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Recipe: Cinnamon Streusel Coffee Cake

Recipe: Cinnamon Streusel Coffee Cake

In honor of National Coffee Cake Day, we’re sharing a warmly spiced recipe that’s equal parts comfort and craft. This cinnamon-streusel coffee cake is rich with brown sugar, a hint of cardamom, and a tender crumb that pairs beautifully with Blueboon, our go-to blend for daily rituals. Simple enough for a slow morning, special enough to mark the moment.

Ingredients

For the Cinnamon Crumble (Swirl + Topping)

  • 1 cup (200g) light brown sugar, packed

  • 1 tablespoon ground cinnamon

  • ¼ teaspoon fine sea salt

  • 4 tablespoons unsalted butter, melted

  • (Optional: ⅛ tsp ground cardamom for added depth)

For the Cake Batter

  • 2¼ cups (295g) all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¾ teaspoon fine sea salt

  • 10 tablespoons (140g) unsalted butter, softened

  • 1 cup (200g) granulated sugar

  • 2 large eggs, room temperature

  • 1 tablespoon vanilla extract

  • 1 cup (240g) sour cream, room temperature

Instructions

1. Preheat the oven.
Preheat to 350°F (175°C). Grease and flour a 9x13-inch pan and line the bottom with parchment paper for easy release.

2. Make the crumble.
In a small bowl, stir together brown sugar, cinnamon, salt, and cardamom (if using). Mix in melted butter until it looks like damp sand. Set aside.

3. Mix the dry ingredients.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

4. Cream the butter and sugar.
In a large bowl (or stand mixer), cream the softened butter and sugar until light and fluffy, about 3–4 minutes. Add eggs one at a time, mixing well after each. Stir in the vanilla.

5. Add the sour cream and dry ingredients.
Mix in the sour cream until fully combined. Then add the dry ingredients in two parts, mixing until just incorporated. Don’t overmix.

6. Assemble the cake.
Spread half the batter into the prepared pan and smooth the top. Sprinkle evenly with half the crumble. Repeat with the remaining batter and finish with the rest of the crumble. Gently press the top layer into the batter.

7. Bake.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden with crisp edges.

8. Cool and serve.
Let the cake cool in the pan for at least 20 minutes before slicing. Serve warm or at room temperature, ideally with a freshly brewed cup of Blueboon.