Introduction

This Cinnamon Streusel Coffee Cake is a perfect treat for your morning or afternoon coffee break. It combines tender cake with a rich cinnamon streusel and a creamy coffee glaze that adds a delightful twist. Easy to make and utterly delicious, it’s sure to become a favorite in your home.

The image shows three square slices of crumb cake stacked with two layers of soft, light yellow cake and a dark brown middle layer of filling. The top layer is thick and crumbly with a rough texture in a golden brown color. Each piece sits on crumpled white parchment paper placed on a rough wooden surface, with a slight focus on the front slice. The lighting is soft and natural, highlighting the crumb topping and the cake's moist interior. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 stick (8 tablespoons) salted butter, at room temperature
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
1 cup plain Greek yogurt or sour cream
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon kosher salt
1/2 cup brewed coffee
1/2 cup packed brown sugar (for streusel)
2 teaspoons cinnamon (for streusel)
3/4 cup all-purpose flour (for streusel)
6 tablespoons cold butter, grated (for streusel)
6 ounces cream cheese, at room temperature
1 1/4 cups powdered sugar
2-3 tablespoons whole milk
1/2 teaspoon vanilla extract
1-3 teaspoons instant coffee, to your taste
Pinch of flaky sea salt (for glaze)

Instructions

Step 1: Preheat the oven to 350° F and butter a 9-inch bundt pan to prevent sticking.
Step 2: In a large mixing bowl, beat together the butter and 3/4 cup brown sugar until combined. Add the yogurt (or sour cream) and vanilla extract, beating until smooth. Then beat in the eggs one at a time until fully mixed.
Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, cardamom, and salt. Gradually add the dry ingredients to the wet mixture. Slowly pour in the brewed coffee and stir until just combined, taking care not to overmix.
Step 4: Prepare the streusel: In a small bowl, combine 1/4 cup brown sugar and 1 teaspoon cinnamon for sprinkling. In a medium bowl, mix the 3/4 cup flour, remaining 1/4 cup brown sugar, and 1 teaspoon cinnamon. Add the grated cold butter and use your fingers to blend until crumbly.
Step 5: Spoon half the batter evenly into the prepared pan. Sprinkle the cinnamon sugar mixture over this layer. Gently dollop the softened cream cheese over the batter and spread evenly. Pour the remaining batter on top and spread it out. Finish by sprinkling the streusel mixture evenly over the top.
Step 6: Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 30 minutes, then invert it onto a plate and flip it back upright onto a serving plate.
Step 7: To make the glaze, whisk together the powdered sugar, milk, vanilla extract, and instant coffee powder. Add a pinch of flaky sea salt. Drizzle the glaze evenly over the cooled cake and let it set for about 10 minutes before serving.

Tips & Variations

Use freshly brewed, strong coffee to enhance the cake’s coffee flavor.
Swap cardamom for nutmeg or allspice if you prefer a different warm spice note.
For a dairy-free version, substitute yogurt with coconut yogurt and butter with a plant-based alternative.
If cream cheese is too tangy, try mascarpone cheese as a milder alternative.

Storage

Store the coffee cake covered in the refrigerator for up to 4 days. To enjoy, serve it slightly warm or bring it to room temperature. Reheat individual slices in the microwave for 15-20 seconds if desired. The glaze may soften over time but will still be delicious.

How to Serve

A close-up image of a square piece of crumb cake with three visible layers: the bottom layer is a light beige cake, the middle layer is a darker cinnamon swirl running through the cake, and the top layer is a thick, crumbly, golden-brown streusel with a slightly rough texture. The cake piece sits on a white plate with a glossy finish, placed on a white marbled surface. There is a small crumb fallen beside the cake, and the background is softly blurred to keep the focus on the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, regular yogurt can be used, but Greek yogurt will give a thicker, richer texture to the cake. If using regular yogurt, make sure it’s not too runny.

What can I substitute for instant coffee in the glaze?

If you don’t have instant coffee, use finely ground coffee or espresso powder adjusted to your taste. You can also omit the coffee for a plain vanilla glaze if preferred.