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    🏠Home » Recipes » Breakfast Recipes

    Old Fashioned Cinnamon Streusel Coffee Cake

    Jan 1, 2013 · Modified: Apr 10, 2021 by Dan Mikesell AKA DrDan · 21 Comments

    Recipe Table of Contents    
    4.60 from 22 votes

    Old Fashioned Betty Crocker Streusel Coffee Cake is a recipe with a great streusel top and cinnamon taste. It is a quick, "make it before the kids get up" recipe with things you always have with these easy step-by-step photo instructions.

    Coffee Cake on white plate

    Jump To:
    • 🥘Pan Size
    • ❄️Storage and Reheating
    • 📖Recipes for Breakfast
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    This coffee cake is known in the family as Daddy's Coffee Cake.  A tasty, quick, no planning needed - a breakfast that any dad can make.

    Before I "cooked," this is one of the things I cooked. I would get up in the morning with no plans and suddenly decide it was a coffee cake morning for everyone.

    So in 40 minutes, we had two hot out of the oven coffee cakes with what we always had on hand. (a double batch. Why do one when you can do two at the same time?). I did it so many times; I didn't need to open the cookbook.

    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.

    1972 Betty Crocker's Cookbook

    My Rating

    My rating system of a 4 out of 5 so very nice.

    I'm going with a 4, and you can't talk me out of it. Maybe it's a 4.5, but it will always be a 5 in my heart.

    🥘Pan Size

    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 pan is a good alternative. A double recipe will fit nicely in a 9 by 13 cake pan.

    You can use other sizes but will need to watch cooking time closely.

    ❄️Storage and Reheating

    This is best served warm, but I always cook a double batch using two 9 inch round pans.

    To store this coffee cake, seal 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 2-3 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.

    📖Recipes for Breakfast

    Cinnamon Roll Cake - Lots of butter. A great coffee cake that is easy.

    Blueberry Cream Cheese Coffee Cake

    Glazed Cinnamon Biscuits

    Smaller French Toast Casserole

    Oven Baked Blueberry Pancakes

    This recipe is listed in these categories. See them for more similar recipes.

    Breakfast Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    coffee cake ingredients with egg and milk

    Preheat oven to 375°, not convection.

    spraying PAM into baking pan

    Spray a 9-inch baking pan with PAM or grease with butter.

    mixing the topping with a fork

    In a small mixing bowl, combine ⅓ cup brown sugar, 3 tablespoons cold butter, ¼ cup flour, and ½ teaspoon cinnamon. Cut the butter into the dry with a large fork until crumbly.

    mixing milk with egg in a measuring cup

    Mix the wet: ¾ cup milk, ¼ cup oil, and one egg. Mix well.

    adding wet ingredients into dry in a white bowl

    In a large mixing bowl, combine 1 ½ cup AP flour, ¾ cup 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.

    pouring batter into prepared pan

    Pour batter into the prepared pan.

    adding topping to coffeecake

    Top with the brown sugar mixture.

    cooked coffee cake in black pan

    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.

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    📝Recipe

    Coffee Cake on white plate

    Old Fashioned Cinnamon Streusel Coffee Cake

    From Dan Mikesell AKA DrDan
    Old Fashioned Betty Crocker Streusel Coffee Cake is a recipe with a great streusel top and cinnamon taste. It is a quick, "make it before the kids get up" recipe with things you always have with these easy step by step photo instructions.
    Tap to leave a Rating
    4.60 from 22 votes
    Print Email CollectionCollected
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings #/Adjust if desired 8 servings

    Ingredients

    US Customary - Convert to Metric

    Topping

    • ⅓ cup brown sugar
    • ¼ cup AP flour
    • 3 tablespoons butter - cold
    • ½ teaspoon cinnamon

    Wet

    • ¾ cup milk
    • ¼ cup oil
    • 1 egg

    Dry

    • 1 ½ cup AP flour
    • ¾ cup white sugar
    • 1 tablespoon baking powder
    • ¾ teaspoon salt
    • ½ teaspoon cinnamon
    Prevent your screen from going dark

    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, 3 tablespoons cold butter, ¼ cup flour, and ½ teaspoon cinnamon. Cut the butter into the dry with a large fork until crumbly.
      mixing the topping with a fork
    • Mix the wet: ¾ cup milk, ¼ cup oil, and one egg. Mix well.
      mixing milk with egg in a measuring cup
    • In a large mixing bowl combine 1 ½ cup AP flour, ¾ cup 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 over mix.
      adding wet ingredients into dry in a white bowl
    • Pour into the prepared pan.
      pouring batter into prepared pan
    • Top with the brown sugar mixture.
      adding topping to coffeecake
    • 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.
      cooked coffee cake in black pan
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. 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 pan is a good alternative.
    2. A double batch will fit well in a 9 by 13 cake pan.
    3. Never use aluminum-containing baking powder.
    4. Chopped nuts are a good addition to the topping.
    5. To store this coffee cake, seal 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 2-3 months.
    6. 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.

    Nutrition Estimate

    Nutrition Facts
    Old Fashioned Cinnamon Streusel Coffee Cake
    Amount Per Serving
    Calories 324 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 3g15%
    Cholesterol 32mg11%
    Sodium 278mg12%
    Potassium 232mg7%
    Carbohydrates 51g17%
    Fiber 1g4%
    Sugar 29g32%
    Protein 4g8%
    Vitamin A 208IU4%
    Calcium 108mg11%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Breakfast
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's note: Originally Published January 1, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    Molly setting after a run
    Molly after running.

    More Breakfast Recipes

    • Apple Cinnamon Muffins
    • Cinnamon Biscuits with Vanilla Frosting
    • Healthier Sausage Gravy and Biscuits
    • Berry Crisp for Two or More

    Reader Interactions

    Comments

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    1. Sandra Cassavaugh

      November 20, 2020 at 3:35 pm

      Loved the blog. Thanks for sharing. You got a new fan.

      Reply
    2. Judy Melton

      November 14, 2020 at 6:23 am

      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". ( 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!

      Reply
    3. Katie Harrington

      April 28, 2020 at 5:25 pm

      5 stars
      There was an addition of blueberries and it was called blueberry buckle I won awards with that recipe but still can’t find it

      Reply
      • Dan Mikesell AKA DrDan

        April 28, 2020 at 6:03 pm

        Hi Katie,

        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.

        Dan

        _________________________
        Blueberry Buckle Coffee Cake- The Full Monty

        Prep time
        15 mins
        Cook time
        40 mins
        Total time
        55 mins

        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
        Cuisine: American
        Serves: 8
        Ingredients
        3 cups blueberries rinsed
        Dry Mix
        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
        Wet Mix
        2 eggs
        ½ cup buttermilk (I used non fat dry reconstituted)
        Topping
        ⅓ cup AP flour
        ⅓ cup sugar
        1 t cinnamon
        2 T soft butter
        Instructions
        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.

        Last Updated
        September 19 2014
        ______________________________________

    4. Carhy

      November 19, 2019 at 12:23 pm

      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.

      Reply
      • Dan Mikesell AKA DrDan

        November 19, 2019 at 2:36 pm

        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

    5. Kathy

      May 30, 2019 at 3:01 pm

      5 stars
      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!

      Reply
      • Dan Mikesell AKA DrDan

        May 30, 2019 at 8:46 pm

        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

    6. Pc

      January 19, 2019 at 2:42 pm

      Love this! It's the exact one my dad used to make when I was little :)

      Reply
      • DrDan

        January 19, 2019 at 2:59 pm

        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

    7. Rachel

      March 21, 2018 at 8:49 pm

      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

      Reply
      • DrDan

        March 25, 2018 at 10:04 pm

        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

    8. Anne Endres

      November 29, 2015 at 11:45 am

      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!

      Reply
    9. Tracey

      November 13, 2015 at 6:50 pm

      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.

      Reply
      • DrDan

        November 13, 2015 at 7:09 pm

        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

    10. Peg

      June 25, 2015 at 5:29 am

      4 stars
      I add pudding. Very moist indeed

      Reply
    11. jULIA

      March 15, 2015 at 8:52 am

      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!

      Reply
      • DrDan

        March 15, 2015 at 8:03 pm

        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

    12. Britt J

      August 19, 2013 at 6:00 pm

      Just made this! Very yummy. Though maybe a little dry.. Not sure what the reasoning behind that is.

      Reply
      • jeff

        April 24, 2015 at 8:55 am

        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!

    13. Chris

      January 05, 2013 at 11:27 am

      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.

      Reply

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