Cinnamon Streusel Coffee Cake
A moist sour cream cake with a ribbon of cinnamon streusel through the middle and a thick, crunchy pecan streusel on top. It is the brunch classic made with almond flour and no sugar, and it keeps all week.
Nutrition per serving
1 square (about 3 inches)- Net carbs
- 4.1g
- Calories
- 333kcal
- Protein
- 8.9g
- Fat
- 31g
- Total carbs
- 23 g
- Fiber
- 4.2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Blueberry streusel: Fresh blueberries baked into the middle layer make a blueberry buckle-style coffee cake.
- Scatter the blueberries over the first layer of batter along with the first third of the streusel. Bake about 5 minutes longer, until a toothpick comes out free of raw batter.
Pumpkin spice: Pumpkin purée and pumpkin pie spice in the cake make a moist autumn coffee cake under the same cinnamon-pecan streusel.
- Whisk the pumpkin and spice into the wet ingredients. The batter is softer and the cake moister, so bake 5–8 minutes longer and check the center with a toothpick.
Dairy-free: Coconut oil replaces the butter in both the streusel and the cake, and coconut cream stands in for the sour cream. It is just as moist.
- Stir a teaspoon of lemon juice into the coconut cream so it reacts with the baking soda the way sour cream does. Have the eggs at room temperature so the coconut oil doesn't firm up when you whisk them together.
- Cinnamon streusel
- Cake
- Cinnamon streusel
- Cake
- Also add
- Cinnamon streusel
- Cake
- Also add
- Cinnamon streusel
- Cake
Estimated cost $11.91 for 9 servings ($1.32 each) · how we estimate
Instructions
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Heat the oven to 350°F (175°C). Grease an 8- or 9-inch (20–23 cm) square baking pan and line it with a strip of parchment that hangs over two sides.
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Make the streusel: stir the ½ cup of almond flour, the pecans, 3 tablespoons of sweetener and the cinnamon together, then drizzle in the 3 tablespoons of melted butter and mix with a fork until it forms damp clumps. Refrigerate while you make the batter.
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For the cake, whisk the remaining almond flour, the coconut flour, sweetener, baking powder, baking soda and salt in a large bowl.
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In another bowl, whisk the melted butter, sour cream, eggs and vanilla until smooth. Stir into the dry ingredients until evenly combined; the batter will be thick, like soft cookie dough.
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Spread half the batter in the pan and scatter about a third of the streusel over it. Dollop the remaining batter on top and spread it gently with a wet offset spatula, then top with the rest of the streusel and press it in lightly.
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Bake 30–40 minutes (start checking a 9-inch pan at 28), until the edges are golden, the top springs back and a toothpick in the center comes out clean. If the streusel darkens before the cake is done, lay a sheet of foil loosely over the top.
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Cool in the pan at least 30 minutes, then lift it out by the parchment and cut into 9 squares. Almond flour cake is crumbly while warm and firms up as it cools.
Tips for success
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Room-temperature sour cream and eggs blend smoothly with the melted butter. Cold ones make the butter seize into lumps. - A brown-sugar-style erythritol blend gives the streusel a caramel note, but regular granulated sweetener works.
- Serve with a sweet cream cold brew or a mug of butter coffee.
Nice to have, not needed
- A parchment sling lets you lift the whole cake out for neat squares — without one, cut and serve straight from the pan.
- A drizzle of powdered erythritol whisked with a little cream makes a bakery-style icing — it is sweet enough without.
Storage & meal prepMeal-prep friendly
- Keeps 5 days in the fridge
- Freezes up to 3 months
Reheat: Eat at room temperature, or warm a square 15–20 seconds in the microwave.
Prep tip: Freeze individually wrapped squares; one thaws on the counter in about an hour, ready for a lunchbox or the office.
Keep covered at room temperature 1 day, refrigerate up to 5 days, or freeze individually wrapped squares up to 3 months.
Variations
3 variations, each with its own ingredients and macrosBlueberry streusel
FlavorFresh blueberries baked into the middle layer make a blueberry buckle-style coffee cake.
- + ¾ cup fresh blueberries
5.6 g net · 340 kcal · 9 g protein · 31 g fat · ≈$1.48 per serving (+1.5 g net carbs vs the original)
Pumpkin spice
FlavorPumpkin purée and pumpkin pie spice in the cake make a moist autumn coffee cake under the same cinnamon-pecan streusel.
- + ½ cup canned pumpkin purée
- + 2 tsp pumpkin pie spice
5 g net · 339 kcal · 9 g protein · 31 g fat · ≈$1.43 per serving (+0.9 g net carbs vs the original)
Dairy-free
DietCoconut oil replaces the butter in both the streusel and the cake, and coconut cream stands in for the sour cream. It is just as moist.
- butter → coconut oil
- butter → coconut oil
- sour cream → coconut cream
4.1 g net · 366 kcal · 8.9 g protein · 34 g fat · ≈$1.43 per serving (same net carbs as the original)
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