Cinnamon Coffee Cake


I’ve been thinking about this recipe for a while and finally I got the chance to work on it. It took me a couple of tests to be sure that the crumb topping is perfect so here we have it!

What is a coffee cake? It’s a single layer cake flavored with vanilla extract and cinnamon. It is topped with a nice and crunchy layer made with flour, sugar, butter and more cinnamon. It can have an icing on top (very lightly), but it’s not covered with a heavy frosting like other cakes. Coffee is not listed as an ingredient, but it goes well with a cup of coffee or tea.

Why making this cake?

  • Perfect for Fall season if you do not like pumpkin.
  • Easy to bake and perfect to serve with some fruit on the side or just with a cup of coffee.
  • Brunch time? This is ideal for brunch!
  • Your house will smell like a bakery because cinnamon makes everything better.

Let’s start with the recipe and if you would like to watch how I made this cake, visit me on Instagram @pastry_tales

Yield one 9-inch square or round cake pan


For the streusel (crumb topping)

3/4 cup plus 2 tablespoons all-purpose flour

1/3 cup white granulated sugar

1/3 cup light brown sugar

2 teaspoons ground cinnamon

pinch of salt

6 tablespoons unsalted butter, melted

For the cake (vanilla flavor)

1 and 1/2 cups all-purpose flour

1 and 1/4 teaspoon baking powder

1/4 teaspoons baking soda

1/4 teaspoon salt

1/2 cup unsalted butter at room temperature

1 cup white granulated sugar

2 large eggs at room temperature

2 teaspoons vanilla extract

1 cup Greek yogurt

For the cinnamon swirl (thin brown layer in the middle of the cake)

1/4 cup white granulated sugar

1 and 1/2 teaspoons ground cinnamon

For the icing (white drizzle on top)

1/2 powdered sugar (confectioners’ sugar), sifted

2-3 teaspoons water at room temperature


For the streusel

In a bowl mix flour, cinnamon, granulated sugar, light brown sugar and salt. Add in melted butter and mix until it resembles crumbs. Place this bowl into the fridge until ready to use.


For the cake

1.- Preheat your oven to 350F. Grease your pan sides and bottom with butter. Set aside.

2.- In a bowl, sift all your dry ingredients: flour, baking soda, baking powder and salt.

3.- In another bowl and using an electric mixer, cream just your butter for 2 minutes. Then, add the granulated sugar and mix both ingredients for about 3 minutes until light and fluffy. Add in eggs one by one beating well after each addition. Add in vanilla.

4.- Now, you in low speed, add in 1/3 of your dry ingredients mixing well, then 1/2 of your Greek yogurt, mix. Add in the other 1/3 of your dry ingredients, mix and the then the second half of the yogurt. Finally, add in the last third of your dry ingredients and mix.

5.- Pour half of the batter into your prepared pan, spread out the batter to the sides.

For the cinnamon swirl

1.- In a small bowl mix sugar and cinnamon.

2.- Sprinkle this cinnamon sugar mixture on top of the batter you just pour into your pan.

3.- Cover the with the other half of the batter

4.- Take out your streusel out from the fridge and sprinkle it all over the top.

5.- Place pan into the oven and bake for about 35-40 minutes or until a toothpick inserted comes out clean.

6.- Let it cool completely before making the icing.


For the icing

1.- Sift your powder sugar and mix with water. This glaze should be a little bit thick and not runny. If you need more sugar, just add a tiny bit more.

2.- Grab a spoon and drizzle this icing on top of your cooled cake.

3.- Wait for the glaze to set before cutting, about 20 minutes.






    • SandraWidick says:

      Hi Denise! Yes, sprinkle all the streusel on top of the cake batter before baking. I just added that to the recipe. Thanks!

Comments are closed.