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Cinnamon Streusel Coffee Cake
Soft and tender coffee cake with a sweet cinnamon swirl and buttery crumb topping.
Ingredients
Cake batter:
- ¼ cup (56g) unsalted butter, softened
- 3 tablespoon (45ml) sunflower oil
- ¾ cup (150g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- ¼ teaspoon pure almond extract
- 1 large egg
- 1 ½ cups (215g) all-purpose flour
- ⅓ cup (35g) fine almond flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup (160ml) whole milk, at room temperature
Filling & Topping:
- ⅔ cup (95g) all-purpose flour
- ⅔ cup (145g) packed light brown sugar
- 2 teaspoon ground cinnamon, divided
- ¼ teaspoon salt
- 3 ½ tablespoon (50g) unsalted butter, melted and cooled
Instructions
- Make the filling. Combine flour, brown sugar, 1 ½ teaspoons of cinnamon and salt until blended. Take ¼ cup of this mixture and place in a separate bowl and stir in the other ½ teaspoon of cinnamon – this will be the filling.
- Make the topping. Add the melted butter to the base flour/sugar/cinnamon mixture and stir it in until it evenly blended and the mixture forms clumps. Cover the bowl and set it aside.
- Preheat the oven to 350F. Line an 8x8-inch square baking pan with parchment paper leaving a 2-inch overhang at each side and secure the sides down on the edge of the pan with ¾-inch binder clips.
- Sift flour, baking powder, and salt into a medium bowl. Add almond flour and whisk to blend evenly.
- Make the batter. Combine soft butter, oil, sugar, vanilla and almond extracts in a large bowl and beat with an electric hand mixer for about 2 minutes until pale and fluffy. You can also use a whisk and whip vigorously until pale. Beat in egg until evenly incorporated. Add half of the flour mixture and mix on low then alternate adding milk and dry ingredients while mixing on low until just combined.
- Spoon just over half of the batter into the prepared pan and spread it out evenly using a small offset spatula. Sprinkle the filling mixture evenly over top. Then, take spoonfuls of the remaining batter and dollop it randomly over the filling and gently spread it while trying to disturb the filling layer as little as possible. The best way to do this is use a small offset spatula to gently spread the batter dollops into each other first and then spread it all out to the edges. Once the dollops touch, they will cling to each other which makes it easier to spread without your spatula lifting up the cinnamon sugar layer. Take the topping mixture in clumps and crumble it evenly over the batter. Bake for 28-32 minutes until a skewer inserted into the center comes out clean.
- Transfer pan to a wire rack and, if you like soft (instead of crunchy) crumbs on top, immediately cover the cake with a piece of aluminum foil. This steams the cake slightly to soften the crumbs. Let cool for 30 minutes before slicing and serve!
