Cinnamon, gotta, gotta have it.  If you’ve been following me for a while, you know how much I love cinnamon.  And of course, I love cake.  Sometimes I simply don’t want a cake with lots of frosting.  Or, I’m too lazy to make it.  On those days, I opt for my longtime popular Cinnamon Streusel Coffee Cake.  I’ve had this recipe for probably forty years.  It’s the only one I use. It’s that good.  It’s been a staple in my kitchen since my boys were little, and you know they’re both grown now with little ones of their own.  It was one of Cory’s favorite cakes.  On those days when you’re making a big meal, this cake takes little energy and sometimes you just want dessert to go with your fabulous dinner.

     The cake is a quick, throw together operation with a tiny little extra step of making the cinnamon swirl, but even that takes two minutes.  The really good news is that once you pour the thick luscious batter into the baking dish, you can use the same bowl to mix the cinnamon mixture. 

     Today I’m making a glaze to drizzle over the top.  I don’t care for a glaze that is just sugar and milk.  Too blah!  I’ve taken a basic glaze and added real flavor to it.   

INGREDIENTS: for an 8 x 8 or 9 x 9 pan.  (Feel free to double.  You can make one to give away or make mini coffee cakes in a cupcake tin.)  NOTE:  If doubling, don’t forget to double the streusel.

¼ cup Crisco

¾ cup sugar

1 TBSP sour cream or 1 TBSP soft butter

1 egg

2 tsp baking powder

½ tsp vanilla

¾ cup milk

1 ½ cup flour


STREUSEL PREPARATION:  (If you doubled the cake for a 9 x 13 pan, don’t forget to double the streusel!)

In the same mixer bowl, mix with a pastry cutter, two forks, or two knives:

1/3 cup brown sugar

¼ cup flour

½ tsp cinnamon

3 TBSP room temperature butter

You want to see small lumps in it.  Don’t mix until it’s smooth, or you’ll ruin it.



In mixer bowl, beat Crisco and sugar until light and fluffy.  Add butter, egg, baking powder, vanilla and mix well.  Alternately add milk and flour, mixing until combined.  Pour the batter into a prepared baking dish.  Swirl the cinnamon mixture throughout the cake.

BAKE at 375° F for 25 – 30 minutes or until cake tester comes out clean.



This is something I’ve eyeballed for years.  The measurements are approximate, but between testing to see if it’s drippy enough and dragging your finger through it for a little taste, it won’t be a problem.

1 cup confectioner’s sugar

2 tsp butter

½ tsp vanilla

¼ tsp almond extract

Small dash salt

1 TBSP half and half or milk



In a small bowl, heat milk and butter. (About 10 – 15 seconds in the microwave).  Stir until butter is melted.  Add extracts, and salt.  Stir.  Add confectioner’s sugar and stir until no lumps remain.  You want a nice drippy glaze.  If too thick, add ½ tsp milk.  If too thin, add another TBSP confectioner’s sugar.  combine sugar, butter, vanilla and almond extracts along with a quick dash of salt.  Using a large spoon, drizzle this on the cake while the cake is still barely warm, just don’t put it on a hot cake.

NOW . . . How easy was that???  Yep.  Pretty easy for all this delicious, moist, cinnamon goodness.


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By Tika for CHEW WANNA EAT? © 2017



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