Prep 15 mins
Cook 25 mins
This streusel-topped cake doesn't last long in our home! I think it tastes even better on the second day. (If there is any left!) After a busy day, there's no better way to unwind than with a slice of coffee cake and a nice hot cuppa!
- 1⁄4 cup all-purpose flour
- 2⁄3 cup sugar
- 1 teaspoon ground cinnamon
- 1⁄4 cup butter
- 2 cups all-purpose flour
- 3⁄4 cup sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup butter
- 1 egg
- 1 1⁄2 teaspoons vanilla extract
- Preheat oven to 350 F; Grease and flour a 9" x 13" pan.
- To make the streusel topping, combine 1/4 cup flour, 2/3 cup sugar, and 1 teaspoon cinnamon.
- Rub in 1/4 cup butter until flour mixture resembles coarse breadcrumbs; set aside.
- In a large bowl, mix 2 cups flour, 3/4 cup sugar, baking powder and salt.
- Cut in 1/2 cup butter until mixture resembles breadcrumbs.
- Crack the egg into a measuring cup, and then add milk to make 1 cup.
- Pour into crumb mixture, and add the vanilla.
- Mix until it is just combined (Do not overbeat).
- Spread into pan, and sprinkle with streusel topping.
- Bake at 350 F for 25 to 30 minutes, or until done.
- Cool, and then cut into slices.
Yum! Absolutely delicious! The only thing I might change is to make it in a somewhat smaller pan so the cake is higher. Now it's somewhat on the low side. Nevertheless, I REALLY loved the taste of this cake.
AMAZING!! After I made it for my husband, he gobbled it up, and then asked me to make it again the next day! This is to die for!!
This was an easy, quick cake to put together. I added about 1/4 tsp of nutmeg to the cake batter and cut the sugar back to 1/2 cup. I made my streusel topping with half brown sugar half white. The result was moist but light. Reminded us of what a rather pricey local coffee house serves. Thanks, truebrit, this is a keeper.