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Cinnamon Streusel Coffee Cake Recipe (with Video)

Sesame-free, Pescatarian, Pastries
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Discover our Cinnamon Streusel Coffee Cake Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
16

Prep 1h | Cook 1h

Ingredients

Cinnamon Sugar Filling
- 28 g light brown sugar
- 25 g Granulated sugar
- 1 tsp Cinnamon
- 0.5 tsp Kosher salt, Diamond Crystal or reduce by half
- 38 g pecans, toasted and finely ground, optional
Cinnamon Streusel Topping
- 120 g All-purpose flour
- 40 g light brown sugar
- 50 g Granulated sugar
- 1.5 tsp Cinnamon
- 0.75 tsp Kosher salt, Diamond Crystal or reduce by half
- 85 g Vegan butter, unsalted, margarine-style (e.g. Violife), melted
- 75 g pecans, toasted and roughly chopped (optional)
Vanilla Coffee Cake Batter
- 300 g All-purpose flour
- 1 tbsp Baking powder
- 1.25 tsp Kosher salt, Diamond Crystal or reduce by half
- 225 g Granulated sugar
- 55 g light brown sugar
- 225 g oat milk
- 127 g Vegan butter, unsalted, margarine-style (e.g. Violife), room temperature, cut into small pieces
- 113 g Vegetable oil
- 120 g Silken tofu
- 1.5 tbsp Vanilla extract
Vanilla Bean Icing
- 55 g Powdered sugar
- 10 g oat milk
- Vanilla paste
- Kosher salt, pinch
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Directions

Make the Cinnamon Sugar Filling
1. Combine all ingredients in a small bowl and mix until homogenous; set aside
2. Note: Cinnamon Sugar Filling can be made up to 1 week in advance and kept at room temperature, wrapped tightly in plastic wrap, until ready to use
Make the Cinnamon Streusel Topping
1. Combine all the ingredients except the melted butter
2. Add the butter and mix with a fork until the mixture comes together and has both large and small crumbles; set aside
3. Note: Cinnamon Streusel Topping can be made up to 3 days in advance and kept in the fridge, wrapped tightly in plastic wrap, until ready to use
Make the Vanilla Coffee Cake Batter and bake the cake
1. Preheat the oven to 350 F and position a rack in the center of the oven
2. Lightly grease an 8 x 8-inch square cake pan with cooking spray, then line the bottom with and sides with parchment paper, allowing the parchment to extend out of the pan so that you can lift the cake out once cool; lightly grease the paper
3. Whisk together the flour, baking powder, and salt in a medium bowl
4. Combine the granulated sugar and brown sugar in a large bowl
5. In a small saucepan, heat the oat milk over medium heat; as soon as bubbles appear around the edges, remove from the heat (this is called scalding)
6. Add the hot oat milk to the sugar mixture and whisk until the mixture is fully dissolved; it will take 1-2 mins
7. Add the vegan butter and whisk until the butter has dissolved; add the oil and whisk until the mixture is emulsified
8. Add the tofu and vanilla
9. Add the dry ingredients to the wet ingredients and gently whisk until the batter is mostly smooth and no large lumps of flour remain; however, do not mix until the batter is completely smooth or it will be tough
10. Pour about half of the batter into the prepared pan, then top with the Cinnamon Sugar Filling and spread this out evenly; spread the remaining batter evenly over the filling, then top with the Cinnamon Streusel Topping
11. Bake the cake until the streusel is deep golden brown and a tester inserted into the center of the cake comes out clean, about 1 hour
12. Allow the cake to cool for about 30 mins in the pan, then lift it onto a wire rack to cool completely
Make the Vanilla Bean Icing and finish the cake
1. Combine all the ingredients for the Vanilla Bean Icing in a small bowl and mix with a fork until smooth
2. Note: Icing keeps in the fridge for up to 1 week in an airtight container
3. Once the cake has been removed to a wire rack, drizzle with icing and cut into pieces
4. Serve warm or at room temperature
5. Note: Cake keeps at room temperature for up to 3 days covered tightly in plastic wrap

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