Cinnamon Coffee Cake
Nothing brings cozy fall vibes like a piece of coffee cake with extra cinnamon streusel! This rich, buttery, sweet goodness just begs to be eaten while admiring all the wonderful fall colors.
Servings:12 servings
Ingredients
For the Streusel
- 1 ½ cups flour
- 1 cup brown sugar, packed
- 2 teaspoons cinnamon
- ¾ cup chilled butter, diced into small cubes
For the Cake
- 1 cup butter, at room temperature
- 1 cup sugar
- ⅔ cup brown sugar
- 3 eggs
- 1 tablespoon vanilla
- ¾ cup sour cream, or plain greek yogurt
- 3 ⅔ cup flour
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1 ¼ cup milk
- 2 medium apples, peeled and diced, optional
- 2 tablespoons flour, optional, for apples
For the Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Grease a 9x13 inch baking pan and set aside.
Prepare the Streusel
- In a medium bowl whisk together flour, brown sugar, and cinnamon.
- Cut chilled butter cubes into the flour mixture until mixture resembles coarse crumbs. Cover and chill until ready to use.
Prepare the Cake
- If using the apples: toss diced apples with 2 tablespoons flour to coat and set aside.
- In a large bowl cream together the butter and sugars and light and fluffy.
- Mix in the eggs, vanilla and sour cream.
- Whisk together the 3 2/3 cup flour, salt, and baking powder.
- Add half of flour mixture to the wet ingredients and mix until just combined. Mix in half of milk, then remaining flour mixture, followed by remaining milk (being careful not to over-mix at any point).
- If using apples: gently stir apples into cake batter.
- Carefully spread the cake batter into the prepared pan.
- Sprinkle streusel mixture over the cake batter.
- Bake in preheated oven for 40-45 minutes until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool until just warm.
- Whisk together powdered sugar, milk, and vanilla for the glaze. Drizzle over cooled coffee cake and serve.
Notes
- If you choose to make the glaze ahead of time for traveling purposes (near or far), store the glaze in the fridge till you're ready to use it. Then, microwave it in 10-second intervals (stirring in between) until it's warmed up enough to pour over the still-warm cake.
- If you want to add nuts to the topping, I would recommend no more than ¼ cup of chopped pecans, almonds, or walnuts mixed into the streusel before baking.
- If you'd prefer to make cinnamon coffee cake muffins, mix all ingredients as directed. Grease or line a 12-cup muffin tin and preheat the oven to 350. Add ingredients as listed, cake then strudel, dividing evenly among muffin cups (you may not use all 12). Bake for 20-25 minutes, or until a toothpick inserted into the middle of one muffin comes out clean. Let cool slightly before glazing and serving.
Nutrition
Calories: 616 kcal, Carbohydrates: 106 g, Protein: 9 g, Fat: 17 g, Saturated Fat: 5 g, Cholesterol: 53 mg, Sodium: 504 mg, Potassium: 236 mg, Fiber: 2 g, Sugar: 62 g, Vitamin A: 747 IU, Vitamin C: 2 mg, Calcium: 178 mg, Iron: 3 mg