Crumb-Topped Coffee Cake
A buttery, tender coffee cake crowned with a sweet, crunchy brown sugar streusel. Perfect for breakfast or an afternoon snack.
- Total time
- 40 min
- Servings
- 8
- Calories
- 280
- Protein
- 4g
Ingredients
- 1.5 cups all-purpose flour
- ¾ cup brown sugar
- ½ cup butter
- 1.5 teaspoon baking powder
- 1 large egg
- ½ cup milk
Instructions
- 1
Preheat oven to 375°F. Grease a 9-inch round cake pan or line with parchment.
- 2
In a bowl, mix 1 cup flour, 1/2 cup brown sugar, and 1/4 cup cold butter with your fingers until crumbly. Set aside for topping.
- 3
In another bowl, whisk remaining 1/2 cup flour, 1/2 cup brown sugar, baking powder, and a pinch of salt. Cut in remaining 1/4 cup butter until pea-sized.
- 4
Beat in the egg and milk until just combined; batter will be lumpy. Spread into the pan.
- 5
Sprinkle topping evenly over batter. Bake until golden and a toothpick comes out clean, 25–30 minutes. Cool 10 minutes before slicing.
Tools you’ll need
- 9-inch round cake pan
- mixing bowls
- whisk
- measuring cups and spoons
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