Coffee Cake with Cinnamon Streusel
…nbsp;don’t recommend using a round pan because the cinnamon ribbon won’t spread as evenly. Plus, I just like the look of a square cake! 😉 Cinnamon ribbon – Scatter the cinnamon streusel over the batter, then use your fingers to gently press it down so it sticks. Don’t press too hard – we want it to stay loose and crunchy! Top with the remaining batter – Dollop the remaining batter over the top of the cinnamon streusel, then use a spoon to spread it out as best you can. It won’t cover it completely but that’s okay. Crumble the rest of the streusel over the top of the cake, pressing gently again so it sticks. Bake for about 50 minutes, or until a skewer inserted comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. 4. GLAZE (OPTIONAL) The glaze is just a simple mix of icing sugar, vanilla and milk. Adjust the amount of milk to get the consistency you want. To serve, drizzle over the cooled cake. Coffee Cake – How it looks inside! You can see the ribbon of jammy cinnamon running through the middle of the cake. It’s not as thick as you might expect, but that’s because I prefer it to be a bit nubbly and crispy, rather than a solid layer. The streusel on top is the best part – it’s so crunchy and delicious! Enjoy it warm or at room temperature, with a cup of coffee if you like! 😉 Enjoy! 💕 Recipe for Coffee Cake with Cinnamon Streusel Watch how to make it Print Save Recipe Rate this recipe 4.96 from 44 votes Coffee Cake with Cinnamon Streusel Recipe video above. A classic crumb cake, this is a buttery cake with a ribbon of cinnamon in the middle, topped with a generous amount of chunky crunchy cinnamon streusel. It’s outrageously good, and utterly perfect for afternoon tea! Prep Time: 20 minutes Cook Time: 50 minutes Total Time: 1 hour 10 minutes Servings: 9 – 12 people Calories: 482 kcal Author: Nagi Ingredients Crumb Topping (Cinnamon Streusel): ▢ 1/2 cup unsalted butter , softened (Note 1) ▢ 1 cup all-purpose flour , plain flour ▢ 3/4 cup light brown sugar , packed (Note 2) ▢ 1 tbsp cinnamon powder ▢ 1/4 tsp salt Cake: ▢ 1/2 cup unsalted butter , softened ▢ 1 cup sugar , white ▢ 2 large eggs , at room temperature ▢ 1 tsp vanilla extract ▢ 1 tbsp oil , any neutral flavoured (Note 3) ▢ 1 1/2 cups all-purpose flour , plain flour ▢ 2 tsp baking powder ▢ 1/4 tsp salt ▢ 1/2 cup sour cream , full fat, at room temperature (Note 4) Vanilla Glaze (Optional): ▢ 1 cup icing sugar , sifted if lumpy (Note 5) ▢ 1/2 tsp vanilla extract ▢ 2 tbsp milk , any Instructions Preheat oven to 180°C/350°F (160°C fan). Grease and line a 20cm / 8″ square pan with baking paper with overhang (Note 6). Streusel: Beat butter, flour, brown sugar, cinnamon and salt in a bowl for about 30 seconds until the largest pieces are the size of a pea. Use fingertips to finish if needed. Refrigerate while making cake. Cake: Whisk flour, baking powder and salt in a medium bowl. Beat butter and sugar until soft and creamy – about 1 1/2 minutes on high. Add eggs one at a time, beating well after each addition. Add vanilla and oil, beat until incorporated. Add 1/3 of flour, beat on low until flour is just mixed in. Add 1/2 the sour cream, beat until just mixed in. Repeat with remaining flour and sour cream. Finish mixing by hand, scraping sides and base. Assemble: Spread just over half the batter in the pan. Scatter over 2/3 of the streusel. Dollop over remaining batter, spread as best you can. Crumble remaining streusel over the top. Bake: 50 minutes or until skewer inserted in the centre comes out clean. Cool in pan for 15 minutes, then transfer to rack to cool completely. Glaze (optional): Mix glaze ingredients until smooth, adjusting milk to get the consistency you want. Drizzle over cake to serve. Recipe Notes: 1. Butter – Both the crumb topping and cake use unsalted butter. For the crumb topping, use softened rather than fridge cold butter. The difference it makes to the end result is negligible.
2. Sugar – Light brown sugar is best for the crumb topping as it gives a lovely caramel flavour.
3. Oil – Adding oil into the batter is a late addition and noticeably improves freshness of the crumb. Any neutral flavoured oil will work fine.
4. Sour cream – Full fat sour cream is best to ensure the crumb stays soft. Ensure it is at room temperature so it doesn’t seize the batter.
5. Icing sugar – In Australia, use soft icing sugar for a drippy glaze rather than pure icing sugar (which sets hard).
6. Pan size – A square pan is recommended for even distribution of the cinnamon ribbon. A round pan won’t work as well.
7. Storage – This cake will keep for 3 days at room temperature in an airtight container.
8. Freeze – This cake freezes well without the glaze. Thaw at room temperature, warm in the microwave if desired, then drizzle with glaze.
9. Nutrition – Per serving, assuming 9 servings. Note that this is an indulgent cake, so the calories are reasonably high. You can reduce it by cutting smaller slices!
10. Recipe from Stella Parks via Serious Eats, adapted slightly to add the cinnamon ribbon in the middle.
11. Nutrition per serving, assuming 9 servings. Calories: 482kcal, Carbohydrates: 70g, Protein: 5g, Fat: 21g, Saturated Fat: 12g, Cholesterol: 93mg, Sodium: 323mg, Potassium: 201mg, Fiber: 1g, Sugar: 44g, Vitamin A: 646IU, Vitamin C: 1mg, Calcium: 89mg, Iron: 2mg.
Enjoy! 💕
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