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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.
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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This is super yummy! I like that it is not crazy sweet – really perfect with a cup of coffee. Great recipe. Thank you.
Hey Kiki,
So so glad this recipe was enjoyed, thanks a bunch for giving it a try! Happy Sunday:) xTieghan
Just wondering if this cake could be made ahead of time and frozen?
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
Can this be made in a round springform pan? I don’t have a Bundt pan…
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
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.
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
would this work with a fluted bundt pan? does that make a difference? how would i add the buttery streusel mix?
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
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?
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
Can’t wait to make this! Could you use espresso or brewed coffee in place of instant for the glaze?
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
What’s the ratio For half cup brewed coffee? How many tsp of coffee and how much water?
Can’t wait to try it
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
Can you use whole wheat flour instead of white flour?
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
Has anyone made this with gluten free flour?
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
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?
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
Hi this sounds delicious, what is a good alternative to the cream cheese?
Hey Manuela,
You can just skip the cream cheese if it’s not your thing:) I hope you love the recipe! xTieghan
Can this be frozen?
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
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?
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
Hi! This looks amazing!! Is it possible to leave the cream cheese layer out, or would it become too dry?
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