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This easy streusel coffee cake is tender and moist with the best crumble topping. Make it with pantry staples in one bowl. Just add berries or any of your favorite mix-ins!
I love adding fresh fruit to my favorite baking recipes. Also, try my blueberry coffee cake, blueberry banana bread, and easy raspberry muffins.
If you ever want to make it feel like Christmas every day, bake a coffee cake. The morning after I made this streusel coffee cake, I woke up SO excited for a slice to go with my cortado. It may as well have been a holiday. This recipe makes a super-soft, tender, moist cake topped with a crispy oat streusel. I add berries to mine, but you can customize this easy coffee cake recipe with any of your favorite mix-ins, including pecans, chocolate chips, and more.
Reasons You’ll Absolutely Love This Streusel Coffee Cake
- One bowl. Mix the batter and pour it into the pan to bake. This streusel coffee cake goes from bowl to oven in 10 minutes. Clean up is quick!
- Moist and flavorful. Instead of sour cream like you’d normally find in coffee cake recipes, I used berry yogurt in this cake. It boosted the flavor and made the cake ultra-moist.
- Easy to customize. You can just as easily swap berry-flavored yogurt for plain or vanilla yogurt, or use sour cream instead. Change up the add-ins, like fresh berries, for chocolate, nuts, or dried fruit. It’s up to you.
- The best streusel topping. I think I could bake the streusel separately and eat ONLY that for a week. It’s that good! It’s simple, delicious, comforting, and sweet.
Ingredients You’ll Need to Make It
A streusel is pretty much the crumb topping you’d find on a classic sour cream coffee cake, with the addition of nuts or oats (similar to the topping on a crumble or crisp). I’ve included notes on what you’ll need to make the streusel and coffee cake below. Scroll to the recipe card for the printable details and recipe amounts.
- Dry Ingredients – All-purpose flour, baking powder, and light brown sugar (granulated sugar works here, too).
- Butter and Eggs – Melt the butter before you start, and lightly whisk the eggs in a bowl.
- Yogurt – I used the mini Yoplait yogurt containers, which are 6 ounces each. Otherwise, use an equal amount of your favorite yogurt, Greek or regular. Sour cream makes a good substitute.
- Fresh Berries – Chopped strawberries and blueberries. You could also use raspberries, blackberries, or chopped fruit like apples or peaches. Swap the fruit for another mix-in if you’d like, see below.
- Streusel – Cold, cubed butter, along with oats and brown sugar.
Mix-in Ideas
- Chopped nuts. Pecans, walnuts, almonds, or macadamia nuts.
- Chocolate. Milk chocolate, dark, or white chocolate chips or chunks.
- Dried fruit. Cranberries, raisins, currants, and apricots.
Helpful Tips
- Measure correctly. Overmeasuring dry ingredients, especially flour, is the number one reason baked goods turn out dry. If you don’t have a kitchen scale, measure your flour using the spoon and level method. Spoon the flour from the bag into the measuring cup before leveling it off to avoid overmeasuring.
- Don’t overmix. Overmixing results in dense, tough cakes and quick breads since it deflates the air pockets in the batter and overworks the gluten. Stir until the dry ingredients are just combined with the wet batter, and stir gently when folding in any add-ins.
- To keep berries from sinking in the batter, toss the fresh or frozen berries with flour before you fold them in.
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Streusel Coffee Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 cup light brown sugar, packed
- 1 stick butter, (8 tablespoons), melted
- 2 eggs, lightly beaten
- 2 (6-ounce) containers of berry yogurt
- 2 teaspoons pure vanilla extract
- 1 cup sliced strawberries
- ½ cup blueberries
Streusel
- 2 tablespoons cold butter, cut into medium dice
- ½ cup oats
- 3 tablespoons light brown sugar
Instructions
- Prep. Preheat oven to 350ºF. Line an 8-inch cake tin or a loaf pan with parchment paper and set aside.
- Mix the cake batter. In a large mixing bowl, combine flour, baking powder, light brown sugar, melted butter, eggs, and yogurt. Mix until thoroughly combined. Gently fold in the berries.
- Fill the pan. Pour the mixture into the prepared pan and set aside.
- Make the topping. Add cold butter, oats, and light brown sugar to your food processor; pulse a few times until the mixture is crumbly. Sprinkle streusel on top of the cake batter.
- Bake. Bake for 75 to 80 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let stand 10 minutes.
- Cool. Invert cake onto a cooling rack and let it completely cool before cutting and serving.
Notes
- How to store: To keep for several days, wrap the cooled cake with plastic wrap and aluminum foil. You can also freeze it this way, or you can let it stand in a cool, dry place.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Streusel Coffee Cake
You can make this coffee cake in a loaf pan as pictured, or use a cake pan. The baking time will be less if you bake it in a wider pan. Line the pan with parchment paper to prevent sticking.
- Mix the cake batter. Start by combining the dry ingredients with melted butter, eggs, and yogurt. Mix until that’s just combined, and fold in the berries. Transfer the coffee cake batter to your prepared pan.
- Make the streusel. Next, cut cold butter into the oats and brown sugar to make the streusel topping. You can also pulse the ingredients together in the food processor. It should be crumbly.
- Assemble and bake. Sprinkle the streusel on top of the cake batter. If you’re using a loaf pan, bake at 350ºF for 75-80 minutes. A toothpick stuck into the center of the coffee cake should come out clean, or with a few moist crumbs.
- Cool. Let the cake rest in the pan for 10 minutes before turning it out onto a wire rack to finish cooling. Once it’s ready, slice and serve!
How to Store
- Wrap it airtight. This streusel coffee cake stays fresh for several days in a cool, dry location. Wrap or cover the cake with plastic wrap or keep it in an airtight container. The streusel will soften with time.
- Freeze. You can also freeze the coffee cake whole or in slices, double-wrapped in plastic wrap and foil. Freeze for up to 2 months and thaw the cake at room temperature.
Your recipe calls for 8inch cake tin, I have 9×5 loaf pan will that be okay to use or it has to be 8inch? Also I was wondering could I use a disposable aluminum tins/loaf pans for your recipe?
Hi!
Yes, a loaf pan is OK to use. However, I haven’t tried making this in an aluminum loaf pan, so I don’t actually know how well that will work.
Thanks for your food creativity!
If working with almond flour you probably can take 20 minutes off the baking tine…start checking after 45 minutes! Great recipe!
Thanks so much, Bess, for that tip!! I really appreciate it. Have a great weekend!
Katerina, have you tried making this with almond flour instead of all-purpose? I am trying to reduce the amount of gluten in my and my family’s diet, and am wondering if this would work w/almond flour.
Hi, Ellen! Unfortunately, I have not tried making it with almond flour. I have read up a lot about baking with almond flour and in some instances it states that you can most definitely use it in equal amounts as the flour, but because I have never tried it in this recipe, I can’t say that it will definitely work here. Please let me know if you give it a shot! Have a great day!!
OHMYGOSHHHHHH I want to eat this entire loaf.
Thanks SO much, Claire!! xo
Well I am not a Seahawk fan; 49ers fan actually. I have to say I looked up this pin to get the recipe for the Very Berry Coffee Cake, and your blog made me laugh about the shoes. Awesome! I will have to try this recipe-quick question, do you think it will lose flavor if I replace the butter with applesauce instead? any other ideas besides butter? How about using frozen berries? Thank you, your recipes look great!
Hi Roxana! You know, I honestly don’t have a clue as to how applesauce would work in this. Sorry! BUT, frozen fruit does work! That I know! haha 😀 You don’t even have to thaw it – just break up the fruit with a fork and add to the mixture.
Omg!! I love the streusel topping!!