This cozy coffee cake with cinnamon streusel is warm, nostalgic, and incredibly simple to make from scratch. It comes together in about an hour and has a sweet brown sugar swirl running through it. Perfect for breakfast, brunch, or even dessert!
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Why You’ll Love This Bundt Coffee Cake With Sour Cream
This coffee cake has been passed down through my family for years, and it’s the kind of recipe that always brings back warm memories, especially during the holidays. It’s buttery and soft, with a moist crumb and the most addictive layer of cinnamon-brown sugar streusel both in the middle and on top.
The streusel is really the star here: slightly crisp, perfectly sweet, and with just a touch of cinnamon warmth. It’s the kind of cake that doesn’t need frosting, glaze, or anything fancy — just a hot cup of coffee and a cozy morning.
And yes, it's the best excuse to eat cake for breakfast! Here’s why you’ll love this bundt coffee cake:
- Uses simple pantry staples
- Moist and tender texture
- Sweet cinnamon-brown sugar swirl
- Perfect for holidays or gifting
Ingredient Information And Substitutions
- Flour- All-purpose flour gives the cake structure. You can also use a gluten-free baking blend if needed — just make sure it includes xanthan gum for structure.
- Granulated sugar- Sweetens the batter. You can swap with cane sugar if needed.
- Brown sugar- Deep, molasses-y flavor that shines in the streusel.
- Baking powder and baking soda- Both help the cake rise and stay fluffy.
- Cinnamon- Adds warmth and spice to the swirl.
- Salt- Balances out the sweetness.
- Nuts- Chopped walnuts or pecans add crunch and a nutty flavor. Totally optional.
- Eggs- Bind the batter and provide structure.
- Sour cream- The secret to a moist, tender crumb. Greek yogurt works in a pinch.
- Vanilla extract- Adds a cozy background flavor.
- Butter- The original recipe calls for shortening, but I use unsalted butter for more flavor and richness. If you prefer shortening, you can use it instead.
- Softened butter (for streusel)- This helps the brown sugar mixture get that slightly crispy, melty texture. Vegan butter will work too.
How To Make Coffee Cake
Step 1- Mix the ingredients.
Start by heating your oven to 350 degrees F. Grease a bundt or angel food pan thoroughly to prevent sticking.
In a large bowl, cream together the granulated sugar, ½ cup of butter, eggs, sour cream, and vanilla extract. In a separate bowl, sift the flour, baking powder, baking soda, and salt.
Step 2- Combine and layer the batter.
Gradually add the sifted dry ingredients into the wet mixture and beat until the batter is well blended. Then, pour half of the batter into your prepared pan and spread it out evenly.
Step 3- Make the streusel filling.
In a small bowl, mix the brown sugar, cinnamon, and nuts (if using). Add in 2 tablespoons of soft butter and mix until crumbly. You can use a whisk or pastry blender.
Step 4- Add the streusel layers.
Sprinkle half of the sugar mixture over the batter in the pan. Pour the remaining batter on top and finish with the rest of the streusel.
Step 5- Bake and cool.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for just a few minutes, then carefully turn it out onto a serving plate while it’s still warm (this helps prevent sticking). Slice and enjoy!
Frequently Asked Questions
Yes! You can bake it the night before. Just cool completely, cover, and store at room temperature.
You can use a 9x13 baking dish, but reduce the bake time and check it for around 35-40 minutes.
Nope, no coffee in the ingredients. It’s called “coffee cake” because it’s typically served alongside a cup of coffee — perfect for breakfast or brunch.
Tips For Making Coffee Cake Bundt Cake
- Don’t over-mix the batter. Stir just until everything is combined to keep the cake tender. It’s one of the secrets to making this easy coffee cake recipe turn out perfectly light and tender.
- Use room temperature ingredients. Everything will blend together more smoothly for a lump-free batter.
- Grease your pan well. Especially with bundt pans — be generous!
- Let it cool slightly before turning out. Too hot and it may fall apart, too cold and it might stick.
- If you’re adding nuts to the streusel, give them a quick rough chop so they blend in well and don’t overpower each bite.
- Try to spread the cinnamon-sugar mixture out as evenly as possible so every slice gets that perfect swirl.
- Ingredients to prep ahead- Soften butter, crack eggs, and measure dry ingredients.
- Leftovers and storage- Keep in an airtight container for 3 days at room temp or up to a week in the fridge. To freeze, wrap slices well and store for up to 2 months. Thaw at room temp or reheat gently.
What To Serve With Sour Cream Bundt Coffee Cake
This cake is already a cozy treat on its own, but it pairs perfectly with a few simple dishes to round out a full breakfast or brunch. Whether you’re hosting guests or just want to make a weekend morning feel a little more special, here are some delicious ideas to enjoy with a slice of this simple coffee cake recipe:
- Chorizo and Sweet Potato Breakfast Hash
- Egg Stuffed Bread
- Grandma Hinz's Apple Pancakes
- Orange Cinnamon Pull-Apart Bread
Other Cake Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Coffee Cake with Cinnamon Streusel
Equipment
- 1 stand mixer or hand mixer
- 1 Spatula
Ingredients
Cake Ingredients
- 1 cup granulated sugar
- ½ cup butter
- 2 eggs
- 8 ounces sour cream
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon Kosher salt
Sugar Mixture Ingredients
- ⅔ cup brown sugar
- ½ cup nuts optional- I don't use them
- 1 teaspoon cinnamon
- 2 Tablespoons butter softened
Instructions
- Preheat your oven to 350 degrees F and grease a bundt pan.
- Blend together the granulated sugar, ½ cup butter, eggs, sour cream and vanilla.
- Sift together the flour, baking powder, baking soda and salt.
- Stir the flour mixture into the creamed butter mixture and beat well.
- Put half the batter into the bundt pan
- Mix the brown sugar, nuts (if using), cinnamon and 2 Tbsp. of butter well (the original recipe says to use a pastry blender but I used a whisk with great success).
- Sprinkle half of the brown sugar mixture onto the batter in the pan. top with the rest of the batter and then sprinkle the remaining brown sugar mixture on top.
- Bake for 45-50 minutes or until your cake tester comes out clean.
- Let it cool for a couple of minutes and then turn it onto your serving plate while it's still warm (a fellow reader noted having trouble with it sticking if you let it cool all the way) and serve.
Video
Notes
- Don’t over-mix the batter. Stir just until everything is combined to keep the cake tender. It’s one of the secrets to making this easy coffee cake recipe turn out perfectly light and tender.
- Use room temperature ingredients. Everything will blend together more smoothly for a lump-free batter.
- Grease your pan well. Especially with bundt pans — be generous!
- Let it cool slightly before turning out. Too hot and it may fall apart, too cold and it might stick.
- If you’re adding nuts to the streusel, give them a quick rough chop so they blend in well and don’t overpower each bite.
- Try to spread the cinnamon-sugar mixture out as evenly as possible so every slice gets that perfect swirl.
- Ingredients to prep ahead- Soften butter, crack eggs, and measure dry ingredients.
- Leftovers and storage- Keep in an airtight container for 3 days at room temp or up to a week in the fridge. To freeze, wrap slices well and store for up to 2 months. Thaw at room temp or reheat gently.
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