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Close up shot of one piece of streusel coffee cake on a white plate

Streusel Coffee Cake Recipe

This Streusel Coffee Cake is the best coffee cake recipe with a cinnamon filling, delicious streusel topping, and the cake has the softest and most tender crumb.
Course Breakfast, Dessert
Cuisine American
Keyword breakfast, coffee cake, streusel topping, sweet breakfast
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 16 servings
Calories 355kcal
Author Dorothy Kern
Cost $8


Cinnamon Filling:

  • cup (134g) packed brown sugar
  • ¼ cup (31g) all-purpose flour
  • 2 teaspoons ground cinnamon

Streusel Topping:

  • ¼ cup (57g) unsalted butter, melted
  • ¼ cup (31g) all-purpose flour
  • 1 cup (200g) packed brown sugar
  • 2 teaspoons ground cinnamon


  • 3 cups (372g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup (113g) unsalted butter, melted
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (237ml) milk


  • Preheat oven to 375°F. Spray a 9x13 pan with nonstick cooking.
  • Whisk cinnamon filling ingredients in a small bowl. Set aside.
  • Place streusel ingredients in a medium bowl and stir with a fork until combined (will look like wet sand). Set aside.
  • Whisk flour, baking powder, and salt in a small bowl. Set aside.
  • Mix melted butter and sugar in a large bowl with a hand mixer at medium speed. Mixture will be grainy. Mix in egg and vanilla. Stir in milk, then stir in flour mixture until just mixed.
  • Spread half of cake batter in prepared pan. Sprinkle with cinnamon filling. Top with remaining cake batter. Sprinkle with streusel topping.
  • Bake for 30-35 minutes, or until a toothpick comes out clean. It cuts best when completely cooled, but you can serve it warm. Store in an airtight container for up to 3 days. Cooled cake can be sliced and placed in an airtight container and frozen for up to 1 month.


  • You can substitute vegetable oil for the butter in the cake batter but I do not recommend it in the topping.
  • You can also mix the cake by hand with a whisk.
  • I recommend using room temperature eggs if you remember to take them out of the refrigerator.
  • You can also make this with nonfat, 2% or nondairy milk. I recommend whole milk. If you're using nondairy milk use a higher fat one. More fat in the milk makes a more moist cake.


Serving: 1serving | Calories: 355kcal | Carbohydrates: 64g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 169mg | Potassium: 169mg | Fiber: 1g | Sugar: 42g | Vitamin A: 322IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg