Cinnamon Streusel Coffeecake

Cinnamon and brown sugar form a crunchy topping that sits and settles into a spiced cake, making a perfect accompaniment to coffee, tea, or cocoa.

This Cinnamon Coffeecake is quickly becoming a favorite at our house. The cinnamon and brown sugar form a crunchy topping, some of it resting on top, some of it sinking to the cake. Either way delicious. The cake is easy to pull together, makes a great make-ahead baking mix, and it tastes great! Though, I rarely get to eat any since my family devours it every time.

We’veΒ They’ve been enjoying it quite a bit during The Pantry Challenge.

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  1. Looks delicious to me!

  2. Looks delish and I also have all the ingredients sitting in my pantry!!

  3. Mine is in the oven as we speak and smells delicious! Can’t wait to have some with my morning coffee. Thanks!

  4. I have been looking forward to this recipe! We love coffee cake. I made an orange streusel one last night, and I don’t think it will last long. Thanks!

  5. Deborah Jennings says:

    I can’t wait to make this! My MIL has to eat something every morning before she takes her meds and this will be right up her alley. (Mine, too!)

  6. Mine is in the oven too, with only a few minutes left.

    This yields very little “dough” though…Has anyone tried to double it? I used fresh milled white wheat with baking soda, powder & salt to make “All Purpose” flour so I hope it turns out well!!

    Thank you!!

  7. I made this recipe and for some reason the cake didn’t come out right. I’m an experienced baker, so I’m a little flummoxed. The cake batter was more the consistency of a dry cookie dough. And I’m also surprised at the use of no leavening…Scoured the recipe to make sure I didn’t leave anything out/do anything wrong, but I can’t find anything. Any idea what might be the problem? I was really looking forward to a sweet treat this morning. πŸ™‚

  8. Oh my Gravy!! Follow up to my previus post, this is DELICIOUS!!!

    • Well, yours was a “happy accident.” Since you used what we would call “self-rising flour” it worked for you since I forgot to include the baking powder in the recipe. I’m glad it worked for you regardless! πŸ™‚

  9. This looks really good. I will have to give it a try. I made this great yogurt cake last night, it turned out beautiful until I tasted it and realized I forgot the sugar. We will eat it anyway with something sweet added. I hate wasting good ingredients. Here is the recipe just in case anyone is interested:

    Yogurt Cake
    serves 8 or more

    1 1/2 cups full-fat yogurt
    2/3 cup olive oil
    1 1/4 cup sugar
    3 eggs
    1 teaspoon vanilla
    2 1/2 cups all-purpose flour
    2 1/2 teaspoons baking powder
    3/4 teaspoon baking soda
    1/2 teaspoon salt
    Pinch freshly ground nutmeg

    Heat the oven to 350Β°F. Grease a 9-inch springform pan lightly with baking spray or oil, and line the bottom with parchment.

    Whisk together the yogurt, olive oil, sugar, eggs, and vanilla. Add the flour, baking powder, soda, salt, and nutmeg right into the liquids and stir just until no lumps remain.

    Pour the batter into the cake pan and bake for 50 to 60 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan.

    Serve the cake warm or at room temperature. When well-wrapped, this keeps very well for several days.

  10. It looks delicious

  11. Tiffany-

    Can you tell me how you made the all purpose flour? I have started grinding my own wheat and am having a hard time with regular recipes now.

    • All-purpose is just regular flour. I think what TIffany made was “self-rising” flour. These are not the same thing.

      Grinding your own wheat actually shouldn’t be the problem with your recipes, unless you were using 100% whole wheat flour before. Freshly ground wheat has the whole grain in it which is very different from regular flour. That would be why your recipes aren’t like you remember them.

      • @Jessica,
        So I can use my fresh ground wheat and follow the recipe exactly and it “should” be fine?

        • @Tara, as long as you remember the baking powder! LOL! Oh my!

          It should be fine, though if it is red wheat it will be very wheaty and might be heavy. Like I said, whole wheat flour is very different than all-purpose flour. I usually do half and half when I use whole wheat.

          Unless you are using white wheat, then doing it just regular “should” be fine.

  12. I didn’t read the comments before I made this recipe. 4 very hungry snow bound disappointed teenagers πŸ™

    • Oh, shoot! I caught the mistake at a little after 9 this morning and fixed the post, but it was not quick enough. I’m so sorry. We’ve been discussing using the cookie-like flop as a crumble top for ice cream and parfaits. Again, I’m so sorry that the error slipped through the cracks.

  13. I made this pretty much as soon as I read it this morning so before it was corrected. I added about half a cup of milk and 2 tsp of baking powder based on looking around at other recipes bec the dough looked off to me. Came out delicious for a treat for the hubby and toddler this morning:). Got to be a yes mom and have cake for breakfast ;).

    Also, I use whole wheat in most all of my recipes. I just use 7/8 cup whole wheat for every cup of all purpose. Works out great!

  14. If we made it without the baking powder, like I did, do you have any suggestions on how to use the cookie like outcome? It’s too dense & sweet on it’s own right now πŸ™‚

    • @Jenna J, oy vey! This is going down in history as the day that FishMama tanked everyone’s breakfasts! If it is cookie-like, I think I would crumble it to use in parfaits, like with fruit, yogurt, ice cream, whipped cream, that kind of thing. Whaddya think?

      Sounds kinda good. I may just have to go make a tanked batch just to fine out!

  15. I have been patiently waiting for this recipe! I can not wait to make it. I will need to make 2 for sure! My family of 8 gobbles up baked goods like this. Thank you so much for sharing!

  16. Christine A says:

    I wonder if I could sneak some type of veggie into this mix! My kids are becoming adverse to anything green so I am trying to be creative! Maybe a purΓ©ed spinach, zucchini or carrot?

    • @Christine A,
      I replaced most of the oil with canned pumpkin, used whole wheat pastry flour instead of white, subbed buttermilk in for regular milk and added 2 tbl of ground flaxseed to the topping(added 1 more tbl of butter). Rave reviews for cake for breakfast!

  17. I will be making this for the kids to eat with their eggs tomorrow. They are on an eggs and veggie kick these days.

  18. If you don’t have a springform pan, would it work to make it in an 8×8 Pyrex dish? I don’t want a long flattish coffee cake, and I suspect I might get that in a 9×13…

  19. Sherry Perry says:

    Oh, looks fantastic! Guess what we will be having for breakfast tomorrow? πŸ™‚

  20. Just made this for dessert and it was the BEST coffeecake I’ve ever had. Oh my soooooo good. I could eat the whole thing myself, but I’ll restrain. Thank you so much for sharing.

    • Glad you like it! Especially after all those faux pas with missing ingredients! Leave out the milk and it makes a fabulous cinnamon cookie.

  21. Elizabeth says:

    Read through all the comments yesterday morning before making it….but apparently the milk hadn’t found its way into the posted recipe yet, because mine was just like a big cookie. Not really what I was going for. πŸ™ Maybe if the dough had risen better, the cake wouldn’t have been so dense, but as-is, there was too much crumble for the amount of cake I ended up with. It was also a little sweet for my taste.

  22. YUM!! Made this today and plan on linking to your blog with this.
    I made a few changes in using things up in my pantry: we are having a pantry challenge over at my blog
    I had some cranberries and golden raisins that needed used up. I also wanted to limit the oil so I used 1/2 cup unsweetened applesauce and 1/4 cup oil, also we are working on adding more fiber to our diet so I sprinkled in 3 tsp Ener-G Pure Rice Bran (can’t even tell it’s in there). YUM!! My guys like it and so did I.
    Stop by my blog to see a picture.
    Thanks for the great recipe idea on a cold morning!


  23. This sounds so good! I’m planning to make it for my book club tomorrow.

  24. Made 2 batches today! First made a batch to go into my kids lunchboxes for tomorrow, and for them to have for a special breakfast with yogurt. But I ended up letting them have some after dinner for dessert (a rare occasion here, they just don’t think about it, and I don’t remind them!) so I *needed* to make another batch for tomorrow’s breakfast. Delicious! I did use half whole white wheat flour and it turned out beautifully!
    A friend of mine saw that I posted making this on facebook and she made a batch today too, she also said it was super good, easy to make, especially since its all pantry staples!

  25. Carlene Courtney says:

    Thank you SO much. I will try the new recipe. Guess what? It was good as a cookie!

  26. My 22-month-old and I made this last night for today’s breakfast. Not only is it delicious, but quick, too! Even with his “help,” it was in the oven in about ten minutes.

  27. Danielle says:

    Just made this on a whim after a sweet craving! Delicious!

  28. Mine turned out great. I used half cup applesauce and 1/4 cup sugar.

  29. I forgot the milk! Did anyone else miss that one? Hopefully it turns out!

    • Did you read the comments? There’s a huge story behind that. It will probably be more cookie than cake like.

  30. Irish Stevens says:

    I was lookingfor a quit and easy cofffee cake and this one is great made it and love it thanks

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