Best Cinnamon Streusel Coffee Cake Recipes

CINNAMON STREUSEL COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Combine brown sugar, flour, and cinnamon in a bowl; mix with an electric mixer until sugar clumps are broken up. Add melted butter; mix until thoroughly blended. Stir in pecans by hand. Set filling aside.
• Blend sifted flour, baking powder, and salt together in a large bowl. Combine sugar, shortening, and egg in a second large bowl; mix with an electric mixer until thoroughly combined. Add milk and mix on low speed. Stir in dry ingredients.
• Spread 1/4 of the batter into each of the prepared cakes pan and spread 1/4 of the streusel filling over each. Repeat once more, spreading layers evenly.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

CINNAMON STREUSEL COFFEE CAKE

Steps:

• Make the streusel topping: Mix together flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in 1/2 cup pecans. Refrigerate until ready to use.
• Make the streusel center: Mix together remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1 cup pecans.
• Preheat oven to 350 degrees. Make the cake: Butter a 9-inch tube pan with a removable bottom. Sift flour, baking powder, baking soda, and 1/2 teaspoon salt into a bowl.
• Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Continue to beat until well combined.
• Spoon half the batter into pan. Sprinkle streusel center mixture evenly over batter. Top with remaining batter, and spread evenly using an offset spatula. Sprinkle streusel topping mixture evenly over batter.
• Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack, and let cool completely. Remove cake from pan, and transfer to parchment.
• Make the glaze: Mix together confectioners' sugar and milk. Drizzle over cake, and let drip down sides. Let set for 5 minutes before serving.

OLD FASHIONED COFFEE CAKE WITH CINNAMON-STREUSEL TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish; set aside.
• Prepare cinnamon layer by stirring brown sugar, flour, and cinnamon together in a small bowl until well combined; set aside.
• Prepare streusel topping by combining brown sugar, flour, cinnamon, and salt in a small bowl. Add butter and stir with a fork until mixture is crumbly; set aside.
• Prepare cake by whisking together flour, baking powder, and salt in a medium bowl.
• Beat sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl, then turn the mixer on low speed and beat in eggs until well blended. Gradually mix in flour mixture and milk. Add sour cream and vanilla and beat for 30 seconds.
• Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top. Spread streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool completely before serving, about 30 minutes.

GLUTEN-FREE CINNAMON STREUSEL COFFEE CAKE

Steps:

• Heat oven to 375°F. Spray bottom and sides of 8-inch square pan with cooking spray.
• In medium bowl, mix brown sugar, 1/3 cup flour blend and the cinnamon. Cut in cold butter, using pastry blender or fork, until mixture is crumbly. Set aside.
• In large bowl, beat 3/4 cup granulated sugar and the softened butter with electric mixer on medium speed until fluffy. Beat in eggs until blended. Beat in 1/2 cup milk and 1 1/2 teaspoons vanilla just until blended. Stir in 1 2/3 cups flour blend, the baking powder and salt. Spread half of batter in pan. Sprinkle about 3/4 cup streusel mixture over batter. Drop remaining batter over streusel; spread carefully. Sprinkle remaining streusel over batter.
• Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool at least 30 minutes.
• In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Serve warm.

HEART SMART CINNAMON STREUSEL COFFEE CAKE

Steps:

• Heat oven to 375°F. Spray bottom and side of 9-inch round cake pan with cooking spray. In small bowl, stir 1/3 cup Bisquick mix, the brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly.
• In medium bowl, stir all coffee cake ingredients until blended. Spread in pan. Sprinkle with topping.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm or cool.

CINNAMON STREUSEL COFFEE CAKE

Steps:

• Combine all ingredients for cake and mix well.
• Grease a bundt cake pan and pour half of cake batter into pan.
• Combine all filling ingredients and sprinkle half evenly over batter.
• Top with remaining batter, then sprinkle the rest of the filling mixture over the top of the cake.
• Bake at 375° for 45 to 50 minutes or until done.
• Cool on wire rack for 15 minutes, then turn over onto a plate and remove from the pan.
• Cool cake completely.
• For glaze, mix together butter and vanilla, then add powdered sugar.
• Whisk in milk a tablespoon at a time until glaze is desired consistency.
• Pour glaze over top of cake and let it run down the sides.
• Allow glaze to firm before serving.

CINNAMON STREUSEL COFFEE BUNDT CAKE

Steps:

• Preheat oven to 350°F Generously butter and flour a 10 inches tube pan or bundt pan. Position oven rack in the middle.
• FOR STREUSEL FILLING: in small bowl, combine butter, flour, nuts, brown sugar and cinnamon. With a pastry blender or fork, mix until crumbly and set streusel aside.
• FOR BATTER: in dry bowl, stir together the SIFTED flour, baking powder, baking soda and salt. Set aside.
• In another large bowl, with mixers, beat together butter and sugar on medium low speed for 4-5 minutes or until creamy. Beat eggs in one at a time and stir in vanilla. Add the dry ingredients SLOWLY in 3 batches alternately with the sour cream and mix on low speed just until the batter is blended and almost smooth.
• Pour HALF the batter into the prepared pan and smooth the surface with a rubber spatula. Sprinke evenly with HALF of the strusel filling. Cover with the remaining batter and sprinkle with the remaining streusel.
• Bake until a toothpick inserted into the center comes out clean, 40-45 mins.Transfer to wire rack and let cool in pan for 10 minute Carefully loosen the edges with a butter knife and gently shake cake from side to side to loosen the bottom a bit then turn out of the pan and into a plate or cake plate and let cool completly. You can add decorative glaze on cake if you would like while the cake is still warm.

DAIRY-FREE CINNAMON STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking pan and set aside.
• To make the streusel, combine 1/3 cup pancake mix, brown sugar, and cinnamon in a mixing bowl. Cut in the margarine with a pastry cutter or 2 knives until mixture is crumbly.
• Stir together the 2 cups of pancake mix, soy milk, sugar, and egg just until combined. Spread into prepared pan. Sprinkle with cinnamon streusel.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool before serving.

CINNAMON NUT STREUSEL COFFEE CAKE

Steps:

• Mix together the sugar, margarine and eggs.
• Stir in milk.
• Add flour, baking powder and salt.
• In separate bowl mix together the streusel ingredients.
• Grease and flour a 9x13 pan.
• Spread half the batter in the pan, sprinkle with half the streusel mix and half the nuts.
• Add remaining batter and sprinkle with the rest of the streusel mix and nuts.
• Bake at 375 for 30 minutes. May need to bake longer, so the center is done when a tooth pick inserted comes out clean.
• I used slivered almonds for the recipe (as seen in the picture).

QUICK CINNAMON STREUSEL COFFEE CAKE

Steps:

• For the streusel: Mix sugars, cinnamon, and melted butter together in medium bowl until mixture resembles wet sand; stir in nuts and set aside.
• For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Generously coat 13 by 9-inch baking pan with nonstick cooking spray.
• Mix flour, baking powder, baking soda, cinnamon, and salt together in large bowl. Whisk buttermilk, sugars, eggs, and melted butter in separate bowl until smooth.
• Using rubber spatula, gently fold egg mixture into flour mixture and stir until batter looks smooth and well combined.
• Using rubber spatula, scrape batter into prepared pan and smooth top.
• Sprinkle streusel evenly over batter.
• Bake until streusel is golden and toothpick inserted into center comes out with just a few crumbs attached, 40 to 45 minutes.
• Cool cake on wire rack for 15 minutes before slicing and serving.
• Serves 8.

CREAM CHEESE COFFEE CAKE WITH CINNAMON STREUSEL

Steps:

• For the cake, grease and flour a 13x9 baking dish and set aside. In a mixing bowl, beat flour, sugar, baking powder, baking soda and salt on low until combined. Beat in softened butter until mixture is crumbly. Add in eggs, vanilla and buttermilk and beat until fully combined and fluffy! Pour half the batter into baking dish, spreading evenly.
• In a separate mixing bowl, beat cream cheese with sugar and egg until light and fluffy, about 3-5 minutes. Pour over batter. Top with remaining half of cake batter.
• For the topping, mix sugars with cinnamon and salt. Add in butter and combine fully. Add flour and mix with hands until fully combined. Pour crumb topping over batter, sprinkling with hands until evenly distributed.
• Bake cake in a 325 degree oven for about 45 minutes, until fully cooked. Cool completely and serve.

CINNAMON STREUSEL COFFEE CAKE

Steps:

• 1. Preheat the oven to 350^F. Butter an 8x8-inch baking pan and set aside. 2. Cake: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the egg, oil, milk, and vanilla. Pour the wet ingredients into the dry ingredients and stir just to combine. Pour the cake batter into the prepared pan and sprinkle the streusel topping evenly over the batter. 3. Topping: In a small bowl, stir together the flour, brown sugar, and cinnamon. Add the butter and, using a pastry blender or fork, mix the ingredients until the mixture is crumbly and resembles wet sand. 4. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for at least 15 minutes before cutting into squares. Serve warm or at room temperature.

BUTTERY CINNAMON STREUSEL COFFEE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour 9 X13 cake pan, set aside.
• 2. Sift together flour, baking powder and salt and set aside. Beat egg whites until stiff peaks have formed and set aside.
• 3. Cream butter and sugar until light and fluffy. Add flour mixture and milk alternately, mixing well after each addition. Be very careful not to over beat. Stir in vanilla.
• 4. With a wooden spoon or rubber spatula, fold in beaten egg whites. NOTE: Batter will be stiff, but will thin out once egg whites are stirred in.
• 5. Spread batter into prepared pan and sprinkle topping over batter. Sprinkle with nuts.
• 6. Bake for 40 to 50 minutes or until cake tests done. Serve warm.
• 7. FOR THE TOPPING: Place all ingredients except nuts into a bowl. Mix together using a pastry cutter, fork or your fingers until crumbly. If it seems too wet, you can add a little more flour.

GLUTEN FREE CINNAMON STREUSEL COFFEE CAKE

Steps:

• Mix together cake mix and pudding with whisk to blend well. Add in butter, water, and eggs and mix until well blended. Grease 9x9 pan and spread half of the cake mixture on the bottom. Mix streusel ingredients together until moist. Spread 2/3 cup of mixture over the top of cake batter. Repeat layer once more. Bake per cake box's directions. When cooled combine glaze ingredients and drizzle over the top.

PUMPKIN CINNAMON STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350. Grease (or spray with cooking spray) a 9 inch springform pan or 9 inch cake pan. Set aside.
• To make the streusel. In a bowl combine the flour, brown sugar, cinnamon and salt. Add in the butter, using 2 table knives or your hands, and cut into the dry ingredients until the mixture looks like coarse crumbs. Set aside.
• To make the cake batter, in a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt. In the bowl of a stand mixer, beat together the butter and brown sugar on medium high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl as necessary. Add in the vanilla, pumpkin puree and Greek yogurt. Mix just until combined. Slowly add in the flour mixture. The batter will be thick.
• Spread half the batter in the prepared pan. Sprinkle half of the streusel over the batter. Spread the remaining batter over the streusel and top with the remaining streusel. Bake 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for about 15 minutes, then remove the sides of the pan (if using a springform pan).
• Make the glaze while the cake is cooling. In a small bowl, whish together the powdered sugar, cinnamon, milk and vanilla. Drizzle over the top of the cooled cake. Cut into wedges and serve.

CINNAMON STREUSEL PECAN COFFEE CAKE

Steps:

• Preheat the oven to 350°F and butter or spray with a nonstick cooking spray a 9-inch tube pan with a removeable bottom. To make the streusel topping, mix together flour, brown sguar, cinnamon, and salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in pecans and refrigerate until ready to use. To make the streusel center, mix together the brown sugar, cinnamon, and pecans, and set aside. To make the cake, sift flour, baking powder, baking soda, and salt into a bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Contiue to beat until well combined. Spoon half the batter into pan. Sprinkle streusel center mixture evenly over batter. Top with remaining batter and spread evenly using an offset spatula. Sprinkle streusel topping mixture evenly over batter. Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack and let cool completely. Remove cake from pan and transfer to parchment. To make the glaze, mix together confectioners' sugar and milk. Drizzle over cake and let drip down the sides. Let set for 5 minutes before serving. Can be stored at room temperature for up to 5 days.

CINNAMON STREUSEL COFFEE CAKE

Steps:

• 1. CREAM TOGETHER--margerine, eggs and sugar..Stir in milk
• 2. ADD DRY INGREDIENTS-flour, baking powder, and salt into the cream mixture
• 3. PREPARE Streusel TOPPING-brown sugar, cinnamon, flour and melted butter or margerine (you can make extra if needed)
• 4. Pour only half of the batter into a greased and floured (9 by 13 oblong pan). Sprinkle half the streusel on top of the batter---pour the rest of the batter in pan and top with remaining streusel topping--Bake at 375 for 35 to 40 Mins. ENJOY

CINNAMON STREUSEL PUMPKIN COFFEE CAKE | BAKED BY RACHEL

Steps:

• Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on all four sides. Parchment paper may be held in place with binder clips, if necessary. Set aside.
• In a medium bowl, combine dry streusel ingredients. Mix in melted butter. Using a fork, gently toss ingredients until only small chunks remain. Transfer mixture to a clean rimmed baking pan. Set aside.
• In a large bowl or stand mixer, combine wet ingredients. Scrape bowl as needed. Mix in sugars, baking powder, baking soda, salt and spices. Add flour, mixing until just combined and no streaks remain. Transfer batter to prepared baking pan. Top off with prepared streusel.
• Bake at 350°F for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on a wire rack.
• When cake is room temperature, carefully remove cake by pulling up and outwards on parchment paper. Transfer to a serving tray or platter.
• In a small bowl, whisk together powdered sugar, milk and vanilla. Drizzle over cooled cake.
• Slice and serve. Store remaining cake in an airtight container for up to several days.

CINNAMON STREUSEL COFFEE CAKE FOR ONE (IN A JAR)

Steps:

• Preheat your oven to 350 and spray the inside of an 8 oz. wide-mouth mason jar with nonstick spray (if you don't have a jar you can certainly use an oven-safe ramekin, but make sure you watch it as it will likely bake faster).
• Whisk together the sugar, yogurt, egg white and vanilla until smooth.
• Fold in the flour, baking powder and salt until everything is combined. For the streusel, mix together the cubed butter pieces, brown sugar, cinnamon and flour and using your fingers work the butter into the dry ingredients until a fine crumb forms.
• Pour half of the batter into the bottom of the jar, top with 1/3 of the streusel mixture, top with the remaining batter and then top the entire thing off with the remaining streusel mixture.
• Place on a baking sheet lined with foil and bake at 350 for 20-25 minutes or until a toothpick inserted comes out clean.
• Let cool before eating, and be careful...the jar will be hot! You can top it with a cream cheese frosting.

SOUR CREAM COFFEE CAKE (CINNAMON STREUSEL) - THE CHUNKY CHEF

Steps:

• Preheat the oven to 350°F. Butter a 9x9 baking pan and set aside.
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