Cinnamon Streusel Coffee Cake
This cinnamon streusel coffee cake is easy to make and perfect for sharing. It has a crumbly topping with a warm cinnamon flavor that's great with coffee or tea.
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Servings: 12 serving
Equipment
- 8x8 pan
Ingredients
For the vanilla cake
- 1 cup whole milk
- 1 tablespoon white vinegar
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cup all-purpose flour
- 1 tablespoon baking powder
- ½ cup cornstarch/corn flour
- ½ teaspoon salt
For the cinnamon streusel
- 1 cup all-purpose flour
- 7 tbsp butter, softened
- ½ cup brown sugar
- 2 tablespoon ground cinnamon
Instructions
For the vanilla cake
- Preheat the oven to 355F (180C). Line an 8x8 square baking pan with parchment paper.
- Combine the milk and white vinegar. Let it sit for 5 minutes to thicken slightly.
- In a large bowl, use a hand mixer or stand mixer fitted with a paddle attachment to cream the softened butter and sugar together. Beat on medium speed until the mixture is light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the flour, baking powder, salt, and cornstarch. Beat on medium speed for 1 minute until the dry ingredients are fully incorporated.
- Add the milk and vinegar mixture. Beat until combined (don't over beat).
For the cinnamon streusel
- In a small bowl, mix the flour, brown sugar, and cinnamon. Add the softened butter and use a fork or your hands to mix until it forms a crumbly texture.
To assemble
- Pour half of the batter into the prepared cake pan, spreading it evenly. Sprinkle half of the streusel mixture over the batter.
- Add the remaining batter on top, spreading it carefully, then sprinkle the remaining streusel on top of the cake.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
- Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
Storage:
- You can store the cake in an airtight container at room temperature for up to four days. If you want to freeze it, wrap the entire cake securely in plastic wrap or aluminum foil, then place it in a zip-log bag or freezer bag. It will keep well in the freezer for up to six months. To serve, let it thaw at room temperature for about six hours or overnight.