Easy Streusel Coffee Cake
This streusel coffee cake is the kind of recipe I reach for when I want something comforting but uncomplicated. It relies on pantry staples and a short active time, and the yeast-based dough gives it a tender, bread-like crumb that soaks up the sweet drizzle nicely. The streusel is buttery and studded with mini chocolate chips for a little surprise in each bite.
I like baking this on a slow morning. The dough needs a single rise of about 30–45 minutes, so you can prep the streusel and make the frosting while it puffs up. The steps are straightforward and the results are forgiving — nudge the oven time if your top browns early, and tweak the frosting thickness to your taste.
Below you’ll find the exact ingredients and the step-by-step guide from the recipe. I also include practical swaps, common pitfalls, tools that make this easier, and serving and storage advice so you can make this reliably every time.
What Goes Into Streusel Coffee Cake
This cake blends a simple yeast dough with a classic crumb topping and a light vanilla glaze. Nothing exotic, but everything works together: whole wheat flour for a subtle nuttiness, all-purpose flour for structure, a little oil for tenderness, and a streusel that adds texture and flavor. The mini chocolate chips are optional if you want to skip them, but they add nice pockets of chocolate.
Ingredients
- 1 cup all-purpose flour — added later to finish the dough; provides structure and balance to the whole wheat.
- 1 cup white whole wheat flour — gives a touch of whole-grain flavor without heaviness.
- 1 packet Fleischmann’s® RapidRise™ Yeast — the leavening agent that helps the dough rise quickly; RapidRise shortens rise time.
- 2 tablespoons sugar — feeds the yeast and adds a touch of sweetness to the dough.
- 1/2 teaspoon salt — enhances overall flavor and controls yeast activity.
- 3/4 cup water — warmed to activate the yeast; balances hydration in the dough.
- 3 tablespoons Mazola® Corn Oil — adds tenderness and keeps the crumb moist.
- 1 egg — enriches the dough and helps bind it.
- 1 teaspoon Spice Islands® Pure Vanilla Extract — flavoring for the dough.
- 1/3 cup all-purpose flour — for the streusel; adds body and a crumbly texture.
- 1/3 cup sugar — sweetens the streusel topping.
- 1/3 cup brown sugar — adds moisture and a caramel note to the streusel.
- 1 teaspoon Spice Islands® Ground Saigon Cinnamon — warm spice for the streusel.
- 1/4 cup butter or margarine — cut into the streusel to form pea-sized crumbs and pockets of richness.
- 1/2 cup mini chocolate chips — optional mix-in for the streusel; small chips distribute more evenly.
- 1 cup powdered sugar — base for the glaze; dissolves smoothly when mixed with milk.
- 1 to 2 tablespoons milk — thins the glaze to a drizzling consistency; add gradually.
- 1/2 teaspoon Spice Islands® Pure Vanilla Extract — flavor for the glaze.
Streusel Coffee Cake: Step-by-Step Guide
- Grease an 8 x 8‑inch baking pan and set aside.
- In a large mixer bowl, stir together 1 cup white whole wheat flour, 1 packet Fleischmann’s® RapidRise™ yeast, 2 tablespoons sugar, and 1/2 teaspoon salt until evenly combined.
- In a microwave‑safe bowl, combine 3/4 cup water and 3 tablespoons Mazola® Corn Oil. Microwave on HIGH in 15‑second increments until the mixture is very warm but not hot to the touch (about 120°–130°F).
- Add the warm water–oil mixture, 1 egg, and 1 teaspoon Spice Islands® Pure Vanilla Extract to the dry ingredients.
- Beat the mixture 2 minutes at medium speed with an electric mixer, scraping the bowl occasionally.
- Add the remaining 1 cup all‑purpose flour to the bowl. Beat 2 minutes at medium speed, scraping the bowl occasionally, until a soft dough forms.
- Using a rubber spatula, spread the dough evenly (it does not need to fill the corners perfectly) into the prepared 8 x 8‑inch pan. Cover with a towel and let rise in a warm place until doubled in size, about 30 to 45 minutes.
- While the dough is rising, make the streusel: In a small bowl, stir together 1/3 cup all‑purpose flour, 1/3 cup sugar, 1/3 cup brown sugar, and 1 teaspoon Spice Islands® Ground Saigon Cinnamon. Cut in 1/4 cup butter or margarine with a pastry blender or two forks until the mixture is very crumbly but still has small visible pieces of butter. Stir in 1/2 cup mini chocolate chips.
- When the dough has doubled, preheat the oven to 350°F. Sprinkle the streusel topping evenly over the risen dough.
- Bake in the preheated 350°F oven for 35 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with only a few moist crumbs.
- Remove the pan from the oven and cool slightly on a wire rack.
- To make the frosting, in a small bowl combine 1 cup powdered sugar, 1 tablespoon milk, and 1/2 teaspoon Spice Islands® Pure Vanilla Extract. Stir and add up to 1 more tablespoon milk if needed to reach a slightly thin, drizzling consistency.
- Drizzle the frosting over the warm (not hot) coffee cake. Let set a few minutes, slice, and serve.
What Sets This Recipe Apart
Two things make this cake stand out: the yeast dough and the streusel with mini chips. Unlike quick coffee cakes made with baking powder, this one uses RapidRise yeast, giving a slightly airy, pull-apart crumb rather than a dense cake texture. That makes the finished slices feel more substantial and bakery-like.
The streusel is uncomplicated but well-balanced — brown sugar for moisture, white sugar for crispness, and small bits of cold butter for pockets of richness. Mini chocolate chips are an easy addition that melt into tiny ribbons rather than overwhelming the bite. The light vanilla glaze ties it all together without masking the cinnamon-note streusel.
Budget & Availability Swaps
If you can’t find branded items, don’t worry. The recipe works with standard store-brand equivalents:
- Fleischmann’s® RapidRise™ Yeast — any instant or rapid-rise active dry yeast will work; check freshness.
- Mazola® Corn Oil — substitute neutral vegetable oil, canola, or sunflower oil.
- Spice Islands® extracts and spices — use any pure vanilla extract and ground cinnamon you have on hand.
- Mini chocolate chips — regular chocolate chips or chopped chocolate are fine; reduce chunk size if using regular chips.
If brown sugar isn’t available, mix 1 tablespoon molasses into 1/3 cup granulated sugar to approximate it. If white whole wheat is not on hand, use 1 cup all-purpose flour in its place for a lighter crumb.
Essential Tools for Success
- 8 x 8‑inch baking pan — the recipe is sized for this pan; using a different size will change bake time.
- Electric mixer — makes the dough mixing and the 2-minute beats easy; you can mix by hand but it takes more elbow grease.
- Rubber spatula — helpful for spreading the soft dough into the pan.
- Pastry blender or two forks — to cut butter into the streusel for that desirable crumbly texture.
- Instant‑read thermometer (optional) — to check the warm water temperature (120°–130°F) when activating the yeast.
- Wire rack — for cooling the pan slightly before glazing.
Easy-to-Miss Gotchas
- Water temperature — too hot and it kills the yeast; too cool and the dough won’t rise well. Aim for about 120°–130°F as instructed.
- Timing the rise — RapidRise yeast works faster than active dry. Don’t overproof; check at 30 minutes and gently press the dough to see if it springs back slowly.
- Streusel distribution — sprinkle evenly. If it clumps, some areas will be very dense while others thin. Break any lumps with your fingers before topping.
- Frosting consistency — add milk one teaspoon at a time if you need to thin. The recipe calls for 1 tablespoon and up to 1 more; go slow so it’s drizzle-able, not runny.
- Doneness check — oven temperatures vary. Start checking at 35 minutes and use a toothpick to test. If it comes out with a few moist crumbs, it’s ready.
Make It Diet-Friendly
For lighter calories or dietary adjustments, here are practical options that don’t require reworking the entire method:
- Lower-fat: Use margarine instead of butter in the streusel and a light oil in the dough; the texture will be slightly different but still pleasant.
- Less sugar: You can reduce the granulated sugar in the streusel by up to a quarter if you prefer less sweetness. Keep the brown sugar amount the same or reduce slightly to maintain moisture.
- Dairy-free: Use non-dairy margarine in the streusel and a plant-based milk for the glaze.
- Egg-free: I haven’t tested an egg substitute here; if you need egg-free, try a commercial egg replacer designed for baking, but expect minor texture differences.
Chef’s Rationale
I designed this recipe so the yeast dough is quick and forgiving. Using rapid-rise yeast cuts the wait time, and the two-stage flour addition (first whole wheat with yeast, then the all-purpose later) helps balance hydration and mixing so the dough forms a soft but manageable ball. That approach produces a tender interior that holds the streusel topping without collapsing.
The streusel formula — equal parts flours and sugars — is intentionally simple. The small pieces of butter create pockets of richness as the topping bakes. Mini chocolate chips are small enough to distribute uniformly and provide little pops of chocolate without overpowering the cinnamon-brown-sugar flavor.
Save It for Later
Storage is straightforward. Once cooled and frosted, wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, cut into squares and freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 1 month. Thaw at room temperature and refresh in a low 300°F oven for 5–8 minutes if you want a slightly crisp top.
Frequently Asked Questions
Can I make this in a 9 x 9 pan? You can, but baking time may be slightly shorter since the cake will be a bit shallower. Start checking at 30 minutes.
What if my dough doesn’t double? Make sure the mixing bowl is in a warm, draft-free spot. If your kitchen is cool, place the covered pan in an oven with just the oven light on or over a warm (not hot) stovetop. If it still doesn’t rise, check your yeast freshness.
Can I skip the glaze? Yes. The cake will still be flavorful without it; the glaze simply adds a sweet finish and a touch of shine.
Can I add nuts to the streusel? Yes. Chopped walnuts or pecans are a natural addition. Stir them into the streusel with the chocolate chips or in place of chips.
Bring It to the Table
Serve this Streusel Coffee Cake warm or at room temperature. It pairs perfectly with coffee, tea, or milk. For a brunch, offer sliced fruit and a pot of hot coffee. For a cozy dessert, warm a square slightly and add a small scoop of vanilla ice cream for contrast between warm crumb and cold cream.
If you’re serving a crowd, you can double the recipe and bake in a 9 x 13-inch pan; watch the bake time and test for doneness starting at 30 minutes. No matter how you slice it, this cake is meant to be shared — slice into modest squares and enjoy the simple, comforting flavors.
Easy Streusel Coffee Cake
Ingredients
Equipment
Method
- Grease an 8 x 8‑inch baking pan and set aside.
- In a large mixer bowl, stir together 1 cup white whole wheat flour, 1 packet Fleischmann's® RapidRise™ yeast, 2 tablespoons sugar, and 1/2 teaspoon salt until evenly combined.
- In a microwave‑safe bowl, combine 3/4 cup water and 3 tablespoons Mazola® Corn Oil. Microwave on HIGH in 15‑second increments until the mixture is very warm but not hot to the touch (about 120°–130°F).
- Add the warm water–oil mixture, 1 egg, and 1 teaspoon Spice Islands® Pure Vanilla Extract to the dry ingredients.
- Beat the mixture 2 minutes at medium speed with an electric mixer, scraping the bowl occasionally.
- Add the remaining 1 cup all‑purpose flour to the bowl. Beat 2 minutes at medium speed, scraping the bowl occasionally, until a soft dough forms.
- Using a rubber spatula, spread the dough evenly (it does not need to fill the corners perfectly) into the prepared 8 x 8‑inch pan. Cover with a towel and let rise in a warm place until doubled in size, about 30 to 45 minutes.
- While the dough is rising, make the streusel: In a small bowl, stir together 1/3 cup all‑purpose flour, 1/3 cup sugar, 1/3 cup brown sugar, and 1 teaspoon Spice Islands® Ground Saigon Cinnamon. Cut in 1/4 cup butter or margarine with a pastry blender or two forks until the mixture is very crumbly but still has small visible pieces of butter. Stir in 1/2 cup mini chocolate chips.
- When the dough has doubled, preheat the oven to 350°F. Sprinkle the streusel topping evenly over the risen dough.
- Bake in the preheated 350°F oven for 35 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with only a few moist crumbs.
- Remove the pan from the oven and cool slightly on a wire rack.
- To make the frosting, in a small bowl combine 1 cup powdered sugar, 1 tablespoon milk, and 1/2 teaspoon Spice Islands® Pure Vanilla Extract. Stir and add up to 1 more tablespoon milk if needed to reach a slightly thin, drizzling consistency.
- Drizzle the frosting over the warm (not hot) coffee cake. Let set a few minutes, slice, and serve.
Notes
Recipe adapted from Breadworld
