Falling for Fall: Coffee Cake with Streusel
Get in the mood for autumn with this amazing cinnamon coffee cake.
Fall is definitely in the air. We’re just a few days shy from the autumnal equinox, one of two occasions when day and night are approximately equal in length. The days may be getting shorter and the temperatures may be dropping. But there’s something magical about the crisp autumn air; the rich and vibrant colours of red, orange, and yellow; and the hygge state of mind. There is something about the soft, gentle lighting during “golden hour” in the autumn months that is simply stunning.
I’m excited about the new season so much that I made a cinnamon coffee cake with streusel to get us in the mood for fall. I love the aromas of wonderful fall spices – cinnamon, ginger, allspice, cardamom, cloves, and nutmeg – to keep the kitchen warm and cosy. This super moist coffee cake is perfect for an afternoon cup of coffee with friends and family.
Tips
- The secret to a super moist cake is the use of yoghurt or sour cream. For this recipe, courtesy of Martha Stewart, I didn’t shy away from using some good quality Greek-style yogurt.
- The word streusel derives from German meaning “something scattered or strewn,” a crunchy topping made from a ratio of 1:1:2 of sugar, butter, and flour. The key is to use very cold butter cut into cubes and using your fingertips to quickly mix the streusel together.
- For this streusel, I used brown sugar (remember to always “pack” your brown sugar to remove air pockets) and added cinnamon and chopped walnuts for maximum warming flavours and texture.
- This recipe calls for an old-fashioned glaze, but I used it sparingly for just a touch of sweetness.
I shared this delicious cinnamon coffee cake for a recent playdate with my mom friends and it was a big hit. This is just the start of some serious autumnal baking. So yes, bring out all those lovely spices. I’m looking forward to some fun in my little kitchen.
Cinnamon Coffee Cake with Streusel
Ingredients
Streusel Topping and Center
- 1 3/4 cups all-purpose flour
- 1 cup packed light-brown sugar
- 1 1/4 teaspoons ground cinnamon
- Coarse salt
- 1 1/2 sticks cold unsalted butter cut into small pieces
- 1 1/2 cups coarsely chopped toasted walnuts
Cake
- 1 stick unsalted butter room temperature, plus more for pan
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- Coarse salt
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 cup Greek-style yogurt
Glaze
- 1 cup confectioners’ sugar
- 2 tablespoons whole milk
Instructions
- Make the streusel topping: Mix together flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in 1/2 cup walnuts. Refrigerate until ready to use to prevent the butter from reaching room temperature.
- Make the streusel center: Mix together remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1 cup walnuts.
- Preheat oven to 350F/176C degrees.
- Make the cake: Butter a 9-inch tube pan with a removable bottom. Sift flour, baking powder, baking soda, and 1/2 teaspoon salt into a bowl.
- Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with the Greek yoghurt, beginning and ending with flour. Continue to beat until well combined.
- Spoon half the batter into pan. Sprinkle streusel center mixture evenly over batter. Top with remaining batter, and spread evenly using an offset spatula. Sprinkle streusel topping mixture evenly over batter.
- Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack, and let cool completely. Remove cake from pan, and transfer to parchment.
- Make the glaze: Mix together confectioners’ sugar and milk. Drizzle over cake, and let drip down sides. Let set for 5 minutes before serving.
Notes
