Old-Fashioned Cinnamon Streusel Coffee Cake
Equipment
- kitchen scale for best accuracy
Ingredients
For the Cake
- ¼ cup butter, melted and cooled 57g
- 1 large egg, beaten
- ½ cup milk, 2% or whole 120g
- 1 ¾ cups unbleached all-purpose flour, spooned and leveled 225g
- ¾ cup sugar 150g
- 2 tsp baking powder
- ¼ tsp salt
For the Streusel Topping
- ¼ cup brown sugar, packed 50g
- 2 tbsp unbleached all-purpose flour
- 2 tsp ground cinnamon
- 2 tbsp butter, cold 28g
- 1 cup pecans or walnuts, chopped 120g
Instructions
- Prep the Pan: Preheat your oven to 375°F (190°C). Grease an 8x8-inch baking pan with butter or nonstick spray. Line with parchment for easy removal if you like.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly mixed.
- Combine Wet Ingredients: In a medium bowl or large measuring cup, whisk the beaten egg with milk. Stir in melted butter until smooth.
- Make the Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined—lumps are fine; overmixing makes the cake dense. The batter will be thick and slightly sticky. Spread it evenly into the prepared pan.
- Prepare the Streusel: In a small bowl, mix together the brown sugar, flour, nuts, and butter. Use a fork to mix everything together. Sprinkle the streusel evenly over the batter.
- Bake: Bake for 30 minutes, or until a toothpick inserted in the center comes out clean and the streusel is golden. If doubling for a 9x13-inch pan, check at 35-40 minutes.
- Cool & Serve: Let the cake cool in the pan for 10-15 minutes. Slice and serve warm.
Notes
- Serving Tip: Best served warm with a pat of butter for extra indulgence—my kids’ favorite way to enjoy it!
- Prevent Streusel Sinking: The doubled topping with cold butter and adjusted sugar-to-flour ratio keeps the streusel crunchy and on top. If you skip the nuts, it may settle slightly.
- Doubling for a Crowd: For a 9x13-inch pan, double all ingredients exactly and check for doneness at 35-40 minutes. Perfect for brunches or potlucks.
- Storage: Store covered at room temperature for up to 2 days or in the fridge for 5 days. Reheat slices in the microwave for 20 seconds to revive that fresh-baked warmth.
- Ingredient Swaps: Use 2% milk if you don’t have whole milk, but whole milk gives the best tenderness. Pecans or walnuts work equally well for the topping.
Nutrition
Serving: 1slice | Calories: 321kcal | Carbohydrates: 40g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 245mg | Potassium: 120mg | Fiber: 1g | Sugar: 20g
Servings: 9 slices
Calories: 321kcal
