Recipe: Easy Cinnamon Streusel Coffee Cake

honeygood_cinnamon_streusel_coffee_cake

By Veronica LePinske. If you've started making your morning coffee at home, whether you use a French press or a capsule brewing machine, you know already how much time and money you can save by skipping the coffee shop. Most of us would also like something better than a pre-packaged cake or toaster pastries to enjoy with our morning coffee, but who has the time to bake during the week? Spiced with cinnamon and nutmeg, and topped with a swirl of vanilla glaze, this quick, easy, one-bowl cinnamon streusel cake recipe is so simple you can bake one tonight, grab a slice on your way out the door tomorrow morning and skip the coffee shop altogether!

Ingredients

  • The cake:
  • 1 stick unsalted butter, at room temperature
  • 1/2 cup white sugar
  • 1/2 cup lightly packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla bean paste (vanilla extract works too)
  • 2 cups all purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup Greek yogurt
  • 1 cup powdered sugar
  • 2 tablespoons 1 % milk
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  • Streusel topping:
  • 1 ¾ cup all purpose flour
  • 1 cup lightly packed brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt
  • 1 ½ sticks unsalted butter (butter must be cold)
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  • For the glaze:
  • 1 cup powdered sugar
  • 2 tablespoons cream or milk (I used 1% milk and it still came out right!)
  • 1/2 teaspoon vanilla bean paste (vanilla extract works too)

Instructions

  1. Preheat the over to 350 ºF. Butter a 9-inch cake pan and set aside.
  2. In a large bowl or stand mixer, cream together the butter and sugars. Add the eggs and vanilla paste to the butter mixture and blend until fully incorporated. Add the flour, baking powder, baking soda, and salt and mix until just combined. Add the Greek yogurt and mix until just incorporated, about a minute or so.
  3. In a separate bowl combine the ingredients for the streusel and using a fork or pastry cutter, cut in the cold butter until you have a crumbly mixture. Pour half of the batter into the buttered cake pan and smooth it out to cover the bottom. Sprinkle 1/2 of the streusel mixture on top of the batter and then cover with the remaining batter. Sprinkle the remaining streusel on top of the batter.
  4. Place the cake pan into the oven and bake for 50-60 minutes until a toothpick can be inserted into the center and it comes out clean. Remove from oven and allow the cake to cool completely.
  5. In a small bowl mix together the powdered sugar, milk, and vanilla until smooth, and drizzle over the cooled cake and serve with a glass of cold milk or a cup of hot coffee. Cake will keep in an airtight container at room temperature for up to 5 days.