Coffee Cake
Enjoy a fluffy coffee cake with a sweet, cinnamon-flavored crumb topping, perfect for mornings or afternoon snacks.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour For the cake batter and streusel
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt Divided: ⅛ teaspoon for crumb topping
- 1 Tablespoon cinnamon Divided: 1 Tablespoon for filling, ½ Tablespoon for topping
- ½ cup brown sugar For streusel filling
- ½ cup firmly packed light brown sugar For the batter
- ½ cup powdered sugar For icing
Wet Ingredients
- 1 Tablespoon melted butter For the batter
- 1 large egg (room temperature)
- 1½ cups buttermilk (room temperature)
- 3 Tablespoons softened butter For the batter
- ¼ cup butter, cubed For the streusel topping
Instructions
Preparation
- Preheat the oven to 375 degrees F. Grease a 9 by 9-inch baking dish with 2-inch sides or line with parchment paper.
- In a large bowl, mix all the dry ingredients together.
- In a medium bowl, combine the melted butter, egg, and buttermilk.
- Add the wet ingredients to the dry ingredients and stir until everything is combined.
- Pour half of the cake batter into the prepared dish.
Streusel Filling
- Combine ½ cup flour, ½ cup brown sugar, 1 Tablespoon cinnamon, and ¼ cup cubed butter in a bowl. Mix until crumbly.
- Sprinkle the streusel mixture over the batter in the dish, then add the rest of the batter on top.
Crumb Topping
- Mix ½ cup flour, ½ Tablespoon cinnamon, and ⅛ teaspoon salt with ¼ cup cubed butter until crumbly.
- Sprinkle the crumb topping on top of the cake.
Baking
- Bake for about 25-30 minutes until a toothpick inserted into the center comes out clean.
- Allow the cake to cool. Once cooled, drizzle with a mixture of powdered sugar and milk.
Notes
Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze tightly wrapped for up to 3 months. Thaw at room temperature before serving.