Cinnamon Coffee Cake
A super quick and easy soft, moist vanilla cake with buttery-sweet ribbons of cinnamon streusel.
Servings 1 13 X 9 coffee cake
Ingredients
Topping
- 1 cup brown sugar
- 1/2 cup all purpose flour
- 1/2 cup butter, softened
- 2 teaspoons cinnamon
Cake
- 1 1/2 cups all purpose flour
- 1 1/2 cups whole wheat flour (can substitute all purpose flour)
- 1/4 cup ground flax meal (optional, but adds good nutrition))
- 5 teaspoons baking powder
- 1 teaspoon kosher salt
- 2/3 cup melted butter
- 1 1/2 cups sugar
- 2 eggs
- 1 cup milk
- 2 teaspoons vanilla
Instructions
- Preheat oven to 375 F/190 C. Butter and flour a 13 x 9 cake pan.
- Mix together topping ingredients until crumbly. Set aside.
- Combine flour, flax meal, baking powder, and salt into a large mixing bowl.
- Melt butter in a smaller bowl or quart measuring cup, then mix in sugar. Beat in eggs, then add milk and vanilla.
- Add liquid ingredients to dry, and beat well. Pour batter into your prepared pan, then sprinkle the topping over it evenly. Bake at 375 F/190 C for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cool for about 10 minutes before serving warm.
Notes
Make this gluten free by using a one-to-one gluten-free baking flour.
Adapted from The Spruce Eats.