Buttery Cinnamon Streusel Coffee Cake

Elaine Bovender


I was looking for something to take to a church breakfast and ran across this recipe online. It was so moist and buttery, absolutely delicious! I got a lot of compliments and requests for the recipe and I didn't bring any home. Enjoy!


★★★★★ 1 vote

12 to 15, depending on serving size
20 Min
40 Min


  • 1 1/2 stick
    butter, softened (not margarine)
  • 2 c
  • 3 c
  • 4 tsp
    baking powder
  • 1 tsp
  • 1 1/4 c
    whole milk
  • 1 tsp
  • 3 large
    egg whites, beaten until stiff peaks form

  • 1 1/2 stick
    butter, softned
  • 3/4 c
  • 1 1/2 c
    brown sugar
  • 2 Tbsp
  • 1 to 1 1/2 c
    chopped pecans, walnuts or black walnuts

How to Make Buttery Cinnamon Streusel Coffee Cake


  1. Preheat oven to 350 degrees. Grease and flour 9 X13 cake pan, set aside.
  2. Sift together flour, baking powder and salt and set aside. Beat egg whites until stiff peaks have formed and set aside.
  3. Cream butter and sugar until light and fluffy. Add flour mixture and milk alternately, mixing well after each addition. Be very careful not to over beat. Stir in vanilla.
  4. With a wooden spoon or rubber spatula, fold in beaten egg whites. NOTE: Batter will be stiff, but will thin out once egg whites are stirred in.
  5. Spread batter into prepared pan and sprinkle topping over batter. Sprinkle with nuts.
  6. Bake for 40 to 50 minutes or until cake tests done. Serve warm.
  7. FOR THE TOPPING: Place all ingredients except nuts into a bowl. Mix together using a pastry cutter, fork or your fingers until crumbly. If it seems too wet, you can add a little more flour.

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