Cinnamon Coffee Cake Recipe
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Cinnamon Coffee Cake Recipe
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This coffee cake is the perfect balance of crispy, soft, buttery, and spiced goodness perfected through meticulous testing and expert technique! It delivers a buttery, moist crumb thanks to Greek yogurt (superior to sour cream), a rich cinnamon-brown sugar middle, and an irresistibly crispy streusel topping that stays crunchy, thanks to melted butter (NO pastry cutter needed!).
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Ingredients
Streusel Topping
- 10 tablespoons unsalted butter
- 1 1/3 cup (175g) all-purpose flour
- 3/4 cup light brown sugar, packed
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
Cinnamon Brown Sugar Filling
- 2/3 cup light brown sugar, packed
- 1/3 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1/8 tsp EACH ground cardamom, nutmeg
Cake
- 2 1/4 cups (281g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 12 tablespoons (1.5 sticks) unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 3 tablespoons packed light brown sugar
- 1 tablespoon vanilla extract
- 3 large eggs, at room temperature
- 1 cup Greek yogurt (any fat) at room temperature
- 1/4 cup milk (any kind)
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Instructions
- Prep: Preheat the oven to 350 degrees F. Line a 9x13 pan with parchment paper.
- Streusel: Add the butter to a medium, microwave-safe bowl. Microwave for 30 seconds, then at 10-second increments until melted (stirring between). Add the rest of the Streusel ingredients and stir/mash with a fork until thoroughly combined, then stir until crumbly (it's okay if there are some large chunks). Refrigerate until ready to use.
- Cinnamon Brown Sugar Filling: Whisk the ingredients together in a small bowl. Set aside.
Cake
- Dry Ingredients: Whisk the flour, baking powder, baking soda, and salt in a large bowl. Set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or an electric mixer, cream the butter and sugars together on low until combined, then beat on medium-high for 5 minutes, scraping down the bowl occasionally with a rubber spatula.
- Add Eggs and Yogurt: Add the vanilla, followed by the eggs, one at a time, beating on medium until just combined after each addition. Scrape down the bowl. Beat in the yogurt until combined, then scrape the bowl again. The mixture will be lumpy.
- Add Flour Mixture and Milk: With the mixer on low, gradually add the flour mixture to the wet ingredients in thirds alternating with the milk. Beat until a few flour streaks remain. Use a rubber spatula to scrape the bowl again and do the final mix by hand until no flour streaks remain. The batter will be very thick.
- Assemble: Spread half of the cake batter into the prepared pan in an even layer (the layer will be thin). Sprinkle the Brown Sugar Cinnamon mixture evenly on top. Dollop the remaining batter evenly over the top. Use an offset spatula to spread the dollops from the center to the edges. Sprinkle the Streusel evenly over the top (breaking up any large pieces), thoroughly covering the edges first, then working your way to the center (this helps prevent the edges from puffing up).
- Bake: Bake at 350°F for 42-48 minutes, until the cake registers 200°F in the center, and a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for 30 minutes before serving. It needs this time to set, or the crumb will be soft and gummy.
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