This is an easy and simple coffee cake that doesn’t skimp on the taste. It’s actually pretty good on it’s own and doesn’t even need to be savored with coffee. If you like, you can add dried fruit or nuts to the struesel or even fresh fruit, depending on what’s in season, to the batter.
Serves 6
- 2 C all-purpose flour
- 1/2 C brown sugar
- 1/4 C white sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 C butter
- 1 egg
- 3/4 C milk, or as needed
- 1 1/2 tsp vanilla extract
- 1/4 C all-purpose flour
- 2/3 C white sugar
- 1 tsp ground cinnamon
- 1/4 C butter
Preheat oven to 350 degrees F. Grease and flour a 8×8 inch pan. Make the streusel topping by combining 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon in a bowl. Cut in 1/4 C butter until mixture resembles coarse crumbs. Set aside. In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool then serve.
The best crumb Cake mix on the market is Krusteaz, a fast way to get similar results.
