This cinnamon streusel coffee cake is easy to make and perfect for sharing. It has a crumbly topping with a warm cinnamon flavor that's great with coffee or tea.

This buttery coffee cake is a real treat, with its tender crumb and rich flavor. The streusel topping adds a perfect crunch, while the cinnamon swirl throughout the cake brings a warm, sweet spice to every bite. If you're looking for an easy coffee cake recipe, this homemade cinnamon streusel coffee cake recipe is simple to follow and comes together quickly. It’s a great choice for breakfast or dessert, offering that comforting balance of moist cake and a flavorful streusel topping.

For more easy recipes try my Cinnamon Roll Cheesecakes, Moist mocha walnut bundt cake, Super Moist Vanilla & Chocolate Marble Cake.

Ingredients

For the vanilla cake

Milk: Adds moisture to the cake batter, helping to create a soft, tender crumb and improve texture.
White vinegar: Works as an acid, reacting with the baking powder to help the cake rise and produce a lighter, fluffier texture.
Unsalted butter: Adds richness and flavor to the cake. When softened, it blends well with the sugar to create a smooth batter. If you use salted butter, you should skip adding extra salt.
Sugar: Sweetens the cake and helps achieve a lighter texture by incorporating air when creamed with butter. You can use white sugar or caster sugar for a fine consistency.
Eggs (room temperature): Contribute structure and moisture to the cake, helping it hold together and maintain a rich texture. Room-temperature eggs blend more evenly into the batter.
Vanilla extract: Adds a warm, sweet flavor and aroma, elevating the overall taste of the cake.
Plain flour (all-purpose flour): Provides the foundation for the cake, giving it structure while maintaining a light crumb.
Cornstarch (cornflour): Softens the cake texture by reducing the overall protein content of the flour, resulting in a finer crumb.
Salt: Enhances the overall flavor of the cake, balancing the sweetness.

For the Cinnamon Streusel Topping:

Plain flour (all-purpose flour): Gives structure to the streusel, making it crumbly and slightly crispy.
Brown sugar: Adds sweetness and a hint of moisture while also deepening the flavor with its subtle molasses notes.
Ground cinnamon: Brings a warm, spicy flavor that pairs perfectly with the sweetness of the cake and topping.
Unsalted butter (softened): Helps bind the ingredients of the streusel together, creating a rich, crumbly topping that adds a delightful texture.

How to make The Best Cinnamon Streusel Coffee Cake

Preheat the oven to 355F (180C). Line an 8x8 square baking pan with parchment paper.

Combine the milk and white vinegar. Let it sit for 5 minutes to thicken slightly.

In a large bowl, use a hand mixer or stand mixer fitted with a paddle attachment to cream the softened butter and sugar together. Beat on medium speed until the mixture is light and fluffy, which should take about 1-2 minutes.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Add the dry ingredients like flour, baking powder, salt, and cornstarch. Beat on medium speed for 1 minute until the dry ingredients are fully incorporated.

Add the milk and vinegar mixture. Beat until combined (don't over beat).

In a small bowl, mix the flour, brown sugar, and cinnamon. Add the softened butter and use a fork or your hands to mix until it forms a crumbly texture.

In a small bowl, mix the flour, brown sugar, and cinnamon. Add the softened butter and use a fork or your hands to mix until it forms a crumbly texture.

Pour half of the batter into the prepared cake pan, spreading it evenly. Sprinkle half of the streusel mixture over the batter.

Add the remaining batter on top, spreading it carefully, then sprinkle the remaining streusel on top of the cake.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.

Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Enjoy with a cup of coffee or tea. store the leftover cake in an airtight container.

Helpful tips

Use Room Temperature Ingredients: For best results make sure your butter, eggs, and milk are at room temperature. This helps them blend more evenly into the batter, resulting in a smoother texture.
Don’t Overmix the Batter: After adding the dry ingredients, mix just until combined. Overmixing can result in a dense cake, so stop when the ingredients are just incorporated.
Test for Doneness: Insert a toothpick or cake tester into the center of the cake. Your cake is done if it comes out clean or with just a few moist crumbs. Avoid waiting until it’s completely dry, as this can lead to overbaking.
Creaming Technique: In a large mixing bowl, use an electric mixer on low speed to cream the cold butter and sugar together. Gradually increase to medium speed, mixing until the mixture is light and fluffy, about 1-2 minutes.
Layering the Streusel: When adding the brown sugar streusel, make sure to sprinkle lots of streusel on top of the batter. This will create that delicious, crumbly texture that coffee cake is known for.
Perfect Texture: To achieve the perfect treat, use a food processor or pastry blender to combine your streusel ingredients. This ensures a nice crumbly topping that contrasts beautifully with the moist coffee cake.
Flavor Enhancements: For an extra kick of flavor, consider adding a teaspoon of cinnamon to your batter or cinnamon sugar on top of the streusel before baking.

Storage tips

Storing Individual Slices: If you have leftovers, wrap individual slices of the coffee cake in plastic wrap to maintain freshness. You can also store the entire cake in an airtight container at room temperature for up to 3 days.
Next Morning Enjoyment: For a special occasion or just a delicious breakfast cake, consider reheating slices in the microwave for about 10-15 seconds to enjoy the moist vanilla cake again.
Freezing Options: If you want to keep the cake longer, you can freeze it. Wrap the cooled cake tightly in plastic wrap, then in aluminum foil. It can be stored for up to 3 months. Thaw in the refrigerator overnight before serving.