Corner Bakery Cinnamon Creme Coffee Cake

The Corner Bakery Cafe’s Cinnamon Creme Coffee cake is a “rich, golden cake swirled with ribbons of cinnamon, topped with crumbly cinnamon streusel and powdered sugar.” Similar to a New York crumb cake, it’s perfect for a decadent breakfast, mid-day snack, or dessert.

Last month, my daughter and I were having lunch at the Corner Bakery and she raved about their Cinnamon Creme Coffee Cake. Of course, I ordered a slice and it is heavenly. Since it’s over $20 for a small cake, she asked if I could recreate it a home. A quick internet search took me to IgoYOUgo and a beautiful copy cat version of Corner Bakery’s signature coffee cake.

It can be hard to evenly spread the batter after you add a stresuel layer to the middle of a cake, so I use an ice cream scoop to evenly spread the dough. Another tip is to place parchment all around the cake before sprinkling the powdered sugar to keep the serving platter clean.

This was a close version, but my daughter thought it needed more cinnamon because it didn’t quite have the oh wow factor of the original. So I’ve doubled the cinnamon in the recipe below. It was more moist and delicious the day after it’s made, so be sure and make it the day before you plan to serve it.

Corner Bakery Cinnamon Creme Coffee Cake

Corner Bakery Cinnamon Creme Coffee Cake


    Topping and Filling Ingredients
  • 1/2 cup sugar
  • 2/3 cup brown sugar
  • 4 teaspoon ground cinnamon
  • 1/4 teaspon ground nutmeg
  • 2 2/3 cups flour
  • 2 sticks salted butter, melted
  • Cake Ingredients
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, room temp, cut into pieces
  • 1/2 cup vegetable shortening
  • 1 1/2 cups sugar
  • 5 eggs
  • 1 1/2 teaspoon vanilla almond extract
  • 2 cups sour cream


Preheat oven to 350º. Grease and flour 10 inch/12 cup tube pan very well. (Do not use a smaller pan or a bundt pan.)

Combine first five topping ingredients in a large bowl, add melted butter and combine with a wooden spoon. You want big chunks of the topping and filling so don't over mix.

Cake: Combine flour, baking powder, baking soda and salt in a medium size bowl, set aside.

In a large bowl cream butter, shortening, and sugar until very light. Beat in the eggs one at a time. Mix in almond extract. Add the dry cake ingredients alternating with the sour cream. The batter will be very thick.

Spoon half of the cake batter into the prepared pan. Sprinkle half of the topping mixture over the batter, then the remaining cake batter, then remaining topping. Press the final topping layer into the cake layer very gently, just to make sure it “sticks”.

Bake in the center of the oven for 50 -  1 hour and 15 minutes. Cake is done when it starts to pull away from the sides and a toothpick inserted in center comes out clean. Cool in pan for 30 minutes. Loosen sides of cake with knife and invert onto a wire rack and then invert again on to serving platter. Sprinkle with powder sugar to finish.


I made the following high altitude changes in the cake batter: 1 1/2 teaspoon baking powder, 3/4 teaspoon baking soda, 1 1/4 cup sugar.

slightly adapted from IgoYOUgo

Other coffee cake recipes you might enjoy:

Cinnamon Coffee Cake, Barbara Bakes
Sweet Petals Coffee Cake, Barbara Bakes
Sour Cream Coffee Cake, A Chica Bakes
Lemon-Scented Pull-Apart Coffee Cake, Leite’s Culinaria
Pumpkin Coffee Cake, How Sweet It Is

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    Leave a Comment:

    • says

      You can make it in a Bundt pan but you’ll have to serve it upside down so the crumb topping is on top. It also may be more batter than the Bundt pan can hold, so just fill it only 2/3 full and use any extra batter in mini loafs or muffins. Also the cook time will be shorter so check it earlier. Let me know how it goes.

  1. Pett says

    Very disappointing result. The topping and cake were very dry, although the cake was fluffy. So fluffy, in fact, that it fell apart following the second inversion onto the plate. I agree with the poster above who said that the cake is bland and lacks the bold cinnamon flavor of CB. It needs more butter both in the cake and the topping. I think the batter may need an additional egg and sour cream too.

  2. caroluski says

    The best! I love this cake my family and friends love this cake. Its the closet to Corner Bakery that I have tasted or made. Thankyou so much for this recipe. I do double the cinnamon. And ass 1/2 almond extract along with 2 tsp really good vanilla. Love it have made it to many times to count gonna try large muffin size today.

  3. Faten Sindawi says

    I make this cake 3 times and each time come out just perfect
    And taste so good .exactly the same taste at the corner bakery .
    Thank you so much
    It’s an exelant recipe

  4. Michele says

    My son and I made this cake last night. We had such high expectations, however, we were disappointed this morning when we sat down to try it. The cake was very bland. It was moist, but it had no flavor. The filling was also bland. It lacked the sweetness and bold cinnamon flavor that the Corner Bakery cake has.
    And I am not sure that it is really cheaper to make it. I think if I add up the cost of all the ingredients, it would be the same as just going out and buying it. Except for the cost of gas maybe.

  5. says

    Hi Barbara,

    Have you tried making in cupcake pan for s individual version?
    Also thought about trying 1/2 recipe in a 8 ” round pan.
    Thank you


  1. […] When I had some extra sour cream a couple of weeks ago, I decided to make another cinnamon creme cake, but, this time, I decided to use my angel food cake pan.  The results were not quite as successful, but it was still delicious.  Why didn’t it turn out as well?  I had to leave the house and left my son to take the cake out of the oven.  He checked it as I said, but it wasn’t quite done.  It needed at least another 5 minutes, but it was still very yummy!  I followed the recipe pretty closely, but I made a couple of adjustments.  Here’s my version.  You may find the original recipe here. […]