Korean Food, Baking, DIY's & So Much More!

Coffee Cake with Streusel Crumb Topping

Coffee cake can be the best or it can be boring.  Great coffee cake should be soft and fluffy with the warmth of cinnamon infused throughout and a crowning glory of golden, buttery crumble or streusel topping.  The coffee cake recipe I’m sharing with you today is precisely that.  What’s more is that the center is stuffed with a gooey cinnamon filling that makes this one irresistible. Entenmann’s coffee cake has got nothing on this baby!  I find that the boxed variety of coffee cakes can go two ways.  They either tend to be flat and dry or have such a jarring punch of cinnamon that it overwhelms every other element of the cake.  When done right, each component should bring something to the table tying in perfect bite after perfect bite.

Simply naked, this cake layer would shine on its own with each moist and tender crumb.  The filling then imparts a textural contrast to the soft and fluffy cake and rich and buttery crumble that proudly floats on top of the cake.  It’s my crumble recipe that I know and love well as in the autumn, it double duties as the topping for a spicy pear fruit crumble then.  In both applications, you just can’t go wrong with a good, solid crumble.  In this instance, it merely highlights the supremacy of this coffee cake from its often “home baked” impersonators at the market.  If you’ve solely survived on the store bought variety, I urge you to make this at home next time a baking fancy strikes.  It looks impressive but doesn’t require a commensurate effort.  It not only pairs exceedingly well with my perfect cup of coffee, it’s a yummy breakfast to look forward to or a dessert that isn’t cloyingly sweet but aims at ending your meal on a sweeter note.

5.0 from 7 reviews
Coffee Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: One 8" Cake
Ingredients
  • 1½ c unbleached flour
  • 2 ts baking powder
  • ½ ts fine salt
  • ¼ c canola/veggie/coconut/grape seed oil
  • ½ c brown sugar
  • 1 ts vanilla extract
  • 1 room temperature egg
  • ¾ c whole or buttermilk
Filling
  • ½ c brown sugar
  • 1½ ts cinnamon
Crumble
  • ⅓ c unbleached flour
  • ½ c sugar
  • ¼ ts fine salt
  • ¼ c unsalted, softened butter
  • ¾ ts cinnamon
Instructions
  1. In the first bowl, sift together the flour, baking powder, and salt.
  2. In the second bowl, whisk together the oil, sugar, vanilla, egg, and milk until foamy.
  3. Slowly combine the 2 bowls {sprinkle the first/dry bowl in thirds into the second/wet bowl. Do not over mix}
  4. In a greased cake pan, spoon in half the batter.
  5. Sprinkle with the brown sugar and cinnamon mixture and spread the rest of the batter evenly on top.
  6. To make the crumble, combine everything together {it's important that the butter be soft} and dot generously on top of the cake.
  7. Bake at 350 for 17-21 minutes.
  8. Cool and allow to set before slicing/serving.

Love,

Your Squishy Monster ^.~

32 thoughts on “Coffee Cake with Streusel Crumb Topping

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: