Streusel Coffee Cake Recipe
This Streusel Coffee Cake is the best coffee cake recipe with a cinnamon filling, delicious streusel topping, and the cake has the softest and most tender crumb.
Servings: 16 servings
Calories: 355kcal
Cost: $8
Ingredients
Cinnamon Filling:
- ⅔ cup (134g) packed brown sugar
- ¼ cup (31g) all-purpose flour
- 2 teaspoons ground cinnamon
Streusel Topping:
- ¼ cup (57g) unsalted butter, melted
- ¼ cup (31g) all-purpose flour
- 1 cup (200g) packed brown sugar
- 2 teaspoons ground cinnamon
Cake:
- 3 cups (372g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup (113g) unsalted butter, melted
- 1 ½ cups (300g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (237ml) milk
Instructions
- Preheat oven to 375°F. Spray a 9x13 pan with nonstick cooking.
- Whisk cinnamon filling ingredients in a small bowl. Set aside.
- Place streusel ingredients in a medium bowl and stir with a fork until combined (will look like wet sand). Set aside.
- Whisk flour, baking powder, and salt in a small bowl. Set aside.
- Mix melted butter and sugar in a large bowl with a hand mixer at medium speed. Mixture will be grainy. Mix in egg and vanilla. Stir in milk, then stir in flour mixture until just mixed.
- Spread half of cake batter in prepared pan. Sprinkle with cinnamon filling. Top with remaining cake batter. Sprinkle with streusel topping.
- Bake for 30-35 minutes, or until a toothpick comes out clean. It cuts best when completely cooled, but you can serve it warm. Store in an airtight container for up to 3 days. Cooled cake can be sliced and placed in an airtight container and frozen for up to 1 month.
Video
Notes
- You can substitute vegetable oil for the butter in the cake batter but I do not recommend it in the topping.
- You can also mix the cake by hand with a whisk.
- I recommend using room temperature eggs if you remember to take them out of the refrigerator.
- You can also make this with nonfat, 2% or nondairy milk. I recommend whole milk. If you're using nondairy milk use a higher fat one. More fat in the milk makes a more moist cake.
Nutrition
Serving: 1serving | Calories: 355kcal | Carbohydrates: 64g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 169mg | Potassium: 169mg | Fiber: 1g | Sugar: 42g | Vitamin A: 322IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg