Cinnamon Crumb Coffee Cake
User Reviews
5
Cinnamon Crumb Coffee Cake
Description
The Cinnamon Crumb Coffee Cake starts with a streusel made from flour, brown sugar, cinnamon, and butter, which is chilled before baking to form a crisp, flavorful topping. The cake batter combines all-purpose flour with cinnamon, baking powder, baking soda, salt, vegetable oil, light brown sugar, granulated sugar, eggs, Greek yogurt, and vanilla. Folding the dry ingredients into the wet carefully keeps the texture moist and tender. This cake bakes in an 8 x 8 pan until the top is light golden and the center is firm yet soft.
The cinnamon in both the streusel and cake layers provides a familiar warm flavor, while the Greek yogurt adds richness and slight tanginess. The streusel topping adds a satisfying crunch contrasted with the soft cake beneath. This coffee cake slices well for serving alongside coffee or tea and works well for brunch or dessert.
Store the cake tightly covered at room temperature for up to four days to maintain moisture and freshness. The recipe suggests using an 8x8 pan lined for easy removal and recommends chilling the streusel beforehand to get a better crisped topping. Follow baking time cues to avoid overbaking and drying out the cake.
Ingredients
For the streusel:
- ½ cup all-purpose flour
- ⅓ cup light brown sugar packed
- 1 teaspoon cinnamon
- 4 tablespoons butter at room temperature, unsalted
For the cake:
- 2 cups all-purpose flour
- 1 ½ teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 egg
- 1 cup Greek yogurt
- 1 teaspoon vanilla extract
Instructions
- To make the streusel, line a quarter baking sheet with parchment paper. In a small bowl, whisk together flour, sugar and cinnamon until combined. Using your fingers, rub in room temperature butter until incorporated and large clumps form when you press the mixture together. Spread onto prepared baking sheet and refrigerate for 20 minutes or freeze for 10 minutes.
- Preheat oven to 350°F. Grease an 8 x 8 metal baking pan and line with parchment paper, letting the paper overhang the edges for easy removal.
- In a large bowl, whisk together flour, cinnamon, baking powder, baking soda and salt.
- In another large bowl, stir together oil and the sugars. Whisk in the eggs until combined, then stir in the yogurt and vanilla.
- Using a rubber spatula, fold the dry ingredients into the wet ingredients just until combined. Pour into prepared pan and sprinkle evenly with chilled streusel.
- Bake for 45-55 minutes, or until the top is light golden brown, the center is firm when lightly touched, and a toothpick inserted in the center comes out clean.
Notes
- Store finished coffee cake sealed at room temperature and consume within four days.
- Chilling streusel before baking helps achieve a crisper topping texture.
- Use parchment paper with overhang to lift cake easily from pan.
- Check doneness by ensuring the center is firm but not dry before removing from oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 54g | 18% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 155mg | 6% |
| Potassium | 159mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 211IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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