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.
Great old-fashioned coffee cake like grandma made adapted from the 1972 edition of Betty Crocker's Cookbook.
๐ฅฃIngredients
All-purpose flour
Milk
Vegetable oil
Egg
Pantry ingredientsโsugar, baking powder, salt, ground cinnamon
Optionalโchopped walnuts or pecans
Toppingโbrown sugar, flour, butter, cinnamon
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Featured Comment from Judy Melton:
"5 stars. I have made hundreds of coffee cakes and this is the first one in years that I have told friends is a keeper."
This quick and easy coffee cake recipe comes together quickly with just pantry ingredients. Usually, it takes 40 minutes from start to eating.
Simple to follow step-by-step photo instructionsโI always made two 9-inch round cakes for leftovers.
๐จโ๐ณHow to Make Cinnamon Streusel Coffee Cake
Preheat oven to 375ยฐ, not convection.
Spray a 9-inch baking pan with PAM or grease with butter.
In a small mixing bowl, combine โ cup brown sugar, ยผ cup flour, and ยฝ teaspoon cinnamon. Cut 3 tablespoons of cold butter into the dry ingredients with a large fork until crumbly.
Mix the wet ingredients: ยพ cup milk, ยผ cup oil, and 1 egg.
In a large mixing bowl, combine 1 ยฝ cups all-purpose flour, ยพ cup white sugar, 1 tablespoon baking powder, ยพ teaspoon salt, and ยฝ teaspoon cinnamon. Combine well, add the wet into the dry, and mix until combined, but do not overmix.
Pour the batter into the prepared pan.
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Sprinkle on the crumb topping. Bake until golden brown and a toothpick comes out cleanโabout 25 minutes.
Try to let the coffee cake cool for 10 minutes before cutting.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
โ๏ธHow 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 instructionsโthose 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.
- Cooking a double recipe in one pan will take a few minutes longer. A half recipe should cook a bit faster.
Serving
Serve with breakfast meats like Convection Oven Bacon or Baked Breakfast Sausage.
Breakfast recipes
Check out other breakfast recipes, like Cinnamon Coffee Cake, Blueberry Cream Cheese Coffee Cake, French Toast Casserole, and Glazed Cinnamon Biscuits.
โ๏ธStorage 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.
FAQ
The main difference is the amount of that delicious streusel topping. Coffee cake has a sprinkle, but streusel or crumb cake has chunks. of streusel.
๐The Recipe Card with Step-by-Step Instructions
Cinnamon Streusel Coffee Cake
Ingredients
Topping
- โ cup brown sugar - Light or Dark
- ยผ cup all purpose flour
- 3 tablespoons butter - cold
- ยฝ teaspoon ground cinnamon
Wet
- ยพ cup milk
- ยผ cup vegetable oil
- 1 egg
Dry
- 1 ยฝ cup all purpose flour
- ยพ cup white sugar
- 1 tablespoon baking powder
- ยพ teaspoon salt
- ยฝ teaspoon ground Preheat oven to 375ยฐ, not convection.
cinnamon
Step-by-Step Instructions
- Preheat oven to 375ยฐ, not convection. Spray a 9-inch baking pan with PAM or grease with butter.
- In a small mixing bowl, combine โ cup brown sugar, ยผ cup flour, and ยฝ teaspoon cinnamon. Cut 3 tablespoons cold butter into the dry ingredients with a large fork until crumbly.
- Mix the wet ingredients: ยพ cup milk, ยผ cup oil, and 1 egg.
- In a large mixing bowl, combine 1 ยฝ cups all-purpose flour, ยพ cup white sugar, 1 tablespoon baking powder, ยพ teaspoon salt, and ยฝ 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 cleanโabout 25 minutes. Try to let the coffee cake cool for 10 minutes before cutting.
Recipe Notes
Pro Tips
- 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 9ย 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.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's note: Originally Published January 1, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Sandra Cassavaugh says
Loved the blog. Thanks for sharing. You got a new fan.
Judy Melton says
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!
Katie Harrington says
There was an addition of blueberries and it was called blueberry buckle I won awards with that recipe but still canโt find it
Dan Mikesell AKA DrDan says
Hi Katie,
I had a recipe called โBlueberry Buckle Coffee Cake โ The Full Montyโ 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/
Dan
Carhy says
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 says
Hi Cathy,
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.
Dan
Kathy says
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 says
Hi Kathy,
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.
Dan
Pc says
Love this! It's the exact one my dad used to make when I was little :)
DrDan says
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.
Dan
Rachel says
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
DrDan says
Hi Rachel,
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.
Dan
Anne Endres says
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!
Tracey says
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.
Tracey
PS... Tried to leave you 5 stars but the powers that may be wouldn't let me. Darn technology.
DrDan says
Hi Tracey,
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.
DrDan
Peg says
I add pudding. Very moist indeed
jULIA says
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?
Thank you!
DrDan says
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.
DrDan
Britt J says
Just made this! Very yummy. Though maybe a little dry.. Not sure what the reasoning behind that is.
jeff says
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!
Chris says
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.