This coffee cake is a delightful treat with a rich cinnamon streusel topping, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
Greasing the pan ensures the cake doesn't stick, making it easier to remove after baking.
In a mixing bowl, combine the flour, baking powder, and salt.
Sifting the dry ingredients together helps to evenly distribute the baking powder and salt.
In another bowl, cream together the butter and sugar until light and fluffy.
Using room temperature butter makes it easier to cream with the sugar.
Add the egg and vanilla to the butter mixture and mix well.
Mixing the egg thoroughly ensures a smooth batter.
Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until just combined.
Avoid overmixing to keep the cake tender.
Pour half of the batter into the prepared pan and spread evenly.
Spreading the batter evenly ensures consistent baking.
In a separate bowl, mix the brown sugar, cinnamon, and flour for the streusel topping. Cut in the cold butter until the mixture resembles coarse crumbs.
Using cold butter helps create a crumbly texture for the streusel.
Sprinkle half of the streusel mixture over the batter in the pan.
Distributing the streusel evenly ensures every bite has a bit of topping.
Pour the remaining batter over the streusel layer and spread evenly.
Be gentle to avoid disturbing the streusel layer.
Top with the remaining streusel mixture.
Pressing the streusel lightly into the batter helps it adhere during baking.
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 minimum baking time to avoid overbaking.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling the cake slightly in the pan helps it set, making it easier to transfer.
Slice and serve the coffee cake. Enjoy with your favorite beverage.
Serving the cake warm enhances its flavors and texture.
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