Description

A tender, moist coffee cake with a crunchy cinnamon streusel topping, perfected through extensive testing to ensure it stays soft for days.

Ingredients

Scale

2 ½ cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup buttermilk
½ cup full-fat plain Greek yogurt
½ cup all-purpose flour (for streusel)
½ cup packed brown sugar (for streusel)
2 teaspoons ground cinnamon (for streusel)
¼ cup unsalted butter, cold and cubed (for streusel)
½ cup chopped pecans or walnuts, optional
½ cup powdered sugar (for glaze)
1–2 tablespoons milk (for glaze)
½ teaspoon vanilla extract (for glaze)

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large bowl, whisk together 2 ½ cups flour, baking powder, and salt. Set aside.
In a medium bowl, beat softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
Alternately add the dry ingredients and the buttermilk-yogurt mixture to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
In a small bowl, combine ½ cup flour, brown sugar, and cinnamon. Rub in cold cubed butter until coarse crumbs form.
Spread half the batter into the pan, sprinkle with half the streusel, add remaining batter, and top with remaining streusel.
Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then remove the ring and transfer to a cooling rack to cool completely.
Whisk powdered sugar, milk, and vanilla for the glaze. Drizzle over the cooled cake before serving.

Notes

Ensure all ingredients are at room temperature for best results. Do not overmix the batter to avoid a dense texture. Keep streusel butter cold to maintain crumb texture. The cake can be stored at room temperature for 2 days, refrigerated for 5 days, or frozen for 3 months.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28
Sodium: 180
Fat: 14
Saturated Fat: 8
Carbohydrates: 45
Fiber: 1
Protein: 4

Keywords: coffee cake, moist coffee cake, breakfast recipe, streusel topping, easy baking, brunch ideas