A delightful coffee cake with a cinnamon streusel topping, perfect for breakfast or brunch.
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking pan.
Greasing the pan ensures the cake doesn't stick, making it easier to serve.
In a mixing bowl, combine the flour, brown sugar, and salt. Add the butter and mix until the mixture resembles coarse crumbs.
Using cold butter helps create a crumbly texture for the topping.
Reserve 1/2 cup of the crumb mixture for the topping.
Measure the reserved crumbs accurately for an even topping.
To the remaining crumb mixture, add baking powder, baking soda, cinnamon, and nutmeg. Mix well.
Mixing the dry ingredients thoroughly ensures even distribution of leavening agents.
Add the milk and eggs to the dry mixture and mix until just combined.
Avoid overmixing to keep the cake tender.
Pour the batter into the prepared baking pan and spread evenly.
Use a spatula to smooth the batter for even baking.
Sprinkle the reserved crumb mixture evenly over the batter.
Ensure the topping covers the batter completely for a consistent crunch.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Check the cake a few minutes before the end of the baking time to avoid overbaking.
Let the cake cool in the pan for 10 minutes before slicing and serving.
Cooling the cake slightly helps it set, making it easier to slice.
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