Description

This Classic Cinnamon Streusel Coffee Cake is soft, buttery, and topped with a sweet cinnamon crumb layer that melts in your mouth. Perfect for breakfast, brunch, or an afternoon treat, this homemade coffee cake pairs beautifully with a cup of coffee or tea. With its tender crumb and rich streusel topping, this easy-to-make cake is a timeless favorite that never fails to impress.

Ingredients

Scale

For the Cake:

1 large egg
¾ cup granulated sugar
½ cup milk
¼ cup vegetable oil
1 teaspoon vanilla extract
1½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt

For the Cinnamon Streusel Topping:

2 tablespoons unsalted butter, melted
½ cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons all-purpose flour
½ cup chopped walnuts or pecans (optional)

For the Optional Icing:

- ½ cup powdered sugar
- 1–2 tablespoons milk
- ¼ teaspoon vanilla extract

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Instructions

Preheat the Oven:

Preheat the oven to 375°F (190°C).
Grease a 9×9-inch baking pan or line it with parchment paper.

Prepare the Cake Batter:

In a large mixing bowl, whisk together egg, sugar, milk, oil, and vanilla extract.
Gradually mix in flour, baking powder, and salt until just combined (do not overmix).

Transfer to Baking Dish:

Pour the batter into the prepared baking dish, spreading it evenly.

Make the Streusel Topping:

In a small bowl, mix melted butter, brown sugar, cinnamon, and flour until crumbly.
If using nuts, stir them into the mixture.

Assemble the Cake:

Evenly sprinkle the streusel topping over the cake batter.
Lightly press some of the topping into the batter to create pockets of cinnamon flavor.

Bake:

Place in the oven and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Optional Icing:

While the cake is baking, whisk together powdered sugar, milk, and vanilla extract for a simple glaze.
Drizzle over the cake once slightly cooled.

Serve & Enjoy:

- Slice and serve warm with coffee, tea, or your favorite beverage.

Notes

Storage: Store leftover coffee cake in an airtight container at room temperature for up to 3 days.
Make-Ahead Option: This cake can be baked ahead of time and frozen for up to 3 months. Thaw and warm before serving.
Dairy-Free Alternative: Swap milk for almond milk and butter for coconut oil for a dairy-free version.
Enhancements: Try adding blueberries, apples, or chocolate chips for a unique twist.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American