☕ crumbs Cinnamon Coffee Cake with Streusel Topping ☕
Ingredients
For the Cake:
1 ½ cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, melted
⅓ cup milk (whole or 2% works best)
1 large egg
1 teaspoon pure vanilla extract
For the Streusel Topping:
½ cup packed light brown sugar
¼ cup all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon salt
2 tablespoons unsalted butter, cold and diced
For the Cinnamon Swirl (optional):
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8x8-inch square baking pan or line it with parchment paper for easy removal.
Prepare the Cake Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the melted butter, milk, egg, and vanilla extract. Mix until the batter is smooth and well combined. Pour the batter into the prepared baking pan and spread it evenly.
Make the Cinnamon Swirl (Optional): In a small bowl, mix the sugar and cinnamon for the swirl. Sprinkle this mixture evenly over the batter, then use a knife or skewer to gently swirl it into the top layer of the batter for a marbled effect.
Prepare the Streusel Topping: In another bowl, combine the brown sugar, flour, cinnamon, and salt for the streusel. Add the cold, diced butter and use your fingers or a fork to work it into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the top of the batter.
Bake the Cake: Place the pan in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The streusel topping should be golden brown and fragrant.
Cool and Serve: Allow the cake to cool in the pan for at least 15–20 minutes before slicing. Serve warm or at room temperature, and enjoy with a steaming cup of coffee or tea.