I found this Martha Stewart recipe for Cinnamon Streusel Coffee Cake and it used a round flute pan and was loaded with pecans. 
While I love pecans I’ve used I wanted to do this without the pecans. I also didn’t have a round flute pan, but I figured I would take a stab at this. When I made the batter I realized the founding recipe was a “cake” and not a quick bread. I should have used the original Goody Mix and not the Muffin/Quick Bread Mix, but oh well. The batter was really, really good so I figured it would turn out. I was nervous about inverting the mini-loaves with the streusel topping and also praying they would come out of the pan as well without having any sticking. Luckily, everything turned out even with a little sticking. I made the recommendation to use the plastic knife after I tried getting the mini-loaves out of the pan and not being successful. The taste and texture of this recipe were just what I hoped. It had the density of a pound cake, but the texture of a muffin so a nice combination. It was the perfect combination of buttery cinnamon that you would expect from a cinnamon streusel recipe.
Cinnamon Streusel Mini-Loaves
Ingredients
- Batter:
- 3 Cups Muffin/Quick Bread
- 2 eggs
- 2 tsp . vanilla extract
- 1/2 C . softened butter
- 1 C . sour cream
- Streusel Topping:
- 1 1/2 C . Blondie Mix
- 3/4 C . softened butter
- 3/4 tsp . cinnamon
- 1/4 tsp . nutmeg
- Brown Sugar Cinnamon Layer:
- 1/4 C . packed brown sugar
- 1/2 tsp . cinnamon
- Dash of nutmeg
- Glaze:
- 1 C . powdered sugar
- 1-2 T . milk
Instructions
- Batter: Mix until uniform, don't over mix. Batter will be thick and sticky. In greased and floured mini-loaf pans put spread batter into pans (4 total). Use only about 1/3 of the batter for the bottom layer.
- Evenly spread the brown sugar cinnamon layer over the bottom layer of batter. Then spread the remaining batter over the first two layers.
- Top with the streusel topping and bake 30-35 minutes at 350 degrees.
- When the loaves come out of the oven, allow to cool for 5 minutes, then take a plastic knife around the edge to loosen. Quickly and carefully invert the loaves onto cooling racks and allow to cool.
- Glaze: Mix until uniform. Then drizzle over the tops of the mini-loaves.
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