Cinnamon Girl Coffee Cake
Cinnamon Girl Coffee Cake: Breakfast for the Lana Girls
“Dream a little dream of me, make me into something sweet.”
Coffee cake is baking in the oven on a grey morning. The smell of cinnamon wafts through the house like a quiet dream. Through the speakers, Lana Del Rey plays softly—
“Cinnamon in my teeth…”
This Cinnamon Crumb Coffee Cake is a mood, one of those timeless recipes that feels like a warm hug on a chilly morning. Whether you’re hosting a brunch, looking for the perfect pairing with your morning coffee, or just want a sweet treat to brighten your day, this coffee cake never disappoints.
Why You’ll Love This Cinnamon Crumb Coffee Cake
There are more than a few reasons why this coffee cake has a special place in my heart (and my recipe box), but here are three, to start:
Incredibly Moist and Buttery: The sour cream in the batter keeps the cake moist and tender without making it too heavy.
Generous Crumb Topping: Let’s be honest—the crumb topping is the star of the show. It’s buttery, sweet, and perfectly spiced with cinnamon.
Perfect for Any Occasion: Whether it’s a casual weekend breakfast, a holiday brunch, or an afternoon snack, this cake fits right in.
Easy Coffee Cake, Simple Ingredients
I’ve been baking this coffee cake for years, and it’s always a crowd-pleaser. The buttery, tender cake topped with a rich, cinnamon-sugar crumb is irresistible. Plus, it’s super easy to make with simple ingredients you probably already have on hand:
unsalted butter
dark brown sugar
granulated sugar
ground cinnamon
kosher salt
all-purpose flour
1 large egg
sour cream
vanilla extract
baking powder
Suggested Drink Pairings
The obvious pairing with coffee cake is, well, coffee, but that doesn’t mean you can’t get creative with your drink choices. Here are some of my favorite beverages to enjoy with this Cinnamon Crumb Coffee Cake:
Classic Black Coffee: The bitterness of black coffee perfectly balances the sweetness of the cake.
Cappuccino or Latte: The creamy texture complements the crumbly topping and enhances the cinnamon flavor.
Chai Tea Latte: The spiced notes of chai pair beautifully with the warm cinnamon in the cake.
Hot Chocolate: For an indulgent treat, pair a slice with rich, creamy hot chocolate.
Iced Coffee or Cold Brew: On warmer days, the cold, bold coffee flavor contrasts wonderfully with the sweet, buttery cake.
Milk or Almond Milk: If you prefer non-caffeinated options, a cold glass of milk (or a plant-based alternative) is a classic choice that never fails.
Frequently Asked Questions
Q. Can I make this coffee cake ahead of time?
Absolutely. This cake stays fresh for up to 3 days at room temperature when stored in an airtight container. You can also refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil before freezing.
Q. Can I substitute the sour cream?
Yes! If you don’t have sour cream on hand, you can use greek yogurt as a substitute. It will still give the cake that moist, tender texture.
Q. Can I add nuts or fruit to the cake?
Definitely. Chopped pecans or walnuts add a nice crunch to the crumb topping. You can also fold in fresh blueberries or apple chunks into the batter for a fruity twist.
Q. How do I prevent the crumb topping from sinking into the cake?
To keep the crumb topping from sinking, make sure the batter isn’t too thin. The sour cream in this recipe helps create a thick, sturdy batter that supports the topping.
Q. Can I double the recipe?
Yes, you can double the recipe and bake it in a 9x13-inch pan. The baking time might need to be adjusted slightly, so start checking for doneness around the 40-minute mark.
Q. What’s the best way to reheat leftover coffee cake?
For the best texture, warm individual slices in the microwave for about 10-15 seconds. If you’re reheating a larger portion, cover it with foil and warm it in the oven at 300°F for about 10 minutes.
I Could Be Happy the Rest of My Life With My Cinnamon Girl Crumble Coffee Cake
This Cinnamon Crumb Coffee Cake is one of those recipes you’ll find yourself coming back to again and again. It’s easy to make, versatile, and always hits the spot, whether it’s a quiet morning at home or a lively brunch with friends. The combination of the moist cake and sweet, spiced crumb topping is simply irresistible.
I’d love to hear how this recipe turns out for you! If you make it, don’t forget to share your thoughts or any tweaks you tried in the comments below.
Happy baking!
Cinnamon Girl Crumble Coffee Cake
Sugar and spice, and everything nice.
Serves 8-10
Ingredients
For the Crumb Topping:
10 tablespoons unsalted butter, melted
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 2/3 cups all-purpose flour
For the Cake:
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/2 cup sour cream
2 tablespoons water
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/4 teaspoon baking powder
3/4 teaspoon kosher salt
Instructions
Prepare your equipment: Preheat oven to 350°F. Lightly coat a 9-inch springform pan with butter or nonstick spray, and line with parchment paper.
Make crumb topping: In a medium bowl, whisk melted butter, sugars, cinnamon, and salt together until evenly combined. Add flour and mix until it disappears. Mixture will be very thick. Press it evenly into the bottom of the bowl and set aside.
Make the cake: Using a stand mixer with a whisk attachment, or a hand mixer, beat butter with sugar until light and fluffy. Add egg, water or milk, sour cream, and vanilla and beat until combined. Sprinkle surface of batter with baking powder and salt, and beat well to combine. Add flour and mix, just until it disappears.
Put it all together: Scrape batter into prepared cake pan and smooth it flat. Use a spoon to loosen the crumble mixture from the bottom of the bowl where they’ve hardened, breaking them up into big and small crumbs. Sprinkle evenly over the batter.
Bake: Bake for 30 to 35 minutes, or until a toothpick inserted into the cake just below the crumbs comes out batter-free.
Enjoy! It’s best to allow the cake to cool a bit before digging in—although you’ll have to practice some patience. Once it’s lukewarm, cut the cake into wedges, and dream a little dream.
To Store: This cake keeps in an airtight container at room temperature for 3 to 4 days.