Description
This Best Easy Coffee Cake recipe combines a moist, tender cake base with a sweet and cinnamon-spiced crumb topping. Perfect for breakfast or brunch, this cake is simple to prepare and bakes to a golden perfection that pairs wonderfully with a cup of coffee.
Ingredients
Scale
Cake Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
Crumb Topping
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Prepare the Cake Batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This dry mix forms the base of the cake batter.
- Add Wet Ingredients: Incorporate the softened unsalted butter, whole milk, eggs, and vanilla extract into the dry ingredients. Mix thoroughly until the batter becomes smooth and homogenous, ensuring there are no lumps.
- Pour Batter into Pan: Grease or line your baking pan, then pour the cake batter into it. Spread it evenly to create a uniform layer that’s ready for the crumb topping.
- Prepare the Crumb Topping: In a separate bowl, combine the flour, packed brown sugar, and ground cinnamon. Add the cold, cubed unsalted butter and use a pastry cutter or your fingers to blend the mixture until it becomes crumbly, resembling coarse crumbs.
- Assemble and Bake: Sprinkle the crumb topping evenly over the batter in the pan. Bake in a preheated oven at 350°F (175°C) for approximately 35 minutes or until a toothpick inserted into the center comes out clean and the topping is golden brown. Let cool slightly before serving.
Notes
- Use cold butter for the crumb topping to achieve a perfect crumbly texture.
- Make sure not to overmix the batter to keep the cake tender.
- You can substitute whole milk with buttermilk for a slightly tangier flavor.
- This coffee cake is best served warm with coffee or tea.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
