Streusel Cinnamon Coffee Cake
User Reviews
4.2
72 reviews
Good
Streusel Cinnamon Coffee Cake
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This Streusel topped Cinnamon Coffee Cake is perfect anytime! A slice for Breakfast, snack or even dessert will certainly be a welcome treat.
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Ingredients
CAKE BATTER
- 2 cups all purpose flour (or cake flour if you prefer)
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ⅓ cup butter
- 1 cup milk
- 2 large eggs (room temperature)
- ½ teaspoon vanilla
TOPPING
- 1½ cups cake crumbs*
- 2 tablespoons flour
- ⅔ cup brown sugar (lightly packed)
- 1 teaspoon cinnamon
- 3½ tablespoons butter
*Any left over cake or store bought broken into crumbs (not too large).
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Instructions
- Pre-heat oven to 320° (160° celsius) Grease and flour an 8 or 9 inch round or square cake pan.
FOR THE TOPPING
- In a medium bowl mix together cake crumbs, flour, sugar and cinnamon, cut in butter and combine to form crumbs. Set aside.
FOR THE CAKE
- In a small pot add butter and milk, heat until butter is melted, remove from heat and let cool.
- In a large bowl whisk together the flour, sugar, baking powder, salt and cinnamon.
- Whisk together the cooled butter/milk mixture, eggs and vanilla (you can whisk this together in the pot or a clean bowl), with a spatula fold it into the dry ingredients, continue folding until combined (there will be some lumps).
- Spoon the batter into the prepared cake pan, sprinkle with the topping. Bake in the preheated oven for approximately 40-60 minutes or until toothpick comes clean or with a few crumbs attached.
- Let the cake cool completely in the pan on a wire rack, then remove, cut and serve. Or cut directly in the pan. Enjoy!
Notes
- To make the streusel topping without leftover cake - Mix together the flour, brown sugar, salt and cinnamon, cut in the butter to form coarse crumbs. Use this as a substitute for leftover cake topping.
- 3/4 cup flour – all purpose flour1/3 cup brown sugar – lightly packed1/4 cup butter – room temperaturepinch of salt and 1 teaspoon cinnamon (more or less how you like it)
- The coffee cake can be kept well covered or in an air tight container at room temperature. It will keep for up to 3 days. If stored in the fridge in an air tight container it will keep for up to 5-6 days. Bring to room temperature before serving.
- The completely cooled cake should be wrapped tightly in plastic wrap or foil, then placed in a freezer safe bag or container. Properly stored, it will keep for up to 2-3 months.
Nutrition Information
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Calories
426kcal
(21%)
Carbohydrates
68g
(23%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
74mg
(25%)
Sodium
343mg
(14%)
Potassium
229mg
(7%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
452IU
(9%)
Vitamin C
0.01mg
(0%)
Calcium
114mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 68g | 23% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 74mg | 25% |
| Sodium | 343mg | 14% |
| Potassium | 229mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 452IU | 9% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
72 reviews
Good
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