This delicious, soft, and moist coffee cake has a cinnamon filling and irresistible streusel topping. Soft with a moist crumb and a bit of crunch on top, it's a perfect pairing for your morning coffee. No need to be intimidated. We’ve got you covered with this simple guide.


  • Butter
  • Eggs
  • Brown Sugar
  • Sour Creme
  • Baking Powder
  • Corn Starch
  • Granulated Sugar
  • Salt
  • Cinnamon 
  • Flour
  • Vanilla Extract


  1. Set the oven to 350F and grease or parchment line a 9×9 inch pan. 
  2. Make the cinnamon filling: add the brown sugar, flour and cinnamon to a bowl then whisk together and set aside.  
  3. Make the streusel topping: whisk the brown sugar, flour and cinnamon in a bowl then drop in the cubed butter and pinch together to create crumbles. You want to have a bunch of crumbles ranging in various sizes. If the mixture is too sandy then press large handfuls together and gently break them apart. 
  4. To make the cake batter; sift flour, cornstarch, salt, and baking powder into a large bowl and whisk together.
  5. Beat the butter and granulated sugar until light and fluffy. Add the light brown sugar and mix to combine. Scrape the bowl down and mix once more.
  6. Pour in the vanilla then add the eggs one at a time while mixing on a medium speed. Mix in the sour cream then scrape the bowl down and mix until completely smooth.
  7. Add the flour mixture and mix on low until just combined. Use a spatula to scrape the bowl down and give the mixture one last mix. 
  8. Pour half of the batter into your prepared pan and smooth toward the edges to create a base layer. Sprinkle the cinnamon filling on top then add the remaining batter. Use your spatula to smooth the batter toward the edge.
  9. Top with the streusel crumble then place into the oven at 350F for about 50-55 minutes or until a skewer comes out clean from the center. Wait 20 minutes to cool before cutting.


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