cinnamon streusel coffee cake

chris has been asking me to make him some cinnamon coffee cake for a while.  but something else always came up so finally this weekend, i made chris his coffee cake.

you know there are a lot of different coffee cake recipes out there.  some have fruit, some are made in tube or bundt pans and others in regular 9 X 13 pans, some have streusel toppings and others have cinnamon sugar fillings.  after a lot of research, i found a great cinnamon coffee cake recipe from king arthur flour company, but i did have to make a few adaptations to it.  after reading a bunch of the comments i found that as is, it was really sweet.  so i cut down the amount of sugar in it.  i also i only had fat free greek yogurt which i know isn’t really good for baked goods (low or full fat sour cream or yogurt is best).  so i used a mixture of skim milk and half and half to increase the fat content in the recipe.

but after all of that it turned out perfectly.  the cake was light and fluffy.  the streusel topping is amazing and the cinnamon sugar filling inside is ooey gooey goodness.

also a couple notes: this recipe uses a ton of different bowls, but don’t let that scare you away from making it.  also even though i cut down the amount of sugar, it is still a sweet, rich cake.  so it’s definitely not an everyday kind of a breakfast.  instead it’s a nice every so often treat.

after mixing up the filling, topping, and cake batter, spread half the batter on the bottom of the pan…

then sprinkle the filling evenly over the batter…

next, spread the rest of the batter over the filling…

i forgot to do this part, but now swirl the cinnamon sugar filling with the batter, but don’t combine them completely – just create a marbling effect.  then sprinkle the streusel topping onto the cake batter…

now it’s ready to bake.  bake at 350 for 55-60 minutes.  after allowing it to cool for 20 minutes, slice and serve.  yummy!

Cinnamon Streusel Coffee Cake

adapted from King Arthur Flour Company


Streusel topping

  • ½ cups granulated sugar
  • ½ cup brown sugar
  • ¼ teaspoon salt (if you use unsalted butter)
  • 1 cup all purpose flour
  • 1 tablespoon ground cinnamon
  • 6 tablespoons butter, cold cut into cubes


  • 3/4 cup brown sugar, light or dark
  • 1 tablespoon ground cinnamon


  • 3/4 cup butter
  • 1 teaspoon salt (1 ¼ teaspoons if you use unsalted butter)
  • 1 1/2 cups granulated sugar
  • 1/3 cup brown sugar
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 3/4 cup sour cream or plain yogurt
  • 1 1/4 cup milk (if using fat free sour cream or yogurt, use 3/4 cup skim milk and 1/2 cup half and half)
  • 3 3/4 cups all purpose flour


  1. Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan.
  2. Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add butter.  Pinch together with your fingers until it forms a crumble.  Set topping aside.
  3. Make the filling by mixing together the brown sugar and cinnamon. Set filling aside.
  4. To make the cake: In a large bowl, beat together the butter and sugars until well combined and smooth.
  5. Add the eggs one at a time, beating well after each addition.  Add vanilla.  Mix to combine.
  6. In a separate bowl, whisk together the sour cream or yogurt and milk (and half and half, if using) until well combined. You don’t need to whisk out all the lumps.
  7. In a medium bowl, whisk together flour, baking powder, and salt.
  8. Add the flour mixture to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
  9. Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges.
  10. Sprinkle the filling evenly atop the batter.
  11. Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter.
  12. Sprinkle the topping over the batter in the pan.
  13. Bake the cake until it’s a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes.  When pressed gently in the middle, the cake should spring back.
  14. Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.

Printer Friendly Recipe: Cinnamon Streusel Coffee Cake

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  1. snickerdoodle blondies | miki's kitchen

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