This Old Fashioned Betty Crocker Cinnamon Streusel Coffee Cake recipe features a great streusel topping and loads of cinnamon. Quick and easy to make to the home without planning.
Why you should try this recipe.
- This quick and easy coffee cake recipe comes together quickly with just pantry ingredients.
- Usually takes 40 minutes from start to eating—I always made two 9-inch round cakes for leftovers.
- Great old-fashioned coffee cake like grandma made.
- Easy to follow step-by-step photo instructions.
- Leftover store and reheat well.
The original recipe, "Favorite Coffee Cake," is from our old favorite cookbook, the 1972 edition of Betty Crocker's Cookbook. The main modification is some additional cinnamon plus substituting oil for shortening.
- Coffee cake
- Vegetable oil
- Pantry ingredients—sugar, baking powder, salt, ground cinnamon
- Optional chopped walnuts or pecans
- Brown sugar—either dark or light brown sugar
- AP flour
- Butter cold
👨🍳How to Make Cinnamon Streusel Coffee Cake
- Mix the topping in a small bowl of brown sugar, flour, and cinnamon then cut in the cold butter.
- Mix the wet ingredients of milk, oil, and egg.
- In a large mixing bowl, combine AP flour, sugar, baking powder, salt, and cinnamon.
- Mix wet ingredients into the dry ingredients. Hand mixing is fine—a hand mixer will easily over-mix.
- Pour the cake batter into a prepared 9-inch round pan.
- Sprinkle on the crumb topping.
- Bake until golden brown and a toothpick comes out clean—about 25 minutes.
↕️How to make this a "for two" or "family size" recipe
The full recipe fits in a 9-inch round, 8-inch square, or a 6 by 9 pan.
- Use the recipe card and adjust the number of servings to half or double.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- Finding the proper baking pan will be hard for a half recipe. A 6-inch round or another shape with about 30 square inches of surface area will work.
- A double recipe fits perfectly in a 9 by 13 cake pan or two 9-inch round pans.
- Cook for double recipe in one pan will take a few minutes longer. A half recipe should cook a bit faster.
❄️Storage and Reheating
To store this coffee cake, seal it tightly with plastic wrap or aluminum foil at room temperature. Better at 1 day than two. You can refrigerate and double the storage time. Store airtight in the freezer for 3 months.
To reheat, use a microwave on high for 10-15 seconds; it will be much better than cold. Almost as good as fresh.
📖Recipes for Breakfast
Cinnamon Roll Cake - Lots of butter. An excellent coffee cake that is easy to make.
Blueberry Cream Cheese Coffee Cake
Smaller French Toast Casserole
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Preheat oven to 375°, not convection.
Spray a 9-inch baking pan with PAM or grease with butter.
In a small mixing bowl, combine ⅓ cup brown sugar, ¼ cup flour, and ½ teaspoon cinnamon. Cut 3 tablespoons cold butter into the dry ingredients with a large fork until crumbly.
Mix the wet ingredients: ¾ cup milk, ¼ cup oil, and 1 egg.
In a large mixing bowl, combine 1 ½ cups all-purpose flour, ¾ cup white sugar, 1 tablespoon baking powder, ¾ teaspoon salt, and ½ teaspoon cinnamon. Combine well, then add the wet into the dry and mix until combined but do not overmix.
Pour the batter into the prepared pan.
Sprinkle on the crumb topping.
Bake until golden brown and a toothpick comes out clean—about 25 minutes. Try to let the coffee cake cool for 10 minutes before cutting.
Cinnamon Streusel Coffee Cake
- ⅓ cup brown sugar - Light or Dark
- ¼ cup all purpose flour
- 3 tablespoons butter - cold
- ½ teaspoon ground cinnamon
- ¾ cup milk
- ¼ cup vegetable oil
- 1 egg
- 1 ½ cup all purpose flour
- ¾ cup white sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ½ teaspoon ground Preheat oven to 375°, not convection.
- Preheat oven to 375°, not convection. Spray a 9-inch baking pan with PAM or grease with butter.
- In a small mixing bowl, combine ⅓ cup brown sugar, ¼ cup flour, and ½ teaspoon cinnamon. Cut 3 tablespoons cold butter into the dry ingredients with a large fork until crumbly.
- Mix the wet ingredients: ¾ cup milk, ¼ cup oil, and 1 egg.
- In a large mixing bowl, combine 1 ½ cups all-purpose flour, ¾ cup white sugar, 1 tablespoon baking powder, ¾ teaspoon salt, and ½ teaspoon cinnamon. Combine well, then add the wet into the dry and mix until combined but do not overmix.
- Pour the batter into the prepared pan.
- Sprinkle on the crumb topping.
- Bake until golden brown and a toothpick comes out clean—about 25 minutes. Try to let the coffee cake cool for 10 minutes before cutting.
Your Own Private Notes
- The suggested pan size is a 9-inch round pan. But this will work fine in a variety of sizes. An 8 by 8 square or a 6 by 9 pan are good alternatives.
- A double batch will fit well in a 9 by 13 cake pan.
- Never use aluminum-containing baking powder.
- Chopped nuts are a good addition to the topping.
- To store this coffee cake, seal it tightly. It is ok at room temperature for 1-2 days. Better at 1 day than two. You can refrigerate and double the storage time. It will freeze well for 3 months.
- To reheat, use a microwave on high for 10-15 seconds, and it will be much better than cold. Almost as good as fresh.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Editor's note: Originally Published January 1, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Loved the blog. Thanks for sharing. You got a new fan.
I have made hundreds of coffee cakes and this is the first one in years that I have told friends is a "keeper". ( I should have known, after I saw the name Betty Crocker). I added a layer of 8 oz cream cheese, 3 Tblsp milk & 1/8 cup powdered sugar between the cake & the streusel. I also lessened the sugar in the streusel to 1/4 cup. Pecans seemed to be the best nut topping, per popular opinion. Thanks for a great recipe!
There was an addition of blueberries and it was called blueberry buckle I won awards with that recipe but still can’t find it
Dan Mikesell AKA DrDan
I had a recipe called “Blueberry Buckle Coffee Cake – The Full Monty” published in August 2010. It was not related to this coffee cake. It got almost no traffic, the pictures were horrible and eventually after so rewrites, I gave up on it.
You can see the recipe at https://web.archive.org/web/20160310091245/http://www.101cookingfortwo.com/blueberry-buckle-full-monty/
I have pasted the recipe below if that is what you were looking for. It is the only recipe I have had called a buckle that I remember.
Blueberry Buckle Coffee Cake- The Full Monty
Evil and good as it gets. A great blueberry buckle coffee cake. Full of fat, sugar and all things not good for you. Welcome to the Dark Side.
Author: Dan Mikesell
Recipe type: Breakfast
3 cups blueberries rinsed
1½ cup AP flour
½ cup whole wheat flour
2 t baking powder
½ t baking soda
½ t table salt
1 T cinnamon
4 T unsalted butter
¾ cup sugar
½ cup buttermilk (I used non fat dry reconstituted)
⅓ cup AP flour
⅓ cup sugar
1 t cinnamon
2 T soft butter
Preheat oven 375 not convection.
Mix dry mix together well in a large bowl, except butter and sugar. Chop butter into ⅛ inch cubes then cut into dry like you would butter into biscuits. Then add sugar and mix will. Set aside.
Mix topping in medium bowl and using a fork to cut in butter until all the flour and sugar incorporated and granules are small.
Combine "Wet Mix" in a medium bowl. Mix well with fork.
Combine wet with dry. Mix with large spatula folding carefully.
Fold in blueberries about ⅓ at a time, again being gentle with dough.
Spray 9 inch round pan with Pam. Spread bladder evenly and then spread topping on evenly.
Bake in middle rack for about 40 minutes until toothpick returns clean. Remove and let rest for 30 minutes.
September 19 2014
Your sugar amount is wrong on your coffee cake. It should be 3/4 not 1/4. Take it from one who has made it at least 100 times.
Dan Mikesell AKA DrDan
Thanks for the proofread. You are so right. Fixed. I have made this a number of times since publishing this but I never look at the ingredient list.
As an aside, I have three copies of this cookbook now. The last one was acquired at a garage sale I was dragged to and found this poor baby for 50 cents. I went to that one, which was still on my desk, to double-check before responding to your comment. That cookbook's previous owner had a big star next to it. It made me smile.
I learned to cook and bake with this cookbook, and today have the original copy. I would often get up early on Sunday and make this coffee cake for breakfast before church. My Dad loved sweets and put this near the top of his list of favorites. Making this recipe tomorrow as muffins!
Dan Mikesell AKA DrDan
Welcome to the blog.
This is a "memory" recipe for me too. I must have done it 50 times. I made two of these just for a treat for the kids. Never for a reason, just because. Lot's of memories.
Thanks for the note and rating.
Love this! It's the exact one my dad used to make when I was little :)
Welcome to the blog.
I had this recipe memorized for years. If I got home from the hospital at the right time, I could make two of these in a semidark kitchen and not wake anybody.
Thanks for the note and memory.
Thanks for posting i too grew up eating and learning from this cookbook and this was such a treat to come down on cold winter morning before school and mom would have warm coffee cake but she did ours as I do in a cast iron skillet and wow the perfect coffee cake forever to my family
I do love that cookbook. I broke down last year and eBayed a new copy and retired the old one to a place of honor on the shelf. I always did a double batch so the kids could have some the next day.
My new favorite is https://www.101cookingfortwo.com/cinnamon-roll-cake/ which doesn't dry as much as this one tends to but that may be all the butter in it.
Thanks for the note and trip down memory lane.
I have this cookbook and make this coffee cake all the time. The trick is not to over cook it! It has been a family favorite for 2 generations now! Love that you think it is a 5 because I agree!
Hi, Dan. Long time lurker first time poster. First, I want to say that, that Betty Crocker cookbook looks like my first Betty that was handed down to me by my grandparents who were both chefs, but would say they were "cooks". Right down to the coffee cake and your right the toothpick or wisp from a broom (when a toothpick wasn't around) that I saw my grandparents do many a time is perfect for testing! I read where some thought it was dry... the trick (imho) testing before the toothpick comes out clean ;)
Your Apple Pie Bread is delish! Look forward to swapping some recipes if you don't mind.
PS... Tried to leave you 5 stars but the powers that may be wouldn't let me. Darn technology.
Thanks for the notes and comments. I don't know why the rating didn't work but it's a plug-in and sometimes acts up a bit.
As for recipe swapping, I'm open to requests but my good stuff is already on the blog. It is getting hard to find something I want publish so if you have a recipe or a request, let me know.
I add pudding. Very moist indeed
I tried the coffee cake this morning, I only had liquid egg whites on hand, so I used them in stead of the 1 egg. The "cake" part was very dry and "cakey". Do you think it would be more moist with an egg, or should I add something else to the dry ingredients next time to moisten it?
The egg could be a contributing factor but this is very easy to dry from over cooking. Practice up on the toothpick test. It is somewhat like a biscuit so leftovers dry rapidly.
Just made this! Very yummy. Though maybe a little dry.. Not sure what the reasoning behind that is.
I love to add some butter to the top of my warm piece. It soaks in and takes away any dryness. Not the healthy option, but hey, your not eating this if you were looking for something healthy!
That book has a little wear...are you sure it's 1972 and not 1872? ha ha
Happy New Year! I look forward to Cooking For Two in 2013.