Description
This classic Coffee Cake is a moist and tender treat with a cinnamon-swirled streusel topping and optional sweet icing drizzle. Perfect for breakfast, brunch, or a cozy afternoon snack with coffee or tea. The crumbly streusel blends brown sugar, cinnamon, and butter to add rich texture, while optional chopped walnuts provide a delightful crunch.
Ingredients
Scale
Cake Batter
- 1 egg
- 1/4 cup vegetable or canola oil
- 1 tsp vanilla extract
- 3/4 cup granulated sugar
- 1/2 cup milk
- 1/4 tsp salt
- 2 tsp baking powder
- 1 1/2 cups all-purpose flour
Streusel Topping
- 2 tbsp butter, melted
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 2 tbsp all-purpose flour
- 1/2 cup chopped walnuts (optional)
Icing (Optional)
- 1 tbsp butter, room temperature
- 3/4 cup powdered sugar
- 1 tbsp milk (plus extra if needed)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the coffee cake.
- Mix Batter: In a mixing bowl, beat 1 egg until combined. Add 3/4 cup sugar, 1/2 cup milk, 1/4 tsp salt, 1/4 cup oil, and 1 tsp vanilla extract, mixing thoroughly to combine.
- Add Dry Ingredients: Spoon 1 1/2 cups flour into a measuring cup, level it off, and then dump it on top of the wet batter. Sprinkle 2 tsp baking powder evenly over the flour. Gently mix the baking powder into the top layer of flour, then stir the entire flour mixture into the wet ingredients until fully combined and smooth. Pour the batter into a greased or parchment-lined 9×9 inch baking dish.
- Prepare Streusel: In a microwave-safe bowl, melt 2 tbsp butter in the microwave. Remove from microwave and immediately stir in 1/2 cup brown sugar, 2 tsp cinnamon, and 2 tbsp flour until well combined. If using, fold in 1/2 cup chopped walnuts.
- Apply Streusel: Evenly sprinkle the streusel mixture over the batter in the baking dish. Using your finger or the small end of a wooden spoon, gently poke the streusel halfway into the batter about 12-18 times in random spots. This allows some streusel to sink into the cake for a marbled effect.
- Bake Coffee Cake: Place the baking dish in the oven and bake for 25-30 minutes. Check doneness by inserting a toothpick in the center—it should come out with moist crumbs but no wet batter. Avoid overbaking to keep the cake moist.
- Make Icing (Optional): For a finishing touch, mix 1 tbsp room temperature butter with 3/4 cup powdered sugar in a small bowl. Add 1 tbsp milk and stir until smooth, adding a little more milk if needed to reach drizzle consistency.
- Drizzle Icing: Lightly drizzle the prepared icing over the cooled coffee cake to add a sweet glaze.
Notes
- Optional walnuts add a nice crunchy texture but can be omitted for a nut-free version.
- The streusel can be gently poked into the batter to create a swirl effect, but don’t overmix.
- Use parchment paper lining for easy removal and cleanup.
- Baking time can vary slightly depending on your oven; check earlier if using convection settings.
- The icing is optional but adds a sweet finishing touch that balances the cinnamon flavor.
- Leftovers keep well in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approximately 1/9 of cake)
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: coffee cake, cinnamon streusel, breakfast cake, easy cake, cinnamon sugar cake, walnut coffee cake
