Cinnamon Coffee Cake

Cinnamon crumb cake on a plate with a forkful taken out and a cup of coffee in the background.

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!

Author Amber Brady

Prep Time 15

Cook Time 35

Total Time 50

Yields servings

Ingredients

Cake

1 ¾ cups (219 g) all-purpose flour, (stir, spoon & level)
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp salt
¼ cup (57 g) unsalted butter, softened
¼ cup (59 ml) oil, (canola/vegetable)
¾ cup (150 g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
½ cup (118 ml) milk, room temperature

Cinnamon Streusel

1 cup (200 g) light brown sugar, gently packed
1 Tbsp ground cinnamon
½ cup (63 g) all-purpose flour, (stir, spoon & level)
¼ cup (57 g) unsalted butter, softened

Instructions

Preheat oven to 350 degrees Fahrenheit and grease an 8x8-inch square baking pan. Set aside.
CAKE: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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.
Alternate mixing in half of the dry ingredients and half of the milk at a time, mixing until just combined after each addition. (In this sequence: half dry, half milk, half dry, half milk.) Be careful not to over mix.
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: Pour half of the batter into the prepared 8x8-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. Let the cake cool in the pan for at least 10 minutes before cutting and serving.

Video

Notes

TO STORE: Store cinnamon coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 1 week.
TO FREEZE: Wrap individual slices of cake tightly in plastic wrap and place inside a freezer-safe bag; freeze for up to 3 months. Let cake thaw at room temperature before serving for the best texture and flavor.

Nutrition