Pregnancy Friendly Coffee Cake with Cinnamon Streusel
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the cake
- 2 ¼ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 tsp vanilla extract
- 1 cup full-fat sour cream
For the streusel
- 1 cup all-purpose flour
- ¾ cup packed light brown sugar
- 2 tsp ground cinnamon
- ¼ tsp fine salt
- 6 tbsp unsalted butter, melted and slightly cooled
For the glaze
- 1 cup powdered sugar, sifted
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or nonstick spray and set aside.
- 2
Make the streusel: In a medium bowl, whisk together 1 cup flour, the brown sugar, cinnamon, and 1/4 tsp salt until combined. Pour in the melted butter and stir with a fork until the mixture clumps into coarse, pea-sized crumbs. Refrigerate while you prepare the batter.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!