Cinnamon-Streusel Coffeecake
Looking for everyone's favorite comfort-food coffeecake? This is it. Soft and moist, nicely cinnamon-y, this is the quintessential breakfast coffeecake. Read our blog about this coffeecake, with additional photos, at Bakers' Banter.
Note: For those of you looking for a cake with less filling, one where the golden cake itself is the main attraction, reduce the amount of brown sugar in the filling to 1/3 cup, keeping the remaining ingredients the same.
Our guarantee: This golden cake is tender and moist, with a middle layer of dark cinnamon filling and a crumbly streusel topping.
Streusel topping
- 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
Filling
- 1 cup brown sugar, light or dark
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon unsweetened cocoa powder, Dutch-process or natural
Cake
- 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
Directions
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1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan, or two 9" round cake pans. |
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3) Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside. |
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5) Add the eggs one at a time, beating well after each addition. |
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6) In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don't need to whisk out all the lumps. |
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12) 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. |
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13) Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan. |
Recipe summary
- Hands-on time:
- 30 mins. to 35 mins.
- Baking time:
- 50 mins. to 60 mins.
- Total time:
- 1 hrs 20 mins. to 1 hrs 30 mins.
- Yield:
- 24 servings
- Recipe comments (145) »
Tips from our bakers
- Tip: It's easy to spread half the batter in the pan when you know how much it weighs. If you have a kitchen scale, half the batter weighs about 28 ounces.
| Nutrition Facts | |
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| Serving Size 1 slice (98g)
Servings Per Batch 24 |
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| Amount Per Serving | |
| Calories 340 | Calories from Fat 100 |
| Daily Value* | |
| Total Fat | 11g |
| Saturated Fat | 7g |
| Trans Fat | 0g |
| Cholesterol | 55mg |
| Sodium | 250mg |
| Total Carbohydrate | 56g |
| Dietary Fiber | 1g |
| Sugars | 36g |
| Protein | 5g |
| * The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information. | |
Reviews
11/16/2009
This recipe is AMAZING! The actual cake was a perfect consistency and my entire family raved about it! I did cut the brown sugar down to only a 1/2 cup for the filling per previous reviews. I definitely recommend this recipe to anyone looking for a fantastic coffeecake.
11/09/2009
The topping was a little too much. But it was still delicious and moist.
10/19/2009
This is a beautiful cake! My second one in 4 days is in the oven right now. The sour cream gives it that lovely richness and it is moist and delicious! I noticed in the blog that some people complained about too many bowls and too many crumbs on top. Most people I know use dishwashers, but even so, how hard are a few bowls to wash. and you could use the filling bowl for the crumb topping bowl if it is really such a problem. I didn't find that there were too many crumbs on top. This cake belongs on a plate to be eaten, so who cares if there are crumbs falling off? This recipe is a keeper and works well with apples or blueberries etc. in the middle mixed in with the filling.
10/16/2009
Most scrumptious, anything I've made from scratch... Amazing.
10/09/2009
09/29/2009
Too much cinnamon in the filling, especially if you use dark brown sugar. Batter was very thick - should have weighed flour rather than use the scoop/level method. Streusel topping was a bit too sweet. It was difficult to tell when the cake was done with the heavy streusel on top.
Thank you for your review. We hope you don't give up on the recipe, but make notations to meet your personal taste needs and try the recipe again. Irene @ KAF
09/10/2009
To Ryan from Hamlin-- all I can say to you is that you are a GENIUS! I just made this cake yet again for the umpteenth time and remembered your suggestion of Di Saronno Liqueur! OMG Bakers here-- you have to try this suggestion it is FABULOUS! I added sliced almonds to the batter to compliment the Di Saronno Liqueur since it has almond essence in it as well and kept the cinnamon and everything as it is. My neighbor was in her backyard and CALLED me on the PHONE to ask me what the HECK i was baking that smelled so GOOD! LOLOL. Of course i took her over a big chunk and gave her the recipe. You could pass this version off at the Ritz Carlton in NY City! I am going to experiment with different liqueurs now -- just gotta do some more testing here!!! Frangelico perhaps with some hazlenuts? A little Calvados Liqueur with apples added? Ohhh mannnn gonna be busy THIS weekend!
09/04/2009
EXACTLY the kind of high-quality coffeecake recipe I've spent years searching for. Even though it requires more bowls and time than I wish it did - the streusel is perfect!
08/19/2009
Followed recipe with the exception of adding a bit more cocoa, but as read not enough to flavor, just deeper color. The cake is everything that KAF says it is, but my preference is a bit more umphf. A good strong cup of coffee or tea is needed to fully appreciate the subtle flavor of the cake. I'll push on to experiment with other recipes for our household.
08/19/2009
This is great coffehouse style coffe cake (at least here in san diego, ca). My only comment is that it seems like a lot of topping, but, that is kinda the way it goes with coffee cake. My family LOVED it.
Nicole - My family absolutely loves this one too. I always add a full T. of cocoa powder to the filling. Now, if I could only sneak some walnuts in the filling or topping, I'd be so happy. Elisabeth @ KAF
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