This corner bakery cinnamon creme coffee cake is the perfect solution for busy families who want a show-stopping weekend brunch treat that looks like it came from an upscale cafe. Inspired by the famous recipe from Corner Bakery Cafe, this rich, golden cake is marbled with thick ribbons of cinnamon sugar and crowned with the buttery streusel.
This foolproof recipe relies on simple baking staples to produce an incredibly moist crumb that actually tastes even better the day after it’s made, giving you a reliable recipe that you can return to time and time again.
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Jump to:
- What is Corner Bakery Cinnamon Creme Coffee Cake?
- Key Takeaways
- Ingredient Notes
- How to Make Corner Bakery Cinnamon Coffee Cake
- How to Assemble Cinnamon Streusel Coffee Cake
- How Long Should I Cook Cinnamon Streusel Coffee Cake?
- Frequently Asked Questions
- Variations and Substitutions
- Storage and Reheating
- Corner Bakery Cinnamon Creme Coffee Cake
- Other Coffee Cake Recipes You Might Enjoy
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 at home.
What is Corner Bakery Cinnamon Creme Coffee Cake?
Corner Bakery Cinnamon Creme Coffee Cake is a rich, golden sour cream coffee cake swirled with internal ribbons of cinnamon and nutmeg, then topped with a dense, crumbly brown sugar streusel. Modeled after the signature New York crumb-style cake served at the popular cafe, it is celebrated for it’s moist, dense texture.
Key Takeaways
- Structured, layered cake that yields cafe-style results every single time!
- Made with simple pantry ingredients like flour, butter, and spices.
- Perfect for crowds or just for your morning routine.
- Easy for meal prep because it tastes even better the next day.
Ingredient Notes
Granulated Sugar and Brown Sugar – The sugar combination creates the perfect sweet, caramelized base for the streusel topping. The sugar will again be used in the cake base as well.
Ground Cinnamon and Ground Nutmeg – These warm spices add the signature, aromatic flavors.
All-Purpose Flour – This flour binds with the butter to ensure your streusel is thick and distinct. It is also the foundation for your coffee cake to support the heavy layers.
Salted Butter – Use to make the crumbled streusel topping.
Baking Powder and Baking Soda – A dual-leavening combination to ensure the perfect rise of the coffee cake.
Salt – A small addition that balances out the sugars and enhances the flavors.
Unsalted Butter – Creaming this provides the rich flavor and airy lift of the crumb.
Eggs – The eggs give structure to the layers of the cake.
Vanilla Extract – Provides the flavor profile that you would expect in this cake.
Sour Cream – Adds the acidity needed to activate the baking soda.
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.
Frequently Asked Questions
I chose 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.
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.
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.
Variations and Substitutions
- Swap the almond extract for vanilla extract; either can be used.
- Add finely chopped pecans into the middle filling for a crunchy center.
- Fully cool the cake before slicing.
Storage and Reheating
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 cinnamon treat, it’s helpful to place parchment paper around the cake before sprinkling the top with 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.
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Corner Bakery Cinnamon Creme Coffee Cake
Equipment
Ingredients
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
Cake Ingredients
- 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
Instructions
- Preheat oven to 350ºF. 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.
Video
Notes
Nutrition
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!
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Lucy
Hello
When you say veg. shortening do you mean the solid crisco shortening or a liquid oil ? Can butter be used for shortening ?
Free
I used to work at Corner Bakery, and their coffee cake was my favorite pastry. I want to make it and found your recipe, which looks delicious. Is there something else I can use instead of vegetable shortening?
Melissa Griffiths
butter should work
Julie Cadwell
It is amazing and beautiful.
Dagmar
Have you made this in a loaf pan?
Stephanie w
What should you bake it in if you want to half the recipe?
Denise
This was honestly one of the best cakes I ever made. High, excellent crumb was moist and full of flavor and served a lot of people.
Forgot the picture but looked beautiful. Thanks for a winner
Arthur
This cinnamon cream cake is just a to die for dessert. I have been purchasing slices and/or whole cakes for as long as I can remember. Unfortunately the nearest Corner Bakery closed near me and I have not eaten it in quite some time. However, I now have gotten up enough nerve to do so! I only have unsalted butter, but I noticed that the recipe for the streusel calls for two sticks of unsalted butter. I can purchase unsalted butter, but since I have so much unsalted butter on hand, I would prefer not to do so, but I don’t want to sacrifice the outcome of what is a tasteful cake!!!!! Could I merely add salt to my unsalted butter in the streusel, and if so, how much? I look forward to hearing from you.
Melissa Griffiths
You’ll be fine to use either butter, they both work great!
Ines
how do you get the topping on the top of the cake? the top of my tube cake pan has rounded top. when I flip the pan over, the topping will be on bottom. Thanks!
Nancy
Loosen sides of cake with knife and invert onto a wire rack and then invert again on to serving platter.
Vivian
Yum 😋
Hana
This cake though nice.. pretty nice, that is and So tempting but honestly, suicidal! 😅
I tried to minimize portions to make small versions but still each cupcake would still shoot cholesterol up to the sky that no herbal tea will ever be able to bring it totally down and I bake healthy with ghee and honey but consuming two tablespoons ghee in a day is considered too much (1 tbsp allowed per day) and it’s healthier than butter. Well, I will just to stick to my cinnamon-honey toast and imagine myself enjoying your lethal cake. lol Happy baking 👋🏻
Heidi
For what reason did you post this? You didn’t make it or ask a question. I don’t understand what your intention was.
C
Bro, you need to go outside more.
Linda G.
Can I use a 9x 13 pan. I don’t have much success using bundt pans. Middle always seems to be under cooked .
Barbara Schieving
Hi Linda – I haven’t tried it using a 9×13 pan but it should work well. You want the center to be approximately 205 degrees F. Your cook time will be shorter. Let me know how it goes.
Frances Hammond
In the topping you have used sticks of butter. Our butter in Australia is only 250 or 500 grams packets. How many grams in one stick? I enjoy making your recipes and also use many of your recipes for my instant pot. Thanks so much for all you hints and videos.
Barbara Schieving
Thanks Frances – so nice to hear you’re enjoying my recipes! One stick of butter in the US is 1/2 cup which is about 115 grams.
Lydia Cartagena
Can I use salted butter for this recipe
Barbara Schieving
Hi Lydia – yes, you can use salted butter and omit the salt.
Maribeth Reimer
Can this be made in 9×4 pans? If so, what needs to be changed? Thank you so much!!
Barbara Schieving
Hi Maribeth – I haven’t tried it in 9×4 pans, but it should work fine. Don’t feel the pans more than 2/3’s full. Bake them until they’re pulling away from the sides of the pan and the Internal Temperature Reads 210°F.
Vivian
I have never hear of so many ridiculous questions about a recipe. Just make the recipe and enjoy it or don’t make it!
Janice
Love Corner Bakery’s Cinnamon Creme Cake, but I haven’t tried this recipe. I plan to do so soon. However, please let me know if I should make any adjustments to this recipe for high altitude. My home in Colorado is at about 7,500 feet. And, I’ve had a few baking flops (ie. Bread and cakes) due to our altitude. If so, what changes would you recommend?
Barbara Schieving
Hi Janice – that is super high altitude, I bet you do have to make changes to lots of recipes. At my altitude 5,000 feet, I often don’t have to make changes to dense cakes like this one. However at your altitude, you may want to. King Arthur Flour has a great guide on making changes https://www.kingarthurbaking.com/learn/resources/high-altitude-baking You’ll want to significantly reduce the baking powder and soda as indicated in the guide and may want to make the other changes they recommend as well.
Carol
I think there’s a typo on the topping: 2 2/3 cups of flour is WAY too much!!!!!! More like 2/3 cup I’m guessing.
Barbara Schieving
Hi Carol – 2 2/3 cup is correct. There is a layer in the middle as well as on top.
jenny
could apples be added to this cake?
Barbara Schieving
Hi Jenny – I haven’t tried it, but it should work as long the apple is finely chopped. Your cook time may need to be a little longer as well.
Cinzia
My 3 yr old has been asking for coffee cake since he first tried corner bakerys version a couple of months ago. Due to Corona closure I was forced to find a recipe online. Tbh, i was a bit apprehensive making this, I thought no way will it turn out as tasty and professional looking. I was wrong!! Not only was it delicious it was better. I added 1 cup vs 1 1/2 cup of sugar bc I thought it would be too sweet but I think I could have left it as per recipe and the sweetness would have been just as good. Thank you for the Post!
Barbara Schieving
That’s great – thanks so much for sharing!
Mel
How do you recommend storing this? In the refrigerator or just on the counter?
Barbara Schieving
Hi Mel – I store it covered on the counter. Enjoy!
Debbie Deraney
Hey Ladies, i’m about to make your delicious cake. Whats the shelf life on the cake? I see that you are keeping it on the counter.
Gina Staehely
Barbara,
My daughter-in-law and her mom are intensive care nurses. With the pandemic going on I asked the girls what I could do. The asked for bakery! (I’m not quite a Germaphobe but I am very clean and careful when I bake, so added protection–gloves, bleached counters and cutlery, and gloves again when bagging in zippy bags). your cinnamon creme coffee cake was the first they asked for!
thank you for sharing this treasure.
Barbara Schieving
What a great way to cheer them up during this difficult time. Thanks for taking the time to let me know Gina. Please pass on my thanks to them for their service.
Hanan abdulhamid
I made thia cake for a group of friends and it was sooo good thank you so much,they alk loved it.