This Sour Cream Coffee Cake with Cinnamon Swirl is a buttery, tender cake layered with a sweet cinnamon-sugar ribbon and topped with a crunchy streusel. Oh, and did I mention the drizzle of vanilla glaze? Yeah, this is coffee cake goals. It’s the kind of treat that feels like it belongs at a fancy brunch, but is easy enough to whip up on a cozy weekend morning.
The sour cream keeps this classic coffee cake crazy moist, while the cinnamon swirl gives you that warm, nostalgic flavor that makes coffee cake an all-time classic. Add the crumbly streusel topping and you’ve got the perfect texture contrast — soft, fluffy cake meets buttery crunch. It’s basically impossible to eat just one slice.
This recipe was inspired by my Cinnamon Apple Oatmeal Muffins, and it pairs beautifully with a big cup of coffee or Chai Tea Latte or Pumpkin Spice Latte. Bake it for holidays, brunch parties, or just because you deserve cake for breakfast (no judgment).
Why You'll Love This Recipe
- Soft, moist, and flavorful. Sour cream works magic in this recipe, keeping the cake incredibly tender and soft (for days!) while adding a subtle tang that balances the sweetness. Every bite is fluffy, buttery, and packed with cinnamon flavor.
- Three layers of goodness. You get a buttery cake base, a warm cinnamon-sugar ribbon running through the middle, and a crunchy streusel topping that makes every bite exciting. The vanilla glaze ties it all together.
- Great for sharing (or not). This cinnamon streusel coffee cake looks impressive enough for entertaining but is easy enough to make on a whim. You can cut generous squares for guests or keep it in the kitchen for snacking. It works for breakfast, brunch, dessert, or even as an afternoon snack.
- Make-ahead friendly. The cake stays moist for days, and the flavors actually deepen after the first day. You can also bake it ahead, glaze it before serving, and it’ll taste like it just came out of the oven.
- Customizable and forgiving. Swap spices, add fruit, or try different glazes — this recipe adapts easily to your preferences. And thanks to the sour cream, it stays moist even if you’re not a cake-baking pro. It's one of my favorite coffee cake recipes!
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Ingredients and Substitutions
To make this delicious sour cream coffee cake, you will need the following ingredients (see recipe card below for quantities):
- all-purpose flour – The foundation for the cake, streusel, and cinnamon swirl. Use the spoon-and-level method for accuracy. You can swap in a gluten-free 1:1 baking flour if needed.
- light brown sugar – Used in the streusel, cinnamon swirl, and cake batter for sweetness and moisture. Dark brown sugar can be used for a deeper molasses flavor.
- cinnamon – Brings warm, aromatic spice to the streusel and cinnamon swirl. You can mix in a pinch of nutmeg or cardamom for variation.
- kosher salt – Balances sweetness and enhances flavor throughout the cake. If using table salt, reduce the amount by about half.
- unsalted butter – Cold butter for the streusel, room temperature softened butter for the cake. Adds richness and structure. Salted butter can be used, but reduce added salt slightly.
- white sugar – Used in the cake batter for sweetness and a light, tender crumb.
- baking powder – Ensures the cake rises properly. Make sure it’s fresh for the best results.
- eggs + egg yolk – Eggs add structure and richness, while the extra yolk makes the cake moist and tender.
- vanilla extract – Infuses warmth and sweetness into the cake and glaze. Almond extract can be swapped in for a different flavor profile.
- sour cream – Keeps the cake moist and tender while adding subtle tang. Greek yogurt is a great alternative.
- confectioners’ sugar – For the smooth vanilla glaze. If lumpy, sift before mixing.
- milk – Thins the glaze to the perfect drizzling consistency. You can use half-and-half for a richer glaze.
Baking Equipment
You’ll also need measuring cups and spoons, mixing bowls, a 9x9-inch baking pan, a whisk, a spatula, an electric hand mixer, and parchment paper.
Instructions
Step 1: Make the streusel topping.
In a large mixing bowl, whisk together the flour, brown sugar, cinnamon, and salt until combined. Add the cold cubed butter and, using your fingers or a pastry cutter, work it into the dry ingredients until the mixture looks like wet sand with some small clumps. Place in the fridge to chill while you prepare the rest of the cake.
Step 2: Make the cinnamon swirl.
In a small mixing bowl, whisk together the brown sugar, flour, and cinnamon until well combined. Set aside.
Step 3: Make the coffee cake.
- Mix the dry ingredients. In a medium mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Cream the butter and sugars. In a large mixing bowl, add the butter, white sugar, and brown sugar. Beat with an electric hand mixer on medium-high speed until light, fluffy, and pale, about 3–4 minutes.
- Add the eggs and vanilla. Beat in the eggs, egg yolk, and vanilla extract until the mixture is smooth and well combined.
- Alternate the flour and sour cream. Add one-third of the flour mixture to the butter mixture and mix on low speed until just combined. Add half the sour cream and mix again. Continue alternating the flour mixture and sour cream, finishing with the last portion of the flour mixture. Mix until just combined — don’t overmix.
- Assemble the cake. Line a 9-inch square baking pan with parchment paper, leaving some overhang for easy removal later. Spread half the batter evenly into the prepared baking dish. Sprinkle the cinnamon swirl mixture evenly over the batter. Carefully spread the remaining batter on top of the cinnamon layer, smoothing it out with a spatula. Sprinkle the chilled streusel topping evenly over the top.
- Bake the cake. Bake in a 350°F (175°C) preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 5 minutes, then lift it out using the parchment overhang and transfer to a wire rack. Allow to cool completely before glazing.
Step 4: Make the vanilla glaze.
In a medium mixing bowl, whisk together the confectioners’ sugar, milk, and vanilla until smooth. Drizzle over the cooled cake, then let the glaze set before slicing and serving.
Expert Tip: Chill the Streusel Before Baking
Keeping the streusel topping in the fridge while you make the batter helps it hold its crumbly texture during baking. Cold butter = crunchy topping magic.
More Tips and Tricks
- Measure flour correctly. Use the spoon-and-level method to avoid packing in too much flour, which can make the cake dense.
- Don’t skip room temperature butter. It creams more easily with the sugar, creating a light, fluffy base for the cake.
- Spread the batter gently. Especially when layering over the cinnamon swirl, to keep the layers neat.
- Cool completely before glazing. A warm cake will melt the glaze into the crumb instead of letting it sit beautifully on top.
- Store with care. Wrap well or store in an airtight container to keep the cake moist for days.
Recipe Variations
- Add fruit. Blueberries, raspberries, or chopped apples work beautifully with the cinnamon swirl. Try our Blueberry Buckle Cake.
- Nutty twist. Add chopped walnuts or pecans to the streusel for extra crunch.
- Chocolate lovers. Replace the cinnamon swirl with mini chocolate chips mixed with brown sugar.
- Glaze swap. Try a maple glaze or cream cheese frosting instead of vanilla glaze.
- Spiced-up version. Add nutmeg, cardamom, or allspice to the batter for extra warmth.
- Mini loaves. Divide the batter into small loaf pans for individual servings (adjust baking time).
For a cookie variation, see our Coffee Cake Cookies.
Storage
How to Store
Wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
How to Reheat
Warm slices in the microwave for 10–15 seconds to bring back that fresh-from-the-oven softness.
How to Freeze
Wrap unglazed cake tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw at room temperature, then glaze before serving.
How to Serve
This cake is delicious all on its own, but it also loves company. Pair it with coffee or tea for the perfect breakfast treat, or dress it up with fresh fruit and whipped cream for dessert.
These are my favorite recipes to serve with this cinnamon coffee cake:
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FAQ
They’re close cousins, but not exactly the same. Both have a buttery cake base and a crumb topping, but crumb cake typically has a much thicker layer of crumbs — sometimes equal in height to the cake itself. Coffee cake usually has a thinner streusel layer and may include extra elements like a cinnamon swirl or glaze. Coffee cake is also a broader category that includes different flavor variations, while crumb cake refers specifically to the heavy-crumb style. Think of it this way: all crumb cakes are coffee cakes, but not all coffee cakes are crumb cakes. And both are excellent with a big cup of coffee.
Crumb cake is sometimes called streusel cake, especially in German baking traditions where “streusel” refers to the crumbly topping made of butter, sugar, and flour. In some parts of the U.S., it’s also called New York-style crumb cake, known for its tall, buttery crumb layer. In Germany, you might hear it called “Streuselkuchen,” which translates literally to “crumb cake.” No matter what you call it, the idea is the same — a soft cake base topped generously with sweet, buttery crumbs that bake into a slightly crunchy layer. It’s the perfect pairing for coffee or tea at breakfast or as an afternoon treat.
A cake becomes a coffee cake when it’s designed to be served alongside coffee or tea, typically in the morning or as a snack. Coffee cakes are usually less sweet than dessert cakes and have a tender crumb that’s perfect for nibbling with a hot drink. They often include a streusel topping, cinnamon swirl, or fruit filling, and are sometimes finished with a glaze. Despite the name, most coffee cakes don’t actually contain coffee — the name refers to the tradition of enjoying them with coffee, not baking it into the cake. It’s all about creating a cozy, shareable treat that feels indulgent but approachable.
Not usually! The name “coffee cake” comes from the custom of serving the cake with coffee, not from coffee being an ingredient. Most traditional coffee cakes are flavored with cinnamon, vanilla, or fruit, and topped with streusel or glaze. That said, you can make a coffee-flavored coffee cake by adding brewed coffee or espresso powder to the batter, which gives it a richer, mocha-like flavor. So while coffee cake doesn’t require coffee in the recipe, the two make such a perfect pairing that it’s easy to see how the name stuck.
Great coffee cake starts with a soft, tender crumb — usually achieved by using sour cream, buttermilk, or yogurt for extra moisture. The flavor should be balanced: sweet but not overwhelming, with warm spices like cinnamon and a hint of vanilla. A good streusel topping should be buttery and crumbly, adding texture without being greasy or overly dense. Bonus points if there’s a cinnamon swirl or fruit layer in the middle. And of course, the best coffee cakes are fresh, ideally enjoyed the day they’re baked, with a cup of coffee or tea in hand. It’s all about comfort in every bite.
Sour cream is a secret weapon in coffee cake because it adds both moisture and richness without making the batter too thin. Its acidity helps tenderize the gluten in the flour, creating a softer crumb that stays moist for days. Sour cream also adds a subtle tang that balances the sweetness of the cake, making each bite more flavorful. It’s especially helpful in recipes like this one, where you want a rich, bakery-quality texture without layers of frosting. If you don’t have sour cream, full-fat Greek yogurt is the best substitute — it offers similar moisture and a slight tang, though the flavor will be a touch different.
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Recipe
Sour Cream Coffee Cake with Cinnamon Swirl
- Total Time: 1 hour 20 minutes
- Yield: 9-12 servings
- Diet: Vegetarian
Description
This Sour Cream Coffee Cake with Cinnamon Swirl is a buttery, tender cake layered with a sweet cinnamon-sugar ribbon and topped with a crunchy streusel. Oh, and did I mention the drizzle of vanilla glaze? Yeah, this is coffee cake goals. It’s the kind of treat that feels like it belongs at a fancy brunch, but is easy enough to whip up on a cozy weekend morning.
Ingredients
For the streusel topping:
- 1 cup (120 grams) all purpose flour
- ⅔ cup (146 grams) light brown sugar
- 2 ½ teaspoons cinnamon
- ¼ teaspoon kosher salt
- ½ cup (114 grams) unsalted butter, cold and cut into small cubes
For the cinnamon swirl:
- ¾ cup (165 grams) light brown sugar
- ⅓ cup (40 grams) all purpose flour
- 2 teaspoons ground cinnamon
For the coffee cake:
- 2 cups (240 grams) all purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ cup (170 grams), unsalted butter, at room temperature
- 1 cup (200 grams) white sugar
- ⅓ cup (73 grams) light brown sugar
- 2 large eggs
- 1 large egg yolk
- 2 ½ teaspoons vanilla extract
- ¾ cup (180 grams) sour cream
For the vanilla glaze:
- 1 cup (120 grams) confectioners’ sugar
- 2 tablespoons (30 grams) milk (or to desired consistency)
- ½ teaspoon vanilla extract
Instructions
Make the streusel topping:
- In a large mixing bowl, whisk together the flour, brown sugar, cinnamon, and salt until combined. Add the cold cubed butter and, using your fingers or a pastry cutter, work it into the dry ingredients until the mixture looks like wet sand with some small clumps. Place in the fridge to chill while you prepare the rest of the cake.
Make the cinnamon swirl:
- In a small mixing bowl, whisk together the brown sugar, flour, and cinnamon until well combined. Set aside.
Make the coffee cake:
- Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.
- In a large mixing bowl, add the butter, white sugar, and brown sugar. Beat with an electric hand mixer on medium-high speed until light, fluffy, and pale, about 3–4 minutes.
- Beat in the eggs, egg yolk, and vanilla extract until the mixture is smooth and well combined.
- Add one-third of the flour mixture to the butter mixture and mix on low speed until just combined. Add half the sour cream and mix again. Continue alternating the flour mixture and sour cream, finishing with the last portion of the flour mixture. Mix until just combined — don’t overmix.
- Spread half the batter evenly into the prepared pan. Sprinkle the cinnamon swirl mixture evenly over the batter. Carefully spread the remaining batter on top of the cinnamon layer, smoothing it out with a spatula. Sprinkle the chilled streusel topping evenly over the top.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 5 minutes, then lift it out using the parchment overhang and transfer to a wire rack. Allow to cool completely before glazing.
Make the vanilla glaze:
- In a medium mixing bowl, whisk together the confectioners’ sugar, milk, and vanilla until smooth.
- Drizzle over the cooled cake, then let the glaze set before slicing and serving.
Notes
How to store: Wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
How to reheat: Warm slices in the microwave for 10–15 seconds to bring back that fresh-from-the-oven softness.
How to freeze: Wrap unglazed cake tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw at room temperature, then glaze before serving.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Cake
- Method: Bake
- Cuisine: American
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