This, my friends is the be all and end all of coffee cake recipes. Seriously- if you are a fan of cinnamon-y, crumbly, moist (sorry for the use of that word) and addicting coffee cake- look no further. I can tell you with all sorts of certainty that this is the best. (Wow- that sounds like a sales pitch.)
What makes it so great you may ask? Well the original recipe is from King Arthur’s Flour- and their stuff is always good. This one though, needed a few minor adjustments to make it perfect. The cake contains rich greek yogurt which which results in the perfect texture. The filling is loaded with cinnamon, and the crumbly top is sugary-cinnamony bliss. In short- this cake is my few favorite thing to enjoy with coffee.
The reason I wanted to make this coffee cake in the first place is that a friend had recently mentioned how good the cinnamon coffee cake is at Starbucks of all places. I knew that a homemade version would obviously be better so I went on a search of the perfect recipe. Just to be fair- I sampled a piece of the Starbucks version last week to do a little compare and contrast. Obviously homemade is always better, but I had to check just to make sure. Luckily my pretty little piece of cake won in all the major categories. (And I’m not biased at all I swear!) :)
PS- Thank you all so much for entering my blogaversary giveaway and for the wonderful and kind comments. I really can’t tell you how much it means to me. :)
- Streusel topping:
- 2/3 cups granulated sugar
- pinch of salt (if you use unsalted butter)
- 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/2 tablespoon ground cinnamon
- 4 tablespoons butter, melted
- 1 cup brown sugar, light or dark
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon unsweetened cocoa powder (for color not for taste- you can leave it out if you want.)
- 3/4 cup butter softened
- 1 teaspoon salt (1 ¼ teaspoons if you use unsalted butter)
- 1 1/2 cups granulated sugar
- 1/3 cup brown sugar
- 2 1/2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 3 large eggs
- 3/4 cup plain Greek yogurt. (regular yogurt would also be ok.)
- 1 1/4 cups milk (anything from skim to whole)
- 3 3/4 cups All-Purpose Flour
- Preheat the oven to 350°F. Lightly grease a 9" x 13" pan, or two 9" round cake pans.
- Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring till well combined. Set the topping aside.
- Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Set it aside.
- To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the yogurt and milk till well combined. You don't need to whisk out all the lumps.
- Add the flour to the butter mixture alternately with the milk/yogurt mixture, beating gently to combine.
- Pour/spread half the batter (about 3 cups) into the prepared pan(s), spreading all the way to the edges. If you're using two 9" round pans, spread 1 1/3 cups batter in each pan.
- Sprinkle the filling evenly atop the batter.
- Gently spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.
- Sprinkle the topping over the batter in the pan.
- Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9" x 13" pan, 50 to 55 minutes for the 9" round pans. When pressed gently in the middle, the cake should spring back.
- Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.
If you wanna make this ahead of time for a brunch or something just cover it tightly with plastic wrap and refrigerate overnight. Bake as directed, but you may need to add 5 mins extra or so since the batter will be cold!
Recipe adapted from: King Arthur’s Flour