Cinnamon Streusel Coffee Cake
This cinnamon streusel coffee cake is bursting with cinnamon flavor! The vanilla cake is super soft and moist, while the streusel topping adds a sweet crunch. Plus, there's a ribbon of cinnamon in the center of this breakfast cake.
Equipment
- 9x13 inch baking pan
- Mixing Bowls
- Electric Stand Mixer
- Silicone Spatula
Ingredients:
Cinnamon Filling
- ½ cup all-purpose flour
- ½ cup brown sugar
- 2 tablespoons ground cinnamon
Vanilla Cake
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature (2 sticks)
- ½ cup sugar
- ¼ cup brown sugar
- 3 large eggs, room temperature
- ¾ cup yogurt (vanilla or plain), room temperature
- 2 teaspoons vanilla extract
- ½ cup milk, room temperature
Streusel Topping
- ¾ cup brown sugar
- 1 tablespoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ¾ cup all-purpose flour
Instructions:
- Preheat the oven to 350 degrees and line a 9x13-inch baking pan with parchment paper and non-stick spray.
Cinnamon Filling
- In a small bowl, use a fork to mix the flour, brown sugar, and cinnamon. Set aside.
Vanilla Cake
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In an electric stand mixer using the paddle attachment, cream together the butter, sugar, and brown sugar on med-high speed until combined and creamy (2-3 minutes).
- Reduce the speed to medium and add the eggs one at a time, mixing well after each addition. Then mix in the yogurt and vanilla extract.
- Reduce the mixer speed to low and alternately add the flour mixture and milk, starting and ending with the flour (flour, milk, flour) and mixing just until combined. Remove the bowl from the stand mixer and fold in any loose ingredients with a silicone spatula.
- Scrape about half of the batter into the baking pan. Sprinkle the cinnamon filling over the top and then scrape on the rest of the cake batter. Use an offset spatula to spread out the cake batter evenly (it will be thick).
Streusel Topping
- In a medium bowl (you can use the same bowl that you mixed the flour in), use a fork to combine the brown sugar, cinnamon, and salt. Add the melted butter and mix until combined. Then mix in the flour.
- Top the cake batter with your streusel topping and bake for 35-40 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Cool on the counter for 10 minutes, then move the baking pan over to a wire rack to finish cooling.
- Allow the cake to cool for 30 minutes before slicing and serving. Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.
Notes:
Baking Pan: This recipe is baked in a 9x13-inch baking pan. To prepare the pan, line it with parchment paper and then non-stick cooking spray. This will make it extremely easy to remove the cake once it's cooled.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
Cake Batter: This batter is thick so you'll need to use a silicone spatula to help spread it out in the pan. Be careful not to overmix the batter! Overmixing will result in a dense cake.
Nutrition
Serving: 1sliceCalories: 403kcalCarbohydrates: 56gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 53mgSodium: 249mgPotassium: 93mgFiber: 2gSugar: 29gVitamin A: 396IUVitamin C: 0.1mgCalcium: 73mgIron: 2mg
Tried this recipe?Let us know how it was!