I wanted to welcome the month of October with this Glazed Cinnamon Streusel Coffee Cake. I’ve added all your favorite warming spices, cinnamon sugar, and buttermilk. This cake is easy to simple to put together, and tastes and smells like fall. My favorite part is the streusel center and vanilla glaze.
There are basically three steps to my Cinnamon Streusel Coffee Cake: Mix the ingredients to make the cake, the streusel, and last – the delicious glaze.
Try this cake over the weekend and let me know what you think!
If you are needing more cozy fall recipe try these!
Healthy chocolate chip pumpkin muffins.
Glazed Cinnamon Streusel Coffee Cake
Ingredients
- 1 stick or 8 tbsp butter, room temperature
- 3/4 cup packed brown sugar
- 1 tbsp vanilla
- 2 eggs, room temperature
- 1/2 cup buttermilk
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice* (below)
- 1/2 tsp salt
- For the Streusel: 4 tablespoons butter softened 1 tablespoon cinnamon 1/2 cup flour 1/2 cup packed brown sugar
- Glaze: 1 1/2 cups powdered sugar 2-3 tablespoons whole milk 1/2 teaspoon vanilla extract
- For the Streusel: 4 tablespoons butter softened 1 tablespoon cinnamon 1/2 cup flour 1/2 cup packed brown sugar
- 1/2 cup whole milk Greek yogurt
Instructions
1. Preheat the oven to 350° F. Butter a 9-inch bundt pan.
2. In a mixing bowl, beat together butter and brown sugar until well combined. Add the yogurt and vanilla, beating until smooth. Beat in the eggs, one at a time. . Add the flour, baking powder, baking soda, pumpkin pie spice, and salt. Slowly add buttermilk, careful not to overmix.
3. To make the streusel. Add brown sugar and cinnamon to a small bowl. In a medium bowl mix flour, brown sugar, and cinnamon. Grate butter and use your fingers to mix the butter into the flour until a crumble forms.
4. Pour 1/2 the batter mixture into the bundt pan. Spoon streusel over the top and add the rest of the batter.
5. Bake for about 50 minutes. Remove, cool slightly and invert bundt pan to remove the cake.
6. Allow to cool and add the glaze. Whisk powdered sugar, milk, and vanilla. Drizzle glaze over the cake and allow to set for 10 minutes. Serve slightly warm or at room temperature. Store cake covered in the refrigerator.