Cinnamon Streusel Coffee Cake Recipe

Cinnamon Streusel Coffee Cake

5.0

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1 Review

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This moist and buttery coffee cake has a generous cinnamon streusel topping for the perfect combination of taste and texture. Great for brunch, potlucks, or picnics.

Nicole McLaughlin

Published on June 11, 2024

Slice of coffee cake with cinnamon filling and crumble

Prep Time:

25 mins

Cook Time:

40 mins

Additional Time:

30 mins

Total Time:

1 hr 35 mins

Servings:

Yield:

1 (9x13-inch) coffee cake

Jump to Nutrition Facts

Need a versatile recipe that works well for brunch, dessert, and everything in between? You’re in luck. A buttery brown sugar-cinnamon filling with pecans is perfectly complemented by a delicate, crumbly cake layers in this potluck-perfect cinnamon streusel coffee cake.

Pair the cake with coffee for a sweet snack that nobody will be able to resist.

Reviewers stress that this treat is ideal for outdoor entertaining, as it “lends itself to being packed in for a picnic.” Recipe creator Patricia Fulda recommends against substituting margarine for butter in the streusel, as there’s no replacing butter’s rich texture and flavor.

Of course, you can easily make this recipe allergy-friendly—the pecans aren’t necessary (but they do add welcome crunch and texture).

Ingredients

Cinnamon Layer

¾ cup brown sugar
⅓ cup all-purpose flour
1 ½ teaspoons ground cinnamon

Streusel Topping

1 cup brown sugar
1 cup all-purpose flour
2 teaspoons ground cinnamon
¼ teaspoon kosher salt
½ cup unsalted butter, softened

Cake

3 ½ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon kosher salt
1 ½ cups white sugar
1 cup unsalted butter, softened
3 large eggs
¾ cup milk
1 (8 ounce) container sour cream
2 teaspoons vanilla extract

Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish; set aside.
To make the cinnamon layer: Stir brown sugar, flour, and cinnamon together in a small bowl until well combined; set aside.
To make the streusel topping: combine brown sugar, flour, cinnamon, and salt in a small bowl. Add butter and stir with a fork until mixture is crumbly; set aside.
To make the cake: Whisk flour, baking powder, and salt together in a medium bowl.
Beat sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl, then turn the mixer on low speed and beat in eggs until well blended. Gradually mix in flour mixture and milk. Add sour cream and vanilla and beat for 30 seconds.
Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over batter, then pour the remaining batter over top. Spread streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool completely before serving, about 30 minutes.

Aimee Broussard

Nutrition Facts (per serving)

652	Calories
29g	Fat
92g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 652
% Daily Value *
Total Fat 29g	37%
Saturated Fat 17g	85%
Cholesterol 120mg	40%
Sodium 217mg	9%
Total Carbohydrate 92g	34%
Dietary Fiber 2g	6%
Total Sugars 52g
Protein 8g	16%
Vitamin C 0mg	0%
Calcium 156mg	12%
Iron 3mg	16%
Potassium 163mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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