Old-Fashioned Cinnamon Streusel Coffee Cake
Every time I pull this cinnamon streusel coffee cake from the oven, I’m back to my childhood. My mom would whip it up super early in the morning before we raced to catch the school bus. This is one of my fondest recipes from my childhood. It orginally came from my mom’s vintage Better Homes and Gardens cookbook—that iconic red-and-white checkered one that I’m pretty sure every grandma owned. 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 half of the oil for butter for richer flavor and I double the streusel for an extra-thick cinnamon topping.
When I lost my old BHG cookbook during a chaotic move to full-time in our RVyears ago (downsizing is no joke!), I thought this recipe was gone forever. I was desperate so I I turned to my friend Kerri. She came through big-time and sent it to me (you cannot find this on the BHG site). I’ve been baking this for my kids for so many years now and love that I can recreate that early-morning comfort food treat with them. I have made a few tweaks to the recipe to make it a little more substantial and more moist. But if you’re a die-hard original fan, I have that below for you as well.
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!).
- Same Old Flavor But Better: A vintage recipe with some 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 half avocado oil and half melted butter for moist richer flavor; the original BHG recipe calls for all vegetable oil (see below).
- Sour Cream: This ingredient is not in the original, but it makes it so much more moist…so good!
- 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 super-old checkered BHG cookbook (think ‘70s or ‘80s vintage), this is the unadulterated recipe that my mom always baked.
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.
My Tips for Perfect Coffee Cake
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 topping uses a little more butter to create a sturdier, crumbly layer that stays on top.
- 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 topping. If you do this, you may want to replace with oats to keep the topping on top.
- 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 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
equipment (affiliate links
Ingredients
For the Cake
- 2 c. (260 g.) unbleached all-purpose flour (RECOMMEND WEIGHING)
- ¾ c. (150 g) granulated sugar
- 2 tsp. baking powder
- ½ tsp. salt
- 1 large egg beaten
- ½ c. (120 g) milk whole or 2%
- ⅓ c. (80 g.) full-fat sour cream or plain greek yogurt
- 2 tbsp. (28 g.) salted butter melted & cooled
- 2 tbsp (28 g.) avocado oil or neutral oil
- 1 tsp. vanilla extract
For the Streusel Topping
- ¼ c. (55 g) brown sugar packed
- 1 tbsp. unbleached all-purpose flour
- 1 tsp. ground cinnamon
- 1½ tbsp. (21 g) butter melted
- ½ c. (60 g) pecans chopped (or walnut)
Instructions
- Prep the Pan: Preheat your oven to 375°F (190°C). Grease an 8×8-inch or 9×9-inch baking pan with butter or nonstick spray.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly mixed.2 c. (260 g.) unbleached all-purpose flour (RECOMMEND WEIGHING)2 tsp. baking powder½ tsp. salt¾ c. (150 g) granulated sugar
- Combine Wet Ingredients: In a medium bowl or large measuring cup, whisk the beaten egg, milk, sour cream, melted butter (or oil), and vanilla until smooth.1 large egg½ c. (120 g) milk⅓ c. (80 g.) full-fat sour cream2 tbsp (28 g.) avocado oil1 tsp. vanilla extract
- 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, cinnamon, butter, and pecans or walnuts (optional). Use a fork to mix everything together. Sprinkle the streusel evenly over the batter.¼ c. (55 g) brown sugar1 tbsp. unbleached all-purpose flour1½ tbsp. (21 g) butter½ c. (60 g) pecans1 tsp. ground cinnamon
- 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.
Video
Notes
- Serving Tip: Best served warm with a pat of butter for extra indulgence—my kids’ favorite way to enjoy it!
- 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. Pecans or walnuts work equally well for the topping.
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Thank you! I had replaced my old trusty beat up BHG with a neeer version only to discover, on Christmas morning, that the old coffee cake recipe was gone! I am so very grateful to you for posting this! Thank you thank you thank you!
My mother used to make this when I was a kid also, out of the big red & white checkered cookbook. Easily veganized by subbing Earth Balance for the butter and a “flax egg” for the egg. I doubled the topping because it is my favorite part. This turned out amazing! Thanks for sharing. 🙂
My Grandmother made this and gave me her old cookbook but page fell out after so much use and unable to locate it.
So glad you found it Holly! I have many fond memories of this coffee cake and treasure being able to make it again!