Description
A tender, buttery coffee cake swirled with a cinnamon-sugar layer and topped with a crunchy streusel, perfect for breakfast, brunch, or an afternoon treat.
Ingredients
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- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup all-purpose flour (for streusel)
- 1/2 cup granulated sugar (for streusel)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, whisk together 2 cups flour, 1 cup granulated sugar, baking powder, and salt.
- In another bowl, whisk together milk, melted butter, eggs, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined.
- In a small bowl, mix brown sugar and cinnamon for the filling.
- Pour half the batter into the prepared baking dish, sprinkle with the cinnamon-sugar mixture, then spread remaining batter on top.
- For the streusel topping, combine 3/4 cup flour, 1/2 cup granulated sugar, and cold cubed butter in a bowl; cut butter into dry ingredients with a pastry cutter or fingers until crumbly.
- Sprinkle streusel evenly over the batter.
- Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Cool slightly before slicing and serving.
Notes
- For extra flavor, add 1/2 teaspoon nutmeg to the cinnamon-sugar filling.
- This cake can be stored at room temperature for up to 3 days or frozen for longer storage.
- Best served slightly warm with coffee or tea.
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg