Coffee Cake
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Coffee Cake
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Coffee Cake is a buttery and cinnamon-sugar filled cake with a crumbly streusel topping.
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Ingredients
Crumb Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup butter cold
- 1/2 teaspoon cinnamon
Cinnamon-Sugar Sprinkle
- 1/2 teaspoon cinnamon
- 1/4 cup brown sugar
Cake
- 1½ cups all-purpose flour
- 3/4 cup granulated sugar
- 1½ teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1 large egg
- 1½ teaspoons vanilla extract
- 1/4 cup butter melted
Instructions
- Preheat oven to 350 degrees F. Spray a 9-inch square baking pan with non-stick spray. Set aside.
- Start with the Crumb Topping: Place flour, brown sugar, cold butter and cinnamon in a medium bowl. Using a pastry cutter, or two forks, cut butter to mix into the other ingredients. (After a bit of mixing with my pastry cutter, I like to use my hands to mix the ingredients faster.) Continue to mix and press ingredients together until it turns into a crumbly ball. Set aside.
- For the Cinnamon-Sugar Sprinkle: In a small bowl, mix together cinnamon and brown sugar. Set aside.
- For the Cake: In a large bowl, add flour, sugar, baking powder and salt. Whisk together until combined. Make a well in the center.
- Add buttermilk, egg and vanilla extract to the well. Stir until all ingredients are combined. (Be careful not to over mix.) Add melted butter and continue to stir until batter is smooth.
- Pour only 2/3 of the cake batter into the prepared pan. Spread out evenly. Sprinkle the Cinnamon-Sugar Sprinkle evenly over the batter.
- Pour remaining cake batter on top of the cinnamon-sugar sprinkle. Using a butter knife, spread the batter over the sprinkle until it's covered. Using the same knife, make swirls in the cake batter to incorporate together the batter and sprinkle creating swirls. Take the Crumb Topping and evenly crumble it all over the top.
- Bake cake, uncovered, for 40 minutes or until toothpick inserted in center comes out clean.
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