A soft and simple coffee cake recipe with an (optional) ripple of cinnamon in the middle and a heavy streusel crumb topping. Be sure to check out the how-to VIDEO
Preheat oven to 350F and lightly grease and flour a 13x9 baking pan.
In stand mixer, or using an electric mixer in large bowl, cream together butter and cream cheese.
½ cup unsalted butter, 8 oz cream cheese
Beat in sugars until light and fluffy.
1 cup light brown sugar tightly packed, ½ cup granulated sugar
Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula.
2 large eggs
Stir in vanilla extract.
1 ½ teaspoon vanilla extract
In a separate, medium-sized bowl, whisk together flour, baking powder, cornstarch and salt.
2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon cornstarch, ½ teaspoon salt
Gradually add flour mixture to wet ingredients, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined.
½ cup buttermilk
Spread about half of the batter into prepared pan (batter will be thick).
Quickly whisk together sugar and cinnamon for cinnamon ripple layer in a small bowl and sprinkle it evenly over the batter.
¼ cup sugar, 1 ½ teaspoon cinnamon
Dollop remaining batter over the cinnamon sugar layer and use a knife to spread evenly overtop. If it gives you a tough time/doesn't want to spread, just try your best but don't stress! If it's easier, just swirl the cinnamon/sugar in with a knife. Set aside and prepare your streusel topping.
Streusel
Melt butter in a medium-sized bowl on 10 second increments (stirring between) until just melted (you don't want it to be too hot, if it does get too hot allow to cool.
10 Tablespoons unsalted butter
Use a fork to stir together your flour, sugars, cinnamon, and salt. Pour melted butter over mixture and use a fork to toss/claw together the ingredients until combined (mixture should be crumbly).
1 ⅓ cup all-purpose flour, 1 cup + 2 Tbsp brown sugar, 3 Tablespoons granulated sugar, 4 ½ teaspoons ground cinnamon, ¼ teaspoon salt
Sprinkle streusel evenly over batter.
Bake on 350F for 40-50 minutes (check doneness with a toothpick inserted in center, it should come out clean or with a few moist crumbs).
Allow to cool before cutting and serving.
Glaze (optional)
If desired, make glaze by whisking together powdered sugar and milk. Drizzle over cooled coffee cake.
2-3 teaspoons milk, ½ cup powdered sugar
Video
Notes
Storing
Store leftover coffee cake in an airtight container at room temperature for up to 3 days.