Recipe

Cinnamon Streusel Coffee Cake

This Crumble Coffee Cake is not only incredibly EASY to make, it’s absolutely delicious! A tender crumb cake with cinnamon streusel topping. You wont be able to stop at just one piece.

Serves 9 servings
  • Prep time: 15 minutes
  • Cook/Bake time: 30-35 minutes
  • Total time: 45-50 minutes
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This Crumble Coffee Cake is not only incredibly EASY to make, it’s absolutely delicious! A tender crumb cake with cinnamon streusel topping. You wont be able to stop at just one piece.

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What You'll Need

For the Cake

  • 1 cup paleo flour blend (we like Bob’s Red Mill)
  • 1 cup cassava flour
  • 1 cup unsweetened almond milk
  • 1 package Culcherd Original Cheese
  • ¾ cup coconut palm sugar
  • ½ cup avocado oil
  • 1 tbsp apple cider vinegar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp of Himalayan pink salt 
  • ½ tbsp vanilla extract

For the Cinnamon Streusel

  • 1 cup coconut plan sugar
  • ½ cup paleo flour blend (we love Bob’s!)
  • ¼ cup Culcherd Original Butter, cold 
  • 2 tbsp cinnamon

How To

For the Cake

  • Preheat oven to 350°F.
  • In a small bowl, combine almond milk and the apple cider vinegar. Set aside to curdle. 
  • Whisk together the flours, sugar, baking powder, baking soda, and salt in a large bowl.
  • Add the Culcherd cheese, oil, vanilla and milk mixture. Stir (I like using a wooden spoon) until combined. Set Aside.

For the Cinnamon Streusel

  • Stir together the flour, sugar and cinnamon.
  • Cut in the cold butter using a fork or pastry cutter. The streusel should resemble wet sand.

 

For Assembly

  • Start by spreading half of the cake batter in the bottom of the pan. Spread as evenly as you can. 
    • Sprinkle half of the streusel over the batter. 
    • Spread the remaining batter, and top with remaining streusel.
  • Bake for 30-35 minutes or until a toothpick comes out clean.