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Wednesday Baking | Cinnamon Crumble Coffee Cake

Today is the day to use c’s in blog titles, apparently. It’s also a non-yeast day here on Wednesday baking. Although I made this recipe and took pictures a few weeks ago, coincidentally, I am completely out of yeast at the moment (boo!). So, it’s appropriate timing.

I received this recipe as a newlywed from not one, but two women at my church, and I’ve used it here and there over the last 12 years when I need a coffeecake but don’t have time to mess with yeast.

You may have noticed that yesterday, I managed to upload a printable PDF version of the Tortellini Soup recipe (woo!). I’m doing the same thing today, and I plan to continue that every time I post a recipe. Thanks for all the free PDF writer suggestions…I’m most appreciative!

Because this coffeecake uses no yeast, the preparation is about as simple as that of muffins. You mix the dry ingredients together:

Cream the butter and sugar, and add an egg and some milk.

Combine the two, and spread into a greased 8×8 pan (or a 9×13 if you’re making a double recipe, as I was this particular day).

Now, that boring-looking white blob of dough is a coffeecake, but it’s not a cinnamon crumble coffeecake. So, to lift it out of the boring realm and into the heavenly, mix the brown sugar, butter and cinnamon together.

and dump it all on top of the coffeecake.

Using a fork, swirl the cinnamon mixture all through the coffeecake dough.

Then, bake it and enjoy the cinnamon-y goodness.

Here’s a printable Cinnamon Crumble Coffeecake Recipe, and for those of you who don’t have a PDF reader, here’s a regular version.

Cinnamon Crumble Coffeecake

Coffeecake Ingredients
3/4 cup sugar
1/4 cup softened butter
1 egg
1/2 cup milk
11/2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder

Cinnamon Crumble Ingredients
1/2 cup brown sugar
2 tablespoons flour
1 1/2 teaspoons cinnamon
2 tablespoons melted butter


1. Heat oven to 350.

2. Cream butter and sugar, and mix in egg and milk.

3. Combine dry ingredients in a small bowl.

4. Gently mix dry ingredients into wet ingredients just until moistened, and spread into a greased 8×8-inch baking pan.

5. Combine cinnamon crumble ingredients and sprinkle atop coffeecake dough. Using a fork, swirl cinnamon mixture through dough.

6. Bake in a 350 degree oven for 25-30 minutes.

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Wednesday 17th of February 2021

Hi, can i use normal suger instead of brown sugar? I don't have brown sugar now:(


Wednesday 17th of February 2021

You could certainly try that. Alternatively, you could mix a little molasses into your white sugar to approximate brown sugar.

I don't think your streusel will be bad with white sugar, though!


Wednesday 25th of December 2019

Will it be ok to make it the night before?


Wednesday 25th of December 2019

Sure, you could bake it the night before and just reheat it in the morning.

Nancy Erhardt

Monday 26th of September 2016

I was hungry for coffee cake, but didn't want to go to the store or make a recipe with yeast (cause I didn't have any). I found this simple recipe. It was so good that I am making it again tomorrow for a colleague's birthday coffee/cake celebration. I will keep this recipe always.


Tuesday 14th of January 2014

Yes, it does look broken! Gosh, I knew I should've saved this recipe... I use it all the time!

Thank you in advance, Kristen!


Tuesday 14th of January 2014


I have made this recipe SO many times and it has come out perfectly each time (thanks to the recipe - not me!!). I was just about to make it again and the proportions for butter, milk, flour, salt, and cinnamon aren't showing up (though I feel like I should know them by heart!!). Could you please repost them for us? Thanks!!


Tuesday 14th of January 2014

Oh, geez...that must have gotten messed up during the migration. And darn it all, something is wrong and I can't edit the post. I just submitted a support ticket to get it fixed.

To tide you over, try this printable link: If you print it, then you'll always have it!

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