My delicious cinnamon coffee cake recipe combines a tender sour cream cake with rich and buttery pecan cinnamon streusel.
If you like this recipe, check out my Coffee Cake Muffins next!
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The best cinnamon coffee cake uses a whole tablespoon of cinnamon. Mine is a tender sheet cake with a ribbon of cinnamon sugar and pecans in the middle. With more rich and buttery streusel topping as its crown. The texture of this cake is almost velvety, thanks to the butter, sour cream and orange juice in the batter to keep it moist.
A full four cups of cinnamon pecan crumble is spread in both the middle of the cake and on the top. This delightful coffee crumb cake will make your kitchen smell divine as it bakes. This fragrant cinnamon streusel coffee cake is begging to be sliced and served with your favorite coffee.
More favorite baking recipes
Ingredients for cinnamon coffee cake
- Cinnamon Streusel – A decadent combination of pecan pieces, melted butter, flour, light brown sugar and lots of cinnamon.
- Dry Ingredients – All-purpose flour, more cinnamon, baking powder, baking soda and salt.
- Wet Ingredients – Softened butter, granulated sugar, sour cream, room temperature eggs, orange juice and vanilla extract.
Instructions
For free printable recipe card and video tutorial, keep scrolling to the bottom of this post.
Make the streusel first so it can chill while you mix up the cake batter. In a medium bowl, stir together flour, brown sugar, pecans and cinnamon until well combined. Stir in the melted butter until it resembles coarse crumbs. Allow the mixture to chill as you make the cake.
With a stand mixer or in a large bowl with an electric hand mixer, cream together softened butter with granulated sugar. Add sour cream, two eggs, the orange juice and vanilla, beating after each addition until smooth. In a separate bowl, whisk together the remaining flour with baking powder, soda, salt and more cinnamon. Add the flour mixture to the butter mixture and beat on low until you have a smooth batter.
Carefully spread half the batter into a greased 9×13 nonstick cake pan using an offset spatula. Sprinkle half the streusel mixture over top. Then repeat the layers with the remaining batter and streusel. Bake the coffee cake in a 350 degree F oven for 45 – 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool in the pan for about 20 minutes. Use a knife to slice the cake and serve it from the pan.
Serving suggestions
I definitely think of holidays and Christmas when I take the time to make a coffee cake like this. Here’s some more of my recipes to turn this cinnamon coffee cake into a celebratory breakfast or brunch –
Storage directions
Place leftovers in an airtight container. Cakes slices will stay fresh at room temperature for up to 3 days. Or in the freezer for up to one month.
Kitchen tools
- I use a KitchenAid stand mixer to test the majority of my baking recipes
- This is by far my favorite nonstick cake pan for baking
- My favorite set of nesting mixing bowls (with lids)
Cinnamon Coffee Cake
Equipment
- 1 Stand Mixer
- 1 9x13 Nonstick Cake Pan
Ingredients
Streusel
- 2 cups pecan pieces
- 2/3 cup all-purpose flour
- 1/2 cup light brown sugar
- 2 tsp cinnamon
- 6 tbsp unsalted butter melted
Coffee Cake
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 large eggs
- 1/3 cup orange juice
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
Instructions
Streusel
- In a medium bowl, use a whisk or fork to stir together the pecans, 2/3 cup flour, 1/2 cup brown sugar and 2 teaspoons of cinnamon.
- Melt 6 tablespoons of butter in the microwave. Pour it over the pecan mixture. Stir until well combined and it looks like coarse crumbs. Put the bowl in the fridge until ready to use.
Coffee Cake
- Preheat oven to 350 degrees F. Spray the bottom of a nonstick 9x13 metal or ceramic cake pan with cooking spray and set aside.
- In a separate bowl, whisk together the remaining two cups of flour with one teaspoon of cinnamon and the baking powder, baking soda and salt.
- In the bowl of stand mixer fitted with the paddle attachment, cream together one cup of softened butter with one cup of granulated sugar until pale and fluffy.
- Add the sour cream and beat on medium speed until combined. Add the eggs and beat again. Then add the orange juice and vanilla and beat again until well combined.
- Turn off the mixer and add the flour mixture. Start on low speed and then increase the speed, stopping and scraping down the bowl if needed, to mix in the flour.
- Use an offset spatula to carefully spread HALF of the cake batter into the bottom of the pan.
- Sprinkle HALF (about 2 cups) of the pecan cinnamon streusel evenly on top of the cake layer.
- Carefully spread the remaining cake batter over the streusel layer. And then sprinkle the remaining 2 cups of streusel on top of the coffee cake.
- Bake the coffee cake on the center rack of the oven for 45 - 50 minutes. Or until a toothpick inserted into the center of the cake comes out clean.
- Allow the coffee cake to cool in the pan for about 20 minutes before slicing and serving.
Video
Nutrition
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