Classic Cinnamon Coffee Cake

Classic Cinnamon Coffee Cake is always a delicious way to start your day. Light and fluffy cake with crunchy, sweet cinnamon layers. Whether you eat it with coffee and eggs for breakfast or as a dessert, you’ll love every crumb!

I’ve made so many coffee cakes over the years. The addition of sour cream makes this recipe the best. The batter is thick and creamy, and it bakes up into a dense, delicious cake that is not too sweet. Pair it with a cup of tea or serve it with a scoop of ice cream for a slightly sweet dessert.

The crunchy topping really makes this coffee cake special. Full of cinnamon, brown sugar and a bit of baking cocoa, it is the perfect way to top this moist and flavorful coffee cake.

Classic Cinnamon Coffee Cake

For the cake:

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened (1 stick)
1 cup sugar
2 eggs
2 teaspoons vanilla
1 cup sour cream

For the topping:

3/4 cup flour
1/2 cup brown sugar
1/2 cup white sugar
2 teaspoons ground cinnamon
2 teaspoons of baking cocoa
a pinch of salt
6 tablespoons of melted butter

How to make Cinnamon Coffee Cake?

Preheat the oven to 350 degrees. Spray the bottom of a 8×8 (or 9×9) baking pan with cooking spray and set aside.
Mix the topping ingredients in a medium bowl and set aside.
For the cake, mix together the dry ingredients and set aside. In a separate bowl, blend together the softened butter and sugar using an electric mixer. Beat in the eggs and vanilla. On low speed, add in 1/3 of the flour mixture, then 1/2 of the sour cream, then another 1/3 flour mixture, the rest of the sour cream, and the last of the flour mixture. The batter will be thick and fluffy.

Spread half of the cake batter in the prepared pan or baking dish. Sprinkle with half of the cinnamon topping, then repeat the layers.

Press the top layer of crumble down lightly so it adheres to the cake while baking. Bake the cake for 35-40 minutes until a toothpick inserted in the center comes out clean.