Cinnamon Streusel Coffee Cake
I think I mentioned in the past that in our Sunday School class we take turns bringing breakfast treats in each week. It turns out that Sunday School is just a little bit better with something good to eat at the same time. 🙂 I tend to experiment on my friends, and a few weeks ago (or more…my church friends will now know just how long it can take to get a blog post up!), I tried out this new coffee cake as a Sunday School snack. And it was a hit!
The cake itself is light and fluffy, and I couldn’t get enough of the streusel topping. There is a great cinnamon flavor and the sweetness of the cake will have you thinking “I can’t really eat this for breakfast, can I?” I’m here to tell you that you absolutely can – after all, if you’re going to eat cake for breakfast, you might as well go all out.
This recipe makes a lot, and the cake is very filling, so if you’re not serving a crowd, you might want to cut the recipe in half. Oh, and the best part? You can assemble it the night before, leave it in the fridge overnight, and serve warm, fresh out of the oven coffee cake for breakfast in the morning!
Cinnamon Streusel Coffee Cake
1 1/4 cups granulated sugar
¼ teaspoon salt (if you use unsalted butter)
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon ground cinnamon
6 tablespoons butter, melted
1 cup brown sugar, light or dark
1 1/2 tablespoons ground cinnamon
1 teaspoon unsweetened cocoa powder, Dutch-process or natural
3/4 cup butter
1 teaspoon salt (1 ¼ teaspoons if you use unsalted butter)
1 1/2 cups granulated sugar
1/3 cup brown sugar
2 1/2 teaspoons baking powder
2 teaspoons vanilla extract
3 large eggs
3/4 cup sour cream or plain yogurt
1 1/4 cups milk (anything from skim to whole)
3 3/4 cups King Arthur Unbleached All-Purpose Flour
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan, or two 9" round cake pans.
Make the streusel topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring till well combined. Set the topping aside.
Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder (optional - used only for color). Set it aside.
Make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. It will still be slightly lumpy. Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
Pour half the batter (a scant 3 cups, or 28 oz) 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. Sprinkle the filling evenly atop the batter. Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter. Sprinkle the topping over the batter in the pan.
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. Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving.
*This cake can be assembled the night before, stored in the refrigerator overnight, and baked in the morning. You may have to add 5 minutes onto the cooking time to account for the chilled batter.
from King Arthur Flour
Coffee and cinnamon = win! I love how you've got a photo of it all gone, this would be the case if I made this for my friends 🙂 Will definitely try this for a friend's birthday at the weekend, but will make it the night before to save time too!
Yum! I love your Sunday School tradition 🙂 This coffee cake is such a fantastic breakfast treat to bring!
Yummy!! What a great treat for a breakfast brunch or shower too.
The night before prep makes this cake look that much better. I love coffee cakes with the crumb topping. Thanks for the idea!
Yum, I love anything with a streusel topping!
I love coffee cake! This looks so good.
This looks so good and I have not made a good coffee cake in a while….yum!
Oh I love that there's a hint of cocoa powder in this – I'm definitely saving this recipe!
I love coffeecake, I'll have to give this a try 🙂
Birthe from Denmark
OMG that looks fantastic! I do love cinnamon streusel anything though!!
the topping!! yum. 🙂 we love a good coffee cake!
Delicious!! I'm a huge fan of coffee cake.
I loooove coffee cake. Hubster makes a great one. Maybe I should subtly bring that up this weekend. 😉
Oh man!! I need a slice of this coffee cake right now!! It looks incredible!! I love cooking for my family and friends too. I usually bring a treat with me to work at least once a week! 🙂
Hey, Megan! I bet your friend LOVE it when you experiment on them! I sure could use a slice of your cake right now with my coffee!! 🙂
One of my favorite treats!
You most certainly can eat that beautiful cake for breakfast! And any other occasion that might warrant a slice of cake as well, which for me, is pretty much all the time. Gorgeous Megan!
Looks great!! I love coffee cakes!
Love this! All the coffee cakes I've made have just the streusel on top, no filling in the middle. This one is a must try!
looks so yummy!
This looks so good! You can't go wrong with KAF!
When I make things like this, I eat the topping first! This looks fabulous, Megan!
Drooling on my computer! I love, love, love coffee cake! This looks amazing!
Oh, one of my favorites! I'm having coffee right now–would totally love a piece of this.
Your coffee cake looks wonderful!
Made this on Thanksgiving and had to give out the recipe to 4 people
I’m so glad you liked it! I love getting comments like these 🙂
What a wonderful breakfast item! If I only I could wake up to this on a daily basis.
I made this a few nights ago and it was delicious! I plan to make assemble this tonight and then refrigerate it so that all I have to do tomorrow (Thanksgiving day) is throw it in the oven. I hope it will still turn out the same as the first time since I will be refrigerating it overnight. Thanks for the recipe!
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