Old-Fashioned Cinnamon Streusel Coffee Cake

Every time I pull this cinnamon streusel coffee cake from the oven, I’m transported back to my childhood. My mom would whip it up in a flurry before we raced to catch the school bus. The warm, cinnamon-spiced aroma filled our home, promising a cozy start to even the most hectic mornings. Adapted from a vintage Better Homes and Gardens recipe—straight from that iconic red-and-white checkered cookbook that I’m pretty sure every grandma owned—this coffee cake is a timeless treasure. I first shared it on the blog in 2012, and it’s still my family’s go-to for weekend brunches or whenever we need a slice of comfort. My version swaps oil for butter for richer flavor and doubles the streusel for an extra-thick, crunchy topping that stays perfectly perched on top—no sinking disasters here!

When I lost my beloved BHG cookbook during our chaotic move to a camper years ago (downsizing is no joke!), I thought this recipe was gone forever. Desperate, I turned to my friend Kerri, who came through like a baking superhero sharing the recipe from her well-worn copy. Now, as I bake this for my own kids, I feel like I’m passing down those beloved mornings. I’m sharing my updated recipe plus the original BHG version for all you vintage recipe fans. Let’s bake some nostalgia!

Why You’ll Love This Coffee Cake

• Quick & Easy: No creaming butter or sugar—just mix and bake in about 30 minutes.
• Perfect Texture: A tender, moist crumb with a substantial, crunchy streusel topping.
• Customizable: Love nuts? Keep ’em! But you can also omit them like my mom did (but heads-up, the topping will sink some).
• Make-Ahead Friendly: Tastes amazing warm but reheats beautifully for days (if it lasts that long!).
• Nostalgic Charm: A vintage recipe with modern tweaks for maximum deliciousness.

Ingredient Notes:

• Flour: Measure by spooning into the cup and leveling off to avoid a dense cake.
• Butter vs. Oil: My version uses melted butter for richer flavor; the original BHG recipe calls for vegetable oil (see below).
• Milk: Whole milk gives the best tenderness, but 2% is what I use most often
• Nuts: Pecans or walnuts add crunch; skip them if you prefer (my mom always did), but the topping may sink during baking.

The Original Better Homes and Gardens Recipe

Straight from the iconic red-and-white checkered BHG cookbook (think ‘70s or ‘80s vintage), this is the unadulterated recipe that my mom always baked. It’s lighter with vegetable oil and shared exactly as printed below:

Coffeecake

• ¼ cup salad oil or melted shortening
• 1 beaten egg
• ½ cup milk
• 1½ cups sifted all-purpose flour
• ¾ cup sugar
• 2 tsp baking powder
• ½ tsp salt
• 1 recipe Topping

Combine salad oil, egg, and milk. Sift together dry ingredients; add to milk mixture; mix well. Pour into greased 9x9x-2-inch pan.

Topping: Combine ¼ cup brown sugar, 1 tablespoon flour, 1 teaspoon cinnamon, 1 tablespoon melted butter, and ½ cup broken nuts; sprinkle over batter.

Bake in a moderate oven (375°) about 25 minutes or till done. Serve warm.

Tips for Coffee Cake Success

The original recipe above it delicious, but I had to make some tweaks over the many years of baking this coffee cake myself.

• Updated Streusel: My doubled topping uses cold butter and a higher sugar-to-flour ratio to create a sturdy, crumbly layer that stays on top. The original’s less substantial topping may sink without nuts to anchor it.
• Doubling the Recipe: Use a 9×13-inch pan for a crowd. Double both batter and streusel exactly, and check for doneness at 35-40 minutes.
• Storage & Reheating: Cover tightly and store at room temp for 2 days or in the fridge for 5. Reheat slices in the microwave for 20 seconds with a dab of butter—yum!
• Nuts or No Nuts: The original includes nuts, but feel free to skip them for a simpler vibe. Just know the topping might sink into the cake.
• Sifting for the Original: The BHG recipe calls for sifted flour for a lighter texture. My revised version includes weights for the best accuracy. If you don’t have a sifter, whisk the flour well to aerate it.

Final Thoughts

This cinnamon streusel coffee cake is more than a recipe—it’s a love letter to those fleeting childhood mornings and the simple joy of baking for the people you care about. Whether you make my buttery, nut-packed version or the lighter, vintage BHG original, every bite is a reminder that the best recipes don’t need to be fancy to feel like home. I love serving this warm with a smear of butter, watching my kids dig in the same way I did years ago. Did you enjoy this recipe years ago—I’d love to hear your stories!

Happy baking, friends!

Old-Fashioned Cinnamon Streusel Coffee Cake

Print Recipe

5 from 2 votes

Prep Time:10 minutes mins

Cook Time:30 minutes mins

Total Time:40 minutes mins

Servings: 9 slices

Cook ModePrevent your screen from going dark

EQUIPMENT (affiliate links)

• Mixing bowls
• Measuring cups and spoons
• kitchen scale for best accuracy
• 8-inch pan

Ingredients

For the Cake

• ¼ cup butter, melted and cooled 57g
• 1 large egg, beaten
• ½ cup milk, 2% or whole 120g
• 1 ¾ cups unbleached all-purpose flour, spooned and leveled 225g
• ¾ cup sugar 150g
• 2 tsp baking powder
• ¼ tsp salt

For the Streusel Topping

• ¼ cup brown sugar, packed 50g
• 2 tbsp unbleached all-purpose flour
• 2 tsp ground cinnamon
• 2 tbsp butter, cold 28g
• 1 cup pecans or walnuts, chopped 120g

Instructions

• Prep the Pan: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking pan with butter or nonstick spray. Line with parchment for easy removal if you like.
• Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly mixed.
• Combine Wet Ingredients: In a medium bowl or large measuring cup, whisk the beaten egg with milk. Stir in melted butter until smooth.
• Make the Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined—lumps are fine; overmixing makes the cake dense. The batter will be thick and slightly sticky. Spread it evenly into the prepared pan.
• Prepare the Streusel: In a small bowl, mix together the brown sugar, flour, nuts, and butter. Use a fork to mix everything together. Sprinkle the streusel evenly over the batter.
• Bake: Bake for 30 minutes, or until a toothpick inserted in the center comes out clean and the streusel is golden. If doubling for a 9×13-inch pan, check at 35-40 minutes.
• Cool & Serve: Let the cake cool in the pan for 10-15 minutes. Slice and serve warm.

Notes

• Serving Tip: Best served warm with a pat of butter for extra indulgence—my kids’ favorite way to enjoy it!
• Prevent Streusel Sinking: The doubled topping with cold butter and adjusted sugar-to-flour ratio keeps the streusel crunchy and on top. If you skip the nuts, it may settle slightly.
• Doubling for a Crowd: For a 9×13-inch pan, double all ingredients exactly and check for doneness at 35-40 minutes. Perfect for brunches or potlucks.
• Storage: Store covered at room temperature for up to 2 days or in the fridge for 5 days. Reheat slices in the microwave for 20 seconds to revive that fresh-baked warmth.
• Ingredient Swaps: Use 2% milk if you don’t have whole milk, but whole milk gives the best tenderness. Pecans or walnuts work equally well for the topping.

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