Coffee Cake with Cinnamon Streusel
Calories: 27
Adjust Servings Here: 8 servings
Description
A soft and buttery coffee cake made with brewed coffee, layered with a cinnamon-maple brown sugar filling and topped with a generous buttery streusel. An easy 8 × 8-inch coffee cake that's perfect for breakfast, brunch, or afternoon coffee.
Ingredients
Coffee Cake
- 150 g (⅔ cup) Unsalted butter softened
- 150 g (¾ cup) Granulated sugar
- 3 large Eggs room temperature
- 165 g (1⅓ cups) All-purpose flour
- ½ tsp Baking powder
- ¼ tsp Salt
- 180 ml (¾ cup) Brewed coffee cooled
- 1 tsp Vanilla extract
Cinnamon-Maple Center
- 100 g (½ cup) Light brown sugar
- 30 g (¼ cup) All-purpose flour
- 1 tsp Ground cinnamon
- 60 ml (4 tbsp) Maple syrup
Streusel Topping
- 60 g (¼ cup) Unsalted butter softened
- 100 g (½ cup) Light brown sugar
- 90 g (¾ cup) All-purpose flour
- ½ tsp Ground cinnamon
- ¼ tsp Salt
Instructions
- Oven & Pan - Preheat the oven to 160°C/325°F conventional. Grease and line an 8 × 8-inch square baking pan with parchment paper, leaving enough overhang to lift the cake out after baking.
- Cinnamon filling - In a small bowl, combine brown sugar, flour, cinnamon, and maple syrup for the cinnamon filling. Set aside.100 g Light brown sugar, 30 g All-purpose flour, 1 tsp Ground cinnamon, 60 ml Maple syrup
- Make the Streusel - In another bowl, combine flour, brown sugar, cinnamon, and salt. Add butter and mix until coarse crumbs form. Set aside.60 g Unsalted butter, 100 g Light brown sugar, 90 g All-purpose flour, ½ tsp Ground cinnamon, ¼ tsp Salt
- Coffee Cake Batter - In a large mixing bowl, beat the softened butter and sugar until light and creamy. Add the eggs one at a time, mixing well between each addition. Add the vanilla.In a separate bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter mixture, alternating with the cooled brewed coffee. Mix only until combined. Don't overmix once the flour goes in.150 g Unsalted butter, 150 g Granulated sugar, 3 large Eggs, 165 g All-purpose flour, ½ tsp Baking powder, ¼ tsp Salt, 180 ml Brewed coffee, 1 tsp Vanilla extract
- Assemble the cake - Spread half the cake batter into the prepared 8-inch pan. Distribute the cinnamon-maple mixture over the batter, keeping it slightly away from the edges. Spoon the remaining cake batter over the filling and gently spread it evenly. Scatter the streusel generously over the top. Don't press the streusel into the batter. Let it sit loosely on top so it can bake into those lovely buttery crumbs.
- Bake - Bake for about 45 to 50 minutes until a skewer inserted into the cake comes out clean or with a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a wire rack. Cut into pieces.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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