Homemade Cinnamon Streusel Coffee Cake Recipe

This cinnamon streusel coffee cake is an ideal sweet breakfast or brunch treat. It features a tender, cinnamon-swirled cake topped with a buttery oat streusel that crisps as it bakes. Serve it warm with a cup of coffee or tea, or slice and store for easy breakfasts during the week.

Easy Coffee Cake Recipe

This simple coffee cake combines a soft, moist crumb with a visible cinnamon layer through the center and a crunchy streusel on top. The recipe scales well for a holiday brunch or a casual weekend breakfast. Prepare the streusel first, then the batter, layer in the pan, and bake—no complicated techniques required.

Coffee Cake Ingredients

Streusel Topping

• Rolled oats – 1 cup
• All-purpose flour – 1/2 cup
• Light brown sugar – 1/2 cup
• Cold unsalted butter – 6 tablespoons, cut into pieces
• Ground cinnamon – 2 teaspoons
• Vanilla extract – 2 teaspoons

Cake Batter

• Dry ingredients: all-purpose flour (3.5 cups), baking powder (2 teaspoons), salt (1 teaspoon), and ground cinnamon (2 teaspoons).
• Wet ingredients: light brown sugar (2/3 cup), vanilla extract (1 teaspoon), unsalted butter (6 tablespoons, melted), avocado oil or applesauce (1/2 cup), almond milk (1 cup + 2 tablespoons, or any milk), and eggs (4 large).

How to Make Coffee Cake

1. Prepare the streusel topping

In a medium mixing bowl combine the rolled oats, flour, light brown sugar, cold butter, cinnamon, and vanilla extract. Use a fork, pastry cutter, or your fingers to work the butter into the dry ingredients until a crumbly mixture forms. The streusel should hold together when pressed but remain loose and crumbly. Set aside.

2. Prepare the cake batter

Whisk together the flour, baking powder, salt, and cinnamon in a bowl and set aside. In a separate large bowl, cream the light brown sugar, vanilla, and melted butter until light. Add the avocado oil (or applesauce) and mix until combined. Beat in the eggs one at a time, then stir in 1 cup of milk.

If the batter is too thick (similar to cookie dough), add extra milk one tablespoon at a time until it reaches a thinner, pourable cake batter consistency. You want a batter that spreads easily but still holds its shape.

3. Assemble the cake

Gently fold the dry ingredients into the wet mixture until just combined. Remove one cup of the finished batter and place it in a small bowl. Stir 2 teaspoons of ground cinnamon into that reserved cup of batter until evenly mixed; it should have a noticeably darker cinnamon color. This becomes the cinnamon swirl layer.

Line an 8×8 or 9×9-inch pan with parchment or grease it. Pour half of the non-cinnamon batter into the pan and spread evenly with a spatula (dipping the spatula in water can help the batter spread more smoothly). Pour the cinnamon batter on top and spread. Finish with the remaining non-cinnamon batter, smoothing the top.

Scatter the streusel evenly over the top and gently press it into the batter with your hands so it adheres but still leaves a crumbly texture on top.

4. Bake the cake

Preheat the oven to 350ºF. Bake the assembled cake for 30 minutes, then tent loosely with foil and bake for an additional 30 minutes. The total bake time is about 60 minutes; start checking at around 55–60 minutes. The cake is done when a toothpick inserted into the center comes out mostly clean and the top is golden. Keep in mind the cake will continue to set as it cools.

5. Let cool & enjoy

Let the cake cool for about 15 minutes before slicing. Serve warm or at room temperature. This cake pairs beautifully with coffee, tea, or a drizzle of maple syrup or a simple glaze if you like extra sweetness.

Easy Ingredient Swaps

• Avocado oil → applesauce (same volume works; applesauce adds moisture and reduces oil).
• Almond milk → any milk, dairy or plant-based, in the same quantity.
• Rolled oats → quick-cooking oats (texture will be slightly different but still tasty).

Tips and Tricks

• Once wet and dry ingredients are combined, avoid letting the batter sit for long. Baking powder begins to activate when wet, and letting it rest can reduce rise.
• Wet the spatula slightly when smoothing batters between layers to prevent sticking and tearing.
• For a more pronounced cinnamon swirl, use slightly more cinnamon in the reserved batter, but don’t overdo it—too much spice can dominate the cake.

Storage

Store leftover coffee cake in an airtight container or cover the baking pan with plastic wrap in the refrigerator for up to 3 days. To freeze, wrap the fully cooled cake tightly in plastic wrap and then aluminum foil; freeze for up to 3 months.

To reheat: Remove plastic and foil and bake from frozen at 350ºF for 15–25 minutes, or until warmed through. If thawed in the fridge, warm individual slices in a microwave for 20–30 seconds or in a 350ºF oven for 8–10 minutes.

More Bread Recipes

• Blueberry Banana Bread
• Cinnamon Swirl Banana Bread
• Pancake Banana Bread
• Chocolate Chocolate Chip Banana Bread