Cinnamon and brown sugar form a crunchy topping that sits and settles into a spiced cake, making a perfect accompaniment to your favorite hot beverages. Bake this Cinnamon Streusel Coffeecake for your next breakfast, brunch, or tea.
Coffeecake is probably one of my favorite breakfast dishes to prepare. I can feed a crowd in one fell swoop by stirring up a sweet batter and baking it in the oven. While I have some favorite flavors and fruity options, one go-to combination is cinnamon streusel.
Cinnamon, the American favorite as I came to learn during my time in France where cinnamon is rarely used in sweet dishes, is not only on the list of healthy spices, but it’s also an affordable pantry staple to keep on hand. This means you can whip up a Cinnamon Streusel Coffeecake any time.
It’s basically always in season!
Cinnamon Streusel Coffeecake for the win!
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 into the rich cake. Either way it is delicious.
The cake is easy to pull together, makes a great make-ahead baking mix, and is always a crowd pleaser.
Unfortunately, I rarely get to eat any since my family devours it every time. When you make it, be sure to serve yourself first! Baker’s prerogative!
How to make this good and cheap:
Here are some of the strategies you can use to make this recipe more economical:
- Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the price of flour and butter can help keep the price down.
- Buying in bulk – It’s rare that I would buy just one bag of flour. Instead I stock up when I see a sale. I also have gotten into the habit of buying cases of flour from Bob’s Red Mill. I practice the same bulk buying for spices and other baking ingredients.
How I make this recipe easy:
This Cinnamon Streusel Coffeecake recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.
Here are the tools that I use for this recipe:
- stainless steel mixing bowl – I’m not sure you have too many of these.
- Silicone spatula/spoon – I have two or three of these – so convenient!
- parchment paper – I hate washing pans. Parchment paper makes clean up a breeze. Use office binder clips to secure the paper to the 9×13-inch pan until you get the batter spread.
- 9×13-inch pan – I love the ones that come with plastic lids for easy storage and stacking in the freezer.
- springform pan – a must-have for homemade cheesecakes and coffeecakes.
Cinnamon Streusel Coffeecake
- ¾ cup granulated sugar
- ¾ cup neutral oil
- 1 egg beaten
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cup unbleached, all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup brown sugar packed
- 2 tablespoon unbleached, all-purpose flour
- 2 teaspoon ground cinnamon
- 2 tablespoon butter , melted
- Preheat the oven to 350 °. Grease a 9x13 baking pan or a 9-inch springform pan.
- In a large mixing bowl, combine the sugar and oil. Mix in the egg and vanilla until smooth. Stir in the milk.
- Add the flour, baking powder, cinnamon, nutmeg, and salt. Blend just until mixed. Spoon into the prepared pan.
- In a small bowl, combine the topping ingredients and sprinkle them over the batter.
- Bake for 20 to 25 minutes or until a tester comes out clean. Cool on a rack slightly before serving.
Originally published January 18, 2012. Updated March 8, 2018.
P.S. The comments from January 2012 do reflect typos that have since been rectified. What a nightmare posting day! However, all was not lost! The resulting second recipe turned out to be delicious, albeit not the coffeecake everyone was expecting. You can find our happy accident Snickerdoodle Bars here.