Cinnamon Streusal Coffee Cake

 Cinnamon Streusal Coffee Cake via The Baker Chick

This, my friends is the be all and end all of coffee cake recipes. Seriously- if you are a fan of cinnamon-y, crumbly,  moist (sorry for the use of that word) and addicting coffee cake- look no further. I can tell you with all sorts of certainty that this is the best. (Wow- that sounds like a sales pitch.)

What makes it so great you may ask? Well the original recipe is from King Arthur’s Flour- and their stuff is always good. This one though, needed a few minor adjustments to make it perfect. The cake contains rich greek yogurt which which results in the perfect texture. The filling is loaded with cinnamon, and the crumbly top is sugary-cinnamony bliss. In short- this cake is my few favorite thing to enjoy with coffee.

 Cinnamon Streusal Coffee Cake via The Baker Chick

The reason I wanted to make this coffee cake in the first place is that a friend had recently mentioned how good the cinnamon coffee cake is at Starbucks of all places. I knew that a homemade version would obviously be better so I went on a search of the perfect recipe. Just to be fair- I sampled a piece of the Starbucks version last week to do a little compare and contrast. Obviously homemade is always better, but I had to check just to make sure. Luckily my pretty little piece of cake won in all the major categories. (And I’m not biased at all I swear!) :)

 Cinnamon Streusal Coffee Cake via The Baker Chick

PS- Thank you all so much for entering my blogaversary giveaway and for the wonderful and kind comments. I really can’t tell you how much it means to me. :)

Cinnamon Streusal Coffee Cake

Ingredients

  • Streusel topping:
  • 2/3 cups granulated sugar
  • pinch of salt (if you use unsalted butter)
  • 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 tablespoon ground cinnamon
  • 4 tablespoons butter, melted
  • Filling:
  • 1 cup brown sugar, light or dark
  • 1 1/2 tablespoons ground cinnamon
  • 1 teaspoon unsweetened cocoa powder (for color not for taste- you can leave it out if you want.)
  • Cake:
  • 3/4 cup butter softened
  • 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 plain Greek yogurt. (regular yogurt would also be ok.)
  • 1 1/4 cups milk (anything from skim to whole)
  • 3 3/4 cups All-Purpose Flour

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan, or two 9" round cake pans.
  2. Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring till well combined. Set the topping aside.
  3. Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Set it aside.
  4. To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
  5. Add the eggs one at a time, beating well after each addition.
  6. In a separate bowl, whisk together the yogurt and milk till well combined. You don't need to whisk out all the lumps.
  7. Add the flour to the butter mixture alternately with the milk/yogurt mixture, beating gently to combine.
  8. Pour/spread half the batter (about 3 cups) into the prepared pan(s), spreading all the way to the edges. If you're using two 9" round pans, spread 1 1/3 cups batter in each pan.
  9. Sprinkle the filling evenly atop the batter.
  10. Gently spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.
  11. Sprinkle the topping over the batter in the pan.
  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.
  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.

Notes

If you wanna make this ahead of time for a brunch or something just cover it tightly with plastic wrap and refrigerate overnight. Bake as directed, but you may need to add 5 mins extra or so since the batter will be cold!

http://www.the-baker-chick.com/2012/02/cinnamon-streusal-coffee-cake/

Recipe adapted from: King Arthur’s Flour

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 Cinnamon Streusal Coffee Cake via The Baker Chick  Cinnamon Streusal Coffee Cake via The Baker Chick  Cinnamon Streusal Coffee Cake via The Baker Chick

Comments

  1. Katrina @ Warm Vanilla Sugar says:

    Coffee cake has such a place in my heart. It’s true comfort sugar to me!

  2. I could tell even from the first picture that this would be the perfect coffee cake, it looks amazing! I love the cinnamon ribbon in the middle :)

  3. Kayle (The Cooking Actress) says:

    I love Starbucks’ coffee cake also!!! This def. looks like it will be an even better version that I can make myself (which is always preferable to buying anyway)-yay! Thanks!

  4. I always put sour cream in my coffee cake but the Greek yogurt sounds like a perfect swap. This looks amazing!

  5. Wow, Audra! This looks so moist and perfectly crumbly. I love coffee cake and I love the look of yours. I’ll have to try it sometime. Thanks for sharing!

  6. Tina@flourtrader says:

    As far as I am concerned the more cinnamon the better, so I am quite delighted that this cake has a layer inside as well as on top-yum! This on is not just for breakfast either-an afternoon snack or after dinner treat. Thanks for posting this!

  7. add some pecans, and you have coffee cake heaven!

  8. This cake looks sooooo good. I love any baked good that includes Greek yogurt. It makes everything delicious!

  9. Oh wow, this looks absolutely amazing. It makes me crazy when someone says “oh I just looove the whatever at whatever chain restaurant”. I always have to prove them wrong too. Way to go!

  10. Lacy @ NYCityEats says:

    That line of cinnamon looks SO amazing! I wish I had a slice of this right now. I’m yet to make a coffee cake but I’m going to now & I’m definitely using this recipe. Yum!

  11. I’ve been on a search for the best coffee cake. I’ve truly made quite a few, so I can’t wait to try your recipe!

  12. Crumbly loveliness!!

  13. Oh can I have a slice?:))) I love the recipe and how it looks..yummy!!!!

  14. Yummy, looks delicious! I am always looking for a new and maybe even better coffee cake recipe, will have to try!

  15. I love the layer of cinnamon in the center!

  16. christy robinson says:
  17. Coffee cake with crumb topping is one of my favorite treats! Yours looks amazing.

  18. Yum :) I love coffee cake but find it so hard to find a good coffee cake and even harder to make :) This sounds delicious ~ Thanks for sharing!

  19. Definitely doing to try this! I love coffee cake, and so does my 6 year old, I am sure this will be a hit!

  20. theharriedcook says:

    Wow! It does look like the perfect coffee cake! I love the cinnamony filling & that streusel topping… Yum! Thanks for sharing :)

  21. Baker Street says:

    I’ve have baked this soooo many times and I absolutely love this recipe. In fact baked it just yesterday for a friend, will be posting next week! Yours look gorgeous! What I particularly love about this recipe is the cocoa filling. :)

  22. Thanks so much for sharing. After I go on my 17 day diet…I will have to make this to celebrate my weight loss. Love the fact that it doesn’t have nuts…Both my kids are allergic. The cake is the perfect texture…I want to snatch it off the screen

  23. Made this last night and it is simply delightful! Thank you so much for my new favorite coffee cake recipe! :)

  24. This dessert looks great! I would love it if you linked up this recipe to my blog hop for a chance to win a cookbook prize package: http://bit.ly/wJSl1h

  25. I have been eyeballing a recipe in one of my classic cookbooks for a cinnamon streusel coffee cake probably since I got the book years ago, and I realized after reading your most, I’m not sure why I haven’t made it yet! Maybe there was something weird about the book’s recipe. When I get home, I am going to take a look and compare, then get baking! Thanks for the inspiration!

  26. Wow this looks amazing! Perfect for breakfast or an afternoon tea break. Congrats on the Foodbuzz top 9 and on your blogaversary.

  27. This was wonderful! I only made some adjustment because it was what I had on hand and was recipe “approved” ;)

    I used plain yogurt instead of Greek. Plain (light) soy milk instead of milk. I mixed up some agave/honey within the sugars of the fillings/toppings/cake.

    Dang good stuff!

  28. I adore a good cinnamon coffee cake thanks for my already abundant weekend to do list!

  29. That does look delicious, although I admire your restraint cutting it into such small slices :)

  30. Yes !! I made this recipe and it is very, very good !! the texture is wonderful!!!
    My family loves it!

  31. Katie Koonce says:

    I LOVE coffee cake! This sounds right up my alley! My girls would adore this!!

  32. Whoa there. I’ll take a slice… or 5. Great post! Definitely deserving of top 9. Anything with a streusal topping is A-OK in my book!

  33. Wow – it looks amazing! Your photos are stunning….I want to reach right through my computer!

  34. Oh boy – I think this will be my end-all, yes. Looks perfect and crumbly and sweet and mmmmm. :)

  35. Well, I believe that every cake with cinnamon is a good cake. :) I like this one because it looks like it’s came out of grandma’s kitchen.

  36. Lucie (Thursday Night Dinner) says:

    I love coffee cake its delicious! and this one looks great!!

  37. Wow, this coffee cake puts any cafe’s version to shame… beautiful!
    xo
    http://allykayler.blogspot.com/

  38. Wow. I’m very much speechless, except for WOW. This look like perfection.

  39. Grahamyati says:

    Made this last Sunday for my husbamd’s tennis quadrangle using whole meal flour for the streusel toppings. It was a big hit! Thanks for sharing.

  40. I just made this this afternoon, and ate a huge piece just a few minutes ago. This is by far the most delicious coffee cake I have ever made/eaten and I’ve been doing that for over 45 years. I didn’t have any Greek yogurt so I used sour cream in its place. Just wonderful!

  41. My four year old and I made this tonight. Absolutely the very best I’ve ever had. My other used to make a version with sour cream, but this version with Greek yogurt is even better. The tiny hint of chocolate flavor in the filling adds a nice subtle flavor too. Wonderful!

  42. I’m so glad to hear that! :)

  43. Hooray! I’m glad you liked it as much as I did :)

  44. So happy to hear it turned out well for you!

  45. I just made my first Coffee cake the other day – and followed up with this recipe today. My only complaint is the sheer number of dishes I had to wash after making this work of deliciousness, which was well worth it. The cake is very moist, presentation is great and it’s fun to make with kids.

  46. Just put mine in the oven, keeping my fingers crossed that it turns out as yummy as yours looks. :)

  47. Delish! Made this tonight and it was a great hit! Did not vary your recipe except to simplify dirty dishes. Use a gallon ziploc bag to mix crumb topping and another for brown sugar filling. Use a glass 2 cup measuring cup for the milk and greek yogurt. Pour in your 1 1/4 cup milk and then add yogurt or sour cream to the 2 cup mark. Whisk in that cup before adding to batter. Simple and fabulous!

  48. Margaret says:

    Just made this last night,used buttermilk instead of milk yummy. Better than starbucks will save the 3 bucks for latte. Margaret

  49. Wow! A friend of mine has a love of cinnamon, so I went on a search for a homemade cinnamon cake recipe. After a few websites of ”meh” seeming recipes, lo and behold I disocvered yours! I’m incredibly antsy to try it (just as soon as I pick up more brown sugar) and I’m sure the results will turn out beautifully :) A quick question, I can get King Arthur flour, but would cake flour also work? Just a thought :) Thanks for posting such a wonderful recipe!

  50. I made this last night and it turned out great. Very moist, tastes delicious… I’m beyond pleased! Thank you for sharing your wonderful recipe with us. All the best, Leila1949

  51. Sharontenteclarke says:

    thanks I am going to have to try this, I have had the cinnamon cake at Starbucks so this will be fun to test

  52. Wendy4321 says:

    My family loved it! Thank you for sharing the recipe. I made it the night before and baked it in the morning. Perfect! This will be a new favorite added to Christmas morning traditions.

  53. I’m so glad you liked this recipe as much as I did! I agree this would be a wonderful Christmas morning treat!

  54. Great idea- I sure always need to minimize dirty dishes!

  55. Christina Rusnock says:

    So delicious, my husband couldn’t get enough!

  56. Can you make it in a Bundt pan? If so, how long should you cook it?

  57. this is great! i would also like to add that the store-brand at Publix Grocery has a fat-free-yogurt in the cinnamon bun flavor and it adds an extra cinnamon-y flavor.

  58. Audra, thank you so so so much for posting this recipe! I’ve been looking for a good cinnamon coffee cake recipe for quite a while… and this is the best ever! I just finished batch number 1, and my family is begging me to bake another tonight. I love your blog– very inspiring! Thanks so much!

  59. Tersiamarshall says:

    Coffee cake in oven s I’m typing. I’m in Mexico right now and will be until end April. Wanted to try a coffee cake, never have. Will post pics and comment when i done .

  60. Tersiamarshall says:

    Hola there from Puerto Vallarta Mexico. So I made the coffee cake. Now being in Mexico and altitudes and humidity coming into play, I found the cake a bit stodgy. Also a notch too sweet and I am a sweet tooth. My cinnamon was either past its sell by date or a milder version.
    I followed the recipe to the letter. It taste great, looks amazing and I will most definitely try it again. Will buy fresher cinnamon. Thanking you for a great recipe

  61. I have a cake in the oven as we speak! These 55min will be longest of my life! It smells amazing!

  62. Mrhodes says:

    Has anyone reduced the sugar content? I am looking for a coffee cake recipe and am afraid that this might be too overly sweet for everyone in the office. Typically when a recipe calls for an overabundance of sugar I will cut the sugar ratio is half or 3/4 per 1 cup etc. This sound so delish. . .

  63. I only had Vanilla yogurt so I swapped that in for the Greek yogurt and it was delicious!

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  65. I made this yesterday for Mother’s Day and it was great! I cut the sugar in the cake part since the filling and topping were so sweet and I’m glad I did – it was still plenty sweet but not overly so. I also only had Vanilla Greek yogurt so I used that and even with the same amt of vanilla extract it wasn’t overpowering. This recipe is definitely a keeper!

  66. Just wanted to let you know I found this recipe as I was browsing through stuble upon. I knew I had to try it right away. It came out amazing! My friends loved it!

    So, all the way from Israel, thank you for this amazing recipe!

  67. waaaaay too much flour… it wouldn’t fit into my kitchen aid!! I had to divide the batter in half and combine half of it at a time! It looked nothing like the picture it was thicker and looked like bread dough. if I could re do this cake I would only do 2 cups of flour opposed to 3 3/4 cups… DO NOT ADD 3 3/4 CUPS OF FLOUR !!!!!

    • Hmm- I’ve made this recipe so many times as have others- I wonder why the proportions didn’t work out well for you. It’s hard to know exactly what went wrong as I wasn’t there- but the flour as is has always been perfect for me. Sorry!

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  69. Hi… I just made this cake.But it didn’t turn out as expected. The center of the cake was too dense,kinda undercooked & the top was hard.It didn’t spring back when pressed. I did exactly like u had told,& baked it for 55min(350F in 9″×13″).Have no idea what went wrong.Will u be able to tell me.loved the recipe ,but wanna know why it didn’t work out for me.Also it didn’t rise as high as Urs.

  70. Thank you for the wonderful recipe! I just made this cake to share with coworkers and I can’t wait for them to try it.

    For anyone wondering about this recipe: as a former Starbucks employee I can truly say that this cake completely reminds me of the Classic Coffee Cake I would sneak pieces of in the morning– except even better. It is everything I wished the Starbucks version could be, but always seemed to lack. This cake is super moist, cinnamon-y, and covered with the perfect amount of crumbly topping. Something about the taste of buttery cinnamon is just so comforting to me.

    My only suggestion is to watch the bake time carefully – I baked mine in a 9×13 pan at 350F for 45 minutes, and it was done. Some of the edges were even a little “chewy” so I’m afraid that if I’d left it in much longer, it would have been too done.

    Once again, thank you Audra for the delicious and easy-to-follow recipe

  71. Audra, I am entering coffee cake into my local independent fair next weekend. They have a food scientist as the judge every year – last year’s judge HAD to have been related to Donald Trump or Gordon Ramsay- SERIOUSLY! I am an amazing baker but I have not won in either of the years I’ve brought items to the fair. (county fair last year I rec’d 3 blue ribbons on all three items I brought) There is quite a bit of money at stake at this fair – some get $200+ for their wnners at auction. I have been experimenting with coffee cake recipes for weeks. I literally could close my eyes and make a delicious coffee cake, no problems. Today I sent my poor husband to work with 2 cakes and surveys for each that I made so I could get real feedback, good or bad, which I think makes me insane. Anyway, I can look at this recipe and tell –it was EXACTLY what I was missing. Exactly. I am going to take a break in a few hours from work (work at home) and make it. THANK YOU for your inspiring site. I feel so lucky to have found you. I love your personality and the beautiful recipes you’ve shared with the world. Amy

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  78. I would love to try this cake but I am allergic to cinnamon, would it be useless without it? If not, I’ll try it and let you know if I have missed out on any taste

  79. This cake looks absolutely wonderful but it is very dense and a bit bland. I’m pretty disappointed. I would try to mess with the proportions a bit.

    • Unfortunately I am with you. I was going to enter this one in the fair but it was just decent. I was after “mind blowing”. I used an old recipe my dad dug out of his 1970s recipe box. That recipe won the class- it was so much better than this one and I actually tried making this one 3 times — trying to replicate what everyone else raved about. To each her own :-) If we all shared the same opinions and likes the world would be a boring place.

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  82. I’m just wondering for the coffee cake, how many servings does it make?

Trackbacks

  1. […] the daytime on Food Network).  After browsing some of the recipes out there – check out this one at The Baker Chick’s website – but really all I did was just note down how to make the topping and then kind of wing it […]

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