Description
Classic Coffee Cake is a moist, buttery buttermilk cake with a sweet cinnamon streusel ribbon, a crumbly brown sugar topping, and a simple powdered sugar drizzle. It is perfect for breakfast, brunch, dessert, or an afternoon coffee break.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon butter, melted
- 1 large egg, room temperature
- 1 1/2 cups buttermilk, room temperature
- 3 tablespoons butter, softened
- 1 tablespoon ground cinnamon
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup firmly packed light brown sugar
- 1/2 cup all-purpose flour
- 1/2 tablespoon ground cinnamon
- 1/4 cup cold butter, cubed
- 1/8 teaspoon salt
- 1/2 cup powdered sugar
- 2 1/2 teaspoons milk
Instructions
- Preheat the oven to 375°F.
- Grease a 9-by-9-inch baking dish with 2-inch sides. Line it with parchment paper for easier removal, if desired.
- In a large bowl, whisk together 2 cups all-purpose flour, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the melted butter, egg, and buttermilk until combined.
- Pour the wet ingredients into the dry ingredients and stir gently just until combined.
- Spread half of the cake batter evenly into the prepared baking dish.
- Make the streusel filling by combining the softened butter, 1 tablespoon cinnamon, 1/2 cup flour, and 1/2 cup brown sugar with a fork until crumbly.
- Sprinkle the cinnamon streusel filling evenly over the first layer of cake batter.
- Spoon the remaining cake batter over the streusel filling and gently spread it into an even layer.
- Make the crumb topping by combining the light brown sugar, 1/2 cup flour, 1/2 tablespoon cinnamon, cold cubed butter, and 1/8 teaspoon salt with a fork or pastry blender until coarse crumbs form.
- Sprinkle the crumb topping evenly over the cake batter.
- Bake for 30 to 40 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan on a wire rack for 15 minutes.
- Lift the cake from the pan with the parchment paper, if used, and let it cool completely.
- Make the drizzle by stirring the powdered sugar with 2 1/2 teaspoons milk until smooth. Add a few extra drops of milk if needed.
- Drizzle the glaze over the completely cooled coffee cake, then slice into 12 servings.
Notes
- Measure the flour by spooning it into the measuring cup and leveling the top to prevent a dry, dense cake.
- Use room-temperature egg and buttermilk so the batter mixes evenly.
- Do not overmix the batter; stop stirring when no large streaks of flour remain.
- Keep the butter for the crumb topping cold so the topping forms distinct crumbs instead of melting flat.
- Optional chopped pecans or walnuts may be added to the streusel filling.
- Store cooled leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze individual unglazed slices for up to 2 months and add fresh drizzle after thawing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 292
- Sugar: 24
- Sodium: 311
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0.4
- Carbohydrates: 49
- Fiber: 1
- Protein: 5
- Cholesterol: 33