Description
This Streusel Coffee Cake is the ultimate treat for cozy mornings or afternoon tea. It features a moist and tender cake layered with a cinnamon-sugar filling and topped with a buttery, crumbly streusel. The warm flavors of cinnamon combined with the soft cake texture make this an irresistible dessert or snack that everyone will love.
Ingredients
Units
Scale
Cinnamon Filling:
- 2/3 cup (134g) packed brown sugar
- 1/4 cup (31g) all-purpose flour
- 2 teaspoons ground cinnamon
Streusel Topping:
- 1/4 cup (57g) unsalted butter, melted
- 1/4 cup (31g) all-purpose flour
- 1 cup (200g) packed brown sugar
- 2 teaspoons ground cinnamon
Cake:
- 3 cups (372g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup (113g) unsalted butter, melted
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (237ml) milk
Instructions
- Preheat the Oven
Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking pan with nonstick cooking spray and set it aside. - Prepare the Cinnamon Filling
In a small bowl, whisk together the cinnamon filling ingredients, including the brown sugar, flour, and ground cinnamon. Set this mixture aside for later use. - Make the Streusel Topping
Combine the melted butter, flour, brown sugar, and cinnamon in a medium bowl. Use a fork to mix until the mixture resembles wet sand. Set this streusel topping aside. - Mix the Dry Ingredients
In a small bowl, whisk together the all-purpose flour, baking powder, and salt. This will be the dry mixture for the cake batter. - Prepare the Cake Batter
In a large bowl, mix the melted butter and granulated sugar together using a hand mixer on medium speed. The mixture will appear grainy. Add the eggs and vanilla extract and mix. Stir in the milk, then gradually add the dry ingredients, mixing just until combined. - Assemble the Cake
Spread half of the cake batter into the prepared pan. Evenly sprinkle the cinnamon filling over the batter. Then, pour the remaining batter on top and smooth it out. Finally, sprinkle the streusel topping evenly across the surface of the cake. - Bake the Cake
Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. - Cool and Serve
Allow the cake to cool completely before slicing to achieve the best results. Alternatively, serve it warm for a fresh-from-the-oven experience. Store leftovers in an airtight container for up to 3 days, or freeze slices for up to 1 month.
Notes
- You can substitute vegetable oil for the butter in the cake batter, but it is not recommended for the streusel topping.
- Hand mixing with a whisk works well if you don’t have a hand mixer.
- Bring your eggs to room temperature before baking for better texture.
- For the milk, whole milk is preferred, but you can use nonfat, 2%, or even nondairy milk. Choose a higher-fat nondairy milk for a more moist cake.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 35g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg