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+ servings
coffee cake on wire cooling rack with two slices in front with, flowers around, and a cup of coffee behind

Cinnamon Streusel Coffee Cake

The absolute best way to start your mornings. This Cinnamon Streusel Coffee Cake is easy to make, moist, perfectly sweet, cinnamon-y, and just melt in your mouth delicious!
4.63 from 8 votes
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Author: Traci


  • 1 cup brown sugar, firmly packed
  • 1 cup pecans, chopped
  • 1 Tablespoon ground cinnamon
  • 1 ½ Tablespoon all purpose flour
  • ¼ teaspoon salt


  • 3 cups all purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup unsalted butter, room temperature
  • ¾ cup granulated sugar
  • ¾ cup brown sugar, firmly packed
  • 4 large eggs + 1 egg yolk, room temperature
  • 1 ½ teaspoon vanilla
  • 1 ½ cups buttermilk, room temperature


  • In a medium bowl, stir together brown sugar, pecans, flour, cinnamon, and salt.
  • Set aside.


  • Preheat oven to 350 degrees.
  • Spray a 10-inch tube pan with baking spray. Set aside.
  • In a large bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
  • In the bowl of an electric mixer, cream butter and sugar until light and fluffy, 2-3 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in vanilla.
  • Reduce speed to low and add flour mixture alternately with buttermilk, beginning and ending with flour mixture.


  • Spoon 2/3 of cake batter into prepared pan.
  • Top with 2/3 of streusel mix.
  • Spread rest of cake batter on top.
  • Sprinkle with remaining 1/3 of streusel mix.
  • Bake for approximately 45 minutes until cake tests done.
  • Remove from oven and allow to cool completely.


  • Don't over-mix the cake batter!
  • Be sure to check the expiration date on your baking powder and baking soda.
  • This cake mixes better when all the ingredients are room temperature.
  • When turning the cake out, some of the streusel will fall off the top.
  • If you would like, you can make a vanilla glaze to go on top!
  • You can use salted butter and forgo adding the salt.
  • Let the cake cool completely before turning out of the pan!
  • You can use a large bundt pan if you don't have a tube pan.


Serving: 1SliceCalories: 489kcalCarbohydrates: 72gProtein: 7gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 88mgSodium: 496mgPotassium: 179mgFiber: 2gSugar: 46gVitamin A: 490IUVitamin C: 1mgCalcium: 120mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.