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Cinnamon Streusel Coffee Cake

This recipe is adapted from Sara Foster's New York Style Crumb Cake. I've added toasted pecans and extra salt (in both the cake batter and cinnamon streusel). The salt mediates the sweet flavor and adds depth to this cinnamon streusel coffee cake.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 15
Calories: 40916 kcal
Course: Dessert , Breakfast
Cuisine: American

Ingredients

For Topping
  • 2½ cups all purpose flour
  • 1 cup light brown sugar firmly packed
  • 2¼ teaspoons cinnamon ground
  • 2 sticks unsalted melted butter
  • 1 cup pecans chopped
  • ½ teaspoon iodized salt
  • ¼ teaspoon sea salt for finishing the crumb topping.
For Cake
  • 1½ cups all purpose flour
  • ½ cup sugar
  • 2¼ teaspoons baking powder
  • ½ teaspoon salt
  • ½ + 2 tablespoons cup plus 2 tablespoons milk
  • 1 large egg
  • 2 tablespoons canola oil
  • 2½ teaspoons vanilla extract
  • 2-3 tablespoons confectioner's sugar for garnish

Instructions

TOAST THE PECANS:
    Cup of Yum
  1. Preheat the oven to 350° F and spread 1 cup pecans into a single layer on a baking sheet. Bake for 8-10 minutes until the pecans are toasted and fragrant. Remove from the oven and roughly chop.
PREPARE THE BAKING PAN:
  1. Reduce the oven temperature to 325° F.
  2. Spray an 11x7" baking pan with vegetable spray and line the bottom and sides with parchment paper. (Cut the paper 7" wide and about 16" long so that the bottom is covered and there is an overhang on either side of the pan.)
FOR THE CINNAMON STREUSEL TOPPING:
  1. In a large bowl, combine 2½ cups all purpose flour, 1 cup light brown sugar, 2¼ teaspoons cinnamon, ½ teaspoon iodized salt and whisk to blend. Make a well in the center of the flour mixture and add 2 sticks unsalted melted butter to it. Mix to combine.
  2. Add the chopped toasted pecans to the crumble mixture and toss with your clean hands until well combined. The topping should have a loose, crumbly consistency. Set aside.
FOR THE CAKE LAYER:
  1. Add1½ cups all purpose flour, ½ cup sugar, 2¼ teaspoons baking powder and ½ teaspoon salt to a small bowl - and whisk to combine.
  2. In a medium bowl, whisk together ½ + 2 tablespoons cup plus 2 tablespoons milk, 2 tablespoons canola oil, 1 large egg and 2½ teaspoons vanilla extract. Add the flour mixture to the wet ingredients and stir just until combined.
  3. Pour the cake batter into the prepared pan and spread into an even layer with a rubber spatula.
  4. Add the crumble topping evenly across the batter. (It will look like you've got WAY TOO MUCH topping -- but use it all.) Sprinkle the crumble with ¼ teaspoon sea salt.
  5. Bake for 35-40 minutes until the cake rises and the topping bakes into the dough.
  6. Remove from the oven and cool slightly in the pan. Run a knife along the edge to loosen the cake and lift it from the pan to a cutting board. Cut into squares. Sprinkle with 2-3 tablespoons confectioner's sugarf desired and serve.

Nutrition Information

Calories 409.16kcal (20%) Carbohydrates 50.87g (17%) Protein 5.96g (12%) Fat 20.81g (32%) Saturated Fat 9.2g (46%) Polyunsaturated Fat 2.65g Monounsaturated Fat 7.47g Trans Fat 0.5g Cholesterol 49.67mg (17%) Sodium 284.19mg (12%) Potassium 154.04mg (4%) Fiber 1.69g (7%) Sugar 24.34g (49%) Vitamin A 464.98IU (9%) Vitamin C 0.08mg (0%) Calcium 115.83mg (12%) Iron 1.98mg (11%)

Nutrition Facts

Serving: 15Serving

Amount Per Serving

Calories 40916

% Daily Value*

Calories 409.16kcal 20%
Carbohydrates 50.87g 17%
Protein 5.96g 12%
Fat 20.81g 32%
Saturated Fat 9.2g 46%
Polyunsaturated Fat 2.65g 16%
Monounsaturated Fat 7.47g 37%
Trans Fat 0.5g 25%
Cholesterol 49.67mg 17%
Sodium 284.19mg 12%
Potassium 154.04mg 3%
Fiber 1.69g 7%
Sugar 24.34g 49%
Vitamin A 464.98IU 9%
Vitamin C 0.08mg 0%
Calcium 115.83mg 12%
Iron 1.98mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.