Description
This classic Coffee Cake recipe features a tender, moist cake with a delicious cinnamon-sugar swirl and a buttery crumb topping. Perfect for breakfast or a cozy coffee break, it combines warm cinnamon flavors and a satisfying crumbly texture baked to golden perfection.
Ingredients
Scale
Crumb Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup cold butter
- 1/2 teaspoon cinnamon
Cinnamon-Sugar Sprinkle
- 1/2 teaspoon cinnamon
- 1/4 cup brown sugar
Cake Batter
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/4 cup butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9-inch square baking pan with non-stick spray and set aside to prevent sticking.
- Make the Crumb Topping: In a medium bowl, combine 1/2 cup flour, 1/3 cup brown sugar, 1/4 cup cold butter, and 1/2 teaspoon cinnamon. Use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture forms a crumbly ball. You can also use your hands to help mix it evenly. Set aside this crumb topping mixture.
- Prepare Cinnamon-Sugar Sprinkle: In a small bowl, mix together 1/2 teaspoon cinnamon and 1/4 cup brown sugar. Set this cinnamon-sugar sprinkle aside for layering.
- Mix Dry Cake Ingredients: In a large bowl, whisk together 1 1/2 cups flour, 3/4 cup granulated sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt until fully combined. Make a well in the center of the dry ingredients.
- Add Wet Ingredients: Pour 3/4 cup buttermilk, 1 large egg, and 1 1/2 teaspoons vanilla extract into the well. Stir gently to combine, being careful not to overmix to keep the cake tender. Then add 1/4 cup melted butter and continue stirring until you have a smooth batter.
- Layer Batter and Sprinkle: Pour about two-thirds of the batter into the prepared pan and spread evenly. Sprinkle the cinnamon-sugar mixture evenly over this batter layer.
- Top with Remaining Batter and Crumb: Pour the remaining batter over the cinnamon-sugar sprinkle. Use a butter knife to spread the batter to cover the sprinkle completely and swirl gently to create a marbled effect. Finally, crumble the prepared crumb topping evenly over the top of the batter.
- Bake the Cake: Place the pan in the preheated oven and bake uncovered for approximately 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and allow to cool slightly before serving.
Notes
- For best crumb texture, make sure the butter for the crumb topping is cold.
- Do not overmix the cake batter to keep it light and tender.
- If buttermilk is unavailable, you can substitute with milk plus 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
- Use a toothpick test to check for doneness; a clean toothpick means the cake is done.
- This coffee cake is delicious served warm with coffee or tea.
