Coffee Cake with a Cinnamon Sugar Ripple and Crumbly Streusel Topping
My deliriously soft coffee cake has a surprise ripple of cinnamon in the middle and a super simple streusel topping. This recipe takes just 30 minutes to prep and makes enough to feed a crowd (if you're willing to share!).
Recipe:
Ingredients
½ cup unsalted butter softened (113g)
8 oz cream cheese softened (225g)
1 cup light brown sugar tightly packed (200g)
½ cup granulated sugar (100g)
2 large eggs
1 ½ teaspoon vanilla extract
2 ½ cups all-purpose flour (335g)
2 teaspoons baking powder
1 teaspoon cornstarch
½ teaspoon salt
½ cup buttermilk (120ml)
Cinnamon Swirl
¼ cup sugar (50g)
1 ½ teaspoon cinnamon
Streusel Topping
1 ⅓ cup all-purpose flour (175g)
1 cup + 2 Tbsp brown sugar packed (225g)
3 Tablespoons granulated sugar
4 ½ teaspoons cinnamon
¼ teaspoon salt
10 Tablespoons unsalted butter melted (140g)
Glaze (optional)
½ cup powdered sugar (65g)
2-3 teaspoons milk
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13x9 baking pan (Affiliate Link):
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
00:34 Preheat oven to 350F and lightly grease and flour a 13x9 baking pan.
00:38 In stand mixer, or using an electric mixer in large bowl, cream together butter and cream cheese.
01:00 Beat in sugars until light and fluffy.
01:15 Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula.
01:30 Stir in vanilla extract.
01:36 In a separate, medium-sized bowl, whisk together flour, baking powder, cornstarch and salt.
01:56 Gradually add flour mixture to wet ingredients, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined.
02:46 Quickly whisk together sugar and cinnamon for cinnamon ripple layer in a small bowl.
02:55 Spread about half of the batter into prepared pan (batter will be thick).
03:18 Sprinkle cinnamon sugar mixture evenly over the batter.
03:24 Dollop remaining batter over the cinnamon sugar layer and use a knife to spread evenly overtop. It's OK if you end up disturbing the cinnamon sugar layer a bit, it will be a nice swirl when it bakes. Prepare your streusel topping.
Streusel
03:59 Melt butter in a medium-sized bowl on 10 second increments (stirring between) until just melted (you don't want it to be too hot, if it does get too hot allow to cool.
04:21 Use a fork to whisk together your flour, sugars, cinnamon, and salt. Pour melted butter over mixture and use a fork to stir until combined (mixture should be crumbly).
05:15 Sprinkle streusel evenly over batter.
05:24 Bake on 350F for 40-50 minutes (check doneness with a toothpick inserted in center).
05:48 Allow to cool before cutting and serving.
Glaze (optional)
05:53 If desired, make glaze by whisking together powdered sugar and milk. Drizzle over cooled coffee cake.
Notes
Store leftover coffee cake in an airtight container at room temperature for up to 3 days.
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Crumbly Cardamom & Cinnamon Coffee Cake Recipe | But There's No Coffee in It!
I love cardamom and I love it even more when it’s combined with cinnamon. Funny enough this cake does not contain any coffee. The name suggests that you should be eating this alongside a coffee. This cake and coffee sure go well together. It has been selling pretty well on the coffee bar at work lately, so I thought I’d share the recipe here too. Once again using my Lloyds Pans pizza pan as I did for the brownie, blueberry slice, and raspberry crumble cake. As of now I think the pan has been used more often for other bakes than pizza. Just goes to show the versatility of it. The dimensions of it are 8in x 10in x 2.25in (20cm x 25cm x 5.5cm). You can bake the cake in a pan that is larger.
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Easy Apple Cinnamon Coffee Cake
Love apples? Love coffee cake? Then meet your new best friend - Apple Cinnamon Coffee Cake!
This Easy Sour Cream Apple Cinnamon Coffee Cake features a soft and tender cake that's loaded with fresh diced apples, and is topped with a delicious cinnamon graham cracker streusel topping and sweet powdered sugar glaze. This coffee cake is also incredibly easy to make with a boxed yellow cake mix!
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Easy Cinnamon Apple Coffee Cake
Baking Instructions:
▪️ Bake in the oven at 350 degrees F for 32-35 minutes, or until a toothpick comes out of the center clean.
▪️ Let cool on a wire rack for at least 15 minutes before glazing.
Ingredients:
Coffee Cake
▪️ 1 yellow cake mix
▪️ 1/2 cup oil
▪️ 1/4 cup applesauce
▪️ 1 cup sour cream
▪️ 4 large eggs
▪️ 1 tsp vanilla extract
Cinnamon Apples
▪️ 2-3 apples, peeled and diced into small pieces
▪️ 2 tbsp of cinnamon/brown sugar mixture below
Streusel Topping
▪️ 1/2 cup brown sugar
▪️ 1 tbsp cinnamon
▪️ 9 cinnamon graham cracker sheets, crumbled into small pieces
▪️ 1/4 cup butter, melted
Powdered Sugar Glaze
▪️ 1/2 cup powdered sugar
▪️ 1 tbsp milk
KITCHEN TOOLS USED (affiliate):
▪️ Glass 9x13 Baking Dish:
▪️ Apple Peeler/Slicer:
▪️ Electric Hand Mixer:
▪️ Glass Mixing Bowls:
▪️ Rubber Spatula:
▪️ Whisk:
▪️ Measuring Cups:
▪️ Measuring Spoons:
▪️ Wire Cooling Rack:
MORE EASY CAKE RECIPES TO WATCH:
Crushed Pineapple Upside Down Cake:
Best Sock It To Me Cake:
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How to Make Cinnamon Coffee Cake
We love the excellent texture of this easy cinnamon coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's. Make it the night before a holiday to save time in the morning.
Find more information on how to make cinnamon coffee cake:
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#coffeecake #tasteofhome #coffeecakerecipe #cinnamoncoffeecake #breakfastrecipe #brunchrecipe #holidayrecipe
Easy Cinnamon Coffee Cake Muffins Recipe
Looking for the best homemade coffee muffin recipe? Try my Easy Cinnamon Coffee Cake Muffins featuring a delicious cinnamon sugar streusel topping and powdered sugar drizzle.
These delicious breakfast treats are amazing with a hot cup of coffee and are so easy to make!
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CINNAMON COFFEE CAKE MUFFINS
BAKING INSTRUCTIONS:
▪️ Bake in the oven at 350 degrees F for 9-12 minutes, or until a toothpick comes out clean.
▪️ Let your muffins cool for 5 minutes in the pan, before transferring to a cooling rack to cool for 10 minutes before adding icing drizzle.
INGREDIENTS:
Muffin Batter
▪️ 1 1/2 cups self-rising flour
▪️ 1/3 cup granulated sugar
▪️ 1 tsp cinnamon
▪️ 1/3 cup oil
▪️ 1 large egg
▪️ 1/2 cup milk (I used 2%)
▪️ 1 tsp vanilla extract
Streusel Topping
▪️ 1/4 cup light brown sugar
▪️ 1 tsp cinnamon
▪️ 1/8 tsp salt
▪️ 2 tbsp unsalted butter, cold
▪️ 3 tbsp flour
Icing
▪️ 1/4 cup powdered sugar
▪️ 1 1/2- 2 tsp milk
KITCHEN TOOLS USED (affiliate):
▪️ Non-stick Muffin Pan:
▪️ Glass Mixing Bowl:
▪️ Silicone Spatula:
▪️ Measuring Cups:
▪️ Magnetic Measuring Spoons:
▪️ Medium Cookie Scoop:
▪️ Cooling Rack:
▪️ Airtight Storage Container:
CARA’S KITCHEN ESSENTIALS (affiliate):
▪️ Hand Mixer:
▪️ Stand Mixer:
▪️ Glass Mixing Bowls:
▪️ Measuring Cups:
▪️ Magnetic Measuring Spoons:
▪️ Favorite Non-Stick Spatulas:
▪️ Go-to Cookie Scoops:
▪️ Pre-Cut Parchment Paper:
▪️ Baking Sheets:
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Keto Cinnamon Coffee Cake
Love Starbucks Coffee Cake? This version is even better. Tender, moist, buttery cake topped with crunchy pecan crumbles and a ripple of cinnamon-sugar running through the middle. Served alongside a piping hot cup of coffee or tea, this cake makes a delicious breakfast treat or afternoon snack!
Pan size: 8 x 4 inch (20 x 10 cm) loaf pan
INGREDIENTS
3 large eggs at room temperature
1 teaspoon (5mL) vanilla extract
½ cup (100g) granulated erythritol
½ cup (115g) melted unsalted butter
½ cup (120mL) unsweetened almond milk at room temperature
¼ cup (65g) sour cream or yogurt
2 cups (200g) blanched almond flour
¼ cup (28g) coconut flour
1 ½ teaspoons (6g) baking powder
¼ teaspoon (1g) salt
2 tablespoons (25g) granulated erythritol
2 teaspoons (5g) or more ground cinnamon
½ cup (50g) blanched almond flour
½ cup (65g) chopped pecans
2 teaspoons (5g) ground cinnamon
¼ cup (50g) granulated erythritol
2 tablespoons (30g) melted unsalted butter
powdered erythritol for dusting (optional)
Bake at 340°F (172°C) for 55-65 minutes or until toothpick is clean when inserted.
** If your cake is not yet done but the top is starting to brown, you can cover the top loosely with tin foil or baking parchment – this will make sure the centre continues to cook but the outside doesn't. Keep an eye on it and check it every 5-7 mins until done.
Yields 12 servings
NET CARBS: 3.2g
FIBER: 5.0g
FAT: 27.3g
PROTEIN: 7.7g
CALORIES: 298
#ketoserts #LowCarbCoffeeCake #KetoCinnamonCoffeeCake
Tamaño del molde: molde para pan de 8 x 4 pulgadas (20 x 10 cm)
INGREDIENTES
3 huevos grandes a temperatura ambiente
1 cucharadita (5 ml) de extracto de vainilla
½ taza (100 g) de eritritol granulado
½ taza (115 g) de mantequilla sin sal derretida
½ taza (120 ml) de leche de almendras sin azúcar a temperatura ambiente
¼ de taza (65 g) de crema agria o yogur
2 tazas (200 g) de harina de almendras blanqueada
¼ de taza (28 g) de harina de coco
1 ½ cucharadita (6 g) polvo de hornear
¼ de cucharadita (1 g) de sal
2 cucharadas (25 g) de eritritol granulado
2 cucharaditas (5 g) o más de canela molida
½ taza (50 g) de harina de almendras blanqueada
½ taza (65 g) de nueces picadas
2 cucharaditas (5 g) de canela molida
¼ de taza (50 g) de eritritol granulado
2 cucharadas (30 g) de mantequilla sin sal derretida
eritritol en polvo para espolvorear (opcional)
Hornee a 340 ° F (172 ° C) durante 55-65 minutos o hasta que el palillo esté limpio al insertarlo.
** Si su pastel no está cocido pero comienza a dorarse en la parte superior, cúbralo sin apretar con papel de aluminio o pergamino para hornear; esto asegurará que el centro continúe cocinando pero el exterior no. Vigílalo y revísalo cada 5-7 minutos hasta que esté listo.
Rinde 12 porciones
CARBOHIDRATOS NETOS: 3,2 g
FIBRA: 5,0 g
GRASA: 27,3g
PROTEÍNA: 7.7g
CALORÍAS: 298
Dimensioni della padella: padella da 20 x 10 cm (8 x 4 pollici)
INGREDIENTI
3 uova grandi a temperatura ambiente
1 cucchiaino (5 ml) di estratto di vaniglia
½ tazza (100 g) di eritritolo granulato
½ tazza (115 g) di burro non salato fuso
½ tazza (120 ml) di latte di mandorle non zuccherato a temperatura ambiente
¼ di tazza (65 g) di panna acida o yogurt
2 tazze (200 g) di farina di mandorle sbollentate
¼ di tazza (28 g) di farina di cocco
1 ½ cucchiaino (6 g) di lievito per dolci
¼ di cucchiaino (1 g) di sale
2 cucchiai (25 g) di eritritolo granulato
2 cucchiaini (5 g) o più di cannella in polvere
½ tazza (50 g) di farina di mandorle sbollentata
½ tazza (65 g) di noci pecan tritate
2 cucchiaini (5 g) di cannella in polvere
¼ di tazza (50 g) di eritritolo granulato
2 cucchiai (30 g) di burro non salato fuso
eritritolo in polvere per spolverare (opzionale)
Infornare a 172 ° C (340 ° F) per 55-65 minuti o finché lo stuzzicadenti non è pulito una volta inserito.
Produce 12 porzioni
CARBURI NETTI: 3,2 g
FIBRA: 5,0g
GRASSI: 27,3 g
PROTEINE: 7,7 g
CALORIE: 298
Taille du moule: moule à pain de 8 x 4 pouces (20 x 10 cm)
INGRÉDIENTS
3 gros œufs à température ambiante
1 cuillère à café (5mL) d'extrait de vanille
½ tasse (100 g) d'érythritol granulé
½ tasse (115 g) de beurre non salé fondu
½ tasse (120 ml) de lait d'amande non sucré à température ambiante
¼ tasse (65 g) de crème sure ou de yogourt
2 tasses (200 g) de farine d'amande blanchie
¼ tasse (28 g) de farine de noix de coco
1 ½ cuillère à café (6 g) de poudre à pâte
¼ cuillère à café (1 g) de sel
2 cuillères à soupe (25g) d'érythritol granulé
2 cuillères à café (5 g) ou plus de cannelle moulue
½ tasse (50 g) de farine d'amande blanchie
½ tasse (65 g) de pacanes hachées
2 cuillères à café (5 g) de cannelle moulue
¼ tasse (50 g) d'érythritol granulé
2 cuillères à soupe (30 g) de beurre non salé fondu
érythritol en poudre pour le dépoussiérage (facultatif)
Cuire au four à 340 ° F (172 ° C) pendant 55 à 65 minutes ou jusqu'à ce qu'un cure-dent soit propre une fois inséré.
Donne 12 portions
GLUCIDES NETS: 3,2 g
FIBRE: 5,0 g
GRAISSE: 27,3 g
PROTÉINES: 7,7 g
CALORIES: 298