The Cinnamon Crumble Coffee Cake is the perfect recipe for a sweet breakfast! Serve it to a crowd or make it up with a cup of coffee for an easy weeknight breakfast. Enjoy!
Easy coffee cake recipe
Breakfast is served! And it’s this perfectly sweet Cinnamon Streusel Coffee Cake. Combine it with a cup of coffee and you have the perfect start to the day.
why you will love it!
It’s an easy holiday brunch treat. Make it ahead of time so you’ll be ready before your guests arrive.
Tastes AMAZING, especially with a cup of coffee.
The cinnamon crumble topping is homemade and so aromatic 
Ingredients for coffee cake
Streusel topping
Coffeecake
- Dry ingredients: You will need all-purpose flour, baking powder, salt, and ground cinnamon.
- Wet ingredients: light brown sugar, vanilla extract, unsalted butter, avocado oil, almond milk and eggs.
How to make coffee cake
Prepare the Streusel Topping
In a mixing bowl, combine rolled oats, flour, brown sugar, butter, cinnamon, and vanilla extract. Cut the ingredients together until a crumble forms. Yummy!
Prepare coffee cake batter
Put the flour, baking powder, salt and cinnamon in a bowl and mix.
In a separate bowl, using an electric mixer, cream the brown sugar, vanilla extract, and butter until light and fluffy. Then drizzle with avocado oil and mix.
Next add the eggs and mix to combine followed by 1 cup milk to batter.
When the consistency is thick and creamy, your batter is ready. If your batter is too thick like cookie dough, add milk 1 tablespoon at a time until it reaches a thinner consistency.
Assemble coffee cake
Add the dry ingredients to the wet and mix to combine. Scoop out a cup of the batter and place in a bowl. Add 2 teaspoons of cinnamon to 1 cup of batter and stir to combine. The dough with cinnamon should be a darker cinnamon color.
Pour half of the remaining batter, minus the cinnamon, into the bottom of the cake pan and use a spatula to spread the batter evenly.
Pour the cinnamon batter into the cake pan and spread this layer evenly. Finish the cake with the rest of the non-cinnamon batter and smooth out the top layer.
Place the streusel topping on the cake and lightly press the streusel into the cake with your hands.
bake coffee cake
Bake the cake at 350ºF for 30 minutes, cover with a aluminum foil tent and bake an additional 30 minutes.
Remove the cake from the oven when the center of the cake is mostly baked.
Let cool down & enjoy!
Allow the cake to cool for 15 minutes before serving.
Simple ingredient swap
Avocado oil -> applesauce
Almond milk -> Any milk
Oatmeal -> Oatmeal for quick cooking
Tips and Tricks
- Try not to let the batter sit too long after mixing the wet ingredients and the dry ingredients together. The baking soda activates as soon as it gets wet, and leaving it too long can result in a sticky cake!
- If you place the different batters in step #7, Moistening the spatula can help the batter spread a little more easily.
storage
Store your coffee cake in an airtight container (or the pan it was baked in plastic wrap) in the fridge up to 3 days.
To freeze your coffee cake, Prepare and bake according to the recipe card. After your coffee cake has cooled completely, cover with plastic wrap and aluminum foil. Put it in the freezer for up to 3 months.
To warm up: When you’re ready to reheat your coffee cake, take it out of the freezer and remove the plastic wrap and aluminum foil. Bake at 350ºF for 15-25 minutes.
Coffee cake recipe
Make this crumbly coffee cake. It’s made with a delicious crumble topping and a cinnamon batter, and pairs perfectly with a cup of coffee.
Preparation:25 protocol
Cook:1 Hour
In total:1 Hour 25 protocol
instructions
-
Preheat the oven to 350ºF and line an 8×8-inch aluminum cake pan with parchment paper and set aside. Put aside.
-
Prepare the Streusel Topping. In a mixing bowl, combine rolled oats, flour, brown sugar, butter, cinnamon, and vanilla extract. Use a spoon (or your hands work best) and chop the ingredients together until crumbles form. This can take 4-5 minutes. Set aside crumble topping for later.
-
Next, place the flour, baking powder, salt, and cinnamon in a bowl and mix together. Put aside.
-
In a separate bowl, using an electric mixer, cream the brown sugar, vanilla extract, and butter until light and fluffy.
-
Drizzle the avocado oil into the creamy mixture and mix until combined. Add the eggs and mix to combine. Add 1 cup of milk to the batter. When the consistency is thick and creamy, your batter is ready. If your batter is too thick like cookie dough, add milk 1 tablespoon at a time until it reaches a thinner consistency.
-
Add the dry ingredients to the wet and mix to combine. Scoop out a cup of the batter and place in a bowl. Add 2 teaspoons of cinnamon to 1 cup of batter and stir to combine. The dough with cinnamon should be a darker cinnamon color.
-
Next, pour half of the remaining batter, minus the cinnamon, into the bottom of the cake pan and use a spatula to spread the batter evenly. Pour the cinnamon batter into the cake pan and spread this layer evenly. Finish the cake with the rest of the non-cinnamon batter and smooth out the top layer.
-
Place the streusel topping on the cake and lightly press the streusel into the cake with your hands. Bake the cake for 30 minutes, cover with aluminum foil and bake for another 30 minutes. Remove the cake from the oven when the center of the cake is mostly baked (it will continue to bake for a few minutes after you remove it from the oven).
-
Allow the cake to cool for 15 minutes before serving.
Tips & Hints
- Try not to let the batter sit too long after mixing the wet ingredients and the dry ingredients together. The baking soda activates as soon as it gets wet, and leaving it too long can result in a sticky cake.
- As you layer the different batters in step 7, moistening the spatula can help the batter spread a little more easily.
- Serve with maple syrup, frosting, or a cup of coffee.
nutritional information
Calories: 469kcal Carbohydrates: 59G Protein: 7G Fat: 23G Fiber: 2G Sugar: 21G