered sugar, to create a coffee glaze. Not too strong, not too sweet, but just right. Especially when drizzled over this warm cake.
Delicious.
When you put everything together, you have a truly special coffee, coffee cake. This is going to be so perfect for all the upcoming spring holidays from Easter Sunday to Mother’s Day.
But my suggestion? Test this cake out this week, or maybe this weekend. Enjoy it with your favorite steaming latte for a sweet morning…or afternoon treat. Such a perfect way to keep the week feeling fun!
Looking for other springtime brunch recipes? Here are some favorites:
Herby Everything Cheddar Swirl Buns
Berry and Cream Cheese Croissant French Toast Bake
Lastly, if you make this Cinnamon Streusel Coffee Coffee Cake be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cinnamon Streusel Coffee Coffee Cake
Servings: 12
Calories Per Serving: 445 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 stick (8 tablespoons) salted butter, at room temperature
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 1 cup plain Greek yogurt or sour cream
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon kosher salt
- 1/2 cup brewed coffee
Streusel
- 1/2 cup packed brown sugar
- 2 teaspoons cinnamon
- 3/4 cup all-purpose flour
- 6 tablespoons cold butter, grated
- 6 ounces cream cheese, at room temperature
Glaze
- 1 1/4 cups powdered sugar
- 2-3 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- 1-3 teaspoons instant coffee, to your taste
Instructions
- 1. Preheat the oven to 350° F. Butter a 9-inch bundt pan.2. In a large mixing bowl, beat together the butter and brown sugar until combined. Add the sour cream and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, cinnamon, cardamom, and salt. Slowly mix in the coffee until just combined, being careful not to overmix. 3. To make the streusel. In a small bowl, combine 1/4 cup brown sugar and 1 teaspoon cinnamon. In a medium bowl, combine the flour, 1/4 cup brown sugar, and 1 teaspoon cinnamon. Add the butter and use your fingers to mix the butter into the flour until a crumble forms.4. Spoon half the batter into the prepared pan. Sprinkle the cinnamon sugar evenly over the batter. Then, gently dollop the warmed cream cheese over the batter and spread in an even layer. Spoon the remaining batter over the cream cheese in an even layer. Top evenly with the buttery streusel mix. 5. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let cool 30 minutes and then invert the cake onto a plate, flipping it back upright onto a serving plate. 6. To make the glaze, whisk together the powdered sugar, milk, vanilla, and coffee powder. Add a pinch of flaky sea salt. Drizzle the glaze evenly over the cake and let set 10 minutes. Serve the cake slightly warm or at room temperature. Keep cake stored, covered in the fridge.
This post was originally published on March 2, 2021
Hi! I’m confused about the warmed cream cheese. In the recipe, it doesn’t say when or how to warm cream cheese. Can you please clarify?
Hi there,
Just warm it in the microwave for a few seconds:) Please let me know if you have any other questions, I hope you love the recipe! xTieghan
the cake looks good but the only change I would make is omitting the coffee and add water or something else
I hope you love the recipe Doris!
Amazing!!! I didn’t have a Bundt so I used one loaf pan and one makeshift loaf pan lol it turned out fabulous! We were going to send one to work with my husband but decided to keep both at home!
Hi Taylor,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan
Made this for the first time today. It turned out amazing and tasted delicious. I will definitely be making this again.
Hi Ashley,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have a great week:) xx
Lets just say amazing!
I honestly love all your recipes
Hi Jennifer,
Fantastic!! I am thrilled to hear that this recipe was enjoyed, thanks for making it! Have the best weekend:) xT
Also I just want to add, since I saw someone else had trouble with a bundt pan, that I baked this in a bundt pan, buttered as instructed, and it came out perfect, didn’t stick or deflate at all. 🙂
Awesome!!
THIS. CAKE. I made it last Saturday morning on a whim and it dwindled down so quickly after everyone else got to it hahaha
I added a lot more espresso to the glaze per my own tastes, but I believe I followed everything else exactly. Sooo good, not too sweet by itself, and absolutely perfect with a strong cup of steaming coffee. I will definitely be making this again for a holiday or family brunch. Thank you! xx
Hey Jay,
Happy Friday!! Love hearing that this recipe was enjoyed, thanks a bunch for giving it a try! xxT
Hi! I made this recipe without the brewed coffee and it tastes wonderful, but is a bit dry. If baking without the coffee, would I need to adjust the dry ingredients next time? I also used a glass dish as I didn’t have a Bundt pan so that may have dried it out a bit more too but just curious! Wonderful, delicious recipe otherwise!!
Hi Tylar,
Thanks for giving the recipe a try. If skipping the coffee, you will need to use another liquid in it’s place, so water will work just fine. I hope this helps for next time. xTieghan
Could this be baked in a Cupcake tin or loaf pan?
Hey Moni,
Yes, this will make 2 loaf pans for you. I hope you love the recipe, please let me know if you give it a try! xTieghan
In step 3 for the streusel it doesn’t say to add the cream cheese. So where is the cream cheese Incorporated?
Hi Rochelle,
The cream cheese is not used in the streusel, it is used in step 4:) Please let me know if you have any other questions! xTieghan
If you do the two loaf pans does the time or temp change? I was all set to do a Bundt pan, planning to send it to work with my husband for morning. But I’d rather send some and meep some for me! ❤️
Hi Lisa,
I would start checking for doneness at 45 minutes. Please let me know if you have any other questions! xTieghan
If I don’t have a bunt pan, what size do you suggest? Thanks! Love your recipes and am craving coffee cake!
Hi Sarah,
You can split this batter into 2 loaf pans. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hello Tieghan☆ beautiful cake…I substituted some sour cream for creme frache and turned out beautiful and moist! So glad I made this and thankyou for your continuous source of beautiful cooking inspiration and recipes. Happy holidays♡
Hey Brooke,
Fantastic! Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Happy Holidays!? xx
Hello- are you sure the eggs come after the sour cream and vanilla?
Yes, that is correct:) I hope you love the recipe! xTieghan
Hi I want to make this but am confused. When you say sprinkle the cinnamon sugar in the middle is that the streusel topping mixture ? I can’t see the cinnamon sugar ingredients listed or the method ?
Hey Kathryn,
You are just going to sprinkle a bit of cinnamon sugar in the center, the streusel is for the topping. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Colossal waste of time and ingredients. Cake came out of oven looking fab and then collapses in 5 minutes out of the oven. Inside hollowed out and imploded. If you could only see my face:(
Hi Trish, I am so sorry that it didn’t turn out the way you’d hoped! Is there anything you changed or did differently? Let me know how I can help. xTieghan
Hi!
Could I bake this recipe in a cupcake tin? Is there anything I would need to adjust (aside from the baking time) for cupcakes?
Hey there,
Sure, I bet that would work well for you! Just reduce your baking time, I would start checking for doneness at 25-30 minutes. Please let me know if you have any other questions! xTieghan
The pan that you use for this recipe is actually a tube pan, not a Bundt pan. Making it in a Bundt pan can be very messy and difficult to remove from the pan. It’s a delicious recipe though.
Hey Cammie,
Thanks so much for giving the recipe a try! xTieghan
When I saw the recipe I had the thought that this was going to be one of the most difficult recipes I’ve made but it was super easy and OGM it was AMAZING!!!! Thank you so much for the great recipe
Hey! Thanks so much for trying out this recipe, I hope you loved it! Have a great week ? xTieghan
Tried this recipe over the weekend – seriously YUM! I used brown sugar substitute in the cake itself, and partial in the streusel; worked great. I also accidently put half of the streusel in before the cream cheese, oops! But I’ll actually do it again – it was really nice to have it in the middle, too. A little confused about step 4, though – there’s no cinnamon sugar listed in the ingredients. Streusel worked fine, though! 🙂
Hey Deb,
Awesome! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try! Sorry for any confusion, I will take a look at that again. xxTieghan
I think the cinnamon sugar is made in step 3, where the 1/4 cup brown sugar and the teaspoon of cinnamon are mixed