The $7.22 bailout: cinnamon streusel coffeecake
Hard times demand hard solutions. And I’m not talking any $750 billion bailout. For the price of just about 2 gallons of gas, you can bake a big, warm, cinnamon-y coffeecake, a slab o’ happiness that’s guaranteed to take everyone’s mind off of Wall Street AND Main Street, and focus it instead on something a lot more palatable: comfort food.
If we were ever in need of comfort food, now’s the time. I saw a bumper sticker recently that absolutely cracked me up: Why are we in this handbasket, and where are we going? “How can you laugh about all this?”, you say. Prices continue to rise, jobs are evaporating along with our 401Ks, and no one seems to have a clue—including our government experts—what the future will bring.
Which makes this the perfect time to laugh. Unless you’re reading this, Ben Bernanke, none of us can influence what’s happening in the global economy; we’re just along for the bumpy ride. So while the world shudders, let’s all “brighten the corner where you are,” as my first-grade teacher used to say. To me, that means the simple pleasure of a hot-from-the-oven treat, shared with those around me: friends, family, and colleagues.
We may be in the handbasket right now. But I don’t believe the destination typical of handbaskets will be ours. America is strong, tough, and resilient. In time, we’ll ride this storm to calmer waters, to a new, different, and hopefully better society. And in the meantime, I intend to enjoy homemade bread, muffins, cookies, pizza, cake… and a warm square of Cinnamon Streusel Coffeecake.
Let’s begin by making the filling and the topping. That way they’ll be ready to use ounce the cake batter is mixed up. For the filling, combine brown sugar, cinnamon, and a touch of cocoa powder (for color); I simply shake everything up in a plastic container. For the topping, we’ll stir together sugar, salt, flour, and cinnamon, then add butter till the mixture becomes unevenly clumpy (above). Set both filling and topping aside while you make the cake batter.
Combine butter, salt, sugars, baking powder, and vanilla in a large mixing bowl
Mix till fairly smooth.
Beat in the eggs; look how the batter smooths out.
Add the flour alternately with the sour cream/milk mixture, beating gently to make a smooth, thick batter.
Spoon half the batter (about 28 ounces) into a 9” x 13” pan, and smooth it out with a spatula.
Sprinkle with the filling…
…then shake the pan to distribute the filling evenly across the batter.
Spoon on the rest of the batter, and smooth it with a spatula dipped in water.
Use a table knife to gently swirl the filling into the batter.
Then sprinkle with the topping, again shaking the pan to distribute.
Bake till the cake is golden brown all over, with no light spots. This is important; since this is a rather large cake, you need to bake it thoroughly to be sure the center is done, as well as the edges. Don’t go crazy; just make sure it’s a rich brown, not light/barely brown.
Imagine this cake warm from the oven. Imagine the aroma of cinnamon filling your kitchen. Kind of makes you wish it was Sunday morning every day, eh?
P.S. I baked this cake and brought it on a group vacation. Eleven days (and 450 miles) later, here’s the little piece that was left: unbelievably, still fresh and tasty.
Read, review, and rate (please!) our recipe for King Arthur Guaranteed Cinnamon Streusel Coffeecake.
Buy vs. Bake
Buy: Boston Coffee Cake cinnamon-walnut coffeecake, 1 1/2-lb. cake, $6.99, 29¢/ounce
Bake at home: Cinnamon-Streusel Coffeecake, 5 1/4-lb. cake, $7.22, 9¢/ounce
P.S. YEE-HAW! This is my 100th post since we started this blog last Christmas. I haven’t had so much fun since Hector was a pup…
October 13th, 2008 at 12:55 pm
I just love breakfast sweets.
I always double the topping. I have this sweet tooth, and it demands doubleage.
October 13th, 2008 at 1:40 pm
This looks so good, but it needs some walnuts or pecans!
If I make half a recipe and bake in an 8inch square pan, how long should I bake it? It will probably take about 50 minutes in a 8 inch square pan. Mary at King Arthur Flour
October 13th, 2008 at 1:59 pm
Oh me, oh my. My salivary glands have exploded just looking at the photos. I want to leave work early and start baking this!
October 13th, 2008 at 2:33 pm
This looks great!
Can you give me some suggestions for lowering fat and sugar and increasing fiber? I can’t use butter or Crisco.
Can I substitute Safflower oil for butter? Oil will make a denser product. You could try adding 1/4 cup of apple sauce and 1/2 cup of oil for the butter in the cake, but it will change the texture and taste quite a bit.
CAn I use part white whole wheat? And maybe put some oatmeal flakes in the strussel topping? These substitutions /additions should work . You may need a bit more liquid with the whole wheat flour.
Subsititute half the sugar with splenda? I’m not sure this would work in every place there is sugar. These changes one at a time might work, but I’m really not sure about doing all of them, try them and let us know how it comes out. Of course it’s not the guaranteed recipe anymore.
Many Thanks! Mary @ King Arthur Flour
October 13th, 2008 at 3:06 pm
Looks totally delicious - would be a great thing to bring to work and share with our coffee!
You’d be very popular! Mary @ king Arthur flour
October 13th, 2008 at 4:08 pm
Mmmm, I’ve got a sour cream recipe, but seldom have the sc when I want to make it, so this is a must for me to try!
October 13th, 2008 at 5:05 pm
This looks absolutely wonderful. I’ll have to try this tomorrow and see how it stands up against my old standby. I’m sure this will be spectacular.
“Doc”
October 13th, 2008 at 5:09 pm
I made a sour cream coffee cake two weekends ago! Comfort food is indeed the thing right now. Pecans are a nice addition.
October 13th, 2008 at 5:22 pm
I’ve always baked instead of buying (mostly because I love baking); now that it’s becoming an “economically sound” practice, my friends are calling me to ask for recipes.
Don’t be surprised if this blog suddenly has more traffic!
Thanks for this, and thanks for the breakdown of the cost-per-serving. I love knowing that information!
October 13th, 2008 at 5:31 pm
“I haven’t had so much fun since Hector was a pup”
I haven’t heard that expression since I moved from Cambridge MA to northern VA. I laughed when I read it. Thanks!!!
How about “He’s got more problems than Carter has little liver pills”? I’m from the South Shore, must be a local thing… PJH
October 13th, 2008 at 5:58 pm
Could you make these as individual muffins?
Don’t see why not, Hildie - I’d bake them at the same temp. as the cake for about 25 minutes, maybe? It’ll probably make 2 dozen, I’m guessing… PJH
October 13th, 2008 at 6:08 pm
Coffeecake is always a great comfort food–especially on Mondays and Fridays. For some reason people always seem to need more comfort on those days. This one sounds like it hits all the right notes and would be well-received be it the office crowd or friends over for brunch on the weekend. Thanks for another terrific recipe! I think KA Flour is comfort. With one exception (KA cake flour isn’t locally available and I rarely use it to order enough) I refuse to use any other flour and I argue with anyone who asks why my baked goods are so much better…it’s all about ingredients…with KA flour at the top of the list! Thanks for such a wonderful and consistent product. In all this chaos–it’s nice to have something to depend on to be consistent!!
October 13th, 2008 at 6:10 pm
Could this be adapted to make individual muffins? Maybe use a scoop to proportion it? What would be an estimate for baking time?
Thank you,
Elizabeth
Elizabeth, try baking them at the same temp. as the cake for about 25 minutes, maybe? You’ll probably get about 2 dozen, I’m guessing… PJH
October 13th, 2008 at 6:20 pm
my mouth started watering when I saw the photos. Seriously.
October 13th, 2008 at 6:27 pm
Congratulations on your 100th post! That is fantastic and may there be 100 x100 more!!! I love this blog and love King Arthur! Thanks for sharing all of this with the rest of us.
October 13th, 2008 at 6:43 pm
oh my, i can’t wait to try this out! YUM!
October 13th, 2008 at 6:43 pm
PJ, I just may have to break my diet to try this, it looks scrumptious! I love the idea of a little cocoa in the filling. I have not baked one thing since mid July, and I am dying for something!!! A crumb topping is way too tempting.
I know nothing about Hector as a puppy, but I have heard the Carter has liver pills saying, LOL, here in NJ.
October 13th, 2008 at 6:50 pm
This looks so good, I can almost smell it! I’ll probably eat half the pan if/when I make it.
Mary, thanks for your help the other day with cinnamon puffs - they came out great and everyone raved about them!
October 13th, 2008 at 6:53 pm
This really looks great! I just got a bunch of pecans from Georgia, so they’re a definite add in.
October 13th, 2008 at 7:35 pm
I have made this coffeecake for many catering events and is a hit every time! King Arthur Flour ROCKS!
October 13th, 2008 at 7:37 pm
Thanks for the recipe, it looks wonderful! ‘ can’t wait to try it, and more importantly, can’t wait to share it with family and friends.
October 13th, 2008 at 7:42 pm
Just posted on the challah recipe, now that I have made dozens of challahs and “Grandma Hannah’s yeast cake” to give to family members, I think I will make this as a nice change of pace. As for the quotes, I have never heard the Hector was a pup, however, Carter’s liver pills (and Carter’s votes) I have heard. Thanks for a good chuckle. btw: I have been baking up a storm - not only for the comfort of the food, but.. the warming of the house during 2 nights of frost, we are NOT turning on the heat for another month, no matter HOW cold it gets! As a country, I know we will get by, just please, check on any elderly neighbors, make sure that they are warm, fed, etc. It only takes a few minutes to do and can make a world of difference. (Bring over a cake! :-D)
Peace.
October 13th, 2008 at 7:43 pm
I was amazed at your heading stating, that together we will all get through this difficult time in the country. You have my vote! No other company that I know of has commented on the situation in such a positive way.
Perhaps you should send this to the politicians, congress etc., and underline TOGETHER.
You have a wonderful product and I buy your products at the supermarket all the time.
October 13th, 2008 at 8:09 pm
OK now we’re throwing down the towel; how about “I could eat this till the cows came home!” The recipe was delicious, as usual. Another winner!
October 13th, 2008 at 8:28 pm
How about adding thinly sliced apples (I prefer Jonathans) on the first layer just before adding the filling? Yum!! Perfect fall breakfast!!
October 13th, 2008 at 8:39 pm
Would pecans go in the streusel topping or the cake?
Put the pecans in the streusel topping, Louisa - they’ll get nice and crisp. PJH
October 13th, 2008 at 8:43 pm
How about “He’s got more problems than Carter has little liver pills”? I’m from the South Shore, must be a local thing… PJH
That brings back memories PJ, my dear sweet departed mother use to say that! And she was born and raised in Michigan, never lived out of state.
I enjoy all the recipes you do. Wish I lived closer so someone could teach me how to make bread! I only ever made it in a bread maker, which I don’t have anymore. I would love to know how to make it by hand.
Anyways here is my question….could I put raisins in it? Would I have to bake it longer?
Kimberly, the batter is stiff, so raisins would be fine - I don’t believe they’d sink down in the batter. Maybe sprinkle them on top of the filling before adding the second layer of batter? Sounds yummy! - PJH
October 13th, 2008 at 8:53 pm
Who is Hector(?) - all the other stuff I’m familiar with; being a child of the “Great Depression.” But hear, hear, to the sentiments, I’ve read expressed herein. Maybe we can hope some of our younger “adults” might learn to eat/bake something other than “the nothin says lovin like something from the oven” mixes.
Heck, I never did know who Hector was… But this is from randomhouse.com:
“It’s all but certain that the phrase since Hector was a pup refers to the Hector of mythology, although it’s officially classed as “American; origin uncertain.” One source says that the expression might have become popularized in the 1920s when a lot of boys studied Greek and had dogs named Hector, but it’s more likely that the expression is older, and that both it and the dog-naming fad relate to the story told by Euripides: Hector’s mother, Hecuba, got turned into a dog for killing the murderer of her older son, Polydorus, so Hector by extension was a dog’s son–a pup.
“The expression belongs to the same category as ‘the last time I heard that, I fell off my dinosaur and broke my wooden underwear’, but it sounds classier.”
So, now you know more than you ever wanted to know about Hector- PJH
October 13th, 2008 at 9:07 pm
Is there a way to make this high altitude?
Hi: Take a look at our high-altitude baking instructions. Enjoy - PJH
October 13th, 2008 at 9:27 pm
PJ, Congratulations on your 100th post! They are wonderful. I think I have read everyone of them. Please, please don’t get tired of doing them. I have been baking every one lately. Lucky for me, I have children and grands to help me eat all this bread and cake. I will go out tomorrow to buy sour cream to make this cake. Cinnamon cake is one of our favorites. Happy baking.
Thanks, Alvara, and glad you’re enjoying it as much as I am! - PJH
October 13th, 2008 at 9:39 pm
When sprinkling on streusel toppings, I always spoon the streusel
around the perimeter first. Somehow the corners always get
missed when I start by dumping the streusel in the middle and
spreading it out.
The recipe looks yummy though I’ll probably substitute buttermilk
for the sour cream to make the cake a little lighter.
October 13th, 2008 at 10:30 pm
Oh yum. I can’t wait. This is next in line after I try the popovers!
October 13th, 2008 at 11:43 pm
Pulled the cake out of the oven twenty minutes ago … now to have a slice. It smells wonderful. I forgot to put the pecans in the topping, but I doubt that I’ll miss them. Thanks for the recipe and great pix!
October 14th, 2008 at 2:02 am
You’re keeping me up tonight. I was on my way to bed early tonight when I stopped to check my email and found your wonderful message, and went straight to the blog (for the 1st time). Your 100th, my first. Thank you for the message. I think we all can use a little encouragement and comradary these days and for sure comfort foods.
This coffee cake looks so yummy I feel like Pavlov’s dog salivating at the sight of it. I am anxious to bake this; I know it will be good because all other KA’s recipes I have used come out great. Nighty night & sweet dreams.
October 14th, 2008 at 5:42 am
Your subject line, “we’re all in this together” also caught my eye. No other company I receive email from mentioned the current crisis. I love the step by step directions with pictures. You know you have a strong following…I’ve never seen so many comments on a blog. Keep up the good work!
October 14th, 2008 at 7:25 am
What great timing! I was looking for something to serve at book club this Sunday. This will be perfect. This was probably the best coffeecake I have ever had. One of the benefits of working here is we get to try recipes! I made this with sour cream and in a 9″x13″ pan. It is a lot of coffeecake and perfect for a crowd. Enjoy. Elisabeth @ The Baker’s Hotline
October 14th, 2008 at 8:21 am
If I use an instant read thermometer to check for doneness, what temperature should the center of the cake read? Hello Michael - It should be done if your thermometer reads about 209 degrees. You may also use the toothpick method being sure to stick it in the highest point of the cake. The edges should be golden brown and starting to pull away from the pan. Enjoy! Elisabeth @ The Baker’s Hotline
October 14th, 2008 at 8:51 am
Whoa, my mouth is watering for this one too!!! I adore this site and thank you so much for all the great recipes I’m repeating over and over again! I missed my calling I think–I should have gone to culinary school, or wish I lived close enough to work there…but since I’m on the downward side of the hill, I think I’ll just keep enjoying creating all of your fine recipes in my own kitchen! Love the recipes, and love the blog–thank you so much from one foodie to all the others! Hello Joni - Thank you for visiting our site and for all the great feedback! Elisabeth @ The Baker’s Hotline
October 14th, 2008 at 8:58 am
I just wanted to say Thank you to King Arthur Flour for showing that their are real people behind this brand experiencing and living in the same world that we are. And Oh Yeah, I am definitely going to try this recipe. I think that I will bring it to work and share it with other.
October 14th, 2008 at 9:59 am
This recipe looks great for the mornings I help serve after church coffee.Different families do this each Sunday on a volunteer basis. I am always looking for a new recipe.This sounds like it would be a nice moist coffee cake. Can’t wait to try it.
October 14th, 2008 at 11:25 am
Three cheers for the sentiments expressed in your 100th blog!!! Couldn’t agree more!! Also, here’s another one of those “old-timey” sayings - “first time I heard that, I kicked the slats out of my cradle”. As for cinnamon-streusel cake, I make one that I downloaded off the K.A. website a few years ago - Sour Cream Coffeecake from the King Arthur Flour Bag. Always a big hit whenever I make it.
Our daughter Stephanie will be stopping by the K.A. store this weekend on her way to New Hampshire. Also, one of her Christmas requests is a K.A. gift certificate……..and I’m pretty darned sure she’ll get one!
Thanks again, P.J., for all the great recipes and the blogs - long may they continue!!
October 14th, 2008 at 12:21 pm
This is just the recipe I’ve been waiting for! Although I love nuts, one of my kids doesn’t and boy do we love cinnamon breakfast treats. What about using buttermilk or yogurt, which I’m more likely to have on hand, in place of the sour cream?
Congratulations on the 100th post. I really love the blog, especially the ‘bake vs. buy’ feature.
Sarah, yogurt would definitely work, and I believe buttermilk would be just fine, too - PJH
October 14th, 2008 at 1:00 pm
This is wonderful! I’d lost my old recipe but it was for a 8X8 pan and I
always doubled it for a 9X13. Smaller batches just weren’t enough.
I have done it with a thin layer of applesauce under the filling and, yes, it’s pretty good. Just make it once and play with ideas for your next
ones…yes you WILL make more!
October 14th, 2008 at 1:07 pm
Thanks to everyone at KA for the comforting, hopeful, & above all practical message. The spirit of 1776 is still alive & well in New England!
Speaking of practical, I have some KA cinnamon filling. Would that work as filling in this recipe?
You betcha, Mary - perfect use for that lovely ooey-gooey cinnamon filling… PJH
October 14th, 2008 at 2:08 pm
Ridiculous. Absolutely ridiculous that this coffee cake tastes so great.
What I find ironic is that people, in harder economic times, go back to eating “home cooking”, which is incidentally much better for us, and during prosperous times, go back to the premade garbage that is sold. I’m not above using a mix for brownies or cake from time to time, or even eating hamburger helper occasionally, but sheesh. Being a SAHM, grad student, and CFO (chief family officer) has taught me a lot already - my husband has learned the value of having me at home, the value of paying a bit more occasionally for better ingredients, and we’ve both come to appreciate the little things in life….like utterly fabulous, homemade coffeecake. 
I have to admit, I too was glad to see the subject heading. Most other companies are just responding to this whole economic kerfuffle by issuing more coupons for their products in higher amounts. I won’t say that I don’t appreciate that, but I highly doubt the CEO of Kellogg’s is going to say, “Yeah…we’re feeling the pinch too! We understand.”
I just really wish my local Sentry would drop their distributor that gets them KA flour. It is still $7.95 a bag there! Absolutely ridiculous, the greed that exudes from that company. And I’ve called Sentry, spoken with managers, encouraged them to call KAF directly. No change yet. *sigh* I’ve just stopped shopping at that store altogether.
I’ll just order direct instead.
October 14th, 2008 at 8:45 pm
We also like a sour cream coffee cake, but have never done the extra layer of cinnamon streusel in the middle. Looks yummy! And congratulations on your 100th post.
October 14th, 2008 at 8:47 pm
Oh. My. Goodness!!! Amazing! this coffee cake is way too yummy! I put part of it in the freezer already just so I wouldn’t eat every single crumb tonight! Thank you for the recipe that I’ve always been searching for but had never found. I’m going to store it, copy it and file it everywhere I can possible think of to make sure that I never lose it. Would tattooing it on my husband’s back be overkill?
Wow! I guess this was a winner. Enjoy! Elisabeth @ King Arthur Flour
October 15th, 2008 at 7:48 am
Congrats on the 100th!! Since I found the Blog, my day isn’t complete until I check out the changes. This recipe is terrific. I made it exactly as listed and it was perfect. I tend to tweak recipes and my husband calls them “Kathy Ventions.” Most turn out well and some, well we just don’t go there. We are an older couple, bordering on ancient, and find that most recipes are too large for us and I try to either cut the recipes in half or sometimes in thirds. It would be nice to see more recipes that can be easily made for singles and couples. I also think your addition of the cost comparison information is terrific. Keep up the good work. KAF is the only flour that I have used since I found you.
October 15th, 2008 at 7:21 pm
The taste of this coffee cake is fabulous. It has a strong cinnamon flavor and the topping is very crispy. It cuts well and went over at both of my offices very well. My cake came out like the one in the picture. The batter is fairly thick so I did not find that it “swirled” very well. I would say “who cares” when it is in your mouth.
October 16th, 2008 at 11:36 am
Is it possible to freeze this coffee cake after baking? I would like to make it in two pans and have one for now and one for later. How would be the best way to “unfreeze” it? Would letting it set out on the counter overnight (my usual method with breads) work? Yes this will work nicely. Joan at the baker’s hot line
October 16th, 2008 at 1:36 pm
Just baked this and waiting till my wife gets home to try it. Looks great though!
I chuckled when I saw “since Hector was a pup” too. How about “Taint funny McGee”. Sayings that you don’t hear anymore.
October 16th, 2008 at 2:26 pm
As someone who does not follow the rules, I was really pleased with the recipe…I used milk soured with fresh organic lemon juice, added lots of vanilla everywhere, mixed in a food processor, and baked in 2 glass pans…and made no adjustments for high altitude (I’m at 7,000 feet), and the cakes are beautiful, really moist and fresh 3 days later, sitting on the counter. It’s really nice to have KAF flour in our local groucery stores, too.
October 16th, 2008 at 6:46 pm
In the filling you call for brown sugar, can you use dark brown sugar? Or do you recommend light brown sugar?
Either is fine, Kimberly - depends on your taste preference. PJH
October 17th, 2008 at 9:02 am
I made this 2 days ago, but with a few substitutions out of necessity. I was half a cup short of light brown sugar; so I subbed 1/2 cup of raw (turbinado) sugar for brown sugar in the filling. I only had KAF white whole wheat flour at home; so I substituted that 1 to 1 for the AP flour.
The end result was delicious, if only a bit denser/heavier rather than the fine-crumbed, lighter-textured cake in the picture. I suspect this was due to the flour. I will definitely try making this again with the AP flour as my co-workers completely devoured it.
October 17th, 2008 at 7:13 pm
I screwed up a little. Forgot to add the brown sugar to the cake batter. I must’ve thought it was the filling since it was premeasured and right next to my mixer. By the time I realized it, the first layer was in the pan. There was so much sugar in the rest of the cake that I didn’t think it’d be that big of a deal. Because of the comments on the recipe link, I added a bit more water to the topping.
Final verdict? Two thumbs up from my husband, 7 yr old, 4 yr old & 2 yr old.
October 17th, 2008 at 8:16 pm
Got up at 5:30 this morning to bake this and tote it into work with me to share with
my two employees. Yes, it’s Friday, needed a pick me up because business has
been sooooooooo slow. Awesome cake. Top was unexpectedly crunchy which we all loved (crunch may be due to the fact that my oven’s heating unit is on the “ceiling” of the oven). I used non fat yogurt, baked in 2 9″ pans so one can be tucked in the freezer, or maybe if hubby does all his chores, I’ll let him know I baked. Seems all the baking I’ve done in the past 4-5 months has been from KAF
Bakers Banter. Way to go PJ!
October 18th, 2008 at 7:58 pm
Love,Love,Love receiving the emails and the catalogue. I’m never disappointed always inspired. After reading the blurb we’re all in this together and the contents of the message, I couldn’t agree more…when times get tough doing something to take your mind and cares away is the best medicine and unfortunately food is a delicious comfort. I think that I might purchase some stock in Weight Watchers, after I eat my way thru this economic crisis,with KAF help.. I’ll need to join,I’ll increase my stocks value and I’ll stand to make some money! I believe this might be a win-win situation. Keep on doing what your doing, it’s wonderful.By the way, the cake was sinfully scrumptious.
October 20th, 2008 at 10:47 am
This cake was a hit yesterday at church! I t was so good and the first coffee cake that I have ever made that did well. Thank you! One question, would this work well for freezing? I just love this blog!
Angela in VA
Hello Angela - We love to hear that! I had someone else ask the same question. They wanted to bake one and freeze the other. You could freeze it unbaked, defrost in the refrigerator overnight, then bake. Or bake straight out of the freezer, increasing the bake time by at least 15 minutes. Watch it carefully. And of course, you may bake first and then freeze. Wrap in foil and then place into a freezer zip lock bag. To serve, simply defrost. Or serve it warm by keeping it in its foil wrap and placing it in a preheated 350 degree oven for about 20 minutes. Elisabeth @ King Arthur Flour
October 20th, 2008 at 9:01 pm
I’ve never been happy with crumb cake recipes. They are plagued with being: not rich enough, not enough filling, not a good topping, etc. but that was NOT a problem with this one. Made this twice over the weekend. Took the first one to work with me Friday and it was essentially gone before lunch time. Made the second one Sunday and distributed it to friends / family. Will make a third one before the week is out. It is THE BEST Crumb Cake I’ve ever tasted or made. Thank you for yet another KAF Guaranteed recipe.
And thanks for your enthusiasm, Glenn. Bakers love happy eaters, right?
PJH
October 21st, 2008 at 11:24 am
Yes! This cake was so big that I thought I should give a bunch away. WRONG!! My family ate it all this weekend. Thanks for the great recipe!!!
October 26th, 2008 at 9:57 am
This cake was great, but is the topping supposed to be crunchy? I would have liked it more if the streusel was softer. Would it be better to add more water or butter to soften it? Thanks so much!
Hi Catherine, Glad you liked the cake. Eliminating the water in the streusel will make it softer. Molly, KAF baker
Water has been eliminated from the recipe… PJH
October 26th, 2008 at 9:09 pm
I finally got around to making this coffee cake today. First coffee cake I’ve baked and it was quite terrific. So good, in fact, there’s only one small section left. My family loved it.
I did make one mistake: I should have weighed my batter before dividing it. I poured out 28 ounces (I always scale) then added the filling. There wasn’t enough remaining batter to easily cover the filling so I couldn’t really achieve a light hand with the swirls and wound up with the filling mixed throughout the cake, rather than gently layered. As I used Saigon cinnamon, there were some spots in the cake which gave quite the taste explosion!
Since practice makes perfect, I’ll definitely bake this again. Thanks for the comfort and the recipe.
November 4th, 2008 at 3:11 pm
PJ, I tried this but with frozen blueberries instead of the brown sugar in the middle. It’s amazing! I’ve tried other fruits since then but blueberries are my favorite.
Also, I made it in a springform pan–just looks nicer.
November 5th, 2008 at 8:56 pm
This was excellent!!
December 13th, 2008 at 12:04 am
I would like to serve this coffeecake on Christmas morning. Would it work to make it the night before, refrigerate overnight, and bake in the morning? Any temp or time adjustments? Thanks ! We have not tested this one as an overnight recipe. But we have tested this one: No-Fuss Overnight Coffeecake.
Judy, I think it would be just fine to bake in the morning. Or, if you bake the night before, simply reheat in a 350°F oven, covered with foil, for about 15 minutes. Much faster. PJH
January 21st, 2009 at 2:33 pm
I wanted to make this cinnamon streusel coffeecake. I dont have sourcream on hand and wanted to make this today. Can I subsitute anything for it? I dont have buttermilk or yogurt either.
Hi Kristine,
Hmmmm, without sour cream or yogurt the cake’s texture and tenderness won’t be the same. Probably best to save this recipe for another day to get best results. ~ MaryJane
April 4th, 2009 at 3:34 pm
I’m anxious to try the coffee cake recipe! I live in Aurora, Colorado; should I follow high altitude recipe adjustments? Also, do you think this recipe would work in a bundt-type pan?
Hi Merebeth - Please take a look at our high altitude baking adjustments. And yes, I think it would work well in a bundt-style pan - I’d be guessing at size, but don’t fill it any more than about 2/3 full. Maybe a 9 1/2″ to 10? pan? 10- to 12-cup? Good luck - PJH
April 8th, 2009 at 11:07 am
I made this coffee cake last evening; covered it with foil, and baked it this morning before I came to work. It is very good and my co-workers are very pleased with the results. It is a keeper!
April 18th, 2009 at 12:05 pm
I need to make a breakfast treat to take to a meeting at work.I want to make this cake in the round paper bakers I have on hand (no clean up required). Do I need to adjust the recipe? Will it work?
Don’t know, Teresa. What size are the bakers? It’ll work, I’m sure, but you’ll need to adjust the time, and may not be able to add that center layer easily if the bakers are too shallow… PJH
April 23rd, 2009 at 10:55 am
Getting ready to make this cake. I was a little concerned about how crunchy the topping is. The answer from Molly was “Hi Catherine, Glad you liked the cake. Eliminating the water in the streusel will make it softer. Molly, KAF baker.” What water? There is non listed in the ingredients or directions. Am I missing something?
Hi Bob - I redid the directions for the streusel, to make it softer, so that comment no longer applies. Thanks, I’ll delete it - PJH
April 23rd, 2009 at 11:15 am
Can I double this Cinnamon streusel coffeecake recipe and put this into a lager pan (like a sheet cake pan but deeper? This is the best Coffee Cake Ever ! Doubling a recipe is always an experiment. Usually it works if you check you math carefully. Mary @ KAF
Thank you,
Marie Polito
May 9th, 2009 at 11:06 am
I made this very tasty coffeecake a few weeks ago. My family is lovers of any streusel coffeecake, however, my husband said he thought it was not cooked all the way through. It was a little gooey but I didn’t think it was because it was under cooked. I am at a high altitude and just printed your high altitude directions that you posted a few posts up from mine. I will try this again, adjusted. I will let you know. Thanks, Sharan
May 29th, 2009 at 2:27 pm
My family, friends, and I have loved every recipe I’ve tried from KA. However, this one and the brownies on the AP flour bag are their favorites!
Thank you for acknowledging that there IS a better alternative to store bought baked goods. I started scratch baking as a little girl in the late 50s and have never used mixes, even after starting my career and family. Quality always trumps pre-packaged in our house! It’s cheaper, better for us, and tastes so much better than what comes out of a box. Guess my way of doing things is back in fashion at long last.
Bravo KA on your marvelous site- makes my life easier and a lot more tasty!
Valleri
June 18th, 2009 at 10:35 pm
I agree the topping is a bit granular/hard.And a waste of suager since most falls off,and makes it difficult to freeze well.I think maybe using powdered sugar,either replacing all sugar or using 1/2 & 1/2 ratio.I will try that next time.And I agree walnuts or pecans on topping would be good too.Otherwise it was a wonderful moist cake,and I adapted the recipe to gluten-free.YUmmy!
June 24th, 2009 at 11:49 am
Made this a few times as-is, then tried it today halved with the Splenda half sugar blend - baked in an 8 x 8 pan and it turned out GREAT - don’t think anyone would know it isn’t “the real thing.” Just a note for those looking for something that can be done the night before - the “regular” version keeps extremely well.
Thanks for sharing! ~ MaryJane