Description
This Cinnamon Streusel Coffee Cake combines a tender, moist cake base with a crunchy, sweet cinnamon streusel topping. Perfect for breakfast or a cozy afternoon treat, this cake features warm cinnamon flavors and optional nuts, baked to golden perfection.
Ingredients
Scale
Cake Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Streusel Topping
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully preheat to ensure even baking throughout the coffee cake.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Cream Butter and Sugar: In a separate bowl, use an electric mixer to cream the softened butter with granulated sugar until light and fluffy, which helps to create a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the butter-sugar mixture, followed by the vanilla extract, mixing well after each addition to combine all wet ingredients thoroughly.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture alternately with milk to the wet ingredients, starting and ending with the flour mixture. Mix just until incorporated to avoid overworking the batter.
- Prepare Streusel: In a separate bowl, combine the brown sugar, ground cinnamon, and chopped nuts (if using) to create the crunchy topping for the cake.
- Layer Batter and Streusel: Grease your baking pan well, then pour half of the cake batter into the pan, spreading it evenly. Sprinkle half of the streusel mixture evenly over the batter.
- Top with Remaining Batter and Streusel: Pour the remaining batter over the streusel layer and smooth out. Sprinkle the remaining streusel on top to create a deliciously crunchy crust once baked.
- Bake: Place the pan in the preheated oven and bake for 35-40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
Notes
- For best results, use room temperature ingredients, especially eggs and butter.
- You can substitute the milk with almond or oat milk for a dairy-free version.
- If you prefer a nut-free cake, simply omit the chopped nuts from the streusel.
- Let the cake cool in the pan for about 10 minutes before slicing and serving to allow the streusel topping to set.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
