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Cinnamon Streusel Coffee Cake

A fluffy cinnamon cake with a delicious butter & brown sugar cinnamon streusel. Makes a 9x13 pan - can cut into 12 or 15 squares.
Author Shannon Lyon | Plum Street

Ingredients

Cinnamon Cake

  • ¾ c. butter, unsalted, melted (1.5 sticks)
  • 2 c. white sugar
  • 4 eggs
  • 1½ c. milk
  • 2 tsp. vanilla
  • 3 c. flour
  • 4 tsp. baking powder
  • 1 tsp. cinnamon
  • ¼ tsp. salt

Streusel Crumb Topping and Filling

  • 1 c. butter, unsalted, melted (2 sticks)
  • 1 c. brown sugar
  • 1 c. white sugar
  • 1½ c. flour
  • 2 tbsp. cinnamon
  • ¼ tsp. salt

Vanilla Glaze

  • 1 c. powdered sugar
  • ½ tsp. vanilla
  • 2 tbsp. milk

Instructions

Streusel Crumb Topping and Filling

  • In a medium sized mixing bowl, add the brown sugar, white sugar, flour, salt, and cinnamon. Mix with spoon to combine.
  • Pour the melted butter on top of the mixture. Mix until butter is well incorporated.
    Set aside.

Cake Batter

  • Preheat oven to 350°F. Line a 9x13 pan with parchment paper and spray generously with nonstick cooking spray. Set aside.
  • Start by mixing your butter and sugar with a mixer on medium-high speed. Cream until they are well blended.
  • Then add in the eggs, milk, and vanilla. Mix again until incorporated.
  • In a separate bowl, combine dry ingredients (flour, baking powder, salt, and cinnamon).
  • With the mixer on low speed, slowly add the combined dry ingredients to the wet. Blend until just mixed.
  • Pour half off the batter into the prepared pan. Get your streusel mixture and using a spoon or your hands, generously sprinkle half of the crumb mixture over the first half of your batter. It looks like a lot but make sure to use half! It tastes delicious when baked in.
  • Slowly and evenly pour the remaining half of the cake batter over the top of the streusel. Then sprinkle the remaining streusel over the top of the cake.
  • Bake in 350°F oven for 50- 60 minutes, until a toothpick inserted comes out clean, and/or you can lightly touch the top of the center of the cake and it feels set (no jiggle).
  • Once the cake is done, set the pan on the stovetop or a cooling rack. Use a butter knife to gently cut around the edge of the pan and make sure the cake doesn't stick. Then, leave it in the pan and let the cake cool for 20-30 minutes.
  • Meanwhile, make the vanilla glaze by whisking the ingredients together until smooth.
  • Once cake is slightly cooled you can drizzle the topping over. You can do it while it's in the pan or remove the cake on the parchment first.
  • Cut the cake warm or save it for later! It's delicious either way. Enjoy!