Streusel Coffee Cake
Transform your coffee breaks with this delightful streusel coffee cake, featuring a sweet cinnamon flavor and a crumbly topping, perfect for sharing during brunch or afternoon snacks.
Ingredients
Main Ingredients
- 2 cups all-purpose flour Can substitute with whole wheat flour for a nuttier flavor.
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened Room temperature for better mixing.
- 1 cup milk Can be replaced with non-dairy milk for a lactose-free version.
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Streusel Topping
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup chopped nuts Optional; can be omitted for a nut-free version.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large mixing bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy.
- Beat in the eggs, one at a time, and then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually mix this dry mixture into the creamed butter, alternating with the milk until everything is well incorporated.
- Pour half of the batter into the prepared baking pan.
- In another bowl, combine brown sugar, cinnamon, and chopped nuts (if using) to create the streusel topping. Sprinkle half of the streusel mixture over the batter in the pan.
- Pour the remaining batter over the streusel, then top with the rest of the streusel mixture.
- Bake in your preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool slightly before serving.
Notes
Store leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap individual slices tightly and freeze for up to three months.