If you’re someone who just can’t resist a warm comforting bite of a cinnamon coffee cake, WELCOME! This is a treat. A delicious, yummy treat. This coffee cake with cinnamon streusel is pure comfort in every bite. It’s soft. It’s buttery. And it’s beautifully spiced with a sweet crumbly topping that melts into the golden crust as it bakes.
The recipe is pretty simple to make, and rich in flavour. I’ve given the classic coffee cake a little twist by adding instant coffee directly into the cake batter, not something you typically see in traditional recipes. But I’ll tell you, it adds a subtle depth and warmth that takes the flavour to kind of the next level. It screams “coffee,” and it makes each bite richer and more satisfying. You’re craving a slice? Okay let’s go.. here’s how you make it.
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Coffee Cake with Cinnamon Streusel
Serves: 12 small pieces
Ingredients
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For the Cinnamon Streusel (Swirl + Topping):
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Instructions:
1. Preheat your oven
Preheat the oven to 350°F (175°C). Grease and line a 9×9 inch square pan with parchment paper for easy removal.
2. Prepare the cinnamon streusel:
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In a medium bowl, all-purpose flour, brown sugar, cinnamon and butter and mix with a fork or your fingers until the mixture forms coarse, crumbly clumps. Set aside.
3. Dissolve the coffee:
Stir the instant coffee into hot milk until fully dissolved. Let it cool slightly.
4. Make the batter:
In a large mixing bowl, cream together butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
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In a separate bowl, whisk together flour and baking powder.
Gradually add the flour and coffee mixture alternatively to the wet ingredients, mixing just until combined. Do not overmix. Finally, add in the vanilla extract.
5. Assemble the cake:
Pour half the batter into the prepared pan and spread it evenly.
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Sprinkle half of the streusel mixture over the batter, swirl it into the batter with a fork.
Spoon the remaining batter over the top and carefully spread it out. Finish by sprinkling the rest of the streusel evenly on top.
6. Baking the cake
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for about 10–15 minutes before transferring to a wire rack. Enjoy warm or at room temperature with your favorite cup of coffee or tea.
Before You Start:
- Make sure all your ingredients are at room temperature. This helps everything mix more evenly and gives you a softer, fluffier cake.
- If you really want that warm, cozy cinnamon flavour to shine, try using Ceylon cinnamon. Unlike the more common cassia variety, Ceylon has a softer and a sweeter flavour that brings a gentle, aromatic warmth to the streusel. It’s the kind of cinnamon that doesn’t overpower but lingers in the best way, making each bite feel extra special. I’ve made this cake with regular cinnamon before, but once I tried it with Ceylon cinnamon, I never went back. If you can find it, give it a try, it makes a surprising difference.
Tips:
- For a bolder coffee flavour, you can add an extra ½ tablespoon of instant coffee to the milk.
- This cake keeps well for 2–3 days at room temperature in an airtight container.
- Warm up leftovers for 10–15 seconds in the microwave for that fresh-baked feel.
- Serve with a dusting of powdered sugar or a drizzle of glaze if you’re feeling fancy!
