Cinnamon-Streusel Coffeecake

Okay you know that saying, “The more the merrier?” Well, I wholeheartedly believe in that saying when it comes to cake streusels, toppings, and frostings. I often double the topping recipes for coffeecakes and muffins. Sorry, not sorry (as my wonderful cousin, JR, would say). Sometimes ya just need an overloaded baked good.

This is my go-to New Years morning coffeecake. It’s a great recipe, serves a ton, and is crazy delicious. We just eat it straight out of the pan (we’re not proud), but you can display it beautifully for guests and smother (and I do mean smother, again sorry, not sorry) it with softened, salted butter. It also has an awesome amount of filling and streusel topping. No doubling on this one.

Plus it creates a warm and lovely cinnamon smell throughout the house.

Now, I’m not gonna lie (I am incriminatingly honest on this blog). This winter break could not have been a lazier time for me. Santa Barbara rarely has rainy, have to stay inside, cozy weather but this last week we made up for it. We got 6 1/2 inches of rain which is desperately needed and allows me to slip back into my Seattle days of wrapping up in a blanket in house pants with the Christmas tree lit while watching TV for hours. I told you I was lazy!

The reason I mention my complete apathy is because this coffeecake almost didn’t happen. This is just how lazy I am… My best friend, Maddy, was coming over on Thursday evening for a visit. I knew she was going to the store first, so as I was watching Friends for the umpteenth time, I asked her to get me greek yogurt and whole milk. She asked, “What kind and non-fat, 2%, whole?” My immediate response was, “Oh I want the fat!” So my wonderful friend, picked up the two ingredients I didn’t have because I couldn’t peel my arse off the couch. Thank you Maddy!

By the way, I could not be more proud of myself! At midnight last night (we were already well tucked into bed) I sprang from the bed, ran to the kitchen, and took the butter out to soften. I NEVER remember to do that. None of the other ingredients that are supposed to be at “room temperature” were. But hey, at least I remembered the butter!

2021 was a rough year for me and for many. But 2022 is gonna be AMAZING with so many wonderful possibilities. May you all have a very happy start to this year and let it bring you love, health, and happiness!

Cinnamon-Streusel Coffeecake (recipe care of


Topping: 1 cup granulated sugar, 1/4 teaspoon salt (if you use unsalted butter), 1 cup King Arthur Unbleached All-Purpose Flour, 1 tablespoon cinnamon, 6 tablespoons butter (melted)

Filling: 1 cup dark brown sugar or light brown sugar (packed), 1 1/2 tablespoons cinnamon, 1 teaspoon unsweetened cocoa (Dutch-process or natural)

Cake: 12 tablespoons butter (at room temperature), 1 teaspoon salt (1 1/4 teaspoons if you use unsalted butter), 1 1/2 cups granulated sugar, 1/3 cup light brown sugar or dark brown sugar (packed), 2 1/2 teaspoons baking powder, 2 teaspoons vanilla extract, 3 large eggs (at room temperature), 3/4 cup sour cream or plain yogurt (at room temperature), 1 1/4 cups milk (anything from skim to whole, at room temperature), 3 3/4 cups (450g) King Arthur Unbleached All-Purpose Flour

DIRECTIONS: Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan, or two 9″ round cake pans. Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring until well combined. Set the topping aside. Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside. To make the cake, in a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don’t need to whisk out all the lumps. Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine. Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you’re using two 9″ round pans, spread 1 1/3 cups batter in each pan. Sprinkle the filling evenly on the batter. Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter. Sprinkle the topping over the batter in the pan. Bake the cake until it’s a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9″ x 13″ pan, 50 to 55 minutes for the 9″ round pans. When pressed gently in the middle, the cake should spring back. Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.

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