Cinnamon Streusel Coffee Cake
Published 4/15/2023 • Updated 1/2/2024
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This cinnamon streusel coffee cake is the perfect sweet breakfast recipe! Serve a crowd or meal prep it for easy breakfasts throughout the week with a cup of coffee. Enjoy!
Easy Coffee Cake Recipe
Breakfast is served! And it’s this perfectly sweet cinnamon streusel coffee cake. Pair it with a cup of coffee, and you’ve got yourself the perfect way to start your day.
why you’ll love it!
It makes for an easy holiday brunch treat. Make it ahead of time, so you are ready before your guests arrive.
It tastes FANTASTIC, especially paired with a cup of coffee.
The cinnamon streusel topping is homemade and so flavorful 😀
Coffee Cake Ingredients
Streusel Topping
- Rolled oats
- All-purpose flour
- Light brown sugar
- Cold unsalted butter
- Ground cinnamon
- Vanilla extract
Coffee cake
- Dry ingredients: you’ll need all-purpose flour, baking powder, salt and ground cinnamon.
- Wet ingredients: light brown sugar, vanilla extract, unsalted butter, avocado oil, almond milk and eggs.
How to Make Coffee Cake
Prepare the streusel topping
Add the rolled oats, flour, brown sugar, butter, cinnamon, and vanilla extract to a mixing bowl. Cut the ingredients together until a crumble forms. Yum!
Prepare Coffee Cake Batter
Add the flour, baking powder, salt, and cinnamon into a bowl and toss.
In a separate bowl, cream together the brown sugar, vanilla extract, and butter until light and fluffy with an electric mixer. Then drizzle with avocado oil and mix.
Next, add the eggs and mix to combine followed by 1 cup of milk to the batter.
If the consistency is thick and creamy your batter is ready. If your batter is too thick like cookie dough, add 1 tablespoon of milk at a time until it reaches a thinner consistency.
Assemble Coffee Cake
Add the dry ingredients to the wet and mix to combine. Remove one cup of the batter and transfer it to a bowl. Add 2 teaspoons of cinnamon to the 1 cup of batter and stir to combine. The batter with cinnamon should be a darker cinnamon color.
Pour half of the remaining non-cinnamon batter into the bottom of the cake pan and use a spatula to spread the batter out evenly.
Pour the cinnamon batter into the cake pan and spread that layer evenly. Finish the cake with the rest of the non-cinnamon batter and smooth out the top layer.
Add the streusel topping to the top of the cake and gently press the streusel into the cake with your hands.
Bake Coffee Cake
Bake the cake for 30 minutes at 350ºF, cover with a tin foil tent, and bake for another 30 minutes.
Remove the cake from the oven if the middle of the cake is mostly baked.
Let cool & Enjoy!
Let the cake cool for 15 minutes before serving.
9×9-Inch
Baking Pan
This USA Pan is our favorite 9×9-inch pan to bake with. It leaves us with perfectly baked goods, it’s non-stick, and cleans easily.
Easy Ingredient Swaps
Avocado oil –> Applesauce
Almond milk –> Any milk
Rolled oats –> Quick cooking oats
Tips and Tricks
- Try not to let the batter sit for too long after mixing the wet ingredients and the dry ingredients together. The baking powder is activated once it gets wet and letting it rest for too long may cause a stodgy cake!
- When you are laying the different batters in step #7, wetting the spatula may help the batter spread a bit easier.
Storage
Store your coffee cake in an airtight container (or in the pan it baked in covered in plastic wrap) in the fridge for up to 3 days.
To freeze your coffee cake, prepare and bake according to the recipe card. After your coffee cake has cooled completely, cover it with plastic wrap and aluminum foil. Place it in the freezer for up to 3 months.
To reheat: When you are ready to reheat your coffee cake, remove it from the freezer and take off the plastic wrap and tin foil. Bake at 350ºF for 15-25 minutes.
Coffee Cake Recipe
Ingredients
Streusel Topping
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 6 tablespoons cold unsalted butter
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
Dry Ingredients
- 3.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
Wet Ingredients
- ⅔ cup light brown sugar
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter melted
- ½ cup avocado oil or applesauce we tested both
- 1 cup almond milk + 2 tablespoons or any milk
- 4 large eggs
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350ºF and line an 8×8-inch aluminum cake pan with parchment paper and set aside.
- Prepare the streusel topping. Add the rolled oats, flour, brown sugar, butter, cinnamon, and vanilla extract to a mixing bowl. Use a spoon (or your hands work best) and cut the ingredients together until crumble forms. This may take 4-5 minutes. Set streusel topping aside for later.
- Next, add the flour, baking powder, salt, and cinnamon into a bowl and toss. Set aside.
- In a separate bowl, cream together the brown sugar, vanilla extract, and butter until light and fluffy with an electric mixer.
- Drizzle the avocado oil into the creamed mixture and mix together until combined. Add the eggs and mix to combine. Add 1 cup of milk to the batter. If the consistency is thick and creamy your batter is ready. If your batter is too thick like cookie dough, add 1 tablespoon of milk at a time until it reaches a thinner consistency.
- Add the dry ingredients to the wet and mix to combine. Remove one cup of the batter and transfer it to a bowl. Add 2 teaspoons of cinnamon to the 1 cup of batter and stir to combine. The batter with cinnamon should be a darker cinnamon color.
- Next, pour half of the remaining non-cinnamon batter into the bottom of the cake pan and use a spatula to spread the batter out evenly. Pour the cinnamon batter into the cake pan and spread that layer evenly. Finish the cake with the rest of the non-cinnamon batter and smooth out the top layer.
- Add the streusel topping to the top of the cake and gently press the streusel into the cake with your hands. Bake the cake for 30 minutes, cover it with a tin foil tent, and bake for another 30 minutes. Remove the cake from the oven if the middle of the cake is mostly baked (it will continue to bake for a few minutes after you remove it from the oven).
- Let the cake cool for 15 minutes before serving.
Tips & Notes
- Try not to let the batter sit for too long after mixing the wet ingredients and the dry ingredients together. The baking powder is activated once it gets wet and letting it rest for too long may cause a stodgy cake.
- When you are laying the different batters in step #7, wetting the spatula may help the batter spread a bit easier.
- Serve with maple syrup, icing, or a cup of coffee.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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