Description
A delightful and nostalgic cinnamon coffee cake with a tender crumb and crunchy topping, perfect for brunch or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat and Prepare: Set your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Cream the butter and sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time and stir in the vanilla extract.
- Mix the dry ingredients in a separate bowl.
- Combine the dry mixture gradually with the wet mixture, alternating with milk.
- Prepare the crumble topping with brown sugar, cinnamon, and nuts.
- Layer half the batter in the pan, add half the topping, then repeat.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool slightly before slicing.
Notes
This cake can be made one day in advance and tastes even better the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg