Description
This Cinnamon Coffee Cake is a delightful, moist cake layered with a cinnamon brown sugar filling and topped with a buttery cinnamon streusel. Perfect for breakfast or an afternoon treat, it combines tender cake layers with a crunchy, flavorful topping, making it a comforting classic for cinnamon lovers.
Ingredients
Streusel
- 10 tablespoons unsalted butter
- 1 1/3 cup (175g) all-purpose flour
- 3/4 cup light brown sugar, packed
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
Cinnamon Brown Sugar Filling
- 2/3 cup light brown sugar, packed
- 1/3 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1/8 tsp ground cardamom
- 1/8 tsp ground nutmeg
Cake Batter
- 2 1/4 cups (281g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 12 tablespoons (1.5 sticks) unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 3 tablespoons packed light brown sugar
- 1 tablespoon vanilla extract
- 3 large eggs, at room temperature
- 1 cup Greek yogurt (any fat), at room temperature
- 1/4 cup milk (any kind)
Instructions
- Prep: Preheat the oven to 350 degrees F. Line a 9×13-inch pan with parchment paper to prevent sticking and ensure easy removal.
- Make the Streusel: Melt butter in a medium microwave-safe bowl by microwaving for 30 seconds, then in 10-second increments, stirring until fully melted. Add flour, brown sugar, granulated sugar, cinnamon, and salt. Stir and mash with a fork until combined and crumbly, including some larger chunks. Refrigerate until ready to use.
- Prepare the Cinnamon Brown Sugar Filling: Whisk together the brown sugar, flour, cinnamon, cardamom, and nutmeg in a small bowl. Set this mixture aside.
- Mix Dry Ingredients for Cake: In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: Using a stand mixer with a paddle attachment or an electric mixer, cream softened butter with granulated sugar and light brown sugar on low speed until combined. Then increase to medium-high and beat for 5 minutes, scraping the bowl occasionally, until light and fluffy.
- Add Eggs and Yogurt: Mix in vanilla extract, then add the eggs one at a time, beating on medium until just combined after each addition. Scrape the sides of the bowl as needed. Beat in Greek yogurt until combined; the batter will be lumpy.
- Incorporate Dry Ingredients and Milk: With the mixer on low, gradually add the flour mixture in three parts, alternating with the milk. Beat until just a few flour streaks remain. Use a rubber spatula to scrape down the bowl and finish folding by hand until fully combined. Batter will be very thick.
- Assemble the Cake: Spread half of the batter evenly in the prepared pan; it will form a thin layer. Evenly sprinkle the cinnamon brown sugar filling over this layer. Dollop the remaining batter on top. Use an offset spatula to spread the top batter from center to edges gently. Finally, sprinkle the prepared streusel evenly over the top, breaking up any large pieces and covering edges first to prevent puffing.
- Bake: Place the pan in the preheated oven and bake for 42 to 48 minutes, until the cake has a center temperature of 200°F and a toothpick inserted in the middle comes out clean.
- Cool: Allow the cake to cool in the pan for 30 minutes. This resting time helps the cake set so the crumb isn’t soft or gummy, creating the perfect texture for serving.
Notes
- Make sure your butter and eggs are at room temperature to ensure proper creaming and batter consistency.
- Use parchment paper for easy cake removal and clean-up.
- Check doneness with a thermometer or toothpick to avoid overbaking and drying out the cake.
- The streusel can be prepared ahead and refrigerated to save time.
- This cake tastes even better the next day once flavors meld and the texture settles.
