Printable Coffee Cake with Cinnamon Streusel Recipe Card
Bake up a warm, tender coffee cake with this recipe. Topped with a crumbly cinnamon streusel that adds a touch of sweetness to this classic cake, it's the perfect companion to your morning coffee or afternoon tea!
Servings: 12 slices
Ingredients
Cinnamon Streusel Topping:
- 1 cup all-purpose flour (120g)
- ¾ cup brown sugar, packed (150g)
- ¼ cup granulated sugar (50g)
- 2 tsp cinnamon
- ¼ tsp salt
- ½ cup butter, melted and slightly cooled (113g)
Coffee Cake:
- 2 large eggs, room temperature
- ½ cup vegetable oil (100g)
- ½ cup plain Greek yogurt, room temperature (120g)
- 1¼ cups milk, room temperature (300g)
- 1 tbsp vanilla extract (15g)
- 3 cups all-purpose flour (360g)
- 1 cup granulated sugar (200g)
- 1 tbsp baking powder
- ½ tsp salt
Instructions
Cinnamon Streusel:
- Melt the butter over medium-low heat. Remove from the heat and allow to cool for about 5-10 minutes.
- Mix the flour, brown sugar, sugar, cinnamon, and salt in a medium-size mixing bowl. Pour the cooled, melted butter over the mixture and stir together with a fork until well combined. The mixture should be moist and coarse like wet sand mixed with large clumps.
- Put the bowl in the fridge to cool while you make the coffee cake batter.
Coffee Cake:
- Preheat the oven to 350℉ and prepare a 9"x13" baking pan by lightly greasing the pan and lining it with parchment paper. Set aside.
- In a medium bowl, add the eggs, vegetable oil, Greek yogurt, milk, and vanilla extract. Whisk to combine and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Make a well in the center of the flour mixture and pour in the wet ingredients. Whisk to combine all ingredients, but do not overmix. The batter should be pourable and just slightly thick.
- Pour half of the batter into the prepared baking dish, and if needed, use a spatula to spread it to the edges of the pan. Remove the streusel from the fridge and sprinkle about half of it evenly over the batter.
- Top the streusel with the rest of the cake batter, spreading it evenly in the pan. Then, sprinkle it with the rest of the streusel so you have a heavy, even layer covering the batter.
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool at least 10-15 minutes before slicing and serving.
Notes
- The streusel can be made up to 2 days ahead of time. Cover and refrigerate until ready to use.
- When checking the toothpick, some of the middle layer of streusel may come out on it, but make sure there is no wet cake batter to tell when the coffee cake is ready.
