Classic Coffee Cake
A moist and tender coffee cake topped with a sweet cinnamon crumble, perfect for enjoying with coffee or as a dessert.
Servings: 12 pieces
Calories: 350kcal
Ingredients
For the Cake
- 2 large eggs
- 1.5 cups sugar 300 g
- 1.25 cups milk 300 ml
- 1 cup vegetable oil 240 ml
- 1 tbsp vanilla extract
- 3 cups all-purpose flour 360 g
- 1 tbsp baking powder
- 0.5 tsp salt
For the Topping
- 1.25 cups brown sugar 250 g
- 1 tbsp cinnamon
- 0.5 cup cold butter 115 g, cut into small cubes
- 1 cup all-purpose flour for topping (120 g)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a 9 by 13-inch (23 x 33 cm) baking pan with cooking spray and set it aside.
- In a large mixing bowl, whisk together the eggs, sugar, milk, vegetable oil, and vanilla extract until everything is well combined.
- Add the 3 cups of all-purpose flour, baking powder, and salt to the wet mixture. Whisk them together until just combined. Set this batter aside for a moment.
Topping Preparation
- In a medium bowl, combine the brown sugar, cinnamon, cold butter cubes, and 1 cup of flour. Use your clean hands to mix everything together until it resembles a coarse crumble.
Assembly and Baking
- Pour half of your cake batter into the prepared baking pan. Sprinkle about 1/3 of the topping mixture over the batter.
- Carefully pour the remaining batter on top and then sprinkle the rest of the topping over everything.
- Bake in the preheated oven for about 40-50 minutes. To test for doneness, insert a toothpick in the center; it should come out clean when the cake is ready.
Serving
- Once baked, let your coffee cake cool slightly before slicing and serving. Enjoy the wonderful flavors and warmth!
Notes
Store in an airtight container at room temperature for up to 3 days. Customize by adding nuts or fruit. Ensure baking powder is fresh for best results.