Cinnamon Streusel Coffee Cake – I learned to make this tasty coffee cake when I was a little girl, and years later it is still a favorite. So easy, and perfectly delicious any time of day.
I have fond memories of my mom making this cinnamon coffee cake when I was growing up. We used to have it with scrambled eggs and fruit, usually cut up oranges.
It was a favorite back then, and now it is a favorite at my house. I made a few changes to make it a little healthier, but it still tastes as yummy as I remember it!
This cinnamon breakfast cake smells heavenly while it is baking, and it fills the whole house with the yummy smell of cinnamon. The cake itself is nice and tender, and the layer of cinnamon streusel in the middle just melts into the coffee cake. Then you’ve got the crunchy crumb topping. Every bite is delicious!!
HOW TO MAKE STREUSEL FILLED CINNAMON COFFEE CAKE
(To skip my tips and just get to the full recipe card, simply scroll to the bottom of the post.)
Ingredients needed for streusel:
- brown sugar (I used light sugar, but dark would work just as well.)
- all purpose flour (I prefer to use unbleached flour.)
- ground cinnamon
- butter, softened to room temperature (You can substitute margarine if you prefer.)
- chopped pecans (or another type of nut if you prefer)
Ingredients needed for batter:
- granulated sugar (regular white table sugar)
- brown sugar (I used light. If you prefer, you can just use all white sugar instead.)
- butter, softened to room temperature (I use regular salted butter in all my recipes.)
- eggs (I use large eggs in all my baking recipes.)
- milk (I used 2%, but skim or whole will also work.)
- all purpose flour
- freshly ground whole wheat flour (I recommend using white wheat, and it is definitely best ground at home. Store bought whole wheat flour makes my baked goods dry and crumbly, so I stopped using it years ago.)
- baking powder
- salt
INSTRUCTIONS
PREP WORK: Spray a 9×13″ baking pan with non stick cooking spray. Preheat oven to 350 degrees.
STREUSEL: First you want to mix up the cinnamon streusel mixture. Just combine all the ingredients in a small bowl, and mix them with a fork or your hands till they are crumbly.
BATTER: Cream the butter and sugars in a large mixing bowl till smooth and creamy. Beat in eggs and milk, then stir in dry ingredients.
ASSEMBLE: Spread about half of the batter into the prepared pan. Sprinkle with half of the cinnamon mixture. Drop the rest of the batter over the crumbs by spoonfuls, and spread as evenly as you can. Don’t worry if you have some gaps. Sprinkle remaining crumbs on top.
BAKE: Place your pan in the oven and bake at 350 degrees for about 40-45 minutes, or till golden brown on top. A toothpick inserted in the center should come out clean.
SERVE: We like it best served warm, but it is tasty at room temperature as well.
HOW TO STORE LEFTOVERS
If you have any leftover coffee cake, simply cover it tightly with plastic wrap. It will keep at room temperature for about 3 days.
LOVE CINNAMON? CHECK THESE OUT:
YUMMY BREAKFAST RECIPES:
- Swedish Pancakes
- Coconut Chocolate Chip Coffee Cake
- Sausage Quiche
- Oatmeal Pancakes
- Pumpkin Coffee Cake
- Diner Style Pancakes
- Banana Coffee Cake
- German Pancakes
- Bacon Breakfast Casserole
EASY CINNAMON STREUSEL COFFEE CAKE RECIPE
Cinnamon Coffee Cake
Tender golden coffee cake with a cinnamon pecan crumb filling and topping.
Ingredients
Streusel:
- 1/2 cup brown sugar
- 2 Tbsp flour
- 2 tsp ground cinnamon
- 2 Tbsp butter, softened
- 1/2 cup chopped pecans
Batter:
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1/2 cup butter, softened to room temperature
- 2 eggs
- 1 cup milk
- 1 1/2 cups all purpose flour
- 1 1/2 cup whole wheat flour (freshly ground)
- 4 tsp baking powder
- 1 tsp salt
Instructions
- Mix streusel ingredients in a small bowl till crumbly; set aside.
- Cream sugars and butter in a large mixing bowl till creamy. Beat in eggs, then milk. Stir in dry ingredients.
- Spread half of batter in well greased 9x13" pan. Sprinkle with half of crumb mixture.
- Drop remaining batter in spoonfuls on top of crumbs and spread as evenly as possible. (It’s OK if there are a few small gaps, it will fill in as it bakes.)
- Sprinkle remaining cinnamon mixture on top.
- Bake at 350° for about 40-45 minutes or till toothpick comes out clean.
Notes
-You can use 3 cups of all purpose flour instead of half whole wheat flour if you prefer.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 379Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 58mgSodium: 461mgCarbohydrates: 58gFiber: 2gSugar: 31gProtein: 6g
(originally published 10/10/2008, updated March 2020.)
With a crunchy cinnamon filling and cinnamon pecan topping, this cinnamon coffee cake is sure to be a hit no matter where or when you serve it!
One of my favorite coffee cake recipes at the moment! SO GOOD.
Going to try this for Sunday brunch – thanks
This looks so yummy and easy to make! Thanks for sharing. 🙂
I would appreciate you making it possible to print off the recipes you have. Thanks