Cinnamon Coffee Cake – Easy Fall Breakfast Cake

There’s a reason cinnamon coffee cake keeps finding its way back to breakfast tables, brunch spreads, and bakery cases.

It’s soft, tender, and carries a warmth that isn’t just about the spice. You’ll learn exactly how to layer the batter, swirl the cinnamon, and build a crumb topping that doesn’t fall apart when sliced.

You’ll also get clear advice on ingredients, including a swap I use often when I’m out of sour cream. If you’ve been sifting through coffee cake recipes, looking for one that holds up on day two and doesn’t dry out by day three, this one delivers.

This cinnamon streusel coffee cake uses simple steps, a few bowls, and a single pan. The results hold up beautifully whether you serve it as a breakfast coffee cake or slice it in the afternoon with tea. I’ve brought this to a neighbor’s holiday brunch, sent it in care packages, and pulled it out warm from the oven when I needed something steady and simple to serve.

Even on your busiest mornings, this bake earns its place.

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Why This Cinnamon Coffee Cake Works So Well

The batter comes together with pantry staples and builds a structure that stays moist, thanks to a full cup of sour cream.

There’s a cinnamon swirl running through the center, not just scattered on top, which creates contrast between the spiced layer and the rich base. That difference in texture and flavor gives it more interest than a single-layer breakfast cake.

The crumb topping starts cold and stays that way until it hits the oven. That’s key. If you’ve ever made streusel coffee cake and ended up with a greasy topping or one that bakes into the batter instead of sitting on top, chilling your topping before baking changes that completely.

This recipe falls into the group of coffee cake recipes easy enough to bake on a weekday. But it holds its own beside more elaborate brunch items. The top gets a gentle crisp from the brown sugar, while the interior stays tender and sliceable.

You can make it in a square dish or a springform pan. I use both depending on the occasion.

For weekend brunches, the springform option looks neater on the table.

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A Note on the Ingredients: Sour Cream vs. Greek Yogurt

I’ve tried this cake with both sour cream and plain Greek yogurt. Each works, but there’s a small shift in the outcome.

Sour cream yields a slightly softer texture with a fuller mouthfeel. Greek yogurt gives the crumb a firmer bite and a bit more tang. If I’m baking the night before and want a sturdier slice that holds up well without refrigeration, I reach for the yogurt.

But if I’m serving fresh out of the oven, I use sour cream for that melt-in-your-mouth feel.

Whichever you have on hand will work. Just don’t skip the full cup. That moisture is the backbone of the cake.

You’ll see a similar structure in this classic coffee cake recipe that’s been in my rotation for years.

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Making the Cinnamon Swirl and Crumb Topping

The cinnamon swirl is as simple as brown sugar and cinnamon mixed together. But don’t underestimate how much flavor comes from that middle layer.

When you layer it between the batter rather than just on top, you build a distinct cinnamon ribbon that helps balance the sweetness of the crumb. I’ve tried recipes where the cinnamon swirl gets lost or baked into the cake, but this one holds its line.

For the topping, use cold butter cut into cubes. I rub it in with my fingers until it resembles coarse crumbs. The pinch of salt in the topping makes a difference. It sharpens the sweetness and gives the whole cake a more balanced finish.

This streusel topping is similar in texture to the one I use in cinnamon roll cake, but with slightly more flour to give it structure.

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Baking and Cooling Tips for Best Results

I bake this cake at 350°F in a 9-inch springform pan or a 9×9-inch square dish. Both work. If you plan to serve the cake as a centerpiece, the springform pan gives a cleaner edge and easier removal.

Start checking for doneness at 45 minutes. The top should be golden and the center set. A toothpick should come out with a few moist crumbs, not wet batter.

Let it cool in the pan for 15 to 20 minutes before removing. That rest time helps the crumb firm up and hold its shape when sliced. A dusting of powdered sugar gives it a classic finish without overpowering the flavor.

If you like cinnamon breakfast ideas, these cinnamon pancakes share that same warmth with a much quicker cook time.

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Serving Ideas and Storage Advice

Serve this cake warm or at room temperature. I slice it straight from the pan or transfer it to a wooden board for a rustic presentation.

It holds up well on the counter for 2 to 3 days in an airtight container. After that, move it to the fridge and rewarm slices gently before serving. The crumb topping softens a bit over time, but the flavor deepens on day two.

If you’re making it ahead, you can bake, cool, and wrap it tightly. Just wait to dust with powdered sugar until right before serving. That way, the top stays defined and doesn’t absorb moisture.

I’ve stored this next to my cinnamon cake in the same container. Both hold up equally well, though the streusel on this coffee cake softens slightly faster.

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One Last Thought Before You Bake

This recipe doesn’t need extra glaze, icing, or drizzle.

The cake has enough sweetness from the brown sugar and enough richness from the butter. The cinnamon swirl gives it structure. The crumb topping gives it contrast. It’s a complete coffee cake that doesn’t ask for additions. That’s what makes it so reliable.

The method is simple. The results are dependable. You’ll come back to it more than you expect.

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Save This Recipe and Share Your Thoughts

Save this cinnamon coffee cake to your board so you have it handy when the next cozy morning calls.

Let me know in the comments how it turned out for you. If you made any swaps or baked it in a different pan, I’d love to hear. These little details make the biggest difference, and your version might help the next reader too.

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