Nanna's Old World Cinnamon Crumb Coffee Cake

READY IN: 40mins
Recipe by HotPepperRosemaryJelly

This recipe is from the Penrose Victorian Inn (bed and breakfast) in Haydenville, Massachussettes and is a heritage recipe. It is the best coffee cake I have ever tasted and ever made! I make it for our church breakfasts from time to time and everyone scarfs it right up! Just as fast as the Caramel Rolls! Now that is a feat here in North Dakota! I hope you enjoy this fabulous recipe! Hugs, Jelly :)

Top Review by lovedayes

This sounded like a scrumptious treat, and it didn't disappoint. I gave it 40 minutes in the oven, and it turned out perfectly moist. Also, because I wasn't clever enough to achieve the layering and didn't feel like there was sufficient streusel for two layers, I doubled the streusel recipe. Then I mixed the first batch in with the cake batter and sprinkled the second batch on top. Am I going to bother adjusting the calories and fat in my head? No way!

Ingredients Nutrition

Directions

  1. Batter: Sift 1 1/2 cups flour, baking powder, and salt together and set aside. In a separate bowl, beat egg until frothy. Beat in sugar and butter until combined. Add milk, sour cream, and vanilla. Add to flour mixture a little at a time and mix on low until combined. Do not over mix. If the batter is too stiff add a little more milk.
  2. Streusel topping: Combine last 4 ingredients (make sure your butter for the streusel is chilled) in a small bowl and mix together, then set aside.
  3. Put 1/2 the batter in a 8x8 - inch greased pan and spread evenly. Sprinkle 1/2 streusel over batter. Repeat. Bake at 350 degrees in a preheated oven for 25 to 30 minutes. Topping with chopped nuts is also an option if you like nuts!

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