Cinnamon-Streusel Coffee Cake
Ingredients
- 1 cup granulated sugar
198g
- 1/4 teaspoon salt
if you use unsalted butter
- 1 cup King Arthur Unbleached All-Purpose Flour
120g
- 1 tablespoon cinnamon
- 6 tablespoons butter
melted, 85g
- 1 cup dark brown sugar or light brown sugar
packed, 213g
- 1 1/2 tablespoons cinnamon
- 1 teaspoon unsweetened cocoa
Dutch-process or natural
- 12 tablespoons butter
at room temperature, at least 65°F, 170g
- 1 teaspoon salt
1 1/4 teaspoons if you use unsalted butter
- 1 1/2 cups granulated sugar
298g
- 1/3 cup light brown sugar or dark brown sugar
packed, 71g
- 2 1/2 teaspoons baking powder
- 2 teaspoons King Arthur Pure Vanilla Extract
- 3 large eggs
at room temperature
- 3/4 cup sour cream or plain yogurt
at room temperature, 170g
- 1 1/4 cups milk
anything from skim to whole, at room temperature, 283g
- 3 3/4 cups King Arthur Unbleached All-Purpose Flour
450g
Directions
- 1
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan, or two 9" round cake pans.
- 2
Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring until well combined. Set the topping aside.
- 3
Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.
- 4
To make the cake, in a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
- 5
Add the eggs one at a time, beating well after each addition.
- 6
In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don't need to whisk out all the lumps.
- 7
Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
- 8
Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you're using two 9" round pans, spread 1 1/3 cups batter in each pan.
- 9
Sprinkle the filling evenly on the batter.
- 10
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.
- 11
Sprinkle the topping over the batter in the pan.
- 12
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 for the 9" x 13" pan, 50 to 55 minutes for the 9" round pans. When pressed gently in the middle, the cake should spring back.
- 13
Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.
Cinnamon-Streusel Coffee Cake
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About this Recipe
Imagine starting your day with a slice of moist, tender cake crowned with a generous, buttery cinnamon streusel. This Cinnamon-Streusel Coffee Cake recipe promises that perfect balance of sweetness and spice, making any moment feel like a special occasion.
What elevates this coffee cake is its deeply flavored streusel, crafted with a thoughtful blend of brown sugar, cinnamon, and a hint of cocoa. This rich topping pairs beautifully with a tender, moist cake batter, ensuring every bite is a delightful combination of textures and flavors.
Prepare for a truly comforting experience. You'll savor a coffee cake that boasts an incredibly moist crumb, thanks to the harmonious blend of sour cream and milk in the batter. Each slice delivers a comforting warmth from the cinnamon and vanilla, perfectly complemented by the crunchy, sweet streusel topping. This is the kind of cake that makes morning coffee or an afternoon tea feel extra indulgent.
This versatile recipe allows for a few simple adjustments to suit your pantry. Feel free to use either dark brown sugar or light brown sugar for the streusel and cake, depending on your preference for deeper molasses notes. For the cake's richness, you can choose sour cream or plain yogurt, and any type of milk from skim to whole will work beautifully. You also have the flexibility to use either Dutch-process or natural unsweetened cocoa in the streusel for a subtle flavor variation.
This Cinnamon-Streusel Coffee Cake is ideal for a leisurely weekend breakfast, a welcoming brunch centerpiece, or a cozy afternoon treat with your favorite cup of coffee or tea. Serve it simply as is, or with a dusting of powdered sugar if desired.