Cinnamon Streusel Coffee Cake
This pretty and delicious Cinnamon Streusel Coffee Cake is the go-to breakfast bake! So easy to to make, super simple, but always so delicious. A sweet buttery coffee cake, hinted throughout with vanilla, and then layered with a super easy cinnamon pecan streusel. Oh, and then topped generously with even more streusel for a sweet cinnamon-y finish. Once baked, you can even add a simple vanilla icing to make this cake even MORE delicious! This is the cake you’ll be wanting to bake all year long and for any occasion. It’s so simple, but truly SO. GOOD.
→ This post is also available as a Web Story: Coffee Cake
About The Recipe
Happy Friday, everyone!
We’re getting a start to the weekend with this delicious Cinnamon Streusel Coffee Cake. Which, just so happens, to not only be a recipe from my childhood, but my mom’s as well! She was raised on boxed cake mix, but as she got older, she developed this recipe and raised me and my brother on it!
We always knew it was going to be a good day when we woke up on Fall mornings and could smell this cake being freshly baked. There is nothing more comforting than the smell of sweet cinnamon and vanilla wafting through the air!
And, it was like everyone in our town knew it was being baked! There would almost always be a house full of people whenever my mom made this delicious cake. She would almost always have to send some home with friends and family!
The recipe was a closely guarded secret at the time, but we thought it would be fun to share this recipe with all of you! It’s literally a crowd pleaser. Doesn’t matter who you’re serving, when you’re serving it! It’s pretty much the best cake…ever!
Every bite just melts in your mouth. Between the sweet cinnamon pecan streusel and the buttery coffee cake… it just can’t get any better than this!
Honestly, it’s the perfect cake for…well, anything! Whether you want to bake it in the middle of summer or for a holiday breakfast, it will always be just the right cake!
Equipment Needed
- A Mixer
- Rubber Spatula
- Tube Pan
- Cake Tester
- Mixing Bowls
Ingredients
For The Streusel:
- Brown Sugar
- Pecans
- Ground Cinnamon
- All-Purpose Flour
- Salt
For The Cake:
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Unsalted Butter
- Granulated Sugar
- Brown Sugar
- Eggs
- Vanilla
- Buttermilk
Instructions
In a medium bowl, stir together the brown sugar, pecans, flour, cinnamon, and salt for the streusel. Set aside.
In a large bowl, for the cake, whisk together the flour, baking powder, baking soda, and salt together. Set aside.
Cream butter and sugar in the bowl of an electric mixer until light and fluffy, about 2-3 minutes.
Mix in eggs, one at a time, mixing well between each addition. Stir in the vanilla.
Reduce the speed of the mixer to low and add the flour mixture alternately with buttermilk, beginning and ending with flour mixture.
Spoon about 2/3rds of the batter into a greased tube pan. Top with 2/3rds of the cinnamon streusel. Spread the rest of the cake batter on top of the streusel. Sprinkle top with remaining streusel.
Bake at 350 for 45 minutes, or until the cake tests done. Let cool completely before turning out of the pan.
How To Store
The great thing about this cake is how well it keeps! You can keep it stored in a covered cake plate for about 4-5 days, in the fridge for about a 7-9 days, or even freeze the whole cake (or individual slices!) for a couple months!
If you choose to freeze this cake, remember to set the cake out on the counter and allow to thaw at room temperature, If you froze individual slices, you could do the same thing, or feel free to place a slice in the microwave for about 30 seconds to 1 minute!
Other Recipes You May Like
- Buttermilk Peach Cobbler Coffee Cake
- Apple Pie Coffee Cake with Cinnamon Pecan Streusel
- Blueberry Cream Cheese Coffee Cake with Almond Streusel
- Blackberry Apple Spice Cake
- Soft Snickerdoodles
- Oatmeal Cinnamon Raisin Cookies
- Cinnamon Spiced Baked Donuts
Expert Tips
- Don’t over-mix the cake batter!
- Be sure to check the expiration date on your baking powder and baking soda.
- This cake mixes better when all the ingredients are room temperature.
- When turning the cake out, some of the streusel will fall off the top.
- If you would like, you can make a vanilla glaze to go on top!
- You can use salted butter and forgo adding the salt.
- Let the cake cool completely before turning out of the pan!
- You can use a large bundt pan if you don’t have a tube pan.
When you make this Cinnamon Streusel Coffee Cake, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Cinnamon Streusel Coffee Cake
Ingredients
Streusel
- 1 cup brown sugar, firmly packed
- 1 cup pecans, chopped
- 1 Tablespoon ground cinnamon
- 1½ Tablespoon all purpose flour
- ¼ teaspoon salt
Cake
- 3 cups all purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- ¾ cup brown sugar, firmly packed
- 4 large eggs , room temperature
- 1 large egg yolk, room temperature
- 1½ teaspoon vanilla
- 1½ cups buttermilk, room temperature
Instructions
Streusel:
- In a medium bowl, stir together brown sugar, pecans, flour, cinnamon, and salt.
- Set aside.
Cake:
- Preheat oven to 350 degrees.
- Spray a 10-inch tube pan with baking spray. Set aside.
- In a large bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
- In the bowl of an electric mixer, cream butter and sugar until light and fluffy, 2-3 minutes.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla.
- Reduce speed to low and add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
Assembly:
- Spoon 2/3 of cake batter into prepared pan.
- Top with 2/3 of streusel mix.
- Spread rest of cake batter on top.
- Sprinkle with remaining 1/3 of streusel mix.
- Bake for approximately 45 minutes until cake tests done.
- Remove from oven and allow to cool completely.
Watch How To Make This Recipe Below!
Notes
- Don’t over-mix the cake batter!
- Be sure to check the expiration date on your baking powder and baking soda.
- This cake mixes better when all the ingredients are room temperature.
- When turning the cake out, some of the streusel will fall off the top.
- If you would like, you can make a vanilla glaze to go on top!
- You can use salted butter and forgo adding the salt.
- Let the cake cool completely before turning out of the pan!
- You can use a large bundt pan if you don’t have a tube pan.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I’m curious why the streusel does not contain butter.
Hi Jeanette! We found that, when we put butter in the streusel, it would sink straight through the cake. Hope this helps! Let us know if you have any more questions 😊 x, Caylie
This is the best cinnamon streusel coffee cake ever and I have made more than several!!!! Made it several times — absolutely delicious!
I like to bake with buttermilk — this is a keeper!! Thank you
Can I use oat milk instead of buttermilk. My grandson has a dairy allergy
Hi Kathy! I haven’t used oat milk in this personally, but it should work. I frequently swap between buttermilk, sour cream, and whole milk depending on the flavor and texture I’m looking for. So, be aware that the flavor and texture will be a little different. If he doesn’t have a nut allergy, almond milk could be a good substitute as well. Please let us know if you have any other questions. And let me know how it turns out.
For some reason the cake came up over the streusel topping. Wasn’t sure what I may have done wrong. Other than that the cake tasted great.
Hi! Try checking your oven for accuracy. If the thermostat is off, you could be baking at the wrong temperature. I hope that helps!
Hey there.. I don’t see coffee in the list of ingredients for this Cinnamon Streusel Coffee Cake.. 😄
Hi Carol! This Coffee Cake is flavored with cinnamon rather than actual coffee, but I promise that it tastes 10x more delicious! I hope this helps! Xo, Caylie 🙂