Quick Cinnamon Streusel Coffee Cake
photo by Calee
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
8
ingredients
-
Streusel
- 1⁄3 cup light brown sugar, packed (2 1/3 ounces)
- 1⁄3 cup granulated sugar (2 1/3 ounces)
- 1 tablespoon ground cinnamon
- 1 tablespoon unsalted butter, melted and cooled
- 1 1 cup almonds or 1 cup walnuts, chopped coarse
-
Cake
- 3 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon table salt
- 1 3⁄4 cups buttermilk or 1 3/4 cups plain yogurt
- 1 cup packed light brown sugar (7 ounces)
- 1 cup granulated sugar (7 ounces)
- 3 large eggs
- 7 tablespoons unsalted butter, melted and cooled
directions
- For the streusel: Mix sugars, cinnamon, and melted butter together in medium bowl until mixture resembles wet sand; stir in nuts and set aside.
- For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Generously coat 13 by 9-inch baking pan with nonstick cooking spray.
- Mix flour, baking powder, baking soda, cinnamon, and salt together in large bowl. Whisk buttermilk, sugars, eggs, and melted butter in separate bowl until smooth.
- Using rubber spatula, gently fold egg mixture into flour mixture and stir until batter looks smooth and well combined.
- Using rubber spatula, scrape batter into prepared pan and smooth top.
- Sprinkle streusel evenly over batter.
- Bake until streusel is golden and toothpick inserted into center comes out with just a few crumbs attached, 40 to 45 minutes.
- Cool cake on wire rack for 15 minutes before slicing and serving.
- Serves 8.
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Reviews
-
My favorite treat for weekends is a piece of coffee cake. I have several years of Cook's Illust. and am a big fan. I used 1 1/2 buttermilk/1/4 cup plain yogurt and chopped pecans. I baked in a glass pan (325). It took longer to bake than expected and I did have to cover the pan with foil the last 10 min. of baking because it was browning too fast, with a still gooey center. I think the glass pan made it much trickier to bake. I need to buy another metal pan and will use that next time. This recipe is nice because it is lower fat than their other crumb cake (I think that uses 10 tbs in the cake part and extra in the topping). Thanks Bev, for posting. Note: I just noticed the reviewer's photo and she used a glass pan, too. I am thinking that maybe she didn't reduce the temp and it cooked too fast, etc. Roxygirl
Tweaks
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.