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Years and years ago I made the Bisquick box recipe of Cinnamon Crumb Streusel Coffee Cake and it was always a BIG hit. But as I progressed to scratch cooking it was apparent that my favorite coffeecake recipe had to be revamped! But, it had to remain moist, full of cinnamon flavor, buttery and with a bit of crunch to the top.

CINNAMON CRUMB STREUSEL COFFEE CAKE
CAKE
1 stick butter, softened
3/4 cup sugar
1 teaspoon PURE vanilla
1 LARGE egg
2 cups flour
2 teaspoon baking powder
pinch salt
3/4 cup WHOLE milk

• Preheat the oven to 350°.
• Cream together the butter and sugar, scraping down the sides occasionally.
• Add the vanilla and egg, mix in.
• In a separate bowl, sift together the flour, baking powder and salt.
• Add one half of flour mixture to the mixer, and when mostly combined, add the milk.
• Once the milk is mostly incorporated, add the rest of the flour. This will be a fairly thick batter.
  

FILLING
3 tablespoons butter, softened
1 tablespoon QUALITY cinnamon
1/2 cup flour
1/2 cup PACKED brown sugar

• In a small bowl, using 2 forks or a pastry cutter combine everything until soft crumbs form.

TOPPING
5 tablespoon butter, softened
3/4 cup flour
1/2 cup PACKED brown sugar
1 tablespoon QUALITY cinnamon

• In a small bowl, using 2 forks or a pastry cutter combine everything until soft crumbs form.

ASSEMBLY

• Grease a 9×9 baking pan.
• “Pour” in ½ of cake batter, and spread evenly.
• Sprinkle the filling over top.
• “Pour” in remaining cake batter, and with an offset spatula spread carefully across the top of the filling.
• Sprinkle the topping over the top and press lightly so it adheres.
• If you prefer your streusel to be more distributed, use a knife to create a bit of a swirl throughout the layers.
• Bake in preheated oven for 45-50 minutes, until a toothpick inserted comes out clean.
• Cool slightly on wire rack before serving.

NOTE: My dad always would add a pat of butter to the top and let it melt for a few seconds in the microwave when eating it as a leftover 😀