I grew up with my mom making this amazing cinnamon streusel coffee cake. She always made a nut-free version, but I highly recommend you include them, delicious!
Course Breakfast
Cuisine American
Keyword cake, cinnamon
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 8slices
Calories 321kcal
Ingredients
For the Cake
1 ½c.all-purpose flour
¾c.sugar
2tsp.baking powder
¼tsp.salt
1eggbeaten
¼c.buttermelted
½c. milk
For the Streusel Topping
2tbsp.brown sugarpacked
1tbsp.all-purpose flour
1tsp.cinnamon
1tbsp.butter`
½c. pecans or walnutschopped
Instructions
Preheat oven to 375°F.
To Mix the Cake
In a medium bowl, combine the flour, sugar, baking powder, & salt. egg, milk, & melted butter. Mix until consistent. NOTE: There may be some smaller lumps.
To the center of the dry ingredients, dump the eggs and milk. While mixing only the wet ingredients, pour your melted butter. This prevents the butter from clumping.
Once butter is incorporated into the wet ingredients mix together so all the batter ingredients are cohesive.
The batter will be thick. Spread it into a greased 9-inch square baking pan or 9 x 13-inch pan if doubling the recipe.
To Make the Cinnamon Streusel Topping
In a small bowl, combine the streusel topping ingredients.
Sprinkle topping over the top of the cake batter.
Bake for 30 minutes (9-inch square pan) or 35 minutes (9 x 13-inch pan) or until a toothpick inserted near the center comes out clean.
Serve warm and with a small pat of butter, if desired.
Notes
This recipe makes a 9-inch square cake but you can also double it for a 9 x 13-inch cake.