Amish Coffee Cake
What is an Amish coffee cake? Coffee cake is a moist and tender cake that is usually topped with some kind of streusel topping and served alongside coffee or tea at breakfast.
Coffee cakes stand apart from other cakes because of their streusel topping. Although they might have a little glaze drizzled on top, they are not frosted. Some have a swirl of streusel in them, and others are filled with fruit, nuts, or cream cheese.
Does a coffee cake have coffee in it? A coffee cake might have coffee in it. But the name comes from the fact that it’s usually served with coffee, not because it has coffee in it. Most coffee cake recipes do not have coffee in them.
Cinnamon Streusel Coffee Cake for Breakfast
Did your mom ever tell you that you shouldn’t eat cake for breakfast? It’s not the best practice to eat cake or donuts for breakfast. But some desserts seem like they are made for breakfast. They pair so well with a bitter cup of morning coffee.
I must admit that I have a problem. It’s a terrible habit that I should break. I’d never been a coffee drinker until a few years ago. I started drinking coffee in the break room at work and usually took something sweet along to eat with it for breaktime. And I guess I got hooked. Now I drink coffee every morning and, you guessed it, I feel like I need something sweet to go with it. Amish Streusel coffee cake is perfect with that cup of coffee, even though I should not eat it.
And I’m not going to sit here and lie to anyone and tell you that this moist coffee cake is healthy food. It is most definitely not. However, I will tell you that this is the best cinnamon coffee cake.
It has a light, buttery crumb, yet is still somehow just a little dense. And there is a ribbon of cinnamon streusel filling through the middle and on the top. It does go perfectly with coffee… and ice cream too.
How to Make Amish Cinnamon Coffee Cake
Mix the cake ingredients as you would for a normal cake. Then spread only half of the batter into a greased 9×13″ cake pan (This is an affiliate link. If you click on it to make a purchase, I may earn a small commission at no extra cost to you. Thank you.)
And now it’s commercial time…lol…But I’m just telling you that I hate non-stick bakeware and would never buy it. I have several glass cake pans that I use for some things, and they’re ok. But I LOVE my metal cake pan. And I use it every time I need a 9×13″ pan if it’s not already full with something else. There, I gave my 10 cents worth for the day. Sorry! 🙂
Now back to my cake…Sprinkle half of the streusel over the top of the batter. Then, by spoonfuls, drop the remaining batter over the top of the streusel. The batter is thick and doesn’t want to spread too well over the streusel, so it may take some patience to spread it. But it’s ok if it’s not perfect. Sprinkle with the remaining streusel and bake.
When only a few crumbs stick to the toothpick, remove it from the oven and let it cool for a few minutes. Then drizzle the glaze over the top. Or you can skip the glaze.
Store this Amish coffee cake in an airtight container at room temperature for up to 2 days. Or in an airtight container in the refrigerator for up to a week.
Use a mini chef spatula (affiliate link) for serving. Mini spatulas are narrow and perfect for serving bars, cake, etc. I use mine all the time.
Can You Freeze this Amish Cake?
You can also freeze this coffee cake. By now you may know that I’m a huge fan of freezing baked goods that won’t get eaten within a few days. It keeps them moist and fresh. Most homemade baked goods will dry out after two or three days of sitting on the counter.
Wrap it tightly with plastic wrap and store it in an airtight container in the freezer for up to 3 months. Remove the cake from the freezer and thaw at room temperature.
A homemade cinnamon coffee cake recipe doesn’t get much better than this cinnamon coffee cake with a streusel crumb topping!
More Amish Breakfast Dessert recipes…
Amish Cinnamon Streusel Coffee Cake Recipe
For the cake:
- 3/4 c. butter, softened (1 1/2 sticks)
- 1 c. sugar
- 2 large eggs
- 1 c. yogart or sour cream
- 2 tsp. vanilla
- 2 1/2 c. all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
For the Streusel:
- 1/2 c. brown sugar
- 3/4 c. all-purpose flour
- 1 c. chopped pecans or walnuts
- 2 1/2 tsp. ground cinnamon
- 6 Tbsp. melted butter
For the Glaze:
- 1 c. powdered sugar
- 1 tsp. vanilla
- 1 1/2 – 2 Tbsp. heavy cream
For the Cake:
- Preheat the oven to 350°.
- In a mixing bowl, cream butter and sugar for a few minutes.3/4 c. butter, softened (1 1/2 sticks), 1 c. sugar
- Add eggs and mix. Add yogurt and vanilla. Mix well.2 large eggs, 1 c. yogart or sour cream, 2 tsp. vanilla
- Mix the dry ingredients in a separate bowl and add to the creamed mixture. Mix only enough to combine. The batter will be thick.2 1/2 c. all-purpose flour, 1 1/2 tsp. baking powder, 1 tsp. baking soda, 1/2 tsp. salt
- Spread half of the batter into a well-greased 9×13" baking pan. Sprinkle half of the streusel over the top. Then drop the remaining batter, by spoonfuls, over the top and spread as best you can. Cover with the remaining streusel.
- Bake for about 25 minutes or until a toothpick comes out with only a few crumbs. Overbaking will result in a drier cake.
- Drizzle the glaze over the top of the baked cake. Or you can omit the glaze, if you prefer.
For the steusel:
- Mix brown sugar, flour, cinnamon, and nuts. Add melted butter, and stir to combine.1/2 c. brown sugar, 3/4 c. all-purpose flour, 1 c. chopped pecans or walnuts, 2 1/2 tsp. ground cinnamon, 6 Tbsp. melted butter
For the glaze:
- Mix all the ingredients and whisk until smooth. Drizzle over the top of the cake after it's finished baking.1 c. powdered sugar, 1 tsp. vanilla, 1 1/2 – 2 Tbsp. heavy cream