Cinnamon Streusel Coffee Cake

These cinnamon streusel coffee cake bars are your ticket to bakery-level comfort, right from your own kitchen. Each bar balances a soft buttery cake with swirls of spiced sugar and a crumbly cinnamon topping, turning everyday moments—like breakfast or an afternoon coffee—into something extra special. Whether for guests or just a lazy Sunday, this is my favorite treat when I crave something sweet and cozy without lots of fuss.

I started making these bars when my kids were little and now it is rare for a family brunch to go by without someone requesting them. They have that perfect mix of nostalgia and simple indulgence.

Ingredients

• All-purpose flour: helps create a tender crumb and structure so use fresh flour for best results
• Light brown sugar: for both the filling and topping which offers a caramel note and deep color look for soft, lump-free sugar
• Unsalted butter: both melted and softened gives these bars a plush texture and rich flavor be sure your butter is high quality for the best crumb
• Ground cinnamon: is the star spice here choose Ceylon or a good-quality cassia cinnamon for superior flavor
• Salt: sharpens the sweetness and balances the recipe
• Baking powder and baking soda: help the cake rise so check tenderness by using fresh leaveners
• Granulated sugar: creams beautifully with butter to make a light fluffy base go for pure cane sugar if possible
• Large eggs: bind everything together use at room temperature so they blend smoothly
• Pure vanilla extract: rounds out the flavors and gives that bakery aroma make sure yours is alcohol-based for depth
• Sour cream: keeps the bars moist and rich use full-fat for the plushest crumb plain Greek yogurt also works as a substitute
• For added crunch: you can toss in a handful of toasted pecans or walnuts into the streusel whenever you want extra texture

Instructions

Prepare Your Pan:

Line a nine-inch square baking pan with parchment paper leaving a little overhang which makes it so much easier to lift the bars out later and keeps cleanup simple

Make the Streusel Topping:

In a bowl combine flour brown sugar cinnamon and salt then pour in the melted butter stir with a fork or spoon until the mixture becomes crumbly and moist set aside this topping should look a little clumpy and hold together when squeezed

Mix the Cinnamon Swirl:

Stir brown sugar and cinnamon in a small bowl until the mixture is even and aromatic you will use this sweet spiced blend to create that beautiful swirl in the bars

Combine Dry Ingredients for the Cake Base:

Whisk together your flour baking powder baking soda and salt in a medium bowl making sure there are no lumps this step ensures even distribution so you get a consistent rise

Cream Butter and Sugar:

In a large bowl beat the softened butter with granulated sugar for two minutes until noticeably lighter and fluffy this incorporates air which helps keep the cake tender

Add Eggs and Vanilla:

Beat in eggs one at a time allowing each to blend before adding the next then mix in the vanilla extract this makes sure your batter is silky and combined

Alternate Dry Ingredients and Sour Cream:

Add the dry mixture in two stages alternating with dollops of sour cream gently mix after each addition so you do not overwork the batter which can make the cake tough stop mixing as soon as the batter looks blended

Layer and Swirl:

Spread half the batter evenly into your prepared pan smoothing it with a spatula then sprinkle the entire cinnamon sugar swirl over this layer gently spread the rest of the batter on top being careful not to disturb the swirl

Add Streusel Topping:

Sprinkle the prepared streusel evenly over the entire top of the batter press gently if some looks loose this keeps the crumb from falling off after baking

Bake:

Place in a preheated oven at three hundred fifty degrees Fahrenheit bake for thirty two to thirty six minutes until a toothpick or cake tester comes out clean or with just a couple moist crumbs this ensures the bars stay soft not dry

Cool and Slice:

Let the finished bars cool completely right in the pan set on a wire rack this allows the crumb to set and makes slicing neater then use your parchment paper edges to lift the block out slice into bars and serve whenever you like

Pin

I absolutely love using real vanilla extract in this recipe—the aroma alone brings everyone into the kitchen. I remember my daughter sneaking the streusel crumbs straight from the bowl her giggles always made baking this feel like the start of the weekend.

Storage Tips

Once the bars are cool store them in an airtight container at room temperature for up to three days. For longer storage they freeze incredibly well just wrap each bar in plastic and tuck into a freezer bag. Thaw at room temperature and the flavor stays fresh. I sometimes warm bars for a few seconds in the microwave and they taste bakery-fresh again.

Ingredient Substitutions

If you are out of sour cream plain full-fat Greek yogurt is a swap I have used many times with perfect results. For a dairy-free option try coconut yogurt and vegan butter but keep in mind the taste will be a bit different. Whole wheat pastry flour can replace some of the all-purpose for a subtle nutty flavor just do not use all whole wheat or the bars might be dense.

Serving Suggestions

These bars are made for coffee or tea and add a sweet finish to any brunch table with berries and whipped cream alongside. I love cutting them into small squares for gatherings or even as a quick snack for school lunchboxes. They also make an easy dessert topped with a scoop of vanilla ice cream.

Cultural and Historical Context

Coffee cake has deep roots in American baking and is inspired by classic European cakes meant to be enjoyed with hot coffee or tea. The popularity of cinnamon adds a warm comforting feel that makes these bars an all-year favorite in many homes. This recipe fits right into that tradition but is simplified for busy modern kitchens.

Seasonal Adaptations

Swap in pumpkin pie spice for a holiday twist in fall or mix a tablespoon of finely chopped crystallized ginger into the streusel for a cozy winter vibe. Add zest from an orange or lemon to the cake batter for a springtime freshness. Top with a handful of fresh blueberries or raspberries before baking for a summery spin.

Success Stories

One of my friends made a big batch of these bars for her baby shower and everyone loved them so much she sent the recipe around to everyone by the end of the day. They have been at family brunches and even packaged as thank you treats for neighbors. There is just something about the cinnamon streusel that makes people ask for more.

Freezer Meal Conversion

To make these ahead simply bake as directed let cool cut into bars wrap each tightly and freeze. When you need a homemade treat on hand unthaw at room temperature or warm gently in the oven. I often double the batch just because they disappear so quickly.

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So easy to make and utterly irresistible, these cinnamon streusel coffee cake bars are sure to become a family favorite. Enjoy baking these simple yet delicious treats.

Recipe FAQ

→ How do I keep the streusel topping crumbly?

Use melted butter and mix just until moist crumbs form. Avoid overmixing for a light, crumbly texture.

→ Can I substitute sour cream in the batter?

Yes, plain Greek yogurt works well as a substitute for sour cream, maintaining a moist, tender crumb.

→ How do I know when the bars are baked through?

Insert a toothpick into the center. It should come out clean or with a few moist cake crumbs attached.

→ Can nuts be added to the topping?

Absolutely! Stir 1/2 cup chopped toasted pecans or walnuts into the streusel for extra crunch and flavor.

→ How are these bars best stored?

Keep bars in an airtight container at room temperature up to 3 days or freeze for longer storage.

→ What tools are essential for preparation?

You'll need a 9x9-inch pan, parchment paper, mixing bowls, a mixer, measuring tools, spatula, and wire rack.