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How to Make Cinnamon Streusel Coffee Cake

How to Make Cinnamon Streusel Coffee Cake

How to Make Cinnamon Streusel Coffee Cake

This simple breakfast cake is a favorite around the United States. The recipe makes two 9-inch cakes or about two dozen muffins.

Tips:

  • Try these scrumtpious streusel coffee cakes,Apple Streusel Coffee Cake and Raspberry Streusel Coffee Cake.
  • Baking the cakes for a few minutes before adding the streusel keeps the topping from sinking into the batter. If your batter is extra-thick, though, the topping can be added just before the cakes go into the oven.
  • For the easiest removal of the cakes, use non-stick springform pans. The batter shouldn't leak, but place them on a baking sheet just in case.
  • To make coffee cakes from your favorite white or yellow cake recipe, just make the streusel in steps 1 and 2, then top the cakes with it after they've baked for 10 minutes.
  • If making muffins, fill the muffin tins between two-thirds and three-quarters full with batter.

Steps:

  1. Heat the oven to 350 degrees F.
  2. Combine 1/3 c. of the flour, 1/4 c. of the butter, brown sugar, cinnamon, allspice and cloves in a small bowl. This will be the topping.
  3. Stir it together well with your fingers until it resembles coarse meal. The pieces do not need to be uniform. Set aside.
  4. Generously butter two 9-inch cake pans and dust the insides with some extra flour. Shake out the excess. Or butter two 12-muffin pans.
  5. Beat the remaining butter in an electric mixer on medium speed for 30 seconds.
  6. Add the granulated sugar and vanilla and continue to beat until light and fluffy - about 7 to 10 minutes.
  7. Sift together the remaining flour and the salt, baking powder and baking soda.
  8. Add the egg whites one at a time to the batter, beating well after each addition.
  9. Add the flour mixture and buttermilk alternately to the batter in several additions.
  10. Divide the batter between the two cake pans. The batter should fill each pan about three-fourths full.
  11. Bake for 10 minutes.
  12. Open the oven carefully and sprinkle each cake with an even layer of topping, sprinkling the centers the least.
  13. Bake for 20 to 30 minutes, or until the cakes are set and a toothpick inserted in the center comes out clean.
  14. Cool the cakes in the pans for 10 minutes, then remove and cool on a rack.
  15. Loosen the sides of the cakes by running a paring knife along the pan rims before removing them.

Ingredients:

  • 1 3/4 c. granulated sugar
  • 1 pinch ground cloves
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/3 c. brown sugar
  • 1/4 tsp. allspice
  • 1/8 tsp. salt
  • 2 1/3 c. all-purpose flour
  • 2 tsp. vanilla
  • 3/4 c. buttermilk
  • 3/4 cup unsalted butter
  • 4 egg whites

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