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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. 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.

  2. 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

  3. 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

  4. 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!

  5. 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

  6. 3 stars
    The cake part was good what I care for was the cream cheese. I should have gone with my gut instinct and added a wee bit of sugar and an egg to the cream cheese to not only make it a pourable layer but to also make it cook rather than being a layer of raw cheese, if you know what I mean.

    1. Hey Susan,
      So sorry you did not enjoy the cream cheese in this recipe, I recommend warming the cream cheese to make it spreadable, and once the cake is baked it’s technically not “raw”. Thanks for giving the recipe a try! xTieghan

    1. Hey Maria,
      Awesome!! I am so glad this recipe was enjoyed, thanks so much for making it! xTieghan

  7. Please ignore my previous question,
    I see a bunch of people asked this at the bottom of the comments.
    Instead I’d like to say, hallelujah for finally putting coffee in a coffee cake!
    You’re amazing, I’m about to make this now in my round cake tin. I know it’d be so much better in a bundt, there’s something about that cake ring! This will still be delicious, time to get baking!

      1. Hey Ellie,
        I would recommend using 2 loaf pans if you are not using a bundt pan:) I hope you love the recipe! xTieghan

  8. Hi,
    What if you don’t own a Bundt pan?
    I’ve been wanting to make this cake for so long.
    Thought I had a Bundt pan, turns out I don’t- must have been the last house mates. Or they thought it was theirs! Lol!

    1. Hey Poppy,
      You can make this in two loaf pans! I hope you love the recipe, please let me know if you give it a try! xTieghan

  9. 5 stars
    Very good recipe. I don’t have a tube/bundt pan so I baked this in a 9-inch square pan (which holds pretty much the same amount of batter) for 30 minutes. It turned out very moist and not too sweet, and the cream cheese was a nice, tangy surprise. I’d probably use an entire 8-oz block of cream cheese next time since the 9-inch pan is so wide.

    1. Hey Jillian,
      Happy Friday!! I am so excited that this recipe was enjoyed, I appreciate you giving it a try!! xTieghan

  10. Hello, would it be possible to bake this in a loaf pan? If so, should I adjust baking time or temperature in any way?
    Thank you!

    1. Hey Eunice,
      Yes, you can split the batter into 2 loaf pans, you can start checking for doneness at 45 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  11. I made this today; super moist, easy enough really — didn’t see in the instructions where to add the cream cheese, nor where to “warm” it. I improvised and my family enjoyed it very much. I like that it’s not too sweet.

    1. Hey Jane,
      Wonderful!! I am so so glad that this recipe was enjoyed, thanks a lot for giving it a try! The cream cheese is added in step 4:) Happy Sunday! xTieghan

      1. I had the same question on the cream cheese. I did not see how to warm it and went ahead and added the dollops of room temp cream cheese. It smells heavenly and I am sure it will be great, however it would be great to know how to warm for the future.

        1. Hey Carol,
          You can simply just pop it in the microwave. Thanks for giving the recipe a try! xTieghan

        2. 5 stars
          Not sure how to add to my previous comment. The cake came out incredible. The dollops of cream cheese were just enough. This might be really good with some blueberries thrown in as well. Will give it a try next time.

          1. Hey Carol,
            Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have the best week:) xTieghan

  12. This was absolutely amazing! So delicious 😋😋. I have not made a coffee cake for years, but I will be making this one again, and again. SO worth the awesome calories. Thank you!

    1. Hey Carol,
      Thanks so much for making this recipe, I am delighted that it was enjoyed! Have a great weekend! xTieghan

  13. BEST COFFEE CAKE OUT THERE! This coffee cake is to die for… worth every single bite! This is my second time making this, and it was devoured to the last crumb. This will be a recipe we use every single time someone comes over for tea. Thank you for another mouth watering recipe 🙌🏼

    1. Hey Janice,
      Fantastic!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy Friday:) xTieghan

  14. 5 stars
    This is truly an amazing cake, moist, with just the right amount of coffee taste even without the glaze (which I didn’t make first time around).
    My only suggestion (or warning) to improve this recipe would be to split the streusel ingredients into cinnamon sugar and streusel…I used the metric measurements, but the instructions use imperial, so I mixed sugar, cinnamon and flour, checked what to do with the cream cheese and realised that some of the sugar was for use separately, which meant I ended up with A LOT of streusel. I know, I know, I should’ve read the blog post, but hey…just saying in case other people are just as keen to get to the recipe as I usually am. ♡

    1. Hey Catherine,
      Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for giving it a go! xTieghan

  15. 3 stars
    Good idea, but definitely would change some things. The cream cheese filling doesn’t bake up properly when melted and poured in. It needs to be beaten with sugar at a minimum to get the texture you’d expect. My streusel just went flat, not sure why

    1. Hey Dana,
      Thanks for trying the recipe. You definitely don’t want to melt the cream cheese, you just want it to be slightly warm so it’s easy to spread:) xTieghan

  16. 5 stars
    This is truly delicious. I didnt even make the glaze because after I tasted one of the muffins, I couldnt imagine it being more delicious. I used one loaf pan (cooked 45 minutes) and 6 muffins (cooked 18 minutes) and both were amazing. I incorporated the cinnamon sugar with the cream cheese and could have used less crumb topping.

    1. Hey Alexis,
      So so glad this recipe was enjoyed, thanks a bunch for giving it a try! Happy Sunday:) xTieghan

  17. 5 stars
    This is super yummy! I like that it is not crazy sweet – really perfect with a cup of coffee. Great recipe. Thank you.

    1. Hey Kiki,
      So so glad this recipe was enjoyed, thanks a bunch for giving it a try! Happy Sunday:) xTieghan

    1. Hey Michael,
      Sure that would be totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Yolli,
      I would make in 2 loaf pans. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  18. 2 stars
    So wanted to like this but did not. The drizzle was tasty but the cake was not liked by most in my family. Dry and weird texture. Would definitely omit the cardamom next time and the cream cheese filling is missing something.

    1. Hey Jess,
      So sorry you did not enjoy the recipe, was there anything you may have adjusted? Please let me know if I can help in anyway! xTieghan

  19. would this work with a fluted bundt pan? does that make a difference? how would i add the buttery streusel mix?

    1. Hey Elle,
      Yes, that would work just fine! I would just put the streusel on the bottom, that should work just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  20. Hello! I do not have a Bundt pan. Is there another type of pan I can use instead? And will that affect the bake time?

    1. Hey Ellie,
      You can use 2 loaf pans for this recipe, you may have to reduce your baking time a bit! I hope you enjoy the recipe, please let me know how it turns out! xTieghan

  21. Can’t wait to make this! Could you use espresso or brewed coffee in place of instant for the glaze?

    1. Hey Nicole,
      I’m sure either of those would work just fine. I hope you love the recipe, please let me know if you give it a try! xTieghan

  22. What’s the ratio For half cup brewed coffee? How many tsp of coffee and how much water?
    Can’t wait to try it

    1. Hey Hina,
      I just brew coffee and use 3/4 cup. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Nivea,
      Sure, whole wheat flour should work just fine for you. I hope you love this recipe, please let me know if you have any other questions! xTieghan

    1. Hey Lisa,
      Using an equal amount of GF flour should work just fine! I hope you love this recipe, please let me know it turns out! xTieghan

  23. I tried this recipe a few weekends ago and LOVE it!! Do you think it would keep well if made the night before for a brunch the next morning? If so… should it be stored in the fridge?

    1. Hey Meghan,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! Yes, totally fine to do, you can keep in the fridge or on the counter in an airtight container. Happy Easter 🌷Tieghan

    1. Hey Manuela,
      You can just skip the cream cheese if it’s not your thing:) I hope you love the recipe! xTieghan

    1. Hey Jennifer,
      Yes, this would be totally fine to freeze! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  24. If we’re using a decorative bundt tin that’s designed to be served upside-down, would you still keep the streusel on the top and it would become the base of the cake, or would you layer it in first?

    1. Hey Naomi,
      I would go ahead and layer it first. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Nour,
      Totally fine to skip the cream cheese:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  25. 5 stars
    Made this for my daughter to take on a weekend trip with friends. They called me the morning they ate it to tell me it was “The best breakfast food ever!” .
    So thank you for making me the super mom!

    1. Hey Stacy,
      I am absolutely delighted that you enjoyed the recipe, thanks for making it! Have the best week☀️ xTieghan

    1. Hey Ellen,
      The recipe ingredients call for 6 ounces of cream cheese. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  26. 5 stars
    So delicious and easy! Will be making this again. The cream cheese perfectly off-sets the sweetness of the crumble. Thank you!

    1. Hey Brenna,
      I am delighted that this recipe was enjoyed, thanks so much for making it! Happy Friday💕 xTieghan

    1. Hey Brigit,
      You could try a spring form pan, I think that should work okay! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  27. 5 stars
    Hey there, Amazing recipe. Thanks for sharing this with us. I wanna ask you something – can I use coffee pods instead of coffee powder?

    1. Hey Elly,
      Sorry that won’t work quite the same way, you will want to use instant coffee. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  28. This was amaaaazinngggg!!! I made it in two loaf pans and took it out maybe 5 min before the stated bake time.

    1. Hey Aisha,
      Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan

  29. 5 stars
    I made this cake and it is BOMB. I read someone else’s comment that they wished they had mixed the cinnamon-sugar layer and cream cheese layer together so I did that. It tasted like a cinnamon bun!! It doesn’t give you the pretty white swirl in the middle but it’s a flavor bomb so who cares ::shrug:: Also, I made it in a 10″ fluted, domed bundt pan and I was worried the streusel on the bottom would get soggy (once flipped out) but actually it held up fine and was an awesome little crispy surprise at the bottom of the bite. Finally, I had 2oz of cream cheese burning a hole after the 6oz I put in the cake so instead of the coffee glaze, I made a quick cream cheese glaze with the cream cheese, some butter, some confectioner sugar, vanilla, and milk. Perfecto. I will be making this cake again and again the exact same way (though I overbaked it a touch which was my fault) – super cinnamony, super delicious. Also my house smelled INCREDIBLE. Thanks HBH!

    1. Hey Maura,
      Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan

  30. 4 stars
    The flavors were great (I loooove cardamom), but the cream cheese wasn’t very spreadable for me. I’ll have to try this one again, maybe soften it a little more or add something to it?? Your picture of the cream cheese looked so much softer and spreadable than mine was. It baked well, but the cream cheese layer in the middle was tougher and chunkier than I liked. Do you think subbing creme fraiche would work well instead of cream cheese?

    1. Hey Shannon,
      Thanks a bunch for making this recipe, I am so glad it was enjoyed! Yes, I would try warming it more until it is easily spreadable. xTieghan

  31. 4 stars
    There is a step missing about “warming the cream cheese”……Could you please add that in the recipe
    Halfbakedharvest.

    1. Hey Carol,
      You can just pop it in the microwave for a few seconds. I hope you love the recipe! xTieghan

  32. 4 stars
    Super Tasty! We thought we had some instant coffee but it turned out that we didn’t so we used regular coffee grounds instead–they did not sub well since they didn’t dissolve. Next time we’re going to crush up some pecans and add some cinnamon to the cream cheese! We didn’t have a bundt pan so we made it in a regular square glass dish and it worked great, no tweaks to time or temp.

  33. 5 stars
    Made this tonight before I sat down to watch Oprah’s interview with Meghan and Harry. It turned out perfectly! The only thing I noticed was that I had a ton of cinnamon/brown sugar mixture as well as the streusel mixture left over. Next time I will cut those measurements in half. It still seems plenty.

    1. Hey Brittany,
      I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan

  34. Where and when does the cream cheese get warmed and is the milk or some liquid added to make it spreadable?
    Would appreciate an answer. It’s a wonderful recipe.
    Elaine Gellman
    elchaz545@gmail.com

    1. Hey Elaine,
      You are going to use the warmed cream cheese in step 4, nothing is added to the cream cheese:) I hope you love the recipe! xTieghan

    1. Hey Christine,
      I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan

  35. 5 stars
    Once I decided to make this recipe, I discovered I was out of butter and flour. So I had to run to the store. Once I finished assembling and baking this beauty, I had to go and teach. Once I got back from class I finished the process… So this coffee cake took me 3.5 hours and it was worth every freaking minute!!!! SOO SOO SOO GOOOOOOD!

    1. Hey Madison,
      I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan

  36. I don’t have a Bundt pan (crazy, I know) but what other own could I use and get the same delicious results?? I’m afraid to mess up the baking time.

    1. Hey Emily,
      You can split the batter into 2 loaf pans. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  37. 5 stars
    Hi Tieghan: I made this cake this afternoon and we had some for dessert tonight. My husband declared the recipe “a keeper” (and I liked it too). My only suggestions would be to separate the cinnamon sugar and streudel directions as separate steps, and for you to suggest warming the room temperature cream cheese to aid in spreading, but otherwise, excellent! This will go in our dessert rotation. Thank you!

    1. Hey Cathy,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan

  38. 5 stars
    Loved it, as did my family. I do a lot of cooking, but not a lot of baking. This looked so good I was inspired. It comes together easier than you would think from looking at the recipe 😂 Thank you!

    1. Hey Maria,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan

    1. Hey Gregory,
      Any of those are just fine to use. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  39. I just made this and wow it is delicious! I could tell from the dreamy smells coming from the oven it would be insanely good. My question is, is there a way to make it ahead of time and bake in the morning? It’s best warm out of the oven but hosting some friends for breakfast and hoping to cut down on all the work morning of. Thank you!

    1. Hey Marlena,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! You could assemble and keep in the fridge and then bake in the morning. Happy Sunday! xTieghan

  40. Hi Tiegan,

    Can you share which bunt cake pan you used? Is it the Nordic ware angel food cake pan? I’m so excited to make this with my daughter tomorrow, her love for Starbucks coffee cake is so strong and I’m 1,000% going to persuade her to like yours instead! We love all of your other recipes ♥️

    Thank you!

  41. Hi! I don’t have a Bundt pan so I was wondering if it would work well to make this into a loaf or cupcakes? And what would the baking time be? Thanks 🙂

    Allysha

    1. Hey Allysha,
      I would use 2 loaf pans and start checking for doneness at 40 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  42. 5 stars
    This was so darn delicious! Thank you for all your hard work coming up with the recipe. Loved everything about it, and absolutely loved the addition of the cream cheese. It really made it that much better. So tasty! 500+ stars!

    1. Hey Cede,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan

  43. When you mention sprinkling the cinnamon sugar over half of the mixture before adding the cream cheese, is that different than the streusel or do you use some of the streusel in the middle? Thanks! Can’t wait to try the recipe!

    1. Hey Marisa,
      Yes, that is different than the streusel, that is the cinnamon sugar mixture. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  44. 5 stars
    Great recipe easy to make. Mine cracked and fell apart when coming out of pan. Everyone still loved flavor and texture.

    1. Hey there,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan

  45. 4 stars
    I baked this with a friend yesterday and it was so good! I loved how moist the cake was. I followed the recipe exactly except subbed nutmeg for cardamom since I couldn’t find cardamom in the store and used 2% milk in the glaze since I didn’t have whole. The only suggestion my friend made was to mix the cinnamon sugar in with the cream cheese to get a more consistent mixture/flavor. If I make it again I’ll try that. Also, I don’t have a Bundt pan so used one loaf pan and made 6 cupcakes with the rest of the ingredients. Not a strong coffee flavor, but I only used one teaspoon instant coffee in the glaze, since my husband doesn’t like coffee, so I could probably up that next time if I want a stronger flavor. I would definitely love to make this again sometime!

    1. Hey Megan,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan

  46. 5 stars
    One of the best cakes I’ve ever made. Delicious flavors of cinnamon and coffee in every bite, and super moist. Husband and I ate almost the entire cake today. A winner, for real.

    1. Hey there,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan

  47. Hi there, I do not have a 9-inch bundt pan but I do have a regular 8-inch cake tin, can I use that instead? Also, if I would like to omit the cream cheese, how would you suggest to adjust the baking time?

    1. Hey Jia,
      I would recommend using 2 loaf pans and you and just omit the cream cheese and follow the recipe as is. I hope you love the cake! Thanks! xTieghan

  48. I think the metric conversion is off. 100g of sour cream didn’t look right. I weighed 1/2 cup and it was 114g. The brown sugar was correct. I didn’t try checking anything else.

  49. 5 stars
    I made this today and it was delicious. I cut the recipe in half and made it in a loaf pan. I also used 2 tbsp of brewed espresso and 2 tbsp of water in place of the coffee because I only have an espresso machine. It was so delicious! The best coffee cake I’ve ever made and I’ve tried a lot of recipes. 🙂 Thanks!

    1. Hey Jessica,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan

  50. Hi from Sweden!
    Just tried this bake tonight and it came out really well. The texture of the cake is smooth and moist without being too dense. It was spot on toghether with the crumbly top layer!
    As a lover of cinnamon I admit to have at least doubled the amount of spice to no disapointment 🙂
    I know however from before that the coffe taste can be somewhat difficult to get to using brewed coffee, and I found it so also in this case. The coffee flavour is very sublte. I did not dare to mess with the ratios for a new bake but would be curious to hear your recommendation for upping the coffee flavour?
    Can also mention that I used oat based creme fraiche instead of sour cream since that what was in the fridge and it turned out fine!
    All the best, have a nice weekend!

    1. Hey Emelie,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! I only wanted a subtle coffee flavor, but you could try adding more instant coffee next time. Happy Sunday! xTieghan

  51. 4 stars
    Great recipe, easy to follow! The smells from the cinnamon and cardamom when baking were heavenly!
    My cream cheese started to split on one side, which I think was from it still being too warm when I flipped and also a little too close to the edge of the bundt. The cream cheese is perfect addition, I added 1 T sugar and splash of vanilla to mine. I also wanted a stronger coffee flavor so added in some Kahlua to the glaze. This is added to my list!! Thank you.

    1. Hey Amy,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan

  52. Could I use almond milk, oat milk, or 2% milk instead of whole milk? Or would that ruin the consistency of the glaze?

    1. Hey Brittany,
      Any of those will work just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  53. Can’t wait to make this! Is using finely ground espresso okay instead of instant coffee? Not sure what the difference would be..

    1. Hey Tamara,
      I would stick with the instant coffee or just skip it:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  54. 4 stars
    Tried this recipe today. It’s really tasty! However, I do agree with another comment that cream cheese was not necessarily a good edition. Was indeed a bit tangy. Maybe mascarpone would work better, be milder. I will definitely be making it again in the future since the top half is delicious! Just won’t be adding any cheese =)

    1. Hey Regina,
      Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Mascarpone would work well too. Happy Friday! xTieghan

    1. Hey Winnie,
      I would recommend using sour cream or yogurt. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Bailey,
      You can split the batter into 2 loaf pans. I hope you love the recipe, let me know how it turns out! xTieghan

  55. Hi Tieghan,
    Lovely recipe and I can’t wait to try it. Do you have any suggestions on replacing the eggs? I usually use greek yoghurt to replace the eggs but it’s already being used in the recipe. Would oil be a good replcement?
    Thanks, H

    1. Hey there,
      So sorry, I have not tried this recipe without the eggs. I hope you love the recipe, let me know how it turns out! xTieghan

  56. I made this today. I don’t mean to be critical but, it was lacking ump/flavor. Perhaps a half to 3/4 of a teaspoon of salt to the batter would bring out the flavor of the cake? The drizzle of glaze was very tasty and help to add to the flavor.

    1. Hey Trisha,
      So sorry you did not enjoy the recipe, please let me know if I can help in anyway! xTieghan

  57. Hi! 👋 My husband and I always have a cup of coffee at night with something sweet (cookies, cake…) and 2 days ago we didn’t have any sweet for our coffee, so I was looking my instagram and the first thing I saw was your coffee cake!!! I said I have to make it! I asked my 9 years old son if he can help me, so we made this coffee cake together and we loved it and enjoyed it very much. I didn’t have whole milk for the drizzle so I used peppermint moxa coffee mate and my husband was in heaven with every bite hahaha. Thank you for the recipe !
    Have a great day 🤗

    1. Hey Kareen,
      Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan

  58. Hi there! the taste and flavour of the cake was soooo great. Such a great breakfast/ afternoon coffee recipe.
    However I did run into some trouble….the cake split at the cream cheese layer when I tried to flip it out the pan (which had been very well buttered). The crumble topping didn’t stay “crumbly” – it just melted into the cake, losing any texture and formed an outer crust. I followed the recipe in detail and I am quite a regular baker. Any ideas about why this might have happened? Xx

    1. Hey Chloe,
      So sorry to hear this. Was there anything you may have adjusted in the recipe? Did you use a different baking method? What kind of pan did you use? It is really hard for me to say exactly what went wrong without being there. Let me know how I can help! xTieghan

  59. 5 stars
    What a lovely 💖
    This is will be my first trial in 2021.
    Due to the covid blue actually I’m not in mood do anything:( I think your fabulous recipe and awsome photo helps me a lot. Can I share this recipe on my blog?
    Of course I will write the original link.
    I’d like to translate this to let people know what a wonderful cake indeed. Thank you

    1. Hey Maggie,
      I would recommend using 2 loaf pans. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  60. 5 stars
    I had to make this today after seeing your stories. The perfect procrastibake! I made it exactly as written (with Greek yogurt) in two loaf pans and omgggggg it’s so good! Definitely going into the regular rotation.

  61. In the oven now! Smells so good and I’m pretty sure I could drink the icing/glaze! Thanks for another great recipe!

  62. Hi Tieghan,
    This cake look absolutely delicious. I don’t own a bundt tin though. What size for a normal round, loaf or square tine could I use?
    Many thanks
    Mary

    1. Hey Mary,
      I would recommend using 2 loaf pans. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  63. Hi Tieghan! Let me just start by saying YUM! I cannot wait to make this tomorrow, definitely going to be baking this for my girls night friend dinners where we attempt to remake your delicious recipes.
    One question! Can I divide the batter into mini-Bundt pans instead? And if so, any idea or suggestions on baking time? Thank you again for all your recipes! ☺️

    1. Hey Vanessa,
      Thanks so much! Yes, I think that would work well for you. It really depends on the size of the mini bundt pans, but I would recommend checking for doneness at 25 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Rachel,
      The recipe calls for 6 ounces of cream cheese. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  64. What is your espresso powder of choice?
    I’m excited to try this recipe. Been a long time since I’ve had coffee cake and adding coffee to it is brilliant!

    1. Hey Maureen,
      You could use 2 loaf pans. I hope you love the recipe, please let me know if you have any other questions!! xTieghan

    1. Hey RJ,
      I would recommend using 2 loaf pans. I hope you enjoy the recipe, please let me know how it turns out! xTieghan

  65. What do you mean by warmed cream cheese? Do you mean warmed to room temp or are we supposed to warm it?

    1. Hey Zara,
      You can pop it in the microwave for a few seconds. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  66. Oh this looks DEVINE! I don’t have a Bundt pan, what size pan do you recommend? I’ve go a square or circle in many different sizes!

    1. Hey Maria,
      I would use 2 loaf pans if you don’t have a bundt pan. I hope you love the cake, let me know how it turns out! xTieghan

    1. Hey Cassandra,
      I would use nutmeg in place of the cardamom. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  67. Can you please recommend a different pan? Maybe a loaf pan or muffins? I don’t have a bunt. Thank you

    1. Hey Amy,
      You can divide this into 2 loaf pans. I hope you enjoy the recipe, let me know how it turns out! xTieghan

  68. This looks incredible! I don’t have Bundt pan, but could this be made in a loaf pan? If so, how would that affect the bake time? Thank you! 🙂

    1. Hey Brittany,
      I would divid this between 2 loaf pans and just keep an eye on them towards the end. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  69. Hi Tieghan! This looks delicious. Can you use a loaf pan instead? Thank you, can’t wait to make it.

    1. Hey Kathleen,
      I would divide this between 2 loaf pans. I hope you love the recipe, please let me know if you have any other questions!! xTieghan

  70. Yum! I slightly underbaked (my fault) and messed up the glaze (my fault, again! More like a soak!), and the coffee cake was still delicious. Perfect for a breakfast/brunch. Also did mine in a domed bundt (not flat), but it was fine and looked lovely. Thank you. Taking off one star because the cream cheese was a bit too tangy on its own.

    1. Hey Hayley,
      No adjustments needed, you can follow the recipe as is. I hope you love the cake, please let me know how it turns out! xTieghan

  71. Hi, I don’t have a bundt pan, could I use a loaf pan or maybe muffin tin? How would this affect the bake time? Thanks!

    1. Hey Holly,
      I would recommend using 2 loaf pans. I hope you love the recipe, please let me know if you have any other questions!! xTieghan

    1. Hey Trish,
      You can use water in place of the coffee. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Daniella,
      I would just use water in place of the coffee. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  72. This looks incredible!! I’d love to try this over the weekend. I know you usually recommend Cup4Cup gluten free flour to make your baking recipes GF which I always have on hand- do you think that Cup4Cup would work for this recipe as well? Thank you! <3

    1. Hey Hillary,
      Yes, I think this would work well with Cup4cup. I hope you love the recipe, let me know how it turns out!! xTieghan

    1. Hey Charlotte,
      Is there a reason you don’t want to use it? The cardamom really adds great flavor, so I would recommend giving it a try. I hope you love the recipe! xTieghan

  73. First of all, you’re a genius. I have always been confused about the name of coffee cake as well, but you went the extra mile and made a real coffee cake with coffee in it, so go Tieghan! Secondly, I just got some fair trade organic cinnamon and cardamom in the mail this very day, the exact same day you posted this amazing recipe. So, this is meant to be and I will definitely be making this recipe in the near future, and I will report back with my rating and feedback! But considering the stars are so aligned for me over this, I know it’s going to be awesome. Thank you SO much! You make my life rich and delicious.

    1. Hey Lorraine,
      Sorry, for this recipe I would recommend sticking with the butter:) I hope you love the cake, let me know if you have any other questions!! xTieghan

  74. 5 stars
    I also am a Cleveland girl (Cleveland Heights)! Sugar is a food group in my life so I pound pavement to offset my addiction. It’s worth every step so I can bake and eat recipes like this. I cannot wait to try it. My elderly neighbor always gets a slice of the action and a review will be forthcoming!

    1. Hey Kaley,
      Yes, that should work just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  75. Oh my life 1) This looks amazing, 2) I adore coffee cake, one of my favourites and 3) Yes, I have a bundt tin for this. I have definitely pinned this for a weekend bake. Thank you for this wonderful recipe 🙂

  76. I remember you did a few cofee cake muffins. I will definetly try this one, it really sounds amazing!