Moist Cinnamon Coffee Cake with Cream Cheese Drizzle

This coffee cake is everything you want it to be—soft, buttery, and incredibly moist, layered with a rich cinnamon swirl and topped with a thick, crumbly streusel. Finished with a smooth cream cheese drizzle, it’s the kind of cake that disappears fast and feels like something straight from a bakery case.

Ingredients

For the Cake

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ¾ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 ½ teaspoons vanilla extract

• 1 cup full-fat sour cream

For the Cinnamon Swirl

• ½ cup brown sugar

• 1 tablespoon ground cinnamon

For the Crumb Topping

• ¾ cup brown sugar

• ½ cup all-purpose flour

• 1 teaspoon ground cinnamon

• 6 tablespoons unsalted butter, melted

• Pinch of salt

For the Cream Cheese Drizzle

• 4 ounces cream cheese, softened

• 1 cup powdered sugar

• 2–3 tablespoons milk or heavy cream

• ½ teaspoon vanilla extract

• Pinch of salt

Instructions

1. Preheat and Prep

Preheat oven to 350°F. Grease a 9x9-inch baking pan or line with parchment paper.

2. Make the Crumb Topping

In a bowl, combine brown sugar, flour, cinnamon, and salt. Stir in melted butter until thick, crumbly clusters form. Set aside.

3. Mix the Dry Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

4. Make the Batter

In a large bowl, cream together softened butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract.

Mix in sour cream until smooth.

Gradually add the dry ingredients, mixing just until combined. Do not overmix.

5. Layer the Cake

Spread half of the batter into the prepared pan.

Sprinkle the cinnamon sugar mixture evenly over the batter.

Add the remaining batter on top and gently spread to cover.

Sprinkle the crumb topping evenly over the surface, pressing lightly.

6. Bake

Bake for 40–50 minutes, or until the center is set and a toothpick inserted comes out clean or with a few moist crumbs.

If the top begins to brown too quickly, loosely tent with foil during the last 10 minutes.

7. Cool

Allow the cake to cool for at least 15–20 minutes before adding the drizzle.

8. Make the Cream Cheese Drizzle

Beat softened cream cheese until smooth.

Add powdered sugar and mix until combined.

Stir in vanilla and salt.

Add milk or cream, one tablespoon at a time, until a thick but pourable consistency is reached.

9. Finish

Drizzle over the slightly warm or fully cooled cake. Slice and serve.

Notes

• Use full-fat sour cream for the best texture and moisture

• The cake will continue to set as it cools—avoid overbaking

• Store covered at room temperature for up to 2 days, or refrigerate for longer freshness