cinnamon streusel topping

Coffee Cake!

Coffee Cake is my favorite Thanksgiving morning breakfast. A warm cinnamon streusel topping on a moist cake base layered with brown sugar and cinnamon 😋 Pair it with a hot cup of coffee or cocoa as you start your holiday festivities!



  • ½ C. butter, softened
  • 1 C. sugar
  • 1 C. sour cream
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1¾ C. flour

Cinnamon Sugar Filling:

  • ⅓ C. brown sugar
  • 1 tsp. cinnamon

Streusel Topping:

  • ⅓ C. sugar
  • ⅓ C. brown sugar
  • 1 tsp. cinnamon
  • ¼ tsp. salt
  • 3 Tbsp. flour
  • 3 Tbsp. butter, melted


  • ½ C. powdered sugar
  • ½ tsp. vanilla extract
  • 2 tsp. milk


  1. Preheat oven to 350℉ and grease an 8×8 pan or a 9in. springform pan.
  2. In the bowl of a stand mixer, combine softened butter, sugar, and sour cream until smooth. Add eggs one at a time. Stir in vanilla. Add in baking powder, baking soda, salt, and flour and stir until combined.
  3. Stir together brown sugar and cinnamon for the filling. Spoon half of the cake mixture into the bottom of the pan and spread around until level. Top the first cake layer with cinnamon and brown sugar filling, then spread the rest of the batter on top of the filling.
  4. For the streusel topping, stir together sugar, brown sugar, cinnamon, salt, and flour. Combine with the melted butter, then sprinkle the topping evenly on top of the cake. Bake for approximately 45-50 minutes or until a toothpick comes out clean.
  5. To make the glaze, whisk together the powdered sugar, milk, and vanilla extract. You can add more milk if you prefer a thinner glaze. Let the cake cool for 20-30 minutes before drizzling on the glaze. Serve coffee cake warm and enjoy!

Here’s some other yummy breakfast recipes!

Cinnamon Rolls!

Breakfast Braid!

Biscuits and Gravy!


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