Classic Coffee Cake
Traditional dish · American
A timeless coffee cake featuring a tender, moist crumb topped with a rich cinnamon-sugar streusel and a simple glaze. Perfect for breakfast or a coffee break.
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Ingredients
- All-purpose flour2 1/2 cups
- Granulated sugar1 1/2 cups
- Baking powder2 teaspoons
- Salt1/2 teaspoon
- Ground cinnamon2 teaspoons
- Unsalted butter, softened1 cup
- Eggs2 large
- Milk1 cup
- Vanilla extract1 teaspoon
- Powdered sugar1 cup
Steps
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- 2
For the streusel topping: In a medium bowl, combine 1 cup flour, 1/2 cup granulated sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Cut in 1/2 cup softened butter until the mixture resembles coarse crumbs.
- 3
For the cake: In a large bowl, whisk together the remaining 1 1/2 cups flour, 1 cup granulated sugar, baking powder, and 1/2 teaspoon cinnamon.
- 4
In a separate bowl, beat the remaining 1/2 cup softened butter until creamy. Beat in eggs one at a time, then stir in milk and vanilla extract.
- 5
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- 6
Spread half of the batter into the prepared pan. Sprinkle with half of the streusel topping. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel topping.
- 7
Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- 8
Let cool in the pan for 10 minutes. While the cake is still warm, whisk together powdered sugar and 2-3 tablespoons of milk or water until smooth. Drizzle over the cake.
- 9
Let cool completely before slicing and serving.
