Cinnamon Streusel Coffee Cake
Inspired by techniques from NYT Cooking and King Arthur Baking.
This follows the classic soured cream coffee cake method, with a larger, pecan streusel carrying more cinnamon layered through the middle and piled on top instead of a separate ripple.
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Method
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Free sugars
28.8 g per serving
57.6 % of the 50 g daily maximum · 115.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 20 cm square metal baking tin (not glass), lined with a baking-paper sling
- stand mixer or electric hand whisk
- 2 bowls
- fork
- skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 461 kcal |
| Protein | 5.6 g |
| Carbohydrate | 56.8 g |
| of which sugars | 29.9 g |
| of which free sugars | 28.8 g |
| Fat | 24.1 g |
| of which saturates | 12.5 g |
| Fibre | 1.7 g |
| Salt | 0.63 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
