Cinnamon Coffee Cake + Video

Cinnamon Coffee Cake combines moist and fluffy vanilla cake with layers of cinnamon streusel inside and out for a cinnamon crumb cake that is perfect for breakfast, brunch, or dessert!

Why You Will Love This Recipe

• Cake for Breakfast: Cinnamon coffee cake is sweet but not overly so, making it perfect for breakfast, brunch, or an afternoon treat.
• Easy To Make: This coffee cake recipe is so simple and forgiving, making it perfect for bakers of all skill levels. The soft, moist cake is satisfying without being heavy and it’s easy to make with basic baking ingredients.
• Sweet Cinnamon Streusel: The sweetest part of the cake is the warm cinnamon streusel that is layered in the center and doubles as the crumb topping. This is where all the warm and cozy flavor and aroma comes from, which makes this streusel coffee cake such a crowd-pleaser. No frosting required.

Cakes with crumbs on top are the BEST kind of cakes. Personally, I would forgo the frosting any day for one of these cinnamon crumb cakes.

Cinnamon Coffee Cake Recipe

For this cinnamon coffee cake recipe I wanted to use basic ingredients that you would normally have, like regular all-purpose flour, instead of cake flour.

Unlike my sour cream coffee cake, this cinnamon crumb cake simply has milk and eggs to enrich and tenderize the crumb, which I figure most people have as staples in their fridge everyday.

And while most streusel coffee cakes use only butter in the cake itself, I’ve combined butter and oil to ensure a moist crumb. Nobody wants a dry coffee cake.

Ingredients You Will Need

• All-Purpose Flour – Make sure to stir, spoon, and level when measuring with cups or use a scale to weigh it. It’s important to use the proper amount of flour for baking.
• Baking Powder – To help the cake rise and tenderizes the crumb.
• Baking Soda – To also leaven the cake, making it rise. Make sure both leavening ingredients are somewhat fresh. They are best if used within 6 months of opening.
• Salt – To enhance the flavors.
• Butter – Use unsalted butter to control the amount of salt in the recipe. This recipe uses softened butter, not just room temperature butter, so that it will mix into the cake and streusel more easily.
• Oil – Adds moisture without weighing down the cake. You can use any neutral oil, like canola or vegetable oil.
• Granulated Sugar – To sweeten the cake.
• Eggs – To bind and add structure.
• Vanilla Extract – To enhance the flavors.
• Milk – Keeps the cake tender and light.
• Light Brown Sugar – For a richer flavor in the crumb streusel.
• Ground Cinnamon – To add warmth and spice.

First, Make the Cake Batter

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. In a large mixing bowl, cream together the butter, oil, and granulated sugar until light and fluffy. Add the eggs and vanilla extract and mix until combined.
3. Add half of the dry ingredients. Mix until just combined.
4. Add half of the milk. Mix until just combined. *Repeat with remaining dry ingredients and milk, mixing until just combined after each addition.

Next, Make the Cinnamon Streusel

• In a small bowl, combine the brown sugar, cinnamon, flour and butter for the streusel.
• Work the butter into the dry ingredients until the mixture becomes crumbly with some large crumbs.

Assemble the Cinnamon Crumb Cake

• Pour half of the batter into the prepared 8×8-inch pan and spread it into an even layer. Sprinkle about half of the cinnamon streusel mixture evenly over the batter to create a thick cinnamon layer.
• Carefully dollop the remaining batter over the cinnamon streusel and spread it evenly. Top with the remaining streusel, spreading it out generously to cover the entire top.
• Bake at 350˚F for 35-40 minutes or until a toothpick inserted into the center comes out clean.

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