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Cinnamon Streusel Coffee Cake


Picture this.... you bite into a deliciously moist coffee cake with a slight crunch from the cinnamon streusel topping and wash it all down with a sip of hot coffee... and repeat until done. Yum!

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Rate this recipe 4.5/5 (33 Votes)


  • 1 cup light brown sugar, packed
  • 1 cup all-purpose flour
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) cold unsalted butter, cut up
  • CAKE:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk (or 2 tablespoons white vinegar and 3/4 cup plus 2 tablespoons milk)


Servings 16
Preparation time 20mins
Cooking time 75mins


Step 1

Heat oven to 350°F.

Line a 9-inch square pan with foil; coat foil with nonstick cooking spray.

Prepare Topping: In a bowl, blend brown sugar, flour, cinnamon and salt. Work butter into flour mixture with your fingertips until crumbly. Refrigerate while preparing cake batter.

Cake: Combine flour, baking powder, baking soda and salt. Set aside. Beat butter and sugar until smooth, 2 to 3 minutes. Beat in eggs, one at a time. Mix in vanilla.

On low speed, beat in half the flour mixture, the buttermilk and then remaining flour mixture. Spread half the batter into prepared pan. Top with 1 cup of the topping, finely crumbling to cover batter. Top with remaining batter, spreading to cover topping. Crumble remaining 2 cups topping over batter.

Bake at 350°F for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack.

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