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Cinnamon Streusel Coffee Cake

cinnamon-streusel-coffee-cake

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!

Coffee cake on a plate.

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.

Crumble ingredients in a bowl.

Streusel Topping

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.
Coffee cake batter in a bowl.
Coffee cake batter with cinnamon.

How to Make Coffee Cake

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!

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.

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 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 the cake cool for 15 minutes before serving.

Adding the cinnamon layer to the coffee cake.

Crumble topping in the pan.

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
A piece of coffee cake sliced and cooling on a wire rack.

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.

A piece of coffee cake on a plate.
  • Preheat the oven to 350ºF and line an 8×8-inch aluminum cake pan with parchment paper and set aside. 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.

    Streusel topping in a bowl.

  • 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.

    Coffee cake batter in a bowl.

  • 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.

    Adding cinnamon to the cake batter.

  • 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.

    Swirling the cinnamon layer into the cake batter.

  • 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).

    Streusel topping on the coffee cake.

  • Let the cake cool for 15 minutes before serving.

    Coffee cake on a cooling rack.

  • 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.

Calories: 469kcal Carbohydrates: 59g Protein: 7g Fat: 23g Fiber: 2g Sugar: 21g

About Emily Richter

Emily spent the first 10 years of her career in marketing and advertising roles and started side-hustling with Fit Foodie Finds in Fall of 2015. Em lives in Minneapolis with her husband and son, and manages FFF editorial operations as well as all things sponsorships and brand collaborations.

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