Description
This Classic Coffee Cake is a soft, buttery delight with a cinnamon-sugar swirl and a crumbly streusel topping. Perfectly moist and tender, it pairs wonderfully with your morning coffee or as a sweet afternoon treat. This easy-to-make recipe brings together warm spices and a hint of vanilla for a comforting, nostalgic bake. Serve it fresh out of the oven for a cozy and irresistible experience!
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 tablespoon baking powder½ teaspoon salt1 teaspoon ground cinnamon
- 1 cup (240 ml) milk (or buttermilk for extra tang)
- 1 large egg, at room temperature
- ¼ cup (60 ml) melted butter or vegetable oil
- 1 teaspoon vanilla extract
Crumb Topping
- ½ cup (100 g) brown sugar
- ¼ cup (30 g) all-purpose flour
- ½ teaspoon ground cinnamon
- 3 tablespoons (45 g) cold butter, cubed
- Pinch of salt
Instructions
- Preheat Your Oven
Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan. Eventually, line the bottom with parchment paper for easy removal. - Combine Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon. Altogether, ensure the mixture is well combined to promote even baking. - Mix Wet Ingredients
In a separate bowl, whisk the milk, egg, melted butter (or oil), and vanilla extract. Initially, make sure everything is at room temperature to achieve a uniform consistency. - Incorporate Wet and Dry
Pour the wet mixture into the dry ingredients. Subsequently, stir gently until just combined. The batter should appear thick but still pourable, reminiscent of a muffin batter. - Prepare the Crumb Topping
In a small bowl, combine brown sugar, flour, cinnamon, and salt. Cut in the cold butter using a pastry cutter or a fork. Eventually, the mixture will form coarse crumbs. - Assemble the Coffee Cake
Pour half the cake batter into the prepared pan. Sprinkle a handful of crumb topping if desired. Next, pour the remaining batter. Finally, scatter the rest of the crumb topping over the top. - Bake
Place the pan in the preheated oven. Bake for about 25 to 30 minutes. Afterward, test doneness by inserting a toothpick into the center. If it comes out clean or with few moist crumbs, the cake is done. - Cool and Serve
Remove from the oven and allow the cake to cool in the pan for 10 minutes. Eventually, invert it onto a wire rack or serving plate. Slice and enjoy warm with a hot beverage.
Notes
- Variations: Add chopped pecans or walnuts to the streusel topping for extra crunch.
- Dietary Adjustments: Use gluten-free flour for a gluten-free version. Substitute dairy-free butter and plant-based milk for a dairy-free option.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze slices for longer storage.
- Serving Suggestion: Enjoy warm or at room temperature with a dusting of powdered sugar or a dollop of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe
- Calories: ~280 kcal
- Sugar: ~22g
- Sodium: ~150mg
- Fat: ~12g
- Saturated Fat: ~7g
- Unsaturated Fat: ~4g
- Trans Fat: ~0g
- Carbohydrates: ~40g
- Fiber: ~1g
- Protein: ~4g
- Cholesterol: ~50mg