Streusel Top Coffeecake
Start your morning on a sweet note with this irresistible Streusel Top Coffeecake, a perfect combination of tender, fluffy cake and a buttery, crumbly topping that’s bursting with cinnamon flavor. This classic recipe is made with pantry staples like all-purpose flour, milk, and vanilla extract, and features a golden-brown streusel made from light brown sugar, ground cinnamon, and optional chopped pecans or walnuts for a delightful crunch. With just 20 minutes of prep time, this coffeecake is baked to perfection in under 35 minutes, making it a crowd-pleasing choice for brunch, coffee breaks, or simple indulgent moments. Serve it warm with a steaming cup of coffee or enjoy it at room temperature for a cozy treat that’s guaranteed to satisfy!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cup unsalted butter
- 1 large egg
- 1 cup milk
- 2 teaspoons vanilla extract
- 0.75 cup light brown sugar
- 1.5 teaspoons ground cinnamon
- 0.5 cup chopped pecans or walnuts (optional)
- 0.5 cup unsalted butter (for streusel)
- 1 cup all-purpose flour (for streusel)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish or line it with parchment paper.
In a large mixing bowl, whisk together 2 cups of the all-purpose flour, granulated sugar, baking powder, and salt.
Cut in 0.5 cup of unsalted butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg, milk, and vanilla extract. Gradually stir the wet ingredients into the dry ingredients until combined. Do not overmix.
Pour the batter into the prepared baking dish and smooth out the top with a spatula.
To make the streusel topping, combine the light brown sugar, remaining 1 cup of all-purpose flour, ground cinnamon, and the optional nuts in a separate bowl.
Cut 0.5 cup of unsalted butter for the streusel into the mixture until it forms coarse crumbs.
Sprinkle the streusel topping evenly over the batter.
Bake the coffeecake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffeecake to cool in the baking dish for 10 minutes before slicing and serving. Enjoy it warm or at room temperature!
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 319 mg | 14% | |
| Total Carbohydrate | 88.6 g | 32% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 45.8 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 165 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
