Cinnamon-Streusel Coffeecake #SundaySupper

Happy Christmas! Well it is almost Christmas. I am enjoying a wonderful time at my parent’s house and I am loving watching them and my daughter bond all over again. With Christmas upon us Sunday Supper decided to talk about some of our holiday traditions. When I think of Christmas traditions the first thing that comes into my head is my dad’s omelets. Every year without fail my dad would do his omelet bar for a Christmas brunch and then still had energy to cook up the entire Christmas meal with all the fixings. I am in awe at the energy he had to do this. As much as I would love to carry on his tradition I just don’t have what it takes to cook up a large Christmas meal and a large breakfast. So I have taken to doing something different when it comes to Christmas breakfast. I prep something up the night before that can then be cooked up fresh in the morning. I haven’t set my heart on one particular item trying everything from oven French toast to egg casseroles. Last year and this year I decided to do a coffee cake. I love having a simple breakfast that doesn’t require a lot of effort since Christmas tends to be a long day in the kitchen for me.

What are some of your Christmas breakfast traditions?

Cinnamon-Streusel Coffeecake

Streusel topping
248g (1 1/4 c.) granulated sugar
1/4 tsp salt (if you use unsalted butter)
177g (1 1/2 c.) Plain Flour
1 Tbsp ground cinnamon
85g (6 Tbsp) butter, melted
213g (1 c) soft brown sugar, light or dark
1 1/2 Tbsp ground cinnamon
1 tsp unsweetened cocoa powder

Cake
170g (3/4 c.) butter
1 tsp salt (1 1/4 teaspoons if you use unsalted butter)
298g (1 1/2 c.) granulated sugar
71g (1/3 c.) soft brown sugar
2 1/2 tsp baking powder
2 tsp vanilla extract
3 large eggs
185mL (3/4 c.) sour cream or plain yogurt
312mL (1 1/4 c.) milk
454g (3 3/4 c.) Plain Flour
Recipe from King Arthur Flour


Preheat the oven to 175 C (350 F). Lightly grease a 9″ x 13″ pan, or two 9″ round cake pans.
Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring till well combined. Set the topping aside. *In the end we felt that it was too crumbly of a topping for our taste. If you like your streusel somewhat wet I would recommend adding about 42g (3 Tbsp) more butter.
Make the filling by mixing together the soft brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.

In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth. Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don’t need to whisk out all the lumps.

Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.

Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you’re using two 9″ round pans, spread 1 1/3 cups batter in each pan.

Sprinkle the filling evenly atop the batter.

Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter.

Sprinkle the topping over the batter in the pan. Bake the cake until it’s a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9″ x 13″ pan, 50 to 55 minutes for the 9″ round pans. When pressed gently in the middle, the cake should spring back. Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.

I will be taking the rest of the week off of blogging to focus on some time with my family but I will be back for next Sunday Supper where we are going to be reviewing Emeril Lagasse’s new cook books so it is going to be a very special post with a give-away so I hope you are able to come on by. Until then enjoy some other recipes from the Sunday Supper crew of their favourite Christmas traditions.

 

Breakfast

 

 

Appetizers & Snacks

 

 

Sides

 

 

Main Dishes

 

 

Desserts

 

 

Drinks

 


What does it mean for you to be Home for the Holidays? Please join on us on Twitter throughout the day during #SundaySupper on December 23rd. In the evening we will meet at 7pm EST for our #SundaySupper to talk about our Holiday Traditions. We are so excited to have you join us. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat
Please feel free to share with us and our followers your favorite Holiday recipe on our #SundaySupper Pinterest Board. We are excited to have you.

Cinnamon-Streusel Coffeecake
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 24
 

Ingredients
  • Streusel topping
  • 248g (1¼ c.) granulated sugar
  • ¼ tsp salt (if you use unsalted butter)
  • 177g (1½ c.) Plain Flour
  • 1 Tbsp ground cinnamon
  • 85g (6 Tbsp) butter, melted
  • 213g (1 c) soft brown sugar, light or dark
  • 1½ Tbsp ground cinnamon
  • 1 tsp unsweetened cocoa powder
  • Cake
  • 170g (3/4 c.) butter
  • 1 tsp salt (1 ¼ teaspoons if you use unsalted butter)
  • 298g (1½ c.) granulated sugar
  • 71g (1/3 c.) soft brown sugar
  • 2½ tsp baking powder
  • 2 tsp vanilla extract
  • 3 large eggs
  • 185mL (3/4 c.) sour cream or plain yogurt
  • 312mL (1¼ c.) milk
  • 454g (3¾ c.) Plain Flour

Instructions
  1. Preheat the oven to 175 C (350 F). Lightly grease a 9″ x 13″ pan, or two 9″ round cake pans.
  2. Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring till well combined. Set the topping aside. *In the end we felt that it was too crumbly of a topping for our taste. If you like your streusel somewhat wet I would recommend adding about 42g (3 Tbsp) more butter
  3. Make the filling by mixing together the soft brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.
  4. In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
  5. Add the eggs one at a time, beating well after each addition.
  6. In a separate bowl, whisk together the sour cream or yogurt and milk till well combined. You don’t need to whisk out all the lumps.
  7. Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
  8. Pour/spread half the batter (a scant 3 cups) into the prepared pan(s), spreading all the way to the edges. If you’re using two 9″ round pans, spread 1⅓ cups batter in each pan.
  9. Sprinkle the filling evenly atop the batter.
  10. Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter.
  11. Sprinkle the topping over the batter in the pan.
  12. Bake the cake until it’s a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9″ x 13″ pan, 50 to 55 minutes for the 9″ round pans. When pressed gently in the middle, the cake should spring back.
  13. Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.

 

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23 Responses to Cinnamon-Streusel Coffeecake #SundaySupper

  1. Bea says:

    It sounds like you are having a lovely time with your family. Enjoy! – Your breakfast cake sounds and looks yummy! – Happy Holidays!

  2. Liz says:

    Oh, Laura, what a marvelous recipe! No nuts make it a breakfast my whole family would adore! Merry Christmas and happy #SundaySupper!

  3. Can I come over on Christmas morning? Please? Thank you for being such a big part of #SundaySupper this past year. Merry Christmas to you and your family!

  4. This is right up my alley! I love sweet things for Christmas breakfast!

  5. Hmmm….I think I might have to add this to my Christmas Eve brunch menu! Sounds and looks perfect!

  6. If I celebrated christmas with breakfast this type of cake would surely be on the table. Gorgeous and a crowd pleaser! Merry Christmas!

  7. Sarah says:

    LOVE me some good coffeecake!

  8. Tora Estep says:

    Sounds like a delicious coffee cake. I love streusel toppings. Who doesn’t, really?

  9. Your dad made an omelet bar every year? That’s freaking awesome! I love coffee cake and yours looks delicious. It’s one of my favourite things to make for company so thanks for sharing this recipe. Every year the husband and I make the same rounds – we have dinner with his immediate family the week before Christmas, dinner with my family on Christmas Eve, breakfast with his parents on Christmas day and then dinner with his extended family in the evening. We get to see everyone we love and feast on delicious food like there’s no tomorrow. It’s the best ;) Merry Christmas to you and your family!

  10. What a beautiful recipe! And I’m loving reading everyone’s Christmas memories. I can’t do a large Christmas dinner and a big breakfast event either :-)

  11. Hezzi-D says:

    I love sweet recipes for breakfast. This coffeecake looks delish.

  12. Omelet bar?! How fun! And this coffeecake – YES PLEASE! I could eat this every single day of the year :)

  13. Great recipe…wish I had a slice with my morning cup of coffee tomorrow!

  14. This coffee cake looks so yummy! I like your idea about prepping a breakfast dish the night before that can easily be baked Christmas morning. That takes so much stress away from the day, particularly if you are making dinner too.

  15. Love coffee cake, this looks delicious! Glad you are getting to spend time with your family, have a great Christmas!

  16. Conni Smith says:

    What a delicious start to Christmas morning! We have the tradition of cinnamon rolls in the morning. It makes the kids happy :)

  17. Coffee cake is one of my favorites!

  18. As I am writing this, my Mother and I are making up our brunch menu for tomorrow. We may have to make this :) I hope you and your family have a wonderful Christmas

  19. Renee says:

    I think I could eat coffee cake like this every single day. The crumble topping gets me every time.

  20. Your cinnamon streusel coffeecake looks scrumptious! Very sensible and smart to have breakfast pre-made and ready to pop into the oven on Christmas morning. Great energy saver since the pots and pans from the prep are cleaned the night before.

    Even sweeter than all the goodies of the holiday is undoubtedly the giggles from little ones. How wonderful that you and yours can gather together and enjoy=)

  21. Susan says:

    You have basically baked my breakfast sweets weakness. I love it all!

  22. Sarah says:

    I love streisel coffee cake. I’m so glad you got to come home for the Holidays. I remember reading that you weren’t going to be able to come home but I happy everything worked out for you in the end! Happy New Year!

  23. Donna says:

    There’s something magical about streusel … This looks wonderful!

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