Cinnamon Streusel Coffee Bundt Cake

An easy and flavorful recipe for a moist cinnamon coffee bundt cake with a thick streusel topping. The perfect addition to any breakfast or brunch menu.

Cinnamon Streusel Coffee Bundt Cake Recipe from @bakedbyrachel

I started off the day confused and searching for a bottle of orange juice. A bottle of juice that I not only had proof I purchased but was also 99% sure it made it into the car and brought into the house. But where was it, was the question. I searched high and low. There’s no way it could have been thrown out, surely that amount of added weight would have been noticeable. Clearly someone had put it some place because if I had put it anywhere it would have been in the fridge, or maybe the pantry cabinet because… mom brain happens, but so far not with things like that. So far anyway.

I gave up.

Then I decided to check one last place on a whim. The shoe cabinet. No, seriously. I hid something there other day and it seemed to make sense that someone might have done the same. That someone was my youngest. Sure enough, the juice was there. A troublemaker in the making.

Cinnamon Streusel Coffee Bundt Cake Recipe from @bakedbyrachel

Every since I visited Julie, I’ve been craving coffee cake. Not just any coffee cake, but super moist slices of coffee cake with big swirls of cinnamon and of course a crunchy top. I’m all for squares pieces from a traditional cake pan version but I wanted a slice, like the many slices I had from Starbucks on my visit. Seriously, that stuff was just so good. I could live off of it. Thankfully the Starbucks around here aren’t super convenient or I’d be going there too much. i.e. at really awful lights or just generally far away… and I don’t mean like 2 blocks away kind of far, but 20-30 minutes. Seriously.

Anyway… after months thinking about those gloriously moist and flavorful slices, and even weeks after planning it out, I finally got around to making it. It was completely worth the wait. And now I want more. Because it’s all gone.

Cinnamon Streusel Coffee Bundt Cake Recipe from @bakedbyrachel

This cinnamon coffee bundt cake is everything I was hoping it would be. Tender and moist cake with a thick cinnamon layer in the center, topped off (or bottomed off depending on how you look at it… top of the cake, bottom of the pan) with a thick brown sugar-cinnamon streusel, and finished off with a sweet vanilla icing.

Breakfast, brunch, snack or even dessert… it’s perfect.

And I promise, the entire family will love it. You may find they’ll even be wanting seconds. I know my girls were all but begging for more, they enjoyed it so much! So be sure to add this tasty coffee bundt cake to your menu plans!

Cinnamon Streusel Coffee Bundt Cake Recipe from @bakedbyrachel

Yield: Makes 1: 8" bundt cake

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 65 minutes

Cinnamon Streusel Coffee Bundt Cake

A moist cinnamon coffee bundt cake with a thick streusel topping.


1/4C light brown sugar
1/8 tsp salt
6 Tbsp all purpose flour
1/2 tsp cinnamon
3 Tbsp unsalted butter, melted

1/2C light brown sugar
1 tsp cinnamon

5 Tbsp unsalted buter, softened
3/4C granulated sugar
1 egg
1 tsp vanilla extract
1/4 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
6 Tbsp sour cream
1C all purpose flour

1C powdered sugar
1 1/2 Tbsp milk


Preheat oven to 350°F. Lightly grease an 8-inch bundt pan.

In a medium bowl, combine topping ingredients with a fork until crumbly. Break up any large pieces. Set aside.

In a small bowl, combine filling ingredients. Set aside.

In the bowl of a stand mixer, cream together butter and sugar. Mix in egg and vanilla until smooth. Add remaining dry ingredients, mixing until combined. Finally, add sour cream, mixing until all ingredients are incorporated and no streaks remain. Scrape bowl as needed.

Divide batter between two bowls, roughly 6 large scoops per bowl.

Scatter topping ingredients into the bottom of the bundt pan. Carefully spread out half of the batter over streusel topping. Sprinkle with brown sugar filling and top off with remaining batter.

Bake for 50-55 minutes or until dark and a toothpick inserted comes out clean.

Invert onto a wire rack to cool completely.

In a small bowl, whisk together powdered sugar and milk. Drizzle over cooled cake. Slice with a sharp knife and serve. Store leftovers in an airtight container.

Baked by Rachel original

More breakfast recipes:
Maple bacon donuts
Overnight apple gingerbread cinnamon rolls
Apple pumpkin gingerbread muffins
Banana cinnamon waffles
Lemon blueberry waffles
Perfect breakfast potatoes
Brown sugar apple cinnamon bundt cake with caramel icing
Apple pie French toast casserole

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49 Responses to “Cinnamon Streusel Coffee Bundt Cake”

  1. #
    Taylor @ Food Faith Fitness — March 5, 2014 at 7:16 am

    That is too funny about the orange juice! I can’t wait till I have kids and find ingredients in random places!
    This bundt is gorgeous! Anything with cinnamon streusel is a total win! And that drippy glaze? Be still my heart.

    • Rachel — March 5th, 2014 @ 7:42 am

      Seriously … kids are trouble lol But at least I got a good laugh out of it when I finally found the bottle.

  2. #
    Julie @ Table for Two — March 5, 2014 at 8:08 am

    This looks SO good! Definitely looks super moist and I love the cinnamon swirl on the inside. Can we bake this when I visit?!

    • Rachel — March 5th, 2014 @ 4:20 pm

      We’ll have to plan our attack of recipes lol

  3. #
    Dixya @ Food, Pleasure, and Health — March 5, 2014 at 9:39 am

    …i found my cellphone inside a freezer once after tearing down the whole apartment. I cant imagine me + mom brain. The bundt cake looks like its from a bakery..

    • Rachel — March 5th, 2014 @ 4:20 pm

      Funny thing… I did check the freezer too! At least that would’ve made more sense being so close to the fridge.

  4. #
    Laurie {Simply Scratch} — March 5, 2014 at 9:56 am

    I’m always finding stuff in the wrong spot.. but I’m the one to blame. Mom brain times a thousand! This is seriously stunning Rachel!

    • Rachel — March 5th, 2014 @ 4:20 pm

      Thanks Laurie! And glad I’m not the only one ;)

  5. #
    Courtney @ Neighborfood — March 5, 2014 at 3:30 pm

    This sounds so wonderful. I love coffee cakes, but have never thought to make them in a bundt pan. It makes for such a lovely slice!

    • Rachel — March 5th, 2014 @ 4:21 pm

      Thanks Courtney!

  6. #
    Lauren at Keep It Sweet — March 5, 2014 at 3:55 pm

    This coffee cake looks amazing! I know for a fact I wouldn’t be able to stop at just one slice.

    • Rachel — March 5th, 2014 @ 4:21 pm

      Beyond impossible to stop at one :)

  7. #
    Danae @ reciperunner — March 5, 2014 at 6:01 pm

    Doesn’t everyone keep orange juice in their shoe cabinet? ;-)
    This coffee cake looks so good! Moist and full of cinnamon and topped with that beautiful crumb, which as we all know is the best and most important part of the coffee cake!

    • Rachel — March 6th, 2014 @ 7:28 am

      Thanks Danae! :)

  8. #
    Angelyn @ Everyday Desserts — March 5, 2014 at 6:07 pm

    Beautiful cake and photos! Love this!!

    • Rachel — March 6th, 2014 @ 7:28 am

      Thanks Angelyn! :)

  9. #
    sally @ sallys baking addiction — March 5, 2014 at 7:27 pm

    super-moist with big swirls of cinnamon and lotsa glaze. just how I prefer my breakfast cakes. :) This looks amazing Rachel!

    • Rachel — March 6th, 2014 @ 7:28 am

      Thanks so much Sally! :)

  10. #
    Megan {Country Cleaver} — March 5, 2014 at 11:21 pm

    I do that kinda crap ALL THE TIME!!! My keys ended up in the mixing bowl once… And that coffee cake looks absolutely incredible. I’ve been craving one myself – I think I have to make this!

    • Rachel — March 6th, 2014 @ 7:29 am

      Haha you just had a recipe on the brain ;)

  11. #
    Melissa — March 6, 2014 at 10:51 pm

    This looks so good- and all ingredients I already have at home :) Amazing! Another beautiful recipe Rachel!

    • Rachel — March 7th, 2014 @ 7:36 am

      Thanks Melissa! :)

  12. #
    SImplyOldSchoolCookingReese — March 12, 2014 at 5:52 pm

    Your photos are amazing! Would love to make this cake this week with my family.

    • Rachel — March 12th, 2014 @ 7:08 pm

      Thank you :) Enjoy!

  13. #
    Emily @ Life on Food — March 12, 2014 at 8:10 pm

    This cake looks amazing. I would love a slice right now. I always look for missing food in the fridge. My husband loves to put things in there. I have found crackers, ice cream, and all sorts of random things in there.

  14. #
    Nutmeg Nanny — March 15, 2014 at 10:25 pm

    This cake looks fantastic :) love love coffee cake, yum!

  15. #
    bubblin4joy — March 30, 2014 at 5:35 pm


    Is the 1-C measurement of flour right? Will this fit into a larger size bundt pan – its all I have?


    • Rachel — March 31st, 2014 @ 7:43 am

      The amounts listed are specifically for the pan listed. Using a larger pan will need adjustments including ingredient amounts (unless you prefer a shorter cake) and cook time.

  16. #
    Terri/LoveandConfections — April 4, 2014 at 1:02 pm

    Coffee Cake is so good. I haven’t made one in a bit, but now you have me craving one.

  17. #
    Arlene — April 15, 2014 at 9:44 am

    Hi! First-timer here :-) I made jumbo cupcakes with this recipe, and the cake is really really good. If I wanted to add a fruit type filling, what would you suggest?

    • Rachel — April 15th, 2014 @ 8:38 pm

      I haven’t personally added a fruit filling to this so I can’t be sure how it would turn out or if you mean throughout or just the center. Pick your favorite and have fun with it! I hope it turns out for you. :)

  18. #
    Carolyn — June 14, 2014 at 9:51 pm

    Very tasty cake! Thank you will need to triple the batter amount next time though.

    • Rachel — June 15th, 2014 @ 8:51 am

      So glad you enjoyed it! And for a larger pan, yes, definitely increase the amount as this one is written for an 8″ bundt pan.

  19. #
    Mary — July 28, 2014 at 11:11 am

    I made this cinnamon streusel coffee bundt cake (using a yellow cake mix for the cake part because I was in a hurry) and it was absolutely delicious. I brought it to a potluck brunch and everyone loved it. Thank you for the recipe!

    • Rachel — July 28th, 2014 @ 2:05 pm

      So glad you enjoyed it :)

  20. #
    Brooke — August 6, 2014 at 8:59 pm

    This looks so delicious! And perfect for a group. I made it tonight for my team at work tomorrow. Is 8″ the standard bundt pan size? I had the hardest time deciding if mine was the right size. Do you measure the full diameter? I ended up doubling the batter because 1 of the batter recipe seemed so small in my pan. But 55 minutes at 350 and it was perfectly done. Thanks for sharing! Can’t wait to dig in tomorrow :)

    • Rachel — August 7th, 2014 @ 8:15 am

      8-inch is a 6 cup bundt pan, so it’s half the size of the traditional pans. Doubling the batter for a 10-inch/12 cup pan was a good guess! :) I hope you enjoyed it!

  21. #
    Kristin — October 12, 2014 at 9:27 am

    Rachel, this cake looks AMAZING!!!! I’m going to try it with some homemade apple pie filling that I have leftover instead of the brown sugar/cinnamon filling that you suggest. (Although I will probably try that too at some point!) I’ve been scouring the internet for recipes that I can adapt to use up some of this pie filling and your recipe is it!!!! I can’t wait to try BOTH versions!!! This time of the year, especially, I love anything with cinnamon!!!!! LOOKS FABULOUS!!!

    • Rachel — October 12th, 2014 @ 2:04 pm

      Love that idea! Enjoy! :)

  22. #
    Fay — November 18, 2014 at 9:48 pm

    hi I’m making you cinnamon cake here and my question is the batter is pretty thick and had to carefully spread is that normal?? Also it looks nothing like your picture did u double your recipe cuz my only went up to have the pan like!??? Plzz help. Thx u

    • Rachel — November 19th, 2014 @ 7:28 am

      The batter is fairly thick. However it sounds as though you’re using a larger 12-cup bundt pan vs the smaller pan (8-inch/6cup) noted in the recipe. It will still taste the same but you may need to adjust your bake time since it will be shorter.

  23. #
    becky — December 24, 2014 at 5:53 am

    Is the this right only 1 cup flour for the cake part?

    • Rachel — December 24th, 2014 @ 9:47 am

      Yes, that is the correct amount. Be sure you’re using an 8-inch (6 cup) pan, otherwise you’ll need to double the amounts listed for a larger bundt cake. Enjoy!

  24. #
    Christa — January 18, 2015 at 8:25 pm

    I just tried this recipe yesterday and it was delicious its even better than the pillsbury cinnamon swirl in the box.. Thanks for sharing :) Can’t wait to try your other recipes.

    • Rachel — January 19th, 2015 @ 9:39 am

      So glad you enjoyed it!

  25. #
    melissa — January 27, 2015 at 5:24 pm

    I have made this twice and both times it stuck to the pan. I over sprayed the second time and it still stuck. What can I do?

    • Rachel — January 28th, 2015 @ 8:13 am

      Be sure you’re using a baking spray with flour (not standard baking sprays or olive oil). Alternatively you can butter the pan and sprinkle well with flour, discarding the extra flour.

  26. #
    Gayle Trafford — February 14, 2015 at 4:08 pm

    This cake looks amazing in the photos but i have made it and there is definitely not enough batter. It tasted amazing but was more of a bundt pancake. Next time I would triple the batter mixture. Rachel, might I suggest that you include these instructions in the recipe as it is deceiving. I should have known that 1 cup of flour was not going to make enough batter.

    • Rachel — February 15th, 2015 @ 9:06 am

      The recipe states twice which pan to use, specifically, an 8-inch (6 cup) bundt pan. If the correct pan is used, then you will not run into problems with the cake. Using a large pan will result in a shorter cake, as there isn’t enough batter for a 10-inch (or larger) pan.

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