This old-fashioned cinnamon streusel coffee cake is a vintage classic adapted from Betty Crocker's coffee streusel cake. It is easy, quick and packed with delicious crunchy oh so moreish cinnamon bun flavours.Perfect for a Mother's Day or Easter Time Treat for breakfast, brunch, or Afternoon tea.
Course Afternoon tea, Breakfast, Dessert
Prep Time 15mins
Cook Time 45mins
Total Time 1hr
Servings 12small slices 8-9 larger
cake pan/tin 8-9 inch diameter lined with greaseproof/baking paper or cake paper insert if necessary
electric hand whisk or stand whisk, or a mixing spoon
235gramsplain flourall-purpose flour
2 ½teaspoonbaking powder
140gramsgranulated sugaror caster sugar
70gramsvegetable oilsuch as sunflower or rapeseed
Streusel cake topping:
70gramsdark brown sugaror light (soft) brown sugar
45gramsplain flourall-purpose flour
3tablespoonsvegan margarineor vegan butter
½teaspooncinnamon powderuse a heaped teaspoon measure
Preheat the oven to 160 Fan / 180 C / 350 Fahrenheit / Gas 4.
Prepare the cake pan by greasing with a little margarine and lining with greaseproof/baking paper. Or pop in a paper cake insert.
Prepare the streusel cake topping:
Add all the streusel ingredients to a bowl and rub the margarine into the rest of the ingredients until the mixture resembles clumpy crumbs.
Prepare the cake batter:
Pop all the cake ingredients into a mixing bowl and use either an electric hand whisk or a stand whisk to beat all the ingredients together. Just mix until everything is combined.Alternatively whisk with a mixing spoon.
Scoop the cake batter into the cake pan and level out the top so that it is evenly spread out.
Sprinkle over the streusel crumb topping.
Bake on the middle oven shelf for 35-45 minutes. Fan ovens will likely be quicker than other oven types. My electric oven took 45 minutes to bake the streusel cake. The cake is ready when the dark golden top is firm and a skewer popped into the middle comes out clean.
Allow the cake to cool for 15-20 minutes within the cake pan before carefully removing to cool on a wire rack or similar.
The streusel topping will become crunchier as it cools.
Enjoy the coffee cake warm or at room temperature.
Store coffee cake within a cake tin or similar container for 4-5 days, possibly a few days longer.
If storing the cake within a plastic container it is advisable to wrap the cake in kitchen foil as this can help to retain the streusel crunchy topping.
Streusel cake can be frozen, wrapped in food wrap and kitchen foil, for up to 3-4 months.
Remove the food wrappings before defrosting to room temperature.
To refresh slices of coffee cake pop into a hot oven for a few minutes.