Easy Streusel Coffee Cake

Start your day with a sweet treat that’s equal parts tender cake and crunchy, sweet streusel topping. This easy-to-make coffee cake is loaded with brown sugar, vanilla, and a hint of walnut flavor (if you choose to add them).

It’s the perfect breakfast or brunch addition that’s sure to please the whole family!

Ready Time

45 mins

Yields

4 servings

Ingredients

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

Instructions

Preheat your oven to 350°F (180°C).

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

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.

Add the brown sugar and continue beating until well combined.

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.

Beat in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

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

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

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

If using walnuts, stir them in at this point.

Spread 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.

Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Use high-quality unsalted butter for the best flavor and texture. Don’t overmix the batter, as it can lead to a dense cake.

If you don’t have brown sugar, you can make your own by mixing 1 tablespoon of molasses with 1 cup of granulated sugar.

For an extra crunchy streusel topping, chill it in the fridge for 10-15 minutes before baking. If you choose to add walnuts, toast them in a 350°F oven for 5-7 minutes to bring out their flavor.

This cake is perfect for brunch or a snack, and it’s also a great option for a breakfast on-the-go.

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