Description
A straightforward recipe for a moist coffee cake suitable for pairing with coffee.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup brown sugar, packed (for topping)
- 1/2 cup all-purpose flour (for topping)
- 1/4 cup unsalted butter, cold, cubed (for topping)
- 1/2 teaspoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour an 8×8 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Pour the batter into the prepared pan.
- For the topping, combine the brown sugar, 1/2 cup flour, cold butter cubes, and cinnamon in a small bowl. Use your fingers or a pastry blender to cut the butter into the dry ingredients until crumbly.
- Sprinkle the topping evenly over the batter.
- Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool in the pan before slicing and serving.
Notes
- You can substitute sour cream for the milk for a slightly richer cake.
- For a different flavor, add 1/2 cup of chopped nuts to the topping mixture.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
- Cholesterol: 55
Keywords: coffee cake, crumb cake, simple cake, breakfast cake, sweet bread