German Streusel Coffee Cake
Ingredients:
For the Cake:
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
For the Streusel Topping:
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup unsalted butter, cold and cubed
Optional Glaze (for topping):
1/2 cup powdered sugar
1-2 teaspoons milk
1/4 teaspoon vanilla extract
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8x8-inch square pan.
Prepare the streusel topping:
In a medium bowl, combine flour, sugar, cinnamon, and salt.
Add the cold cubed butter and use a pastry cutter or your fingers to blend it into the dry ingredients until small crumbs form. Set aside.
Make the cake batter:
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Combine the dry ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
Assemble the cake:
Pour the cake batter into the prepared pan and spread it evenly.
Sprinkle the streusel topping evenly over the batter.
Bake the cake:
Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Optional glaze:
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake, if desired.
Cool and serve:
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour | Servings: 8