The Corner Bakery Cafe’s Cinnamon Creme Coffee cake is a “rich, golden cake swirled with ribbons of cinnamon, topped with a crumbly cinnamon streusel and powdered sugar.” Similar to a New York crumb cake, this cinnamon crumb coffee cake is perfect for a decadent breakfast, mid-day snack, or dessert.
When my daughter and I were having lunch at the Corner Bakery, 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.
Update: I’ve added a video to show how easy and delicious this coffee cake is to make.
A quick internet search took me to IgoUgo (no longer on the web) and a copy cat version of Corner Bakery’s signature coffee cake. I used their recipe as a starting point. 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.
How to Make Corner Bakery Cinnamon Coffee Cake
This cake is more moist and delicious the day after it’s made, so you may want to make Cinnamon Coffee Cake the day before you plan to serve it.
Before you start baking, note that you will need a coffee cake pan or a tube pan (affiliate link) to make this cake. The batter will overflow from a regular bundt pan.
Start by making the streusel, which will become the filling and topping for your cake. To make homemade cinnamon streusel, combine white and brown sugars, cinnamon, nutmeg and flour. Drizzle in some melted butter and use a wooden spoon just to combine the streusel. Be gentle here and careful not to overmix, as you want nice big chunks of topping.
Next, make the cake batter. Start by combing the dry ingredients in one bowl and creaming the sugar, butter and shortening with a stand or hand mixer in a separate bowl. The creamed butter should be very light and fluffy when it’s finished.
Add 5 eggs and your extract of choice to the creamed butter mixture, beating well between additions. Then, slowly add the dry ingredients and the sour cream to the creamed butter mixture.
Start by adding a third of the dry ingredient mixture, then half of the sour cream. Mix those in. Add another third of the dry ingredients, the rest of the sour cream, then finish with the last of the dry ingredients. Stir to combine everything fully, but not overmix.
Now you’re ready to assemble this beautiful Cinnamon Streusel Coffee Cake.
How to Assemble Cinnamon Streusel Coffee Cake
When your cinnamon streusel topping and cake batter are mixed up and your cake pan is greased and ready to go, it’s time to assemble your coffee cake.
First, add half of the cake batter to the prepared cake pan. Then sprinkle half of the streusel on top.
It can be hard to spread out the rest of the batter after you add a streusel layer. So I use an ice cream scoop or disher (affiliate link) to place scoops of batter on top of the streusel. Then, it’s easy to spread the batter out evenly with a spoon or a spatula.
Finally, top off the cake with the last layer of cinnamon streusel. Gently pat the topping in so it sticks to the cake while baking.
How Long Should I Cook Cinnamon Streusel Coffee Cake?
Because this is such a large, dense coffee cake with a crumbly filling, it has a longer cooking time than you might expect. And the pan you use can also make a big difference in your cooking time. I find that the best way to check for doneness is by taking the cake’s temperature.
The cinnamon coffee cake is ready when a thermometer inserted into the middle registers 210°F. If you find that the top starts browning before the cake is fully cooked, cover it with aluminum foil and continue baking.
Let the cake rest in the pan after baking for 30 minutes. This gives the cake some time to set fully. And your slice will still be warm, melty and delicious.
Ingredient Notes for Corner Bakery Cinnamon Streusel Coffee Cake
This recipe for cinnamon coffee cake uses standard baking ingredients that you likely already have on hand. Before you get started, here are a few answers to questions we’ve heard from readers:
What kind of shortening should I use?
I choose butter-flavored Crisco for baking recipes like this coffee cake. It comes in sticks, so it’s easy to measure out. You could also substitute the shortening with butter in this recipe, and use 1 cup of butter rather than half a cup of each.
Should I use Vanilla or Almond Extract?
This choice is yours! Either pick your favorite flavor or use a combination of both. I love the subtle nutty flavor from almond, but vanilla is always a classic crowd-pleaser.
Can I Substitute Sour Cream with Something Else?
If you don’t have sour cream on hand or simply aren’t a fan, you can substitute yogurt. The cake won’t have quite the same tang but it will be a slightly lighter coffee cake.
How to Store and Freeze Cinnamon Coffee Cake for Freshness
If you find yourself with too much coffee cake on your hands, first count yourself lucky! If you will be enjoying the cake within the next few days, it stores well on your counter covered with plastic wrap or aluminum foil.
You can also freeze the cake. To do so, cut the cake into portions. Then freeze the slices on a baking sheet to keep them from sticking together. Once they’re fully frozen, you can transfer them to a Ziploc bag for safekeeping. Simply let the slices come up to room temperature before enjoying.
You could also freeze the cake whole after it’s cooled fully. I recommend covering the cake tightly in plastic wrap, then in aluminum foil to ensure extra freshness. Remember that the whole cake is quite dense, so it will take some time to defrost fully on the counter.
When you are ready to serve this cinnamony treat, it’s helpful to place parchment around the cake before sprinkling the top the powdered sugar. This will keep the serving platter clean. See the photos above.
This cake is more moist and delicious the day after it’s made, so you may want to make this Cinnamon Creme Coffee Cake the day before you plan to serve it.
Coffee cake is one of my favorite ways to start the day. Be sure and check out all my luscious coffee cake recipes, including two of my most popular streusel-topped coffee cakes, Fresh Peach Coffee Cake and Lemon Blueberry Coffee Cake.
Corner Bakery Cinnamon Creme Coffee Cake
Topping and Filling Ingredients
- ½ cup sugar
- ⅔ cup brown sugar
- 4 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 ⅔ cups flour
- 2 sticks salted butter melted
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter room temp, cut into pieces
- ½ cup vegetable shortening
- 1 ½ cups sugar
- 5 eggs
- 1 ½ teaspoon vanilla or 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. Or when the Internal Temperature Reads 210°F.
- 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.
Other Coffee Cake Recipes You Might Enjoy
If coffee cake is your new favorite way to start (or end) the day, like it is for me, give one of these other decadent treats a try:
- Pumpkin Sour Cream Streusel Coffee Cake has the cinnamon streusel you love in this recipe, plus a festive pumpkin flavor.
- Fresh Peach Coffee Cake is a summery take on this classic treat.
- Lemon Blueberry Coffee Cake is jam-packed with melty blueberries, zesty lemon and plenty of chunky streusel.
- Apple Streusel Coffee Cake from That Skinny Chick Can Bake is a classic for fall: soft, gooey apples and cinnamon in a moist coffee cake.
- Classic Banana Streusel Coffee Cake with Maple Glaze from Shugary Sweets marries banana bread with coffee cake in a truly delicious way!
Barbara this was a tasty coffee cake to wake up to on a soggy Saturday morning, of course it would have been perfect for any morning. I appreciated a couple of tips you suggested:
1. using a ice cream scoop to put the second layer of batter on top of the topping. Worked like a charm!
2. second was the internal temp. Testing the cake for doneness with a toothpick didn’t work too well, but the temp gave me the perfect texture to my finished cake. I never thought about testing for temp in my coffee cake before. I use it for bread?????
Thanks so much Debby! I’m glad the tips were helpful. You can used a thermometer for bread – most breads are finished baking at about 190°.
I’m sorry, I’m not sure if I missed it, but where is the coffee ingredient in this coffee cake recipe?
Hi Jeanette – in the US coffee cake is a cake eaten with coffee, but usually does not have coffee as an ingredient.
For the cake use salted or unsalted butter?
I always use unsalted butter in my recipes.
how do you recommend storing it? in frig? or just covered?
I store it covered on the counter.
vegetable shortening like crisco? could i use butter or no?
Yes, like Crisco. I prefer to buy the butter flavored Crisco sticks for baking. You can substitute butter if you prefer. Here’s a good article about using shortening in cake recipes https://www.kingarthurflour.com/blog/2016/11/16/shortening-vs-butter-in-baking
Is it possible to make this in a 10 inch springform pan?
The trouble with using a springform pan is it doesn’t have a center core to help it bake from the inside out as well. If it’s a tall 10 inch springform pan and you use a center core https://amzn.to/2He5eo8 it may work. Don’t fill the pan more than 2/3’s full.
This looks perfect. So many coffee cake recipes are way too sweet for me but this one looks like it isn’t weighed down with fats and sugar. I am pinning it to try soon.
Hope you love it Scarlet!
Rocky Mountain Woman
I love that coffee cake! Thanks for figuring out the recipe, I’m going to try it this weekend.
Awesome! Let me know how you like it Barb.
This coffee cake is impressive and delicious. I used milder Vietnamese cinnamon for the streusel. I couldn’t make up my mind whether to use vanilla or almond extract, so I poured a bit of each into my shot-glass-sized measuring cup until I had the required total of 1½ teaspoons. Oh, and thank you for the internal temperature suggestion. If I had gone by appearance alone, I would have quit baking at 197°. I put it in for eight more minutes to get to 210° and it was perfect.
Thank you for this delicious reason to keep my rarely used angel food cake pan!
Thanks for sharing your additions. So nice to hear you loved it Jeri!
Hi, Can I use 1 cup of butter instead of 1/2 butter and 1/2 shortening?
Hi Irene – yes, that should work well.
Oh my goodness that is one beautiful, delicious looking coffee cake. What a treat-and so nice you can make a favorite at home. Off to pin!!!!
Thanks so much Carol!
I bought this delicious cake for a co worker as a gift. She is afraid to eat it. Because she thinks it is Gluten. We just wanted to make sure. I appreciate your feedback. Thank you
Hi Mel – anything made with wheat flour generally does have gluten. This cake does have gluten in it. Here’s some good information https://www.verywellfit.com/does-flour-contain-gluten-562846
Hi! I made the cake just as the recipe said, it raise well, but the strousel combined in to the batter when it was in the oven. What should i do? Thank you
Hi Karen – just make sure it’s cooked through (205 degrees) and dust it with powdered sugar. It should taste just fine. Make use less butter in the struesel next time if you live in a humid area?
What is the best way to freeze your Cinnimon Coffee Cake ?
After visiting Chicago, my husband brought home TWO of your Coffee cakes.. I need to freeze one. What is the best way ?
Hi Monica – my favorite way to freeze coffee cake is in individual slices so you can enjoy it over several days / weeks. Generally I’ll just freeze slices in Ziploc bags. If you want to freeze the entire cake uncut, I would wrap it in plastic wrap completely and then wrap it again in foil. Enjoy!
This recipe makes a beautiful moist cake!!!easy too!! New favorite in my family! Beautiful to give as a gift too!!!!
Thanks Laurie! It would definitely be a beautiful gift.
I make this or a similar sour cream coffee cake pretty regularly. I like your recipe because it makes about 20% more cake than other recipes, and for the “work” of making this cake I prefer more cake!
I bake lots SO I ALWAYS, have baking ingredients handy to make things. Except this time, I had only a scant cup of sour cream, which is a big part of the magic of this cake. Knowing that yogurt subs for sour cream I reached for the yogurt, foiled again. Only Greek vanilla yogurt. I used it anyway and it turned out great. I’m also not a huge fan of almond, so I used a tspn of vanilla extract, and a 1/4 tspn of almond extract. Another change, I love streusel so I make lots. I have taken to making and saving cake crumbs, so to your streusel mixture I added an additional cup of dry cake crumbs…yum. lastly, I use a simple confectioners sugar drizzle on the cake rather than a dusting is powder sugar
Sounds like delicious changes! Thanks for sharing Brad.
What is vanilla almond extract? I have never heard of it. Can I use vanilla or almond extract?
Hi Elizabeth – yes, the or was missing for some reason. Use either vanilla or almond extract. Enjoy!
New #1 favorite cake. Made it this past weekend, everyone loved it.
OMG! This was soooo delicious only half made it to the office. This recipe is a definite keeper. ?
Thanks Sue! I’m sure they appreciated half at the office 🙂
We certainly did!?
I made this recipe today, and it didn’t turn out well at all. I bought a tube cake pan just to make this cake, and it did not cook all the way through. When I tried to turn it over, it fell apart because the batter closest to the tube in the middle was still raw. I did check it and it was cooked in the middle of the ring, but that was misleading. I threw the lumps of cake in a 9×13 pan and finished cooking it that way. Also, if I make it again, I will not be using almond extract. I think it made it taste funny.
Strange that it wasn’t cooking near the center of the tube. Did you put it on a baking sheet perhaps? Love that you salvaged it by putting it in a 9×13 pan to finish cooking. People seem to either like or hate almond extract. Definitely omit it if you’re not a fan.