Description
A delightful coffee cake perfect for breakfast, brunch, or an afternoon snack, combining rich flavors of coffee with a sweet, tender cake.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon melted butter
- 1 egg (room temperature)
- 1½ cups buttermilk (room temperature)
- 3 tablespoons softened butter
- 1 tablespoon cinnamon
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ cup firmly packed light brown sugar
- ½ cup all-purpose flour
- ½ tablespoon cinnamon
- ¼ cup butter, cubed
- ⅛ teaspoon salt
- ½ cup powdered sugar
- 2½ teaspoons milk
Instructions
- Heat the oven to 375 degrees F. Optionally, line the baking dish with parchment paper.
- Grease a 9 by 9-inch baking dish with 2-inch sides.
- In a large bowl, combine all the dry ingredients: flour, baking powder, baking soda, and salt.
- In a medium bowl, mix the melted butter, egg, and buttermilk until fully blended.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Pour half of the cake batter into the prepared dish.
- For the streusel filling, mix the softened butter, cinnamon, brown sugar, and flour until crumbly, and sprinkle it over the batter.
- Pour the remaining batter over the streusel filling.
- For the drizzle topping, combine the powdered sugar, milk, and remaining cinnamon. Drizzle it over the top of the cake.
- Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted comes out clean.
Notes
Store leftover coffee cake in an airtight container in the refrigerator for up to a week or freeze pieces tightly wrapped for up to three months.