Cinnamon Streusel Coffee Cake with Maple Sugar
Albert Wood
Cinnamon Streusel Coffee Cake with Maple Sugar (Easy 9x13 Breakfast Cake)
If you’ve ever wished your house could smell like a cozy bakery without you having to, you know, own a bakery… this is the recipe.
This Cinnamon Streusel Coffee Cake is the ultimate “come on in, I’m a functional adult who definitely has their life together” bake. It’s buttery and tender, with a cinnamon-sugar swirl running through the middle and a streusel topping so good it deserves its own fan club.
And the real upgrade—the thing that makes this taste like it came from a small-town café where everyone’s mysteriously happy—is Wood’s Vermont Maple Sugar. It’s in the topping, the filling, and the cake, adding warm caramel-maple depth that makes plain sugar feel like it showed up underdressed.
Why Maple Sugar Makes Coffee Cake Taste Like “Bakery”
Regular sugar is sweet. That’s… fine.
Maple sugar brings that toasty, cozy sweetness that tastes like someone just lit a candle labeled “Comfort & Good Decisions.” It boosts the cinnamon, rounds out the butter, and gives the whole cake a richer, more layered flavor without screaming “MAPLE!” at your face.
- In the streusel: adds caramel notes and extra crunch
- In the filling: deepens the cinnamon swirl into true “steal-a-second-piece” territory
- In the cake: makes the crumb taste warm and bakery-style
The Streusel Topping: The Crown Jewel
Let’s be honest: streusel is the main character. The cake is wonderful, yes. But the topping? The topping is why people “accidentally” scrape the pan with a fork when nobody’s watching.
This one is perfectly crumbly, cinnamon-kissed, and buttery in that “just one more pinch” way. Once it bakes, it turns into golden, crunchy pockets of joy that make every bite feel like a reward.
The Cinnamon Swirl: A Little Drama, In the Best Way
Inside the cake, you get a ribbon of cinnamon-sugar filling swirled gently through the batter. It’s not meant to fully mix in—think “marbled elegance,” not “cinnamon chaos.”
And that tiny bit of cocoa powder in the filling? It’s there for color, not chocolate flavor. It helps the swirl look extra pretty and bakery-style. You can skip it, but it does make the cake feel like it’s wearing mascara.
Why This Coffee Cake Is Perfect for Feeding a Crowd
This recipe makes 24 servings, which means it’s ideal for:
- holiday mornings
- brunch with friends
- school events
- neighbor drop-ins
- or any situation where you’d like people to think you have it all together
Bonus: it serves right from the pan, which is the kind of low-effort elegance we support.
Serving Ideas (Because Coffee Cake Is a Lifestyle)
- Serve warm with coffee, tea, or “I need caffeine to be kind” juice.
- Add fresh berries on the side if you want to look extra wholesome.
- Want maximum maple energy? Offer a tiny drizzle of Wood’s Vermont Maple Syrup over slices. (This is not necessary. It is, however, glorious.)
Storage Tips (If It Lasts)
Keep covered at room temperature for a couple of days, or refrigerate for longer freshness. Reheat slices briefly to bring back that just-baked coziness.
Fair warning: this cake is extremely good at “disappearing” whenever someone walks through the kitchen.
Ready to make your kitchen smell like a cinnamon-sugar dream? Bake this Cinnamon Streusel Coffee Cake with Wood’s Vermont Maple Sugar, and tag us when someone asks, “Did you buy this from a bakery?” (You may answer dramatically.) 🍁☕
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Cinnamon Streusel Coffee Cake with Maple Sugar
Rated 5.0 stars by 1 users
Author:
Al Wood
Prep Time
30 minutes
Cook Time
1 hour
Calories
340
Cinnamon Streusel Coffee Cake with Maple Sugar (Easy 9x13 Breakfast Cake) If you’ve ever wished your house could smell like a cozy bakery without you having to, you know, own a bakery… this is the recipe. This Cinnamon Streusel Coffee Cake is the ...
Ingredients
Topping—
-
½ cup Wood's Vermont Maple Sugar
- ½ cup (198g) granulated sugar
- ¼ teaspoon table salt, (if you use unsalted butter)
- 1 tablespoon cinnamon
- 6 tablespoons (85g) butter, melted
Filling—
- ½ cup (213g) dark brown sugar or light brown sugar, packed
-
½ cup Wood's Vermont Maple Sugar
- 1 ½ tablespoons cinnamon
- 1 teaspoon unsweetened cocoa, Dutch-process or natural
Cake—
- 12 tablespoons (170g) butter, at room temperature, at least 65°F
- 1 teaspoon table salt, (1 ¼ teaspoons if you use unsalted butter)
- ¾ cup (298g) granulated sugar
-
¾ cup Wood's Vermont Maple Sugar
- ⅓ cup (71g) light brown sugar or dark brown sugar, packed
- 2 ½ teaspoons baking powder
- 2 teaspoons King Arthur Pure Vanilla Extract
- 3 large eggs, at room temperature
- ¾ cup (170g) sour cream or plain yogurt, at room temperature
- 1 ¼ cups (283g) milk, anything from skim to whole, at room temperature
- 3 ¾ cups (450g) King Arthur Unbleached All-Purpose Flour
Directions
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan, or two 9" round cake pans.
Topping—
Whisk together the sugars, salt, flour, and cinnamon. Add the melted butter and stir until well combined. Set the topping aside.
Filling—
Mix together the sugars, cinnamon, and cocoa powder. (The cocoa powder is used strictly for color, not flavor; leave it out if you like.) Set it aside.
Cake—
In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until smooth.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don't need to whisk out all the lumps.
Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you're using two 9" round pans, spread 1 ⅓ cups batter in each pan.
Sprinkle the filling evenly on the batter.
Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.
Sprinkle the topping over the batter in the pan.
Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9" x 13" pan, 50 to 55 minutes for the 9" round pans. When pressed gently in the middle, the cake should spring back.
Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.
Nutrition
Nutrition
- Serving Size
- 1 slice
- per serving
- Calories
- 340
- Saturated Fat
- 7 grams
- Trans Fat
- grams
- Sodium
- 250 milligrams
- Fiber
- 1 grams
- Sugar
- 36 grams
- Carbs
- 56 grams
- Cholesterol
- 55 milligrams
- Protein
- 5 grams