Cinnamon Streusel Coffee Cake
A warm, spiced coffee cake featuring a tender crumb and a flavorful cinnamon streusel topping, perfect for breakfast, brunch, or a cozy afternoon treat.
Ingredients
Instructions
- Heat oven to 375°F (190°C).
- Combine salad oil, beaten egg, and milk in a bowl.
- Sift together flour, sugar, baking powder, and salt in a separate bowl.
- Add the dry ingredients to the wet mixture and mix well until combined.
- Pour the batter into a greased 9 x 9 x 2-inch baking pan.
- Sprinkle the spicy topping evenly over the batter.
- Bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the salad oil with melted butter. If you're out of milk, you can use buttermilk or a non-dairy milk alternative. Make sure to sift your flour to prevent lumps and achieve a lighter texture. A pinch of cinnamon in the batter can enhance the cake's flavor profile, making it even more delicious.
Serving Suggestions
This Cinnamon Streusel Coffee Cake is delightful on its own, but it pairs beautifully with a cup of coffee or tea for breakfast or an afternoon snack. Serve it with fresh fruit or a dollop of whipped cream for an elevated dessert experience. It also complements the flavors of the Pink Parfait Punch, making it a great choice for brunch gatherings.
Storage & Reheating
To store leftovers, wrap the cooled cake in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds, or warm the whole cake in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Streusel Coffee Cake contains roughly 413 calories, with 1g protein, 20g carbohydrates, and 37g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 716mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this coffee cake ahead of time?
Yes, you can prepare the batter and refrigerate it overnight before baking. Just remember to bring it to room temperature before pouring it into the baking pan and baking. This way, you can enjoy freshly baked coffee cake in the morning with minimal effort.
What can I use instead of salad oil?
You can substitute salad oil with other oils such as canola, vegetable, or even melted coconut oil. If you prefer a richer taste, melted butter is also a great option. Just keep in mind that different oils may slightly alter the flavor of the cake.
How do I know when the coffee cake is done baking?
The coffee cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Baking times can vary based on your oven, so start checking around the 25-minute mark to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).