Cinnamon Streusel Coffee Cake

This Cinnamon Streusel Coffee Cake has a moist dense crumb with a thin layer of cinnamon sugar and is topped with a crunchy cinnamon streusel.

This version of coffee cake is dense and sweet and buttery. It also does not shy away from cinnamon.

The streusel topping is more sugar and butter than flour making it heavy and as the cake bakes the topping crisps and cracks and somewhat caves into the cakey layers below. It’s a decadent treat worthy of serving next to a hot cup of coffee.

Perfect for breakfast, brunch, dessert… or just for a mid-day pick-me-up!

Ingredients

Simple ingredients come together to make a truly indulgent treat.

Step By Step Instructions

Step 1:

Preheat the oven to 350 degrees F. Line a baking sheet with foil. Butter and flour a 9-inch springform pan and place it on the baking sheet. Set aside.

Step 2:

Make the cinnamon sugar layer:

In a bowl, whisk together sugar, cinnamon, and salt. Set aside.

Step 3:

Make the cinnamon streusel:

In a separate bowl, mix together sugar, flour, cinnamon, melted butter, and salt. Set aside.

Step 4:

Make the cake:

In a medium bowl, whisk together flour, baking powder, and salt.

Step 5:

In a large bowl, cream together sugar and softened butter until light and creamy. It should take 2 to 3 minutes.

Step 6:

Add the eggs, oil, and vanilla extract to the creamed butter and sugar and mix until well combined.

Step 7:

Add 1/3 of the dry ingredients and mix just until combined. Then, mix in half of the milk. Add another 1/3 of the dry ingredients. Mix in the other half of the milk. Then, finish with the last 1/3 of the dry ingredients.

Step 8:

Layer The Cake:

Pour half of the cake batter into the prepared springform pan.

Sprinkle the cinnamon sugar mixture over the cake batter.

Step 9:

Place spoonfuls of the remaining batter over the cinnamon sugar layer. Then, spread the cake batter out.

Step 10:

Crumble the cinnamon streusel over the cake.

Step 11:

Bake for 50 to 60 minutes or until a toothpick comes out with just a few moist crumbs.

Cool the cake in the pan for 10 minutes then run a knife around the edges before releasing the springform pan. Continue cooling the cake for another 2 hours before serving.

Note

Technically, there is “too much” butter (is that possible?) for the amount of flour in the streusel. The result is a heavy streusel that cracks and slightly sinks into the cake.

When you pull the cake out of the oven, you’ll notice little puddles of butter on top. Don’t worry! That’s how it’s supposed to look.

The butter will soak down into the cake making it extra moist and flavorful and the streusel topping will still be nice and crunchy.

Storage

Store the cake in an airtight container. It will keep for up to 2 days at room temperature or up to a week in the fridge.

You can also freeze the cake by wrapping it in aluminum foil. Use it within 6 months.

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