Cinnamon Streusel Coffee Cake
This is a simple coffee cake recipe that’s quick and easy to whip together. It has a nice tender crumb that goes perfectly with the streusel topping. Coffee cake is always a welcome treat at breakfast, but it’s also perfect for brunch, tea time, or anytime you’re craving a little something sweet.
Ingredients:
Cake:
1-1/2 c flour
2-1/2 tsp baking powder
1/2 tsp salt
1 egg, beaten
3/4 c sugar
1/3 c butter, melted
1/2 c milk
1 tsp vanilla extract
Topping
1/2 c brown sugar
1/4 c flour
1/4 c butter, room temperature
1 tsp cinnamon
Icing:
1-1/2 c confectioner’s sugar
2 – 3 T milk
1/4 tsp butter flavoring, optional
Directions:
Preheat oven to 375°F.
To Make Topping:
In a small bowl combine topping ingredients until crumbly, using a fork; set aside.
To Make Cake:
- In another small bowl combine flour, baking powder, and salt, stir to combine well.
- Beat egg in a medium bowl; beat in sugar and melted butter. Mix in milk and vanilla. Stir in flour mixture until combined.
- Pour batter into an 8″ square pan that has been greased and floured.
- Sprinkle crumb topping evenly over batter.
- Bake at 375° F for 25 to 30 minutes, until cake tests done.
- Cool on wire rack for about 10 minutes. Remove cake and place on wire rack to ice.
To Make Icing:
- Combine confectioner’s sugar, milk and butter flavoring (if using) to make a glaze that is thin enough to drizzle. Start with about 1-1/2 T of milk and add more if needed. Icing should be thin enough to drizzle. Place in a small zip lock baggie and seal. Snip a very small corner from the bottom of the bag, you want the hole to be about the size of a pin head.
- Using a diagonal pattern, drizzle icing across cake. Let icing drip down sides.
- Let coffee cake set for a few minutes. Place on decorative platter or plate and serve while still warm.
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 6
Microformatting by hRecipe.
