Cinnamon Streusel Coffee Cake
User Reviews
5
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Prep Time
15 mins
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Total Time
55 mins
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Servings
12
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Calories
382 kcal
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Cuisine
International
Cinnamon Streusel Coffee Cake
Description
This Cinnamon Streusel Coffee Cake is built with three distinct components: a cinnamon sugar filling, a crisp streusel crumb topping, and a moist cake base enriched with Greek yogurt. The filling blends cane sugar, cinnamon, and a touch of flour to sprinkle between layers. The crumb topping mixes room-temperature butter with sugars, cinnamon, salt, and flour, yielding a textured, flavorful crust after baking.
The cake batter itself combines butter, cane sugar, Greek yogurt, eggs, and vanilla before folding in flour, baking soda, baking powder, and salt. The thick batter helps create a dense, tender crumb that holds up to the layers of filling and topping without becoming dry. Baking in a parchment-lined pan ensures an even bake and easy removal.
Once baked and cooled, the coffee cake is finished with a vanilla icing drizzle, adding a smooth, sweet contrast to the cinnamon layers. It suits breakfast tables or snack times, offering a balance of soft cake and crunchy topping.
The cake keeps well for several days if covered, either on the counter or refrigerated. Handling the batter with a spatula sprayed with cooking spray aids smooth spreading despite its thickness, and keeping filling and topping separate until assembly maintains clear layers.
Ingredients
For the filling
- ½ cup cane sugar
- 2 tsp ground cinnamon
- 1 tsp all-purpose flour
For the crumb topping
- 4 tbsp butter room temperature
- ½ cup cane sugar
- ¾ cup brown sugar
- 1½ tsp ground cinnamon
- ¼ tsp salt
- ¼ cup all-purpose flour
For the cake
- 1 tick butter room temperature
- 1 cup cane sugar
- 1 cup Greek yogurt
- 3 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
- cooking spray
For the icing
- 2 cups powdered sugar
- 2-4 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Then, line a 9x13 pan with parchment paper and spray with cooking spray.
- You will need three separate mixing bowls for this recipe ranging from small to medium size. The cake batter will be the most voluminous, so save the biggest bowl for that batter.
First, let's make the filling:
- In a mixing bowl, combine sugar, ground cinnamon, and flour. Whisk until completely folded together. Set the bowl aside.
Next, we'll make the crumb topping:
- In another mixing bowl, combine room temperature butter, sugar, and brown sugar. You can do this with a pastry blender or use a handheld mixer on low. Fold in ground cinnamon, salt, and all purpose flour. Set aside.
Finally, make the cake batter:
- In your largest mixing bowl, use a hand mixer to blend a stick of room temperature butter and cane sugar. Then, add in Greek yogurt, eggs, and vanilla extract. Blend until the wet mixture is completely combined.
- Next, add in all dry ingredients: all purpose flour, baking soda, baking powder, and salt. Blend again until combined.
Now, let's layer:
- Add half of the cake batter to your greased pan. It’s going to be sticky, so I suggest using a rubber spatula to dollop a little into the pan at a time.
- Next, add all of the filling. It will feel like you're adding too much, but it’s good to have a solid cinnamon sugar filling to get that cinnamon line throughout.
- Add the remaining cake batter into the pan by dolloping with a rubber spatula. Take your time to really spread it all out. Try not to mix it with the cinnamon sugar layer. See the images in my post above if you need a demonstration.
- Lastly, add the crumb topping to the top of the batter.
Time to bake!
- Bake for 30-40 minutes. Depending on what size pan you use, watch the coffee cake closely in the final minutes. Put a toothpick through the middle to ensure it’s baked all the way through.
For the icing:
- In a mixing bowl, use a high speed hand mixer to beat powdered sugar, vanilla extract, and milk together until a glaze icing forms. Add tablespoons of milk one at a time until desired texture is reached.
- Drizzle onto slightly cooled coffee cake and enjoy!
Notes
- Store the cake covered to keep it moist for up to one week refrigerated or three days at room temperature.
- Use cooking spray on your spatula to help spread the thick batter evenly in the pan without sticking.
- Maintain separate bowls for filling, topping, and batter to keep textures distinct during assembly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 382kcal | 19% |
| Carbohydrates | 63g | 21% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 77mg | 26% |
| Sodium | 306mg | 13% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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