I woke up today with a hankering for coffee cake (did I really just say hankering?). Anyway, I was thinking…nothing fancy, nothing layered, and definitely nothing that requires a mixer or a real plan.

But this easy cinnamon coffee cake ended up somewhere in middle of all that, it’s simple yes; but it’s also a little bit special. It’s soft, a little richer than your everyday coffee cake, and has an actual cinnamon layer running through the middle, not just a weak little sprinkle on top, haha.

It’s the kind of cake that feels casual (because it’s so easy to make), but also like you could serve it up on the fancy plates when someone comes over or for Sunday brunch and feel really, really good about it. I mean look at it, it’s gorgeous.

Why This Is the Best Coffee Cake You’ll Ever Make

This version leans slightly more bakery-style, but without making anything complicated (because we don’t do that around here, haha). The batter is soft and tender from the yogurt, the crumble is thick enough to matter (in the middle and on top, obvi), and everything bakes up into those clean, thick slices that feel like way more than just an average quick cake. It’s still is, just better.

Ingredient Notes

• The Greek yogurt or sour cream is what keeps the cake soft and gives it that classic coffee cake texture and sturdy crumb.
• The combination of the brown sugar and cinnamon are the main flavors of this cake. You can use either light or dark brown sugar, but I think dark adds a caramel-y flavor that works really well. I also recommend using a good quality cinnamon, since we’re using a lot of it. The Siagon cinnamon from Costco is my favorite.
• Using melted butter keeps the batter simple (no creaming required) and gives the crumble an indulgent buttery finish.
• The sea salt is important in the cake and the cumble for flavor balance and enhancement. It’s a small thing that makes a big difference.

Step-By-Step Instructions

• Preheat the oven to 350°F and grease or line a 8×8 baking pan (see recipe tips for using a 9×9 pan). Set aside.
• In a large bowl, whisk the melted butter and sugar togeter until they’re nice a smooth.
• Add the eggs and vanilla extract and mix until just combined.
• Then stir in the Greek yogurt until smooth.
• Add the flour, baking powder, baking soda, salt, and cinnamon to the bowl and mix just until combined. Set aside.
• In a smaller bowl, mix brown sugar, cinnamon, flour, and sea salt together.
• Add the melted butter and stir until thick and crumbly.
• Spread half the batter into your baking pan. Add a generous layer of the crumble. Top with the remaining batter (gently spread or even dollop it—it’s thick and doesn’t have to be perfect), then finish with the rest of the crumble.
• Bake the cake or 45-50 minutes, until the center is set (no longer jiggly) and a toothpick comes out mostly clean. If the top starts browning too quickly, loosely cover with foil around the 30-minute mark.
• Let the cake cool for at least 20 minutes before slicing so it sets up properly.

Recipe Tips & Notes

• This cake can be baked in a 9×9 pan, but it will be thinner and bake faster (closer to 30–40 minutes). I prefer an 8×8 pan for a thicker, more bakery-style cake (the 8×8 pan will be full almost to the top, which is how it should be).
• If your batter feels thick, don’t panic, that’s normal and what we’re going for. It should be spreadable, not pourable.
• When adding the second layer of batter, don’t worry about getting it perfectly smooth over the crumble. A few uneven spots actually bake up better and keep the layers from blending together. In fact, most of the time I just dollop it evenly across the top of the cake and call it good.
• For the best texture (if you’re using sour cream), use full-fat sour cream. It makes the cake softer, richer, and helps keep it moist. Low-fat will still work if that’s what you have, but the crumb may be slightly less tender and the cake won’t be quite as rich.
• Don’t rush the baking time, an extra few minutes makes a big difference in the center. You’re looking for a set center (no more jiggle) and a lightly golden top. Depending on your oven you may need to bake it for longer than 50 minutes.
• If the top starts to brown too quickly, lightly tent it with aluminum foil.
• If you need a bigger cake, you can double this recipe without altering the outcome, but you’ll need to bake it in a 9×13 pan for 55-60+ minutes.
  • When baking in a 9×13 pan, the center takes longer because of the crumb layers. The edges will likely be done first, so don’t pull it out too early. If the top is getting a little too dark before the center is done, just loosely tent it with foil for the last 5–10 minutes.
• For slightly softer slices, pull closer to 45-50 minutes. For cleaner cuts, go closer to 50-55. It’s even better after it sits for a bit and everything settles in.

Storage & Reheating

Store this coffee cake covered at room temperature for up to 2-3 days, or refrigerate for 5 days. Warm slices in the microwave for 10–15 seconds to soften and bring the out the cinnamon flavor again before serving.

This coffee cake also freezes really well. For the best results, slice into individual pieces and wrap each one tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months. You can also freeze the whole cake, wrap it tightly in plastic wrap and then foil to prevent freezer burn.

To thaw, let the slices sit at room temperature for about 30–60 minutes, or warm in the microwave for 20–30 seconds until soft and heated through.