A slice of Amish Cinnamon Streusel Cake with Vanilla Glaze brings comfort and sweetness to any table, marrying old-fashioned charm with irresistible flavor and texture.
This coffee cake boasts a tender crumb, a rich cinnamon streusel topping, and a silky vanilla glaze that completes every bite with a perfect touch of decadence.
Enjoyed as a breakfast indulgence or a cozy dessert, this cake is a crowd-pleaser with just the right balance of sweetness and spice. Whether served warm or room temperature, it’s a nostalgic treat that feels homemade in every way.
Star Players in This Amish Cinnamon Streusel Cake
Butter – Adds moisture and richness, forming the tender base of the cake.
Yogurt or sour cream – Provides a tangy depth and ensures the crumb stays moist and soft.
Brown sugar – Deepens the sweetness and enhances the warm flavor of the cinnamon streusel.
Pecans or walnuts – Bring crunch and a nutty contrast to the soft cake layers.
Cinnamon – Infuses warmth and classic spice throughout the crumbly streusel topping.
Powdered sugar – Blends with vanilla and cream to form a luscious, drizzle-worthy glaze.
Vanilla extract – Aromatic and sweet, it ties both the cake and glaze together with a comforting note.
How to Make This Sweet Comfort Classic
Start by creaming the butter and sugar until light and fluffy, then beat in the eggs, yogurt or sour cream, and vanilla. Mix the dry ingredients separately and add them gently to form a thick, rich batter.
Spread half of the batter into a greased 9×13″ baking dish. Top with half the cinnamon streusel mixture, then spoon and spread the remaining batter over it. Add the rest of the streusel on top for that irresistible golden crunch.
Bake until set and golden—about 25 minutes. Finish with a silky vanilla glaze once the cake cools slightly, or skip it for a simpler touch.
Baker’s Secrets & Sweet Twists
To ensure your Amish Cinnamon Streusel Cake stays moist and tender, avoid overmixing the batter once the dry ingredients are added. The streusel can be customized—use chopped walnuts for a heartier crunch or opt for pecans for a slightly sweeter profile.
For a fun variation, fold chocolate chips into the batter or streusel. You can also swirl a bit of fruit jam in the middle layer for a fruity surprise. If you’re short on heavy cream, milk or half-and-half can work in a pinch for the glaze—just use a bit less to maintain the perfect consistency.
Storing
This cake keeps well at room temperature for two days when stored in an airtight container. For longer enjoyment, refrigerate it for up to a week. The texture holds beautifully, and it reheats like a dream.
To freeze, wrap individual slices or the entire cake tightly in plastic wrap and place in a freezer-safe container. Thaw at room temperature or reheat gently in the microwave in 10-second bursts for a fresh-from-the-oven feel.
Amish Cinnamon Streusel Cake with Vanilla Glaze
Ingredients
- For the Cake:
- ½ tsp. salt
- 1 c. yogurt or sour cream
- 1 ½ tsp. baking powder
- 2 ½ c. all-purpose flour
- ¾ c. butter softened
- 2 tsp. vanilla extract
- 1 tsp. baking soda
- 2 large eggs
- 1 c. granulated sugar
- For the Streusel:
- ¾ c. all-purpose flour
- 2 ½ tsp. ground cinnamon
- ½ c. brown sugar
- 6 Tbsp. melted butter
- 1 c. chopped pecans or walnuts
- For the Glaze:
- 1 ½ –2 Tbsp. heavy cream
- 1 tsp. vanilla extract
- 1 c. powdered sugar
Instructions
- Preheat the oven to 350°F. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Incorporate the eggs one at a time, then blend in the yogurt and vanilla until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture into the wet ingredients, stirring just until combined to maintain a thick batter consistency.
- Grease a 9×13-inch baking dish and spread in half of the batter. Evenly sprinkle half of the prepared streusel mixture on top. Spoon the remaining batter in dollops over the streusel, smoothing gently. Top with the rest of the streusel mixture. Bake for approximately 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to preserve the cake’s moisture.
- To prepare the streusel, mix together the brown sugar, flour, ground cinnamon, and chopped nuts. Pour in the melted butter and stir until crumbly and well blended.
- For the glaze, combine powdered sugar, vanilla, and heavy cream. Whisk until a smooth and pourable consistency is achieved. Drizzle over the cooled cake if desired.