Cinnamon Coffee Cake
Stephenie cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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A soft, buttery sheet cake layered with cinnamon sugar and topped with a generous brown-sugar streusel. Inspired by Starbucks-style coffee cake, it is ideal for brunch, holidays, snacking, and freezing for later.
- Time
- 1 hour 30 minutes
- Equipment
- Stovetop, oven, and blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Streusel Topping
- 400 g
- 240 g
- 5 g
- 225 g
Cinnamon Layer
- 100 g
- 16 g
- 3 g
Cake Batter
- 360 g
- 450 g
- 3 g
- 2 g
- 6 g
- 225 g
- 240 g
- 60 g
- 200 g
- 13 g
Weights are estimates. Together, the ingredients weigh about 2.61 kg before cooking, which is about 110 g per serving.
Steps
Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Grease an 18×13-inch rimmed baking pan thoroughly, including the corners and sides.
Make the streusel: place the brown sugar, flour, cinnamon, salt, and softened butter in a bowl. Mix with a pastry blender or your fingertips until the butter is distributed and the mixture forms coarse, crumbly pieces. Set aside.
Make the cinnamon layer: in a small bowl, stir together the granulated sugar, flour, and cinnamon until evenly combined.
Make the cake batter: place the flour, granulated sugar, baking powder, baking soda, salt, softened butter, sour cream, milk, eggs, and vanilla in a large bowl. Mix until the batter is smooth and evenly combined; avoid prolonged mixing once no dry flour remains.
Spread half of the cake batter evenly across the bottom of the prepared pan.
Sprinkle the cinnamon-sugar mixture evenly over the entire batter layer, reaching close to the edges.
Spoon the remaining batter over the cinnamon layer. Gently spread it into an even layer, working patiently so the cinnamon filling is not pulled up into the batter.
Sprinkle the streusel generously and evenly over the entire surface of the cake.
Bake at 350°F (180 °C) (175°C (350 °F)) for about 55 minutes, until the cake is set and a toothpick inserted into the center comes out clean. The streusel should be browned and the center should not jiggle.
Transfer the pan to a cooling rack and let the cake cool before slicing into squares.
Notes
The post says the cake freezes and reheats beautifully. The transcript mentions melting the butter for the crumb topping, but the written recipe specifies softened butter; use softened butter for a coarse streusel, or briefly melt it if preferred. The written post recipe's 55-minute baking time is used; the transcript's mention of about 10 minutes appears incomplete or erroneous.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 416
- Protein
- 4 g
- Carbs
- 60 g
- Fat
- 18 g
- Fiber
- 1 g
Where the calories come from
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