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Cinnamon Coffee Cake with Streusel Crumb Topping

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This cinnamon coffee cake is a tender, buttery cake layered with a cinnamon-sugar swirl and topped with a crunchy streusel crumb topping. Perfect for breakfast, brunch, or dessert, it pairs beautifully with a warm cup of coffee or tea.

Ingredients

Scale

For the cake:

  • 2 cups (250 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (115 g) unsalted butter, softened
  • 2 large eggs
  • 1 cup (240 ml) buttermilk (or milk + 1 tablespoon vinegar)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract

For the cinnamon sugar swirl:

  • 1/3 cup (70 g) brown sugar
  • 1 teaspoon ground cinnamon

For the streusel crumb topping:

  • 1 cup (125 g) all-purpose flour
  • 1/2 cup (100 g) brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons (85 g) unsalted butter, melted

Instructions

  1. Preheat the oven:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch (23×33 cm) baking dish or line it with parchment paper.
  2. Prepare the cake batter:
    • In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
    • In a separate bowl, whisk together the flour, baking powder, and baking soda. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  3. Make the cinnamon sugar swirl:
    • In a small bowl, mix the brown sugar and cinnamon together.
  4. Layer the cake:
    • Pour half of the cake batter into the prepared baking dish and spread it evenly. Sprinkle the cinnamon sugar mixture evenly over the batter. Pour the remaining batter on top and spread it carefully to cover the cinnamon layer.
  5. Prepare the streusel crumb topping:
    • In a bowl, mix the flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture forms large, crumbly clumps. Sprinkle the crumb topping evenly over the batter.
  6. Bake:
    • Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and serve:
    • Allow the coffee cake to cool for at least 10 minutes before slicing. Serve warm or at room temperature.

Notes

  • Add chopped nuts (such as pecans or walnuts) to the crumb topping for extra texture.
  • Substitute the cinnamon sugar swirl with a thin layer of jam for a fruity twist.
  • Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Find it online: https://ukfinda.com/cinnamon-coffee-cake-with-streusel-crumb-topping/