Classic Coffee Cake with Crumb Topping
A comforting and timeless coffee cake featuring a moist, tender vanilla cake base generously topped with a buttery, cinnamon-spiced streusel. Perfect for breakfast, brunch, or an afternoon treat.
Ingredients
- •0.5 cup all-purpose flour
- •0.25 cup light brown sugar, packed
- •2 tablespoon granulated sugar
- •0.5 teaspoon ground cinnamon
- •4 tablespoon unsalted butter, cold, cut into small cubes
- •1.5 cup all-purpose flour
- •0.5 cup granulated sugar
- •1.5 teaspoon baking powder
- •0.25 teaspoon salt
- •1 large egg
- •0.75 cup whole milk
- •0.25 cup unsalted butter, melted and slightly cooled
- •1 teaspoon vanilla extract
Instructions
- 1.
Preheat your oven to 375°F (190°C). Lightly grease and flour an 8-inch round baking pan, or line it with parchment paper.
- 2.
Prepare the Crumb Topping: In a medium bowl, combine 0.5 cup all-purpose flour, 0.25 cup light brown sugar, 2 tablespoons granulated sugar, and 0.5 teaspoon ground cinnamon. Add 4 tablespoons cold, cubed unsalted butter. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some larger pea-sized pieces. Set aside.
- 3.
Prepare the Coffee Cake Batter: In a large bowl, whisk together 1.5 cups all-purpose flour, 0.5 cup granulated sugar, 1.5 teaspoons baking powder, and 0.25 teaspoon salt.
- 4.
In a separate medium bowl, whisk together 1 large egg, 0.75 cup whole milk, 0.25 cup melted and slightly cooled unsalted butter, and 1 teaspoon vanilla extract.
- 5.
Pour the wet ingredients into the dry ingredients. Stir with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are fine.
- 6.
Pour the cake batter evenly into the prepared 8-inch baking pan.
- 7.
Evenly sprinkle the prepared crumb topping over the cake batter.
- 8.
Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The crumb topping should be golden brown.
- 9.
Remove the coffee cake from the oven and let it cool in the pan on a wire rack for at least 15-20 minutes before slicing and serving. This allows the cake to set properly.
Tips
- 💡Do not overmix the cake batter. Overmixing develops the gluten in the flour, which can lead to a tough, dry cake. Mix until just combined.
- 💡Ensure your butter for the crumb topping is very cold. This helps create distinct crumbs rather than a paste when mixed.
- 💡For an extra touch, you can add a simple glaze by whisking powdered sugar with a little milk or lemon juice and drizzling it over the cooled cake.
- 💡Coffee cake is best served warm, either fresh from the oven or gently reheated. Store any leftovers at room temperature in an airtight container for up to 2-3 days.
Recipe from TheCookbook.ai
Created by Basil Roux