Print

Cinnamon Streusel Coffee Cake with Crumb Topping and Drizzle Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 15 reviews

A classic, moist coffee cake featuring a tender buttermilk batter layered with a cinnamon streusel filling and topped with a crunchy crumb topping. Finished with a sweet powdered sugar glaze, this coffee cake is perfect for breakfast or dessert and serves 12.

Ingredients

Cake Batter

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 Tablespoon melted butter
  • 1 egg (room temperature)
  • 1½ cups buttermilk (room temperature)

Streusel Filling

  • 3 Tablespoons softened butter
  • 1 Tablespoon cinnamon
  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • Optional: chopped nuts (not specified in quantity)

Crumb Topping

  • ½ cup firmly packed light brown sugar
  • ½ cup all-purpose flour
  • ½ Tablespoon cinnamon
  • ¼ cup cold butter, cubed
  • ⅛ teaspoon salt

Drizzle Glaze

  • ½ cup powdered sugar
  • 2½ teaspoons milk (plus more if needed for consistency)

Instructions

  1. Preheat Oven and Prepare Pan: Heat oven to 375°F. Optionally line a 9x9-inch baking dish with parchment paper, or grease the dish with butter to prevent sticking.
  2. Mix Dry Ingredients for Cake: In a large bowl, combine 2 cups flour, baking powder, baking soda, and salt. Whisk well to evenly distribute leavening agents.
  3. Combine Wet Ingredients: In a medium bowl, whisk together melted butter, egg, and buttermilk until smooth and homogenous.
  4. Make Cake Batter: Gradually add wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the cake tender.
  5. Assemble Cake - First Layer: Pour half of the batter evenly into the prepared baking dish.
  6. Prepare Streusel Filling: In a small bowl, combine softened butter, cinnamon, flour, brown sugar, and optional chopped nuts using a fork until crumbly.
  7. Add Streusel Layer: Sprinkle the streusel mixture evenly over the cake batter in the pan.
  8. Top Streusel with Remaining Batter: Carefully spread the remaining half of the cake batter over the streusel layer, smoothing the top gently.
  9. Make Crumb Topping: Cut cold butter into cubes and place in a small bowl. Add light brown sugar, flour, cinnamon, and salt, then mix with a fork or pastry blender until mixture resembles coarse crumbs.
  10. Add Crumb Topping: Evenly sprinkle the crumb topping over the cake batter in the pan.
  11. Bake Cake: Bake for 30 to 40 minutes at 375°F or until a toothpick inserted into the center comes out clean.
  12. Cool Cake: Remove from oven and cool for 15 minutes on a cooling rack. Lift the cake out of the pan and allow it to cool completely.
  13. Prepare Drizzle Glaze: In a small bowl, combine powdered sugar with 2 to 3 teaspoons of milk. Stir until smooth, adding more milk if needed to achieve a pourable consistency.
  14. Drizzle Glaze: Spoon the glaze over the cooled coffee cake in a decorative drizzle pattern.

Notes

  • Using room temperature eggs and buttermilk helps the batter mix more evenly.
  • You can line the baking dish with parchment paper for easier removal.
  • Optional nuts in the streusel can add extra texture and flavor; walnuts or pecans work well.
  • Make sure the butter for the crumb topping is cold to achieve a crumbly texture.
  • The glaze can be adjusted in thickness by adding more powdered sugar or milk.

Find it online: https://cookedbygrace.com/cinnamon-streusel-coffee-cake-with-crumb-topping-and-drizzle-recipe/