Warm cinnamon and a ribbon of tangy cream cheese make mornings feel like a celebration. This easy cinnamon coffee cake combines a moist sour cream base, a soft cheesecake layer, and a brown-sugar streusel that crunches with every bite. Read on for a clear, step-by-step guide to baking a coffee cake that works for breakfast, brunch, or an indulgent snack.
Quick facts: time, yield and what you’ll need
- Prep time: about 20 minutes
- Bake time: 50–60 minutes at 350°F (175°C)
- Total time: roughly 1 hour 30 minutes
- Yield: 10 slices
- Equipment: 9-inch springform pan, electric mixer recommended
- Why it works: sour cream keeps the cake tender; the streusel adds contrast.
Ingredient list for cinnamon coffee cake with cheesecake filling
Streusel (crumb) mix
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 teaspoons ground cinnamon (more if you love cinnamon)
- Pinch of salt
- 1/2 cup unsalted butter, melted
Cream cheese center
- 8 oz cream cheese, softened
- 5 tablespoons granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Cake batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 2/3 cup sugar (I split it: 1/3 cup light brown + 1/3 cup granulated)
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3/4 cup sour cream
Simple glaze
- 3/4 cup powdered sugar
- 2 tablespoons milk (plus more if needed)
- 1/2 teaspoon vanilla extract
How to assemble and bake this cinnamon coffee cake
- Make the streusel: whisk flours, both sugars, cinnamon, and salt. Pour in melted butter and mix until pea-size crumbs form. Chill until needed.
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Prepare the cream cheese filling: beat softened cream cheese with sugar until smooth. Add the egg and vanilla and mix just until combined. Set aside.
- Combine dry cake ingredients: sift or stir together flour, baking powder, baking soda, and salt.
- Cream butter and sugar with a mixer until light. Add eggs one at a time, then vanilla. Fold in sour cream. Gradually add the dry mix until the batter is smooth.
- Spread roughly half the batter into the prepared pan. It will be a thin layer. Sprinkle about half of the streusel over that layer.
- Carefully spoon the cream cheese mixture over the streusel, leaving a small gap at the pan edge so the cake layers can bake evenly.
- Dollop the remaining batter over the cream cheese and gently spread to cover as best you can.
- Top with the remaining streusel, covering the batter evenly.
- Bake 50–60 minutes. The center should be set, not wobbly. If the top browns too fast, tent with foil after 35–40 minutes.
- Cool on a rack. Run a thin knife around the pan to release the ring before removing it.
- Whisk glaze ingredients until smooth. Adjust thickness with milk or powdered sugar. Drizzle over the cooled cake just before serving.
Baking tips for a tender sour cream crumb cake
- Room temperature ingredients mix more evenly. Let eggs and butter sit out first.
- Chill the streusel so crumbs hold shape and give texture inside and on top.
- If the cake surface darkens quickly, tent with foil. This prevents a burnt topping.
- Use full-fat sour cream for best moisture and a fine crumb.
- For an extra cinnamon kick, fold a little of the streusel into the batter before layering.
Flavor variations and serving ideas
- Add 1/2 cup chopped nuts to the streusel for crunch.
- Swap the glaze for a simple dusting of powdered sugar for a lighter finish.
- Stir 1 teaspoon lemon zest into the cream cheese filling for brightness.
- Serve warm with coffee or a scoop of vanilla ice cream for dessert.
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Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.