Cinnamon Streusel Coffee Cake

What’s not to love about cake that you get to eat for breakfast? There is just something undeniable about the scent of cinnamon and caramelized sugar filling the kitchen on a slow morning. It’s a warm welcome, a centerpiece for brunch, and the perfect companion to a steaming cup of coffee. It’s proof that you don’t need a special occasion to treat yourself to something that looks like it came from a bakery case.

This recipe was born out of a love for that perfect “middle piece.” You know, the one loaded with crunchy pecans and a ribbon of cinnamon sweetness. While we can’t all be professional pastry chefs, this Bundt cake makes you look like one. It brings home the magic of a local bakery with ingredients from some of our favorite Oklahoma makers.

This Cinnamon Streusel Coffee Cake is the perfect canvas for your morning routine. It’s rich, tender, and made for lingering at the breakfast table with friends and family. It’s a sweet slice of Oklahoma and a testament to the quality ingredients produced right here in our backyard.

Why you’ll love this recipe

When you need a breakfast that doubles as a dessert (or vice versa), this is the one. Here’s why we’re obsessed:

• The texture. The sour cream makes the crumb incredibly moist, while the pecans add that essential crunch.
• Next-level flavor. It’s not just sweet. It has depth from the toasted pecans and pure vanilla.
• Local love. It showcases the best dairy, flour, and nuts Oklahoma has to offer.
• Crowd-pleaser. It looks impressive in a Bundt shape but is surprisingly easy to pull off in your own kitchen.

Ingredients

• Braum’s Unsalted Butter, Sour Cream, and Milk. Braum’s is a family-owned business that has been dedicated to freshness since 1968. All Braum’s stores are within a 300-mile radius of their Tuttle farm, ensuring that their milk goes from the farm to the store in just 24-36 hours.
• Shawnee Milling Company All-Purpose Flour. Shawnee Mills has grown into a family-owned company known for providing quality flour, cornmeal, and baking mixes. The Ford family, now in its third and fourth generations, continues this tradition.
• Hansen’s Eggs. Eggs from Hansen’s are delivered to stores and restaurants within a day of being laid, taking “farm fresh” to a new level. They offer a range of sizes and grades.
• Miller Pecan Company Pecans. Based in Afton, this third-generation family business processes pecans grown right here in Oklahoma. The fresh, buttery pecans from Miller Pecan Company are a game-changer for baking.
• Griffin’s Vanilla. A staple from the Griffin Foods in Muskogee, this vanilla adds the aromatic depth that makes baked goods sing.

This recipe’s must-haves

• A 10-cup Bundt pan is essential for this recipe. It gives the cake its beautiful shape and ensures even baking.
• An electric mixer (stand or hand) will help you cream the butter and sugar until it’s perfectly light and fluffy.
• A silicone spatula is your best friend for folding in those delicious Miller pecans without overmixing the batter.
• A wire cooling rack allows air to circulate around the cake so the glaze sets up perfectly without getting the bottom soggy.

How to make the Cinnamon Streusel Coffee Cake

1. Prep your pan and oven. Preheat your oven to 400 degrees F. This initial blast of heat gives the cake a lift. Generously butter and flour your Bundt pan, or use a baking spray with flour. Don’t skip this step, because you want that beautiful cake to slide right out.
2. Cream the butter and sugar. In a large bowl, beat the room-temperature Braum’s butter and granulated sugar with an electric mixer. You’re looking for a light, fluffy texture, which usually takes 4-5 minutes. This incorporates air into your batter for a tender crumb. Add the Hansen’s eggs one at a time, letting each one fully blend in before cracking the next. Mix in the Griffin’s vanilla.
3. Make the batter. In a separate small bowl, whisk together the Shawnee Mills flour, baking soda, and baking powder. Add this flour mixture to your butter mixture, alternating with the Braum’s sour cream. Mix until just incorporated. Be careful not to overmix! Gently fold in the chopped Miller Pecan Co. pecans. Pour half of this batter into your prepared pan.
4. Add the streusel layer. In a small bowl, combine the tablespoon of cinnamon with 1/4 cup of sugar. Sprinkle this cinnamon-sugar magic over the batter in the pan. Drop the remaining batter in spoonfuls over the filling and gently spread with a spatula to cover. Pro tip: You can save a little cinnamon sugar to sprinkle on top if you like a bit of crunch.
5. Bake it. Place the pan in the oven and bake for 8 minutes at 400 degrees. Then, lower the heat to 350 degrees and bake for an additional 40 minutes, or until a toothpick inserted into the center comes out clean.
6. Glaze and serve. While the cake cools, whisk together the powdered sugar, Braum’s milk (start with 1 tablespoon), vanilla, cinnamon, and a pinch of salt until smooth. Add more milk if needed to reach that perfect drizzle consistency. Once the cake has cooled slightly but is still warm, drizzle the glaze over the top.

Pro Tips

• Room temp is best. Make sure your butter, eggs, and sour cream are at room temperature before you start. This ensures they mix properly for a smooth batter, and it doesn’t take long—just 30-45 minutes on the counter.
• Don’t overmix. When adding the flour, mix only until the white streaks disappear. Overmixing creates a tough cake, and we want this to be tender and melt-in-your-mouth.
• Grease it good. Bundt pans can be tricky. Get into every nook and cranny with your butter and flour to ensure a clean release.
• Toast your pecans. For an extra depth of flavor, lightly toast the pecans in a dry skillet for a few minutes before adding them to the batter.

Variations

• Berry Burst: Fold in a cup of fresh blueberries or chopped strawberries into the batter for a fruity twist.
• Cardamom Kick: Swap half the cinnamon for cardamom for a sophisticated, aromatic flavor profile.
• Extra Nutty: Add a handful of chopped walnuts or toasted almonds to the streusel layer for added texture.
• Maple Glaze: Substitute the milk in the glaze with maple syrup and a drop of maple extract for a fall-inspired finish.

FAQs

• Why did my cake stick to the pan? This usually happens if the pan wasn’t greased thoroughly enough or if the cake cooled completely in the pan. Try to flip it out while it’s still slightly warm.
• Can I freeze this cake? Absolutely! This cake freezes beautifully. Wrap slices individually in plastic wrap and store them in a freezer bag for a quick breakfast treat later.
• Can I substitute the sour cream? Yes, plain Greek yogurt is a great substitute for sour cream. It provides the same acidity and moisture.
• How do I know when it’s done? Every oven is different. Start checking around the 35-minute mark, after lowering the temp. A toothpick should come out clean or with just a few moist crumbs attached.

What to serve with Cinnamon Streusel Coffee Cake

This cake is the star of the show, but it loves company. We recommend serving it with a hot cup of locally roasted coffee from Neighbors Coffee or Leap Coffee Roasters to balance the sweetness. For a full brunch spread, pair it with savory options like scrambled Hansen’s eggs or crispy bacon from Bar-S.

More of our favorite comfort-food recipes

Lemon Swirl Coffee Cake. A bright, citrusy twist on a classic. This cake wakes up your taste buds with a zesty lemon filling swirled through a tender crumb made with Shawnee Mills Flour. It’s like a little slice of sunshine that pairs perfectly with your morning brew.

Jam Swirled Coffee Cake. Make your weekend extra special with this coffee cake swirled with Garden Club Preserves. Whether you choose strawberry, peach, or apricot, the fruity ribbons and cinnamon-crumb topping make every bite a delight. It’s rich, buttery, and made even better with Hiland Sour Cream.

Homemade Glazed Donuts. Remember the thrill of biting into a warm, sugary donut? These airy treats use Shawnee Milling Company Flour and Hiland Milk to create a bakery-quality donut right in your own kitchen. Bathed in a sweet-and-sticky glaze, they are the ultimate weekend project for anyone craving that classic donut-shop taste.