American Cuisine
Coffee Cake with Cinnamon Streusel
By Dana Whitfield
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Despite the name, coffee cake has never contained coffee. The term is a translation of the German Kaffeekuchen, the plain, sturdy cake served alongside afternoon coffee, and German and Scandinavian immigrants carried the tradition into American kitchens in the nineteenth century. What set the American version apart was the streusel, a rubble of butter, sugar, flour, and cinnamon that bakes into a craggy, sandy lid. This recipe layers it twice, once buried in the center and once on top, which is the detail that separates a memorable coffee cake from a dry one. The interior ribbon does double duty: it adds a sweet, spiced seam through the crumb and signals visually where the cake should be cut. The cake base itself is a butter cake leavened with baking powder and loosened with milk, mixed by the alternating method so the gluten stays relaxed and the crumb stays tender. The biggest mistake home bakers make is treating the streusel like a sprinkle; a generous, clumpy topping that holds together when pinched is what gives you those prized crunchy nuggets rather than a thin dusting that melts into the surface. Served warm with the namesake cup of coffee, it remains one of the most democratic bakes in the repertoire, equally at home at a Sunday brunch, an office gathering, or a quiet weekday morning.
Ingredients
Serves 12Instructions
- 1
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking pan.
- 2
For the streusel: In a medium bowl, mix brown sugar, 1/2 cup flour, and cinnamon. Cut in 1/4 cup cold butter until crumbly. Set aside.
- 3
For the cake: In a large bowl, cream remaining 1/2 cup butter and granulated sugar until light. Add eggs one at a time, beating well.
- 4
In another bowl, whisk together remaining 2 cups flour, baking powder, and salt.
- 5
Add flour mixture to butter mixture alternately with milk, mixing just until combined. Stir in vanilla.
- 6
Pour half of the batter into the prepared pan. Sprinkle with half of the streusel topping. Top with remaining batter, spread gently, then sprinkle with remaining streusel.
- 7
Bake for 30 to 35 minutes, or until a toothpick comes out clean.
- 8
Cool in pan on a wire rack. Slice and serve warm or at room temperature.
Chef's Tips
- ✦ Make the streusel cold and pinch it into pea-to-marble-sized clumps; if it is too fine it disappears into the cake instead of forming crunchy nuggets.
- ✦ Layering streusel in the middle as well as on top gives every slice a spiced ribbon and prevents a dry interior.
- ✦ Use the alternating method, adding flour and milk in turns, to avoid overworking the gluten and toughening the crumb.
- ✦ Spread the second batter layer gently in dollops over the streusel so you do not drag the cinnamon filling up into the top.
- ✦ Start checking at 30 minutes; a toothpick should come out with a few moist crumbs, not wet batter, and the top should spring back.
- ✦ Let it cool at least 20 minutes before slicing so the streusel sets and the crumb firms enough to cut cleanly.
Ingredient Substitutions
-
milk → buttermilk or plain yogurt thinned with milk
Adds tang and tenderness; if using buttermilk, replace 1/2 tsp baking powder with baking soda to balance the acid.
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all purpose flour → 1:1 gluten-free baking blend with xanthan gum
Use in both cake and streusel; the streusel especially benefits from the gum to clump properly.
-
butter → neutral oil for the cake portion only
Swap 3/4 cup butter for 1/2 cup oil in the batter for extra moistness, but keep cold butter in the streusel so it stays crumbly.
-
granulated sugar → light brown sugar
Deepens the flavor with a faint caramel note; the crumb will be slightly moister and a shade darker.
-
cinnamon → pumpkin pie or chai spice blend
Use the same amount for a warmer, more complex streusel; works especially well in fall.
-
eggs → 1/4 cup unsweetened applesauce per egg
Keeps the cake vegetarian-to-eggless; expect a denser, slightly less risen crumb.
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Frequently Asked Questions
Does coffee cake actually contain coffee? ▼
No. The name refers to a cake meant to be eaten with coffee, a tradition from German Kaffeekuchen. The flavor here comes from cinnamon streusel, not coffee, though you can add 1 tablespoon of espresso powder to the streusel if you want a coffee note.
How do I store coffee cake and how long does it keep? ▼
Cover tightly and keep at room temperature up to 3 days, or refrigerate up to 5. The streusel softens over time, so a few minutes in a 300°F (150°C) oven revives the crunch.
Can I freeze coffee cake? ▼
Yes. Cool completely, wrap the whole cake or individual slices in plastic and foil, and freeze up to 3 months. Thaw at room temperature and warm briefly in the oven to refresh the topping.
How do I keep the streusel from sinking into the cake? ▼
Make the streusel with cold butter and pinch it into clumps rather than fine crumbs, and make sure the top batter layer is fully spread before adding the final streusel so it rests on a stable surface.
Can I make it the day before serving? ▼
Absolutely. Bake it the night before, cool completely, and store covered at room temperature. Warm individual slices for 15 seconds or the whole cake at 300°F (150°C) for 10 minutes to serve it fresh-tasting.
Can I bake this in a different pan? ▼
Yes. A 9-inch springform or tube pan works for a taller cake; add 5 to 10 minutes of baking time and check with a toothpick. Avoid going thinner than a 9x13, which would overbake before the center sets.
Why is my coffee cake dry? ▼
Usually overbaking or overmixing the batter. Pull it as soon as a toothpick shows moist crumbs, mix the batter just until combined, and consider swapping part of the milk for buttermilk for extra moisture.
