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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.
Half Baked Harvest At Home
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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 the first half baked harvest recipe that is not great. I found it bland and did not care for the texture of the cake. I would much rather make the Earl gray muffins.
Hi Madeline,
So sorry to hear this recipe was not enjoyed, thanks for giving it a try! Please let me know if there is anything that I can help with! xx
Can this be adapted to muffins
Hey Alex,
Sure, I don’t see why not, I would just reduce your bake time:) Let me know how the recipe turns out, I hope you love it! xx
Has anyone tried this in a 9×9 square dish? Would love to know if that’s a viable option!
Hey Ashley,
That will work, but you may have extra batter, you could even do a 9×13 baking dish. I hope you love this recipe, please let me know if you give it a try! Happy Thanksgiving! xx
I made this without the cream cheese in the middle, and the streusel sank all the way to the bottom of the pan?? I ended up making some more streusel and put it on 10 minutes before it came out of the oven. Decent taste, but a little too moist for my coffee cake preferences!
Hey Kailin,
Thanks so much for trying this recipe! So sorry to hear about the streusel, that’s so bizarre! Please let me know if I can help with anything! xx
Good morning! I’d like to make this today and then serve on Saturday morning. How do I store this? Shld I freeze and then defrost and put the icing on before I serve? Can the icing be made ahead of time as well? Thanks!
Hi Janine,
Yes, I would freeze it without the icing, I would not make the icing ahead of time! Please let me know if you give this recipe a try, I hope you love it!! xT
This was a wonderful recipe!
Hey Renee,
Happy Sunday!! So glad to hear that this recipe turned out well for you, thanks a lot for giving it a try! xT
Hi Tieghan,
If I make this in two loaf pans, would the cooking time change at all? Do you think this would work in muffin tins or any other baking dish?
Thanks!
Melissa
Hi Melissa,
I would start checking for doneness at 45 minutes in the loaf pans and 25 minutes for the muffins. I hope this recipe turns out well for you! xx
I was so excited to try this recipe. I am not a baker so I usually practice before I serve something for en event. I wanted to make this for girls brunch but my practice cake was so dry that I have to look for something else to make. Sad this didn’t turn out like I had hoped
Hi Sara,
Thanks for giving the recipe a try, so sorry to hear you had some issues. Please let me know if there is anything that I can help with! xT
This sounds soooo good! Do you think it would turn out ok using a 1:1 gf flour. if so would you alter the amount at all? thank you for all your great recipes
Hey Lynn,
You could totally use an equal amount of gluten free flour! Let me know how the recipe turns out, I hope you love it! xx
Next time I make this I’ll try another pan. Like others commented, it falls apart in a Bundt pan. I know the recipe says Bundt, but the pictures show a tube pan. I may need to get one because this is so good!
Hey Becky,
Thanks for giving the recipe a try, sorry to hear your cake fell apart. You could also use 2 loaf pans, that will work well for you! xTieghan
Love this recipe! I would recommend altering the ingredient headings to separate the cinnamon/sugar/cream cheese from the streusel. I ended up mixing it all together (minus the cream cheese since I knew that was separate) and putting it in the middle, so I then had to scoop it out. Haha! With the ingredients listed together, it was tad confusing.
Hey Becky,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Sorry for any confusion. Have the best week:) xxT
What other size pans would this work in?
Hey Joyce,
You could make this recipe in 2 loaf pans. Please let me know if you have any other questions, I hope you love the recipe! xx
Loved them. I baked these in individual sized mini bunt cake tins–the texture was perfect. Thank you!
Hey Lisa,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xx
Made this for brunch today, it was a big hit brought home no leftovers. My family asked me to please make this again! Thanks for another great recipe.
Hey Kathryn,
Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!? xT
Hi! How would you recommend storing this if you make it one day in advance?
Hey Andrea,
You can store in an airtight container on the counter. Please let me know if you give the recipe a try, I hope you love it! xTieghan