This delicious morning treat will make getting out of bed easier. Soft, moist cake with a ribbon of sweet cinnamon is topped with a crunchy, buttery topping. This is the perfect coffee cake for a weekend brunch or for a grab and go breakfast during the work week. Serve with a dollop of greek yogurt and a side of berries for a well rounded breakfast.
Cinnamon Crumb Coffee Cake
Ingredients
Crumb Topping
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ tsp cinnamon
- 1/2 tso cardamom
- 1/4 tsp salt
- 1/2 cup all-purpose flour
- 4 tbsp unsalted butter, melted
Cinnamon Filling
- ¼ cup brown sugar, packed
- ¼ tsp salt
- 1 tsp cinnamon
Cake
- 1/2 cup canola oil
- 1 cup plain Greek yogurt (or sour cream)
- 1 cup light brown sugar packed
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 cups flour
Directions
1) Line a Suvie pan with aluminum foil, then spray with nonstick spray.
2) Prepare the crumb topping. In a medium bowl, stir together 1/4 cup granulated sugar, 1/4 cup brown sugar, 1/2 tsp cinnamon, 1/2 tsp cardamom, 1/4 tsp salt, and 1/2 cups flour. Pour 4 tbsp melted butter over the mixture and stir to combine until crumbly and flour is no longer visible. Pinch and squeeze the topping together to create clumps. Set aside.
3) Prepare the cinnamon filling. In a small bowl, stir together the 1/4 cup brown sugar, 1/4 tsp salt, and 1 tsp cinnamon. Set aside.
4) In a large bowl, whisk together the canola oil, greek yogurt, and brown sugar. Beat in the eggs and vanilla until smooth.
5) In a medium bowl, whisk together 2 cups flour, 1 tsp baking powder, 1/2 cup baking soda, and 1 tsp salt until combined. Pour wet ingredients into the flour mixture and stir gently until combined.
6) Pour half of the batter into the prepared Suvie pan. Sprinkle the cinnamon filling over the batter. Pour the remaining batter over the cinnamon filling.
7) Sprinkle the crumb topping evenly over the batter.
8) Place pan in the bottom zone of Suvie. Enter cook settings and cook now or schedule, rotating the pan halfway through cooking.
Suvie Cook Settings
Bottom Zone: Bake at 300°F for 35 minutes
Top Zone: None
9) Remove pan from Suvie. Transfer to a drying rack to cool for at least 15 minutes. Remove coffee cake from the pan using the aluminum foil sling. Transfer to a cutting board, cut into pieces, and serve.
Nutrition
Nutritional Information per serving (6 servings per recipe): Calories 550, Total Fat 23g, Total Carbohydrates 81.5g, Total Sodium 270.7mg, Total Protein 6.8g.
