5.0 from 15 votes
Upside Down Cinnamon Crumb Coffee Cake
With the warm comforting flavors of cinnamon streusel and a rich, buttery cake, this Upside Down Streusel Cinnamon Coffee Cake is baked in a bundt cake pan so it can be served upside down.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 8 servings
Calories: 568 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
American
Ingredients
CRUMB TOPPING
- 1 cup all purpose flour
- ⅓ cup brown sugar (lightly packed)
- ¼ cup granulated sugar
- 2 teaspoons cinnamon ground
- 1 pinch salt*
- ¼ cup butter (softened)
FOR THE CAKE
- ¾ cup butter (softened)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 2 cups cake/pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt*
- 1 cup sour milk**
- 1 teaspoon vanilla extract
*If using unsalted butter add ¼ teaspoon of salt.
**To make sour milk add 1 tablespoon lemon juice or white vinegar to 1 cup measure and top off with milk, let sit for about 10 - 15 minutes.
Instructions
- Pre-heat oven to 350F (180C). Spray or grease and flour an 9-10 inch / 22-24 cm round bundt pan.
Cup of Yum
FOR THE CRUMB TOPPING
- In a medium bowl whisk together the flour, sugars, cinnamon and salt. Mix in the melted butter to form coarse crumbs. Set aside.
FOR THE CAKE
- In a large bowl cream butter and sugar until creamy 2-3 minutes, then add the eggs, beat 2 minutes.
- In a medium bowl sift together the flour, baking powder, baking soda and salt.
- Add the dry ingredients alternately with sour milk, ending with the sour milk to creamed mixture. Add the vanilla and mix well.
- Place ½ the crumb mixture on the bottom of the prepared pan, spoon ½ of the batter on top, top with the remaining crumb mixture and then the remaining batter. Bake for approximately 40-50 minutes or until a toothpick comes out clean or with a few crumbs attached. Remove the cake from the oven and let cool in the pan, then move to a clean plate, cut and serve. Enjoy!
Notes
- To make homemade cake/pastry flour - for every cup of all purpose flour remove 2 tablespoons and replace with 2 tablespoons of cornstarch, sift to combine well.Cake flour or pastry flour is lower in protein and adds a light texture.
- Store leftover cinnamon coffee bundt cake at room temperature in an airtight container for up to 3 – 5 days. Keep this crumbly cake away from direct sunlight and if the cut ends start to feel dry, place a slice of soft sandwich bread to retain moisture.
- You can freeze the cake whole or in slices. Wrap in plastic wrap then foil to prevent freezer burn then store in a freezer safe bag for up to 3 months. Thaw wrapped to retain moisture and enjoy!
Nutrition Information
Calories
568kcal
(28%)
Carbohydrates
77g
(26%)
Protein
8g
(16%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
111mg
(37%)
Sodium
294mg
(12%)
Potassium
184mg
(5%)
Fiber
1g
(4%)
Sugar
42g
(84%)
Vitamin A
828IU
(17%)
Vitamin C
0.02mg
(0%)
Calcium
93mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 568
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 77g | 26% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 294mg | 12% |
| Potassium | 184mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 828IU | 17% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.