Cinnamon Coffee Cake

Cinnamon Coffee Cake

I’m a sucker for a good streusel. Maybe that’s why I like sweet potato casserole so much… Anyways, when I came across this recipe from Southern Living and saw the TWO layers of streusel I knew I wanted to try it.

And I was not disappointed! It is so yummy. We had some down time on a work call this week so someone asked what everyone had for lunch. I had to embarrassingly admit that I had eaten coffee cake for lunch.. but if they had known how good it was they would’ve understood!

Recipe Notes

– One review said that the streusel was too salty. The streusel was salty, but I did not find it overly salty!

– I used walnuts instead of pecans because that’s what I had and I loved how it turned out. I also did not toast them.

– Full disclosure, I typically do not add batter and flour in layers the way recipes designate. I certainly did not do that here, and I do not think the outcome was affected.

– I used a bundt pan instead of a tube pan because I do not have a tube pan. Again, worked out the same.

– Mine baked for 45 minutes almost exactly. However, when I pulled it out, I did not let the cake cool in the pan and half of it collapsed when I turned it out because the cake around the middle layer of streusel was a little undercooked still. If I had let it cool in the pan, that part would’ve likely continued cooking a bit and firmed up, not collapsing my cake. All that to say, because of the middle layer of streusel, it is imperative to let this cake cool in the pan first!

– Often when recipes call for streusel, I make a little bit more because I’m usually disappointed by how little following the recipe makes. That was not the case here! I was pleasantly surprised that I was able to fully coat the batter with both layers, with even a little leftover.

Hope you enjoy!



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