Cinnamon Streusel Coffee Cake
A heart-healthy coffee cake with a crunchy streusel topping and rich, savory flavors, perfect for breakfast or as a snack.
Ingredients
For the streusel topping
- 1 cup graham cracker crumbs Provides a deliciously crunchy base.
- 1/2 cup packed brown sugar Adds sweetness and depth of flavor.
- 1/2 cup chopped walnuts or pecans Offers a nutty crunch and healthy fats.
- 1 tbsp ground cinnamon Infuses a warm spice throughout the cake.
- 1/4 cup melted butter Ensures moisture and richness.
For the cake
- 1 box yellow cake mix Serves as a convenient base for tenderness.
- 1 cup milk Helps achieve the right batter consistency.
- powdered sugar confectioners' sugar Used for a light touch of sweetness and garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a baking dish with butter or nonstick cooking spray.
- Prepare the streusel topping by combining graham cracker crumbs, brown sugar, walnuts, and cinnamon in a bowl.
- Pour in the melted butter and mix until the mixture resembles coarse crumbs.
Cooking
- In a separate bowl, combine yellow cake mix and milk. Stir until well blended.
- Pour half of the cake batter into your greased baking dish, spreading it evenly.
- Sprinkle half of the streusel topping over the batter.
- Pour the remaining batter on top, then finish with the remaining streusel mix.
- Bake for 30–35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Serving
- Remove the coffee cake from the oven and cool for about 10 minutes.
- Dust the top with confectioners' sugar.
- Slice into squares and serve warm or at room temperature.
Notes
For an extra flavor boost, add a dash of vanilla extract to the cake batter. Store leftovers in an airtight container in the fridge for up to 5 days.