Extra Crumb Cinnamon Coffee Cake

Do you have a flavor that is just your flavor? Like every time that flavor is an option, you get it. Or if you had to only have one flavor for the rest of your life, it would be that one. On your birthday, you always request that flavor cake. When someone says dessert, you think of that flavor. If you had to shower in something other than water, it would be that flavor. 


For my dad, that flavor is cinnamon. Maybe he wouldn't bathe in it. But he loves it and always requests it for his celebrations (Well, that and pumpkin). So, when I asked him what he wanted for Father's Day, knowing he would be leaving in the afternoon, he requested cinnamon coffee cake. With lots of crumb.


I was only too happy to oblige. I often forget, but streusel is amazing. It's just not on enough stuff. It's mainly on breakfast foods: coffee cake, muffins. I guess sometimes it's on pie, but I don't have pie all that often.  Basically, all in all, I just don't have enough streusel in my life. So this was lovely.

And with bacon and eggs, it makes a perfect, well rounded brunch. You've got your protein. And then cake. It's all about balance. 


I should just tell you right now, cut big slices. Because me and both my parents all got second slices. So just do yourself a favor and cut a bigger slice, because then you won't get a second slice and you'll feel super virtuous ;).

This is Joy the Baker's recipe, so I trusted her. But I noticed in her pictures that her topping looked a lot like just sugar. And when I made it, it was mainly just sugar. I didn't want sugar topping. I wanted streusel topping. (My dad did too.) So I used her streusel recipe that goes with her baked french toast. Because I know that stuff is amazing. (I had made a batch of Momofuku's cinnamon streusel, but it didn't make nearly enough for my needs, so I added more of Joy's.)


This cake was perfect for a leisurely Father's Day Sunday brunch. It could be made for any Sunday. Or any celebratory day. Or just any day really. I'm sure it would brighten your Mondays, or make your Fridays eeeven better. Or go crazy and make it a Wednesday cake. Because there is literally nothing like having cake for breakfast.


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Cinnamon Coffee Cake

Yields: 9×13-inch coffee cake, or halve it for an 8x8 pan

For the topping:

1/2 cup all purpose flour

1/4 cup packed light brown sugar

1 tsp ground cinnamon

1/4 tsp salt

1/4 cup (1/2 stick) unsalted butter, cold, cut into cubes

Optional Momofuku Streusel:

1/2 cup flour

1/2 cup rolled oats

2 teaspoons cinnamon

1/2 teaspoon salt

1/4 cup brown sugar

1/4 cup butter, melted

1/4 teaspoon vanilla extract

For the Filling:

1 c. packed light brown sugar

1 1/2 T ground cinnamon

1 t. nutmeg

1/2 t. salt

For the Cake:

3/4 c. (1 1/2 sticks) butter, softened

1 1/2 c. granulated sugar

1/3 c. packed light brown sugar

2 t. pure vanilla extract

3 large eggs

3 3/4 c. flour

2 1/2 t. baking powder

1 1/4 t. salt

3/4 c. yogurt

1 1/4 c. milk


Preheat the oven to 350 degrees F. Grease and flour a 9×13-inch baking pan and set aside.

To make the topping: whisk together flour, sugar, cinnamon, and salt.  Use your fingers to work the butter into the dry ingredients until the butter is in pea-sized lumps.

To make the filling: whisk together the brown sugar, cinnamon, nutmeg, cocoa powder, and salt. Set aside.

To make the cake: in the bowl of a stand mixer with a paddle attachment, beat the butter and sugars together until combined, about 4 minutes. Beat in vanilla.

Add the eggs, one at a time. Scrape sides down.

In a small bowl, whisk together flour, baking powder, and salt. Set aside.

In a nother small bowl, whisk together the yogurt and milk. It may be a bit lumpy, but that’s okay. On low speed, add 1/3 of the flour mixture to the batter. Add half of the yogurt/milk mixture. Add another 1/3 of the flour mixture and the remainder of the yogurt mixture, Mix until barely incorporated and add the remaining flour. Finish incorporating the dry ingredients with a spatula to ensure that all of the flour is well incorporated.

Spread half of the batter into the prepared pan all the way to the edges. Sprinkle the filling on top of the batter.

Dollop the remaining batter across the top of the filing and use the back of a tablespoon to spread batter across pan. Using a skewer, gently swirl the filling into the batter. Just a few strokes is all it takes.

Sprinkle the topping evenly over the batter and bake the cake until it’s golden brown, 55-60 minutes. Use a skewer to test for doneness; when it comes out clean, the cake is done.

Remove from oven and allow to rest for 20-30 minutes before serving.

Cake and streusel topping courtesy of: Joy the Baker

Optional streusel from: Momofuku Milk Bar