Cinnamon Streusel Coffee Cake

When this luscious cake is baking, the only word for the smell is ambrosial.


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1/2 cup packed brown sugar
1 cup flour
2 1/2 teaspoons cinnamon
1/2 teaspoon cardamom
1/4 teaspoon salt
6 tablespoons unsalted butter, chilled and cut in small cubes
1 cup chopped pecans, optional
Coffee Cake:
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cardamom
1/4 teaspoon salt
3/4 cup unsalted butter, room temperature
3/4 cup brown sugar
1/2 cup granulated sugar
3 eggs
2 teaspoons vanilla
1 1/4 cups 2% Greek yogurt

Preheat the oven to 350 degrees.
Spray or grease and flour a 10-inch tube pan or 13x9-inch baking pan.

  1. Prepare the streusel first: In a small bowl whisk together the sugar, flour, cinnamon, cardamom and salt.
  2. Cut in the cold butter using a pastry cutter or fork, until the mixture is coarse and sandy. Stir in the pecans, if desired. Set aside.
  3. Prepare the cake: Whisk together the flour, baking powder, soda, cardamom and salt. Set aside.
  4. In a separate bowl, cream the butter and sugars until light and fluffy.
  5. Beat in the eggs, one at a time.
  6. Scrape the bowl and add the vanilla and yogurt, mixing until well combined.
  7. Add the dry ingredients to the butter mixture with mixer on low speed and blend.
  8. Spread half of the batter into the prepared pan.
  9. Sprinkle with half of the streusel mixture.
  10. Spread the remaining batter on top and sprinkle the remaining streusel evenly over the top of the cake.
  11. Bake for 50 to 55 minutes, until the top springs back and a tester inserted in the center comes out clean.
  12. Cool on a metal rack.
  13. Serve slightly warm or at room temperature.
  14. Store tightly covered at room temperature for 3–5 days, or freeze.



Preparation Time: 
30 minutes
Baking Time for the tube pan:: 50–55 minutes
Baking time for the 13x9-inch baking pan: 40– 45minutes