Cinnamon Streusel Coffee Cake is a tasty excuse to eat cake for breakfast. Featuring a generous amount of cinnamon streusel both inside and out, it’s a decadent way to start your day.
Cinnamon Streusel Coffee Cake
I’ve heard it said, that coffee cake was invented just so we could have cake for breakfast. I couldn’t be happier about that decision. For the record, coffee cake doesn’t actually have coffee as an ingredient, it’s meant to be served along with coffee, hot tea or lattes. Whether I’m serving my raspberry cream cheese coffee cake, blueberry crumble coffee cake or orange cinnamon pecan coffee cake made in a springform pan, we love them all.
Tips for Making Cinnamon Streusel Coffee Cake
I love making this cake in a tube pan but, it can also be prepared in a 13 x 9 inch pan for a thinner cake or a 10 inch springform pan.
- When making in a 13 x 9 inch pan bake for 40-45 minutes. A springform pan requires roughly the same amount of bake time as a tube pan.
- The streusel in this cake is generous by design. To save time, it can be prepared in advance, covered and chilled until you’re ready to make the cake.
- You can use salted or unsalted butter for the cake and streusel.
- Coffee cakes generally have a slightly different texture than other cakes due to the technique used to combine ingredients. A mixer isn’t necessary for this particular cake, it can be mixed by hand.
- No buttermilk? Add 1 Tbsp lemon juice or white distilled vinegar in a 1 cup measuring cup then fill the rest of the way with whole milk. Let sit on the counter for 5 minutes, then proceed with the recipe as written.
- The nuts and glaze are optional.
When to Serve Coffee Cake
Coffee cake can be served for breakfast, tea time, brunch or as an afternoon pick-me-up. I especially love to make coffee cake on weekends or for special brunch occasions, be it at the holidays or potluck parties.
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Helpful Kitchen Items:
Cinnamon Streusel Coffee Cake
- 3 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 1 cup buttermilk or whole milk
- 1 cup butter melted
- 2 tsp pure vanilla extract
- 3 large eggs
- 1 cup packed light brown sugar
- 2/3 cup all purpose flour
- 3 tsp ground cinnamon
- 1/2 cup cold butter cubed
- 1 cup roughly chopped pecans or walnuts optional
- Glaze: optional
- 1/2 cup powdered sugar
- 2 Tbsp heavy cream plus additional as needed
- Preheat oven to 350°F. Spray a tube pan with baking spray or butter and flour. Set aside.
- In a large bowl using a whisk, sift together flour, baking powder, baking soda and salt. Once combined, add sugar. Whisk until combined.
- In a separate bowl whisk together buttermilk, butter, vanilla and eggs.
- Add wet to dry ingredients. Mix by hand until fully moistened and lumps are dissolved. Pour half of batter into tube pan.
- To make the streusel: In a medium size bowl, mix together brown sugar, flour and cinnamon. Cut in butter using a pastry blender or rub with your hands until it resembles peas. Add 1 cup chopped pecans or walnuts. Mix well.
- Sprinkle 1/2 streusel over batter.Top with remaining cake batter ending with streusel.
- Bake for 55-60 minutes. or until a toothpick inserted into the cake portions shows moist crumbs. Check at 30 minutes and lay foil on top to prevent over browning, if needed.
- Cool in the pan on a baking rack for 30 minutes. Remove from the pan and cool completely.
- Mix together glaze and drizzle on top once cooled. Store in an airtight container at room temperature or chilled.