If you’re on the lookout for a delightful breakfast treat that wraps you in warmth and homey comforts, look no further. This cinnamon crumble coffee cake breakfast is what you need. It’s the kind of dish that brings people together, whether it’s a leisurely weekend at home or a festive family gathering. I find that a slice of this coffee cake pairs perfectly with a hot cup of coffee, making mornings feel just a bit more special.
At its heart, this cinnamon crumble coffee cake is a celebration of simple yet flavorful ingredients. It boasts a base made from 2 cups flour, 1 cup sour cream, and 3/4 cup sugar, which combines to form a tender cake with a moist crumb. The addition of 2 eggs and 1/2 cup softened butter adds richness, while 1 tsp of cinnamon extract infuses it with that warm, inviting spice we all love. To take it to another level, the recipe features a delicious streusel topping made from 1/2 cup flour, 1/3 cup brown sugar, 1 tbsp cinnamon, and 1/4 cup cold butter that will have your kitchen smelling heavenly.
Making this cake is a breeze. You start by preheating your oven to 350°F (or 175°C), then you simply cream the butter and sugar until fluffy. Next, you mix in the eggs and cinnamon extract before alternating the flour with sour cream. When it’s all together, you pour half the batter into a greased pan, sprinkle on half the streusel, and then layer on the remaining batter. Finally, top it off with the rest of the streusel and pop it in the oven for 40-45 minutes until a toothpick comes out clean. It’s that easy!
This coffee cake is perfect for those chilly nights, Sunday brunches, or even as a sweet treat during your afternoon tea. It invites everyone to gather around, sharing stories while savoring each bite.
Why You’ll Love This Cinnamon Crumble Coffee Cake Breakfast
- Quick and Easy: This recipe doesn’t take much time to prepare, making it a perfect option for busy mornings.
- Comfort Food: The warm spices and sweet crumble topping evoke feelings of nostalgia and comfort.
- Versatile: It’s a great dish for breakfast, brunch, or even dessert.
- Family-Friendly: Everyone, from kids to grandparents, will enjoy this cake.
- Minimal Cleanup: With just a bowl and a pan, the cleanup is as easy as the recipe itself.
Flour Tips
Flour is the backbone of any cake, especially in this cinnamon crumble coffee cake. For the best results, always opt for all-purpose flour, which provides the right texture. Make sure to measure your flour correctly. Scooping directly from the bag can lead to using more than needed. Instead, use a spoon to fill your measuring cup and level it off with a knife. This small step ensures your cake turns out light and fluffy every time.
Options for Substitutions
- Gluten-Free Flour: Swap regular flour with a gluten-free blend for a gluten-sensitive alternative.
- Greek Yogurt: Use Greek yogurt instead of sour cream for added protein and a tangy flavor.
- Coconut Sugar: Replace brown sugar with coconut sugar for a lower glycemic index.
- Unsalted Butter: You can substitute the softened butter with unsalted butter for better flavor control.
- Vegetable Oil: In a pinch, vegetable oil can replace softened butter for moisture.
- Nutmeg: Add a pinch of nutmeg in addition to cinnamon for extra warmth and depth of flavor.
Watch Out for These Mistakes
There are a few common pitfalls to avoid when making this cinnamon crumble coffee cake. First, be careful not to overmix the batter once you add the flour. This can lead to a dense and tough cake. Second, ensure your baking powder is fresh. Expired baking powder can result in a cake that doesn’t rise well. Always check your oven temperature with an oven thermometer, as baking times can vary significantly between ovens. Lastly, let the cake cool for a bit before slicing. This allows the flavors to meld and makes for cleaner cuts.
What to Serve With Cinnamon Crumble Coffee Cake Breakfast?
Pair this delightful coffee cake with a few fresh fruits, such as berries or sliced bananas. A dollop of whipped cream can add a lovely touch for those special occasions. Additionally, a warm cup of coffee or tea balances the sweetness beautifully, making for a delightful breakfast spread.
Storage Instructions
Store: Keep any leftover coffee cake in an airtight container in the refrigerator for up to 5 days.
Freeze: If you want to save it for later, freeze slices wrapped in plastic wrap or foil for up to 3 months.
Reheat: To reheat, you can warm it on the stovetop in a skillet or microwave for about 30 seconds to 1 minute, until heated through.
Recipe Info
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Total Time: 55-60 minutes
Level of Difficulty: Easy
Servings: Approximately 8-10 slices
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2,400 – 2,600
- Protein: 30 – 40 grams
- Fat: 100 – 120 grams
- Carbohydrates: 350 – 400 grams
Ingredients
- 2 cups flour
- 1 cup sour cream
- 3/4 cup sugar
- 2 eggs
- 1/2 cup butter (softened)
- 1 tsp cinnamon extract
- 1.5 tsp baking powder
- 1/2 cup flour (for streusel)
- 1/3 cup brown sugar (for streusel)
- 1 tbsp cinnamon (for streusel)
- 1/4 cup cold butter (for streusel)
Step-by-Step Instructions
Step 1: Preheat Oven and Prep Pan
Begin by preheating your oven to 350°F (or 175°C). Grease a baking pan to ensure your cake remains intact after baking.
Step 2: Cream Butter and Sugar
In a mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 3: Add Eggs and Cinnamon Extract
With the mixer still running, beat in the eggs one at a time. Then add the cinnamon extract, mixing until well combined.
Step 4: Combine Dry and Wet Ingredients
Next, gradually alternate adding the 2 cups of flour and 1.5 tsp baking powder with the 1 cup of sour cream. Mix until just combined; be careful not to overmix.
Step 5: Layer Batter and Streusel
Pour half of the batter into your greased pan. Sprinkle half of the streusel mixture over this layer. Then, add the remaining batter and top with the last of the streusel mixture.
Step 6: Bake and Cool
Place the pan in the oven and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool for a few minutes before slicing.
In conclusion, this cinnamon crumble coffee cake breakfast is sure to become a staple in your home. With its delightful flavors and inviting aroma, it’s a recipe you won’t want to miss. I encourage you to give it a try, share your thoughts, and explore more delicious breakfast options. Your mornings deserve this sweet treat!
Print
Cinnamon Crumble Coffee Cake Breakfast
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8-10 slices 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful and comforting cinnamon crumble coffee cake that brings warmth to your mornings.
Ingredients
- 2 cups all-purpose flour
- 1 cup sour cream
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup softened butter
- 1 tsp cinnamon extract
- 1.5 tsp baking powder
- 1/2 cup all-purpose flour (for streusel)
- 1/3 cup brown sugar (for streusel)
- 1 tbsp ground cinnamon (for streusel)
- 1/4 cup cold butter (for streusel)
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- Cream together the softened butter and sugar until fluffy, about 2-3 minutes.
- Add the eggs one at a time and mix in the cinnamon extract until well combined.
- Combine the 2 cups of flour and 1.5 tsp baking powder with the 1 cup of sour cream, alternating until just mixed.
- Pour half the batter into the greased pan and sprinkle half the streusel mixture on top.
- Add the rest of the batter, followed by the remaining streusel mixture on top.
- Bake for 40-45 minutes or until a toothpick inserted comes out clean. Allow cooling before slicing.
Notes
For best results, measure your flour properly and avoid overmixing the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 12g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
