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Crunchy Cinnamon Coffee Cake

Crunchy Cinnamon Coffee Cake
A delicious coffee cake, ready to eat in only an hour!
Yield 1 (13×9-inch) coffee cake



  • 1/2 cup water
  • 1/2 cup milk
  • 1 large egg
  • 1/4 cup unsalted butter
  • 3 cups all-purpose flour
  • 1/2 teaspoon table salt
  • 1/3 cup granulated sugar
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast


  • 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter (firm)
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup nuts
  • 2-3 cups berries (optional)


  • In stand mixer bowl, add 1 1/2 cups flour, yeast, 1/3 cup sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and butter to 120-130°F (butter does not need to melt). Add to flour mixture. Add egg. Using a paddle attachment, blend on low speed for 30 seconds; beat on medium speed for 3 minutes. Gradually stir in enough remaining flour to make a stiff batter.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk.)
  • Spread in well-greased 13×9-inch cake pan. Cover; let rise in warm place for 25 minutes.
  • Preheat oven to 375°F
  • Prepare Topping: Combine 1/2 cup sugar, 1/2 cup flour, nuts and cinnamon. Cut in butter with pastry blender until particles are the size of small peas. Arrange berries over dough, optional. Sprinkle topping over batter. With back of spoon make random indentations in batter.
  • Bake for 20 to 25 minutes. Serve warm or cold.


Photo by Laura Kasavan.

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