Coffee Cake

A warm and inviting aroma fills the air as this scrumptious coffee cake emerges from the oven, perfectly balanced with a tender crumb, a crunchy streusel topping, and a sweet drizzle of glaze.

Perfect for breakfast, brunch, or a mid-morning treat, this recipe is sure to delight!

Ingredients

• For the cake:
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 2 teaspoons pure vanilla extract
• For the streusel topping:
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/2 cup chopped walnuts (optional)
• For the glaze:
• 1 cup powdered sugar
• 2 tablespoons milk

Instructions

Preheat your oven to 350°F (180°C).

Grease a 9×13-inch baking dish and set it aside.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.

Set it aside.

In a large bowl, use an electric mixer to cream together the sugar and butter until light and fluffy, about 2 minutes.

Beat in the egg and vanilla extract until well combined.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Pour the batter into the prepared baking dish and smooth the top.

To make the streusel topping, combine the flour, sugar, and cold butter in a small bowl.

Use your fingers or a pastry blender to work the butter into the dry ingredients until it resembles coarse crumbs.

If using walnuts, fold them into the streusel mixture.

Sprinkle the streusel topping evenly over the batter in the baking dish.

Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the glaze by whisking together the powdered sugar and milk until smooth.

Remove the cake from the oven and let it cool in the pan for 10 minutes.

Drizzle the glaze over the warm cake.

Transfer the cake to a wire rack to cool completely before slicing and serving.

Notes

Make sure to use room temperature butter for the cake and streusel topping to ensure they turn out light and fluffy. Use high-quality vanilla extract for the best flavor, it makes a difference! Don’t overmix the cake batter, stop once the flour is just combined to prevent a dense cake.

If you choose to use walnuts in the streusel topping, be gentle when folding them in to avoid crushing them.

Keep an eye on the cake while it’s baking, you want it to be golden brown and a toothpick inserted in the center comes out clean. Let the cake cool completely in the wire rack before slicing, you’ll get cleaner cuts and it’ll be easier to serve.

You can store leftovers in an airtight container at room temperature for up to 3 days or wrap tightly and freeze for up to 2 months.

Nutrional Value

• Calories: 420
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrates: 55g
• Dietary Fiber: 1g
• Sugars: 35g
• Protein: 4g