Cinnamon Quick Coffee Cake

READY IN: 50mins
Recipe by Michelle Berteig

From a Penzey's free recipe card...

Top Review by Mary42

Usually I make a recipe exactly as written, at least the first time. Today I was extremely distracted by a needy 4 year old and ended up putting in extra butter and extra flour. I substitured walnuts for pecans because someone ate all the pecans and didn't put them on the shopping list. (Who, me?) I also doubled the streusel because you can never have too much of a good thing.

That being said, with all my goofs, this STILL came out excellent! This will be my go-to recipe for Sunday coffee cake from now on. Thanks for sharing!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F. Grease and sugar an 8" round pan or a 8" or 9" square pan.
  2. Cream the butter and sugar together using a mixer until light and fluffy. Add the egg and mix well.
  3. In a small bowl, sift together the dry ingredients.
  4. Add the flour mixture and the milk to the butter mixture, alternating them. Mix well.
  5. Combine all the streusel topping ingredients in a small bowl and stir until blended. By hand, stir half of the streusel topping into the batter.
  6. Spread the batter into the pan, smooth the top of the dough and sprinkle on the remaining streusel topping. Bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.

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