Coffee Cake
A delightful treat that pairs perfectly with your morning coffee or afternoon tea, this coffee cake features a rich flavor, crumbly topping, and a moist cake that's easy to make.
Ingredients
For the Cake Batter
- 1 large egg
- 1/4 cup oil (vegetable or canola)
- 1 tsp vanilla
- 3/4 cup sugar
- 1/2 cup milk
- 1/4 tsp salt
- 2 tsp baking powder
- 1 1/2 cups flour
For the Streusel Topping
- 2 T butter (melted)
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 2 T flour
- 1/2 cup walnuts (chopped, optional) Can substitute with pecans or almonds
For the Icing (Optional)
- 1 T butter (room temperature)
- 3/4 cup powdered sugar
- 1 T milk (extra, if needed) Add more milk to achieve desired consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, mix the egg, oil, vanilla, sugar, and milk together.
- In another bowl, combine the salt, baking powder, and flour. Gradually mix this into the wet ingredients until just combined.
- For the streusel topping, in a separate bowl, mix melted butter, brown sugar, cinnamon, and flour. Stir in walnuts if using.
Baking
- Pour half of the batter into the prepared pan, then sprinkle half of the streusel topping over it.
- Add the remaining batter on top and finish with the rest of the streusel.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- If desired, make icing by mixing the powdered sugar with 1 tablespoon of milk until smooth.
- Add more milk if needed to get the right consistency, and drizzle over the cake once it’s cooled.
Notes
To store Coffee Cake, place it in an airtight container at room temperature for a couple of days. For longer storage, wrap tightly in plastic wrap and refrigerate for about a week or freeze for up to three months. Thaw at room temperature when ready to enjoy. Tips include mixing until just combined and customizing the streusel topping with favorite nuts or chocolate chips.