If you’re anything like me, Monday calls for coffee and more coffee. To keep the caffeine in check, a quick and delicious coffee cake is just the thing to assemble and pop in the oven. Brown sugar and cinnamon streusel tops the batter and melts into the cake while baking, creating the most tempting buttery ribbons. I tossed in a handful of pecans and blueberries too; use whatever strikes your mood.
This recipe is straight from the family cookbook, and one my mom often made when I was growing up. While I did make a few changes (replaced some of the butter with Greek yogurt and substantially reduced the sugar), the coffee cake remains much the same – fall-apart tender with all the familiar comfort of home.
Brown Sugar & Cinnamon Ribbon Coffee Cake
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 6 Tbsp unsalted butter, at room temperature
- 3/4 cup sugar
- 1/4 cup light brown sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 cup low-fat buttermilk, at room temperature
- 1/3 cup plain fat-free yogurt, at room temperature
- 1/2 cup light brown sugar
- 1/2 tsp cinnamon
- 2 Tbsp unsalted butter, cubed
- 1/2 cup pecans, chopped
- 1/2 cup blueberries
- 1 1/2 tsp flour
- Preheat oven to 350°F and spray a 13 x 9-inch baking dish with nonstick spray. Whisk together flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until light and fluffy; beat in eggs and vanilla. Combine buttermilk and yogurt in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add buttermilk mixture, then finish with remaining flour mixture.
- Pour batter into prepared pan; smooth top with an offset spatula. For the streusel, combine brown sugar and cinnamon in a small bowl. Use a pastry cutter to cut in butter until mixture forms coarse crumbs and add pecans. Sprinkle streusel over batter. Toss blueberries with flour to coat; scatter blueberries over batter.
- Bake for 22 to 23 minutes, until cake springs back to the touch and and a toothpick inserted in the center comes out with a few crumbs attached. Remove from oven to cool completely in pan on a wire rack. Store leftovers in an airtight container at room temperature; warm briefly in the oven before serving.