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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.

action shot of Cinnamon Streusel Coffee Coffee Cake slice with glaze on top

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.

prep photo of Cinnamon Streusel Coffee Coffee Cake before baking

(cream cheese layer in the middle of the cake before baking)

Cinnamon Streusel Coffee Coffee Cake after baking in cake pan

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.

Cinnamon Streusel Coffee Coffee Cake | halfbakedharvest.com

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.

Cinnamon Streusel Coffee Coffee Cake | halfbakedharvest.com

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.

Cinnamon Streusel Coffee Coffee Cake | halfbakedharvest.com

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!

Cinnamon Streusel Coffee Coffee Cake | halfbakedharvest.com

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.

Cinnamon Streusel Coffee Coffee Cake | halfbakedharvest.com

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!

Cinnamon Streusel Coffee Coffee Cake | halfbakedharvest.com

Cinnamon Streusel Coffee Coffee Cake | halfbakedharvest.com

Looking for other springtime brunch recipes? Here are some favorites:

Herby Everything Cheddar Swirl Buns

Berry and Cream Cheese Croissant French Toast Bake

Cinnamon Sugar French Toast

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

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12
Calories Per Serving: 367 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Streusel

Glaze

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.

Cinnamon Streusel Coffee Coffee Cake | halfbakedharvest.com

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Comments

  1. 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:(

    1. 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

  2. 5 stars
    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.

  3. 5 stars
    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! 🙂

    1. 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

  4. Hi Tieghan! Love love love this recipe! Just a quick question, I am thinking of making this for some friends but would like to make it before they arrive (i.e. making it on a Wednesday and eating it on the Friday/ Saturday). How would you suggest is the best way to keep it? Is it possible to make the batter, store it in the fridge and then bake it on the day of?
    Thanks for your help!

    1. Hey Madeleine,
      Wonderful! I am so glad this recipe was a hit, thanks a lot for making it! I would go ahead and make it and keep covered in the fridge and pull out a few hours before enjoying. Have a lovely week:) xTieghan

  5. Tieghan! We are so endlessly thankful for you, your recipes are staples in our home multiple times a week, and your site/Instagram/books are my go-to’s anytime I need a recipe. I’m excited to try this one out, do you have a recommendation for a straight sided Bundt pan like this?
    Thanks!

  6. I love your recipes but not a fan of cream cheese. Is there something I can sub it with?

    1. Hey Jennifer,
      You can simply omit the cream cheese. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan

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