A soft and fluffy cake filled with a ribbon of buttery, brown sugar cinnamon streusel. Topped with heaps of extra streusel and a sweet vanilla glaze, this glazed cinnamon streusel coffee cake will be your new favorite cake for breakfast. Try it with a scoop of ice cream for a decadent Fall dessert!
This year has been a real doozy. I may not have all the answers tothe world’s long list of problem, but this I know for sure. We could all use an extra serving of comfort food right about now. Bring on the cinnamon and chai, apples and pumpkin, and all the maple things! We are heading into prime baking season my friends and you are in the right place if you’re looking for loads of cozy, comforting, fall recipes to bring some joy into your kitchen. Starting with this cake for breakfast situation that has been on repeat over here ever since the sun went down on Labor Day. Goodbye summer….hello Fall!! Everyone needs an easy and delicious coffee cake recipe in their back pocket and this glazed and streuseled number is going to be your new favorite. The cake itself is soft and scrumptious and it’s topped with a generous layer of crunchy, buttery brown sugar cinnamon streusel. And let’s not forget that sweet vanilla glaze that will have you licking the spoon. This cake is perfect paired with your morning coffee or topped with ice cream for a decadent dessert. We all deserve a little treat these days so let me tell you how to make this cinnamon streusel coffee cake.
HOW TO MAKE THE BEST CINNAMON STREUSEL COFFEE CAKE
This classic cinnamon coffee cake recipe comes together in an hour with just a handful of basic ingredients. Check your pantry for the ingredients on the list below and get baking!
- Baking powder + soda
TIPS FOR THE VERY BEST CINNAMON STREUSEL COFFEE CAKE
Use room temperature ingredients. To make this cake you’ll need to use room temperature butter, eggs and buttermilk. Set your ingredients out about an hour before baking for best results. You’ll use melted butter to make the streusel filling and topping so it comes together in a pinch.
Don’t skimp on the cinnamon. A full tablespoon might seem like a lot of cinnamon for the streusel, but trust me – this cake turns out perfectly cinnamon-y. It’s not over the top but you can definitely taste that cozy cinnamon flavor in every bite.
Use all the streusel. My main complaint about most coffee cakes is that they’re all cake and not enough streusel. I’m here for allll the streusel. This recipe makes just the right amount to fill and top the cake so be sure to use every last crumb. If you love streusel as much as I do, you can even double the recipe for the topping. Bake any extra on a cookie sheet for 10 minutes at 350 degrees and use it to top ice cream or toss it in your oatmeal. It’s sooo good!!
Cool the cake completely before glazing. I know you’re going to be in a big hurry to dig into this cake the minute it comes out of the oven. But try to put a glaze on a hot cake and you’ll have a hot mess on your hands. For best success, allow the cake to cool completely before drizzling the glaze on top. Allow the glaze to set for about ten minutes. Then slice and serve!
CAN I MAKE THIS IN A REGULAR CAKE PAN?
You betcha! If you don’t have a tube pan, simply layer the cake and streusel in a 9 x 9 inch square baking pan. The cake will be on the thick side and it may need a few extra minutes in the oven before it’s baked through. Be sure to line your pan with parchment paper, allowing the ends to hang over the sides about two inches for easy removal of the cake once baked. A round, springform pan will work nicely here too.
HOW TO STORE YOUR CINNAMON STREUSEL COFFEE CAKE
This cake is so scrumptious that I can almost guarantee you’ll devour every crumb the same day you make it. On the off chance you have a slice or two leftover, store it tightly wrapped at room temperature for up to three days. I do not recommend storing this coffee cake in the refrigerator as it will dry out quickly.
I hope you’ll whip up this cinnamon streusel coffee cake for a mid-week pick me up or perhaps for Sunday brunch with the fam. If you give it a try, let me know how you like it. And be sure to check out the links below for more fall faves!
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A soft and fluffy cake filled with a ribbon of brown sugar cinnamon streusel. Topped with heaps of extra streusel and a sweet vanilla glaze, this glazed cinnamon streusel coffee cake will be your new favorite cake for breakfast. Try it with a scoop of ice cream for a decadent Fall dessert!
Streusel Filling & Topping
¾ cup all-purpose flour
½ cup granulated sugar
¼ cup light brown sugar
1 tablespoon cinnamon
6 tablespoons unsalted butter, melted
2 ¼ cups all-purpose flour, scooped and leveled
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
10 tablespoons unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 cup buttermilk
2 teaspoons vanilla extract
¾ cup powdered sugar, sifted
½ teaspoon vanilla extract
2–4 tablespoons milk
- In a medium bowl, whisk together the flour, granulated sugar, brown sugar, and cinnamon.
- Pour the melted butter into the dry ingredients and combine with a spatula. Let the mixture come to room temperature while making the batter.
- Once the mixture has firmed up, use your hands to break up the mixture into small (about pebble-sized) crumble pieces. Set aside.
- Adjust oven rack to lower-middle position and preheat oven to 350˚ F.
- Lightly grease a 10 cup bundt or tube pan. If using a regular 9 x 9 baking pan, line the bottom and sides with parchment paper, allowing the ends to hang over for easy removal of the cake after baking.
- Whisk together flour, baking powder, baking soda, and salt into a medium bowl. Set aside.
- Add butter and sugar to the bowl of a standing mixer and mix on medium until light and fluffy, about 2 minutes. Scrape down the sides before adding the eggs, buttermilk, and vanilla extract. Mix until combined. Scrape down the sides.
- Turn down the mixer speed to low and add the dry ingredients, one third at a time. Mix until just combined. Once combined, remove bowl from standing mixer and give one final turn of the bowl to make sure all ingredients are incorporated.
- Pour two-thirds of the cake batter into the pan. Carefully spread the batter in an even layer in the pan with an offset spatula. Using clean hands, sprinkle one-half of the crumble filling in an even layer on top of the batter. Then add the final one-third of the cake batter on top of the crumble. It is easier to spoon the remaining one-third of the batter in little piles all over the crumble instead of pouring all of the batter in one mound. Use the offset spatula to carefully cover the crumble layer. Put in the oven for about 25 minutes.
- After 25 minutes, take out the pan and sprinkle the remaining one-half of crumble mixture on top of the cake. Put back in the oven for 10-15 more minutes, checking often.
- The cake is done when a toothpick comes out clean and with a few crumbs remaining. Let the cake cool in pan for 15 minutes before carefully removing from the pan. Cool on a wire rack until completely cool before adding glaze.
For Vanilla Glaze
- While the cake is cooling, whisk together the powdered sugar, vanilla extract and milk. Start with 2 tablespoons of milk because you want the glaze to be very thick.
- Drizzle the glaze on top of the cooled cake.
Store cake tightly covered in a cool, dry place for up to 3 days.