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a slice of cinnamon streusel coffee loaf cake on a nude coloured plate topped with a dusting of icing sugar

Coffee Loaf Cake Recipe

This moist, dense coffee loaf cake is naturally sweetened with coconut sugar and features a delicious cinnamon streusel topping.

Category Breakfast, Cake, Dessert
Cuisine American, Canadian
Keyword coffee cake loaf, coffee loaf cake, coffee loaf cake recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Serves 6 slices
Author Amanda | Naturally Sweet Kitchen


Cinnamon Streusel

  • 50 g plain flour
  • 35 g coconut sugar
  • 1 ½ tsp ground cinnamon
  • tsp fine sea salt
  • 40 g unsalted butter, melted


  • 80 g plain flour
  • 75 g coconut sugar
  • ¾ tsp baking powder
  • tsp baking soda
  • 45 g cold unsalted butter, cubed
  • 80 g sour cream, room temperature
  • ¾ tsp pure vanilla extract
  • 1 large egg, room temperature
  • 1 tbsp milk, room temperature


  1. Preheat the oven to 180ºC (350ºF) and grease and line a 450g (1 lb) loaf tin with non-stick parchment paper, leaving a couple inches of paper overhanging for easy removal. Set aside.
  2. Make the streusel by whisking together the flour, coconut sugar, cinnamon, and salt in a small bowl. Drizzle over the melted butter and bring it together gently with a fork. All the dry ingredients should be coated in the butter and there should be some smaller and some larger clumps. Refrigerate until ready to assemble the cake.
  3. Make the cake by tipping the flour, coconut sugar, baking powder, and baking soda into a large bowl. Whisk together to combine. Rub the cold butter into the flour mixture with your hands until it’s well-dispersed and the texture resembles sand. Set aside.
  4. In a small bowl, whisk together the sour cream, vanilla, egg, and milk. Pour the wet ingredients into the dry ingredients and mix together until smooth.
  5. Pour half of the cake batter into the prepared loaf tin and level the top, making sure to get the batter to the edges of the pan. Evenly sprinkle over ½ of the streusel mixture. Repeat with the remaining batter and streusel.
  6. Bake the cake for 27–31 minutes, or until a toothpick inserted at the centre comes out clean. Place the tin on a wire rack and allow the cake to cool for 10 minutes, then carefully lift the cake from the tin using the paper tabs and set it on the wire rack to finish cooling completely. Slice into 6 triangles and serve with coffee or tea.


  • The sour cream in this recipe can be substituted for plain yoghurt.
  • This cake will keep for up to 2 days sealed in an airtight container at room temperature.