Cinnamon Streusel Coffee Cake
This cinnamon streusel coffee cake has a vanilla yogurt cake base and a generous layer of cinnamon crumbs on top. Despite its name, the recipe contains no coffee; it is the kind of cake served alongside a cup. A square pan makes it easy to cut into nine portions for a weekend breakfast or a small brunch table.
The two butter preparations matter. Melted, cooled butter brings the crumb topping together, while softened butter is beaten with sugar for the cake. Keeping those jobs separate prevents a greasy topping and a heavy base. Make the streusel first, then leave it aside while mixing the batter so it can form distinct crumbs.
Recipe at a Glance
| Yield | 9 squares |
|---|---|
| Prep time | 25 minutes |
| Bake time | Up to 50 minutes; see the method for the range |
| Cooling | 30 minutes |
| Estimated total | 105 minutes |
| Pan | 8-inch square metal baking pan |
| Oven | 350°F (175°C) conventional |
| Category | Food & Recipes |
Times are estimates. Pan material, oven accuracy, ingredient temperature, and portion size affect baking; use the written doneness cues.
Why Make This Recipe
- The cinnamon topping adds texture without needing a glaze.
- An 8-inch pan produces a manageable cake rather than a large party-size tray.
- Yogurt is mixed into the cake base for a soft crumb beneath the streusel.
Ingredient Notes and Substitutions
Use softened butter for the cake
The cake butter should take a gentle fingerprint while still holding its shape. Melted butter cannot trap air during creaming in the same way. If the butter is very cold, cut it into small pieces and allow it to soften before starting rather than heating it until liquid. Keep the separate topping butter measured in its own bowl.
Keep streusel crumbs distinct
Mix melted topping butter with its flour, sugar, cinnamon, and salt until the flour is moistened. Squeeze small portions together to form irregular crumbs. A warm liquid paste will spread rather than crumble, so let the mixture cool if necessary. Do not add extra melted butter simply because some crumbs are small.
Choose plain yogurt
Use plain whole-milk Greek yogurt, stirred before measuring. The small milk addition loosens it in the batter. Sweetened flavored yogurt changes the cake’s sweetness and aroma. Sour cream can replace the yogurt by weight for a different richness, but changing both the dairy and flour at once makes the result harder to judge.
How to Make Cinnamon Streusel Coffee Cake
1. Make the streusel first
Heat a conventional oven to 350°F (175°C). Grease an 8-inch square metal pan and line the base with parchment. Mix the streusel flour, brown sugar, cinnamon, and pinch of salt, then stir in its 57 g melted cooled butter. Squeeze gently into irregular crumbs and set aside while preparing the cake.
2. Mix the dry cake ingredients
In a separate bowl, whisk the cake flour, baking powder, baking soda, and salt. These amounts are for the cake only; do not include the streusel flour again. Stir the yogurt and milk together in a small jug or bowl so they can be added evenly without prolonged beating later.
3. Cream butter and sugar
Beat the softened 85 g cake butter with granulated sugar for about 2–3 minutes until lighter and evenly combined, scraping the bowl. Beat in the egg and vanilla until incorporated. The mixture may look slightly textured, but there should not be large cold pieces of butter that remain unmixed.
4. Finish the batter and top
On low speed or with a spatula, add half the dry cake mixture, then the yogurt-milk mixture, followed by the remaining dry ingredients. Mix just until incorporated. Spread in the pan, reaching the corners. Scatter the streusel across the surface in an even layer, retaining small and medium crumbs rather than pressing it into a solid lid.
5. Bake the middle through
Bake about 42–50 minutes. A tester inserted deep into the cake center should come out without wet batter; a few dry topping crumbs are expected. The center should spring back gently under a light touch. If the topping browns too quickly, lay foil loosely over the pan and continue until the cake underneath is baked.
6. Cool before cutting
Let the cake cool on a rack in its pan for at least 30 minutes before cutting into nine squares. The topping is fragile while hot and becomes easier to handle as it cools. For wrapping or freezing, wait until fully cool so moisture does not collect under the streusel.
Tips and Troubleshooting
The topping melts into the cake
Check that both butter portions were measured separately. Let hot streusel cool and form crumbs before scattering. The cake batter should be thick enough to spread, not a thin liquid that swallows the topping immediately.
The cake is heavy
Use softened butter, cream it with sugar, and avoid overmixing once flour is added. Packing flour into cups also increases density. Weigh the cake flour separately from the topping flour so the larger combined amount does not accidentally go into the base.
The top is cooked but the base is gummy
A browned streusel is not a reliable sign that the cake beneath is done. Insert the tester through the topping into the deep center, and tent the surface if more baking is needed. Cool before assessing the final crumb.
Variations
- Replace 25 g of the streusel flour with 25 g finely chopped walnuts for a nut topping. Identify the nuts clearly when serving.
- Add 1 teaspoon finely grated orange zest to the cake butter and sugar for a citrus note. Keep the yogurt and milk quantities unchanged.
Make-Ahead Plan
Prepare the streusel ahead and refrigerate it covered, then break it back into crumbs before using. Measure the dry cake ingredients separately and soften the cake butter when ready to mix. For serving the next day, bake and cool the cake fully, then cover gently without compressing the topping. A short warming of individual squares is easier than reheating the whole cake.
Storage and Freezing
Keep the cooled, unfrosted cake covered at a cool room temperature for up to 2 days for best quality. In hot or humid conditions, refrigerate and use within 3–4 days. The crumb topping softens as moisture moves through the covered cake; this does not mean more butter is needed in a later batch.
Wrap cooled squares individually without crushing the topping and place in a rigid freezer container for up to 2 months for best quality. Thaw in the refrigerator while wrapped, then uncover. Warm briefly if desired; avoid repeated heating, which dries the exposed edges.
Serving Ideas
Lift squares with a wide spatula to preserve the cinnamon crumbs. Serve with coffee, tea, milk, or fruit; the cake itself does not require a coffee-flavored sauce. For a brunch spread, slice before guests arrive and leave the squares in the pan until serving so the topping is handled as little as possible.
Frequently Asked Questions
Does coffee cake contain coffee?
This version does not. Its name refers to a cake often served with coffee. The flavor here comes from vanilla, yogurt, butter, and cinnamon; no brewed coffee or espresso powder is hidden in the ingredient list.
Can I use a 9-inch square pan?
It will make a thinner cake and can shorten baking. The written range is for an 8-inch pan. If you change the size, start checking earlier and assess the cake center rather than baking for the full original time automatically.
Can I add a cinnamon layer inside?
That changes the distribution of sugar and spice and adds a separate component. This formula keeps all the streusel on top. Try the written version first rather than moving part of the topping into the middle, where it may create a damp stripe.
Cinnamon Streusel Coffee Cake
Ingredients
Equipment
Method
- Make the streusel first. Heat a conventional oven to 350°F (175°C). Grease an 8-inch square metal pan and line the base with parchment. Mix the streusel flour, brown sugar, cinnamon, and pinch of salt, then stir in its 57 g melted cooled butter. Squeeze gently into irregular crumbs and set aside while preparing the cake.
- Mix the dry cake ingredients. In a separate bowl, whisk the cake flour, baking powder, baking soda, and salt. These amounts are for the cake only; do not include the streusel flour again. Stir the yogurt and milk together in a small jug or bowl so they can be added evenly without prolonged beating later.
- Cream butter and sugar. Beat the softened 85 g cake butter with granulated sugar for about 2–3 minutes until lighter and evenly combined, scraping the bowl. Beat in the egg and vanilla until incorporated. The mixture may look slightly textured, but there should not be large cold pieces of butter that remain unmixed.
- Finish the batter and top. On low speed or with a spatula, add half the dry cake mixture, then the yogurt-milk mixture, followed by the remaining dry ingredients. Mix just until incorporated. Spread in the pan, reaching the corners. Scatter the streusel across the surface in an even layer, retaining small and medium crumbs rather than pressing it into a solid lid.
- Bake the middle through. Bake about 42–50 minutes. A tester inserted deep into the cake center should come out without wet batter; a few dry topping crumbs are expected. The center should spring back gently under a light touch. If the topping browns too quickly, lay foil loosely over the pan and continue until the cake underneath is baked.
- Cool before cutting. Let the cake cool on a rack in its pan for at least 30 minutes before cutting into nine squares. The topping is fragile while hot and becomes easier to handle as it cools. For wrapping or freezing, wait until fully cool so moisture does not collect under the streusel.
Notes
More Breakfast Recipes
Also try Cinnamon Apple Baked Oatmeal or Easy Pumpkin Banana Muffins, or browse the Food & Recipes collection.
Save this recipe to your Pinterest breakfast board so the ingredient list, pan size, and make-ahead directions are easy to find when planning your next bake.
Preparation and Storage References
For flour handling, see the FDA guidance on raw flour and batter. Do not taste unbaked batter.
