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Streusel Cinnamon Coffee Cake

This Streusel topped Cinnamon Coffee Cake is perfect anytime! A slice for Breakfast, snack or even dessert will certainly be a welcome treat.

Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
Servings: 9 servings
Calories: 426 kcal
Course: Dessert
Cuisine: American

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).

Instructions

    Cup of Yum
  1. Pre-heat oven to 320° (160° celsius) Grease and flour an 8 or 9 inch round or square cake pan.
FOR THE TOPPING
    Cup of Yum
  1. 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
  1. In a small pot add butter and milk, heat until butter is melted, remove from heat and let cool.
  2. In a large bowl whisk together the flour, sugar, baking powder, salt and cinnamon.
  3. 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).
  4. 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. 
  5. 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

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

% 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.