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
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- Recipe comments (164) »
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.
- Want to prepare this coffeecake the night before, then bake in the morning? It's easy; simply cover the unbaked cake with plastic wrap, and refrigerate overnight. Next morning, bake the cake as directed. Start testing for doneness at the end of the suggested baking time; you'll probably have to add 5 minutes or so to the total time, to account for the batter being chilled.
| 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
01/27/2010
This is a wonderful coffeecake except I really revised the recipe second time around. I decreased the amt's of sugar in the cake & the topping---too sweet for my family. I also substituted Brown Sugar for the white sugar in the topping & Canola Oil for the butter in both the topping & cake & used F.F.Sour cream plus half egg beaters in the second cake I made & turned out perfect. (I don't like using all of the saturated fats that was called for). The topping was too much so decreased it by one half & added Chopped walnuts and still had more then needed. My oven is accurate & baked it the 55 minutes. Tested it with a toothpick & was perfect. It's a keeper with my revisions!
01/26/2010
The cake itself was excellent. I did cut the filling back. My problem was with the topping. It made way too much and just fell off the cake when you cut/served it. I would cut the sugar flour mixture down considerably...less is more and the cake is pretty delicious on its own.
01/07/2010
This is a hard one to rate. The coffeecake itself is amazing and will become a staple in my personal cookbook. The topping is horrible - dry, powdery, and after it cooked formed hard little inedible rocks of sugar in places *despite* the fact that I mixed everything well. I do hope you will rework the topping KAF, I'm sure a solution could be found. This would get 5 stars if the topping wasn't dry and powdery.
Try substituting half of the white sugar with brown sugar or all if you prefer. The extra moisture in the brown sugar will make the streusel softer. Molly @ KAF
01/03/2010
I made this for our New Year's Day open house. I love and trust the quality of King Arthur products but sadly I rate this recipe low and do not recommend it. I am a working professional chef who has worked as a pastry chef and used the recipe in weights with a digital scale. I used all of the ingredients listed with no substitutions. I used unsalted butter, adding the salt in the recipe; light brown sugar; Dutch-process cocoa; plain whole milk yogurt; and whole milk. My primary complaint is the common one - a dry, powdery topping. I did make sure that all of the melted butter was thoroughly "rubbed in" and incorporated. Look forward to your response.
I am very sorry you were not satisfied with this recipe. Your experience has not been uncommon as shown by some of our other reviewers. When we have similar comments, we take it to be retested. We shall post any changes. Elisabeth @ KAF
12/31/2009
Wow! Worth the trouble of dirtying 3 bowls!!!
12/30/2009
I made this for our family on Christmas morning. It wasn't the cake I had originally planned on making. We forgot to get sour cream, essential for the other recipe. I had printed this one out a few days before after reading all the ratings. I followed directions except for adding about 1/2 cup of chocolate chips to the filling recipe. It took me about an hour of work before it was ready for the oven. My teen aged daughter helped me. It was a lot of work and used a lot of bowls, but the results were worth it! We used a 9 x 12 pan and had to bake it an additional 30 mins. It was delicious! Everyone raved about it and there were no complaints about waiting. This is a complicated recipe, I will be making it again.
12/30/2009
Fabulous! My kids loved it too! We enjoyed this tasty treat on Christmas morning. I prepared the coffeecake the night before and put it in the refrigerator so that in the morning it was ready to bake. It was nice to enjoy a fresly baked coffeecake on Christmas morning without having to spend any time in the kitchen.
12/26/2009
Absolutely incredible. Baked it for Christmas morning breakfast, cannot imagine anything more perfect. Decreased the sugar and flour in the struesel topping by about 1/4 each, used softened rather than melted butter. Increased the cocoa powder in the filling to 1Tablespoonful, and decreased the sugar in the cake by 1/4 cup. I cannot wait to make this again so I can take it to work. My son is also planning to bake this to take to his office too!
12/22/2009
I had a craving for a good old-fashioned coffee-cake and had to try this recipe. It was fun to make (a little organization goes a long way in the kitchen) and came out perfect. I substituted fat free greek style yogurt for the sour cream. It is thick and creamy without any of the fat and the cake was moist. My children have requested that I make this for Christmas morning and they shall have it!
12/21/2009
Too many bowls and to much topping but it tasted delicious.
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