While I am generally happy to share every recipe that I post, there are some that I am REALLY excited to share- and this is one of them. I’m not a huge breakfast eater, but one thing that I can never resist is coffee cake.
This is also why I rarely ever buy or make it- I can’t stay out of it.
I love the general idea behind coffee cake. Someone clearly really wanted to eat some sort of spice or fruit laden cake at 7 AM, but could still hear their mother’s voice wheedling at them, “You don’t eat cake for breakfast!”
“Hush Mom, this is COFFEE cake. Its totally different. You eat it in the morning with coffee! It’s breakfast! Its practically health food.”
I’m not going to sit here and lie to anyone and tell you that this cinnamon coffee cake is health food. It is most definitely not. I WILL tell you that it is delicious and came out exactly the way that I had hoped. It has a light, buttery crumb, but yet is still somehow just a little dense. There is a ribbon of cinnamon filling through the middle and it is piled with a cinnamon streusel on top.
It DOES go perfectly with coffee… and ice cream too. Don’t worry- I won’t tell Mom.

  • 1 stick butter, softened
  • ¾ cup sugar
  • 1 tsp vanilla
  • 1 egg
  • 2 cups flour
  • 2 tsp baking powder
  • pinch salt
  • ¾ cup milk
  • 3 tablespoons butter, softened
  • 1 tablespoon cinnamon
  • ½ cup flour
  • ½ cup packed brown sugar
  • 5 tablespoon butter, softened
  • ¾ cup flour
  • ½ cup packed brown sugar
  • 1 tablespoon cinnamon
  1. Preheat the oven to 350F.
  2. In the bowl of a mixer, cream together the butter and sugar, scraping down the sides occasionally. Add the vanilla and egg, mix in.
  3. In a separate bowl, mix together the flour, baking powder and salt. Add one half of it to the mixer, and when mostly combined, add the milk. Once the milk is mostly incorporated, add the rest of the flour.
  4. To make filling: in a small bowl, pinch together the softened butter, flour, sugar and cinnamon until soft crumbs form.
  5. To make topping: add the butter, flour, brown sugar and cinnamon to a food processor and pulse until coarse crumbs form (You can cut in with forks or a pastry cutter, but I am not patient enough for that!).
  6. Grease a 9x9 baking pan. Pour in ½ of cake batter, and spread to all four corners. Sprinkle the filling over top, then pour in remaining cake batter, and spread carefully across the top, disturbing the filling layer as little as possible (an offset spatula works well for this).
  7. Sprinkle the topping over the top and press lightly so it adheres.
  8. Bake in preheated oven for 45-50 minutes, until a toothpick inserted comes out clean. Cool to warm on wire rack before serving.
You can find complete recipes of this CINNAMON COFFEE CAKE WITH STREUSEL CRUMB TOPPING in
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