1/1 Photo of Cinnamon-Streusel Coffeecake
1 hr 20 mins
Courtesy of King Arthur Flour but, I suspect, any unbleached flour can be used. "Looking for everyone's favorite comfort-food coffeecake? This is it. Soft and moist, nicely cinnamon-y, this is the quintessential breakfast coffeecake." This golden cake is tender and moist, with a middle layer of dark cinnamon filling and a crumbly streusel topping.
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Units: US | Metric
- 1 1/4 cups granulated sugar
- 1/4 teaspoon salt (if you use unsalted butter)
- 1 1/2 cups king arthur unbleached all-purpose flour
- 1 tablespoon cinnamon
- 6 tablespoons butter, melted
- 1 cup brown sugar (dark or light, SEE NOTE)
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon unsweetened cocoa powder
- 3/4 cup butter
- 1 teaspoon salt (1 1/4 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 sour cream (or plain yogurt)
- 1 1/4 cups milk (anything from skim to whole)
- 3 3/4 cups king arthur unbleached all-purpose flour
- 1Preheat the oven to 350°F Lightly grease a 9" x 13" pan, or two 9" round cake pans.
- 2Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.
- 3To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
- 4Add the eggs one at a time, beating well after each addition.
- 5In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don't need to whisk out all the lumps.
- 6Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
- 7Pour/spread half the batter (a scant 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.
- 8Sprinkle the filling evenly atop the batter.
- 9Spread 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.
- 10Sprinkle the topping over the batter in the pan.
- 11Bake 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.
- 12Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.
- 13Note: For those of you looking for a cake with less filling, one where the golden cake itself is the main attraction, reduce the amount of brown sugar in the fillng to 1/4 cup, keeping the remaining ingredients the same.
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Nutritional Facts for Cinnamon-Streusel Coffeecake
Serving Size: 1 (101 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 345.3
- Calories from Fat 102
- Total Fat 11.4 g
- Saturated Fat 6.8 g
- Cholesterol 51.6 mg
- Sodium 260.1 mg
- Total Carbohydrate 57.4 g
- Dietary Fiber 1.2 g
- Sugars 35.1 g
- Protein 4.3 g