Cinnamon Coffee Cake

This recipe is courtesy of Laura at Living Beyond Allergies.  

A sweet cake that is perfect to enjoy with a cup of morning coffee, during a tea break in the afternoon, or a late night snack! 

Cinnamon coffee cake is one of my FAVORITE things to make for the weekend! This coffee cake is easy to put together, making it a great addition to your lazy weekend routine or a last-minute get together (when we can safely have those again). 

The cake is light and delicate and oh-so-easy to mix up with the Vanilla Cake mix. An apple is added for texture and moisture, but is not necessary. Finally, a cinnamon spice streusel topping covers the cake to not only give it that classic coffee cake look, but also brings the delicious heat thanks to the cinnamon! 

So, why is it called coffee cake if there is no coffee in it? This type of cake has been around for centuries with different variations of flour and sugar ratios, but they all date back to a German streusel cake served in the morning with a cup of coffee. However, don’t let that stop you from enjoying this cake any time of day (or night). 😉 

This cake is easy to make and comes together in about 15 minutes.

The first step to making these is to gather all your tools and ingredients.

Cinnamon Coffee Cake

Tools Needed:

• Mixing bowls
• Mixing spoons
• Hand Mixer / Stand Mixer
• Spatulas
• Measuring spoons
• Measuring cups
• Knife
• Cutting board
• 8×8 metal or glass baking pan
• Parchment paper (optional)

Cake Ingredients Needed: 

• 1 x Kate’s Safe and Sweet Vanilla Cake Mix
• 1/3 cup Flour of choice 
• 1 cup milk of choice (I used rice milk)
• 2 ½ tablespoons of your choice of oil
• 1 teaspoon apple cider vinegar 
• 1 small-medium apple, chopped (optional)

Streusel Ingredients Needed: 

• 1/3 cup flour of choice
• 1/3 cup brown sugar
• 1/3 cup melted butter of choice
• 1 tablespoon cinnamon

Directions: 

Begin by preheating your oven to 350F. Line and grease the baking pan before setting aside. 

In a small mixing bowl, make the streusel topping by combining flour of choice, brown sugar, melted butter of choice, and cinnamon. Mix until a sand like texture is achieved. I find that mixing with a knife helps to properly form the small clumps. Set aside. 

In a small bowl or your measuring cup, mix together your milk of choice with the apple cider vinegar. Set aside and let curdle for 5 minutes. After five minutes, add the oil and combine. 

In a large bowl with your hand mixer, or a stand mixer, combine the Kate’s Vanilla Cake Mix with 1/3 cup flour of your choice and give it a quick mix. Pour the milk mixture into the dry ingredients and stir until combined, making sure to scrape the sides of the bowl and the bottom to fully incorporate the ingredients. Finally, add the apples and give a quick stir to make sure they are evenly distributed. 

Pour the cake batter into your prepared baking pan and generously top with the streusel topping. Pop it into the oven uncovered for 38-42 minutes, or until a toothpick inserted comes out clean. If not baking with fruit, the cake may be done a few minutes sooner. 

Remove from the oven and let cool before slicing and enjoying!

To Store Cinnamon Coffee Cake:

Store in an airtight container on the countertop for up to 3 days. 

Store in an airtight container in the fridge for up to a week. 

Store wrapped in plastic wrap and placed in an airtight container in the freezer for up to 3 months.

Coffee Cake Variations:

Don’t like apples or don’t have any? No problem! Switch it out for a different fruit, like peach, pear, or even blueberries. Use fresh fruit if using. Don’t feel like adding fruit? Take it out entirely and the recipe will still be amazing! 

Try a glaze to go on top. Combine 1/2 cup powdered sugar (making sure it is corn free if needed) and mix with a tablespoon of water. Mix until you have a thick viscosity and drizzle over the cake in little ribbons. Yum! 

Thank you Laura for sharing this delicious recipe! Go check out her blog Living BeyondAllergies and give her a follow on social media too!