This delicious easy-to-make classic homemade coffee cake recipe is the perfect sweet treat to serve up for breakfast or brunch.
Servings: 12
Prep Time: 20 minutesminutes
Cook Time: 55 minutesminutes
Ingredients
For the Filling Layer:
1cuppacked light brown sugar
½cupall-purpose flour
2teaspoonsground cinnamon
For the Streusel:
1stick unsalted butter
3/4cupall-purpose flour
1 1/2cupspacked light brown sugar
2teaspoonsground cinnamon
¼teaspoonsea salt
For the Cake Batter:
2sticks unsalted butter
1 1/4cupssugar
1tablespoonvanilla
5large eggs
3 ½cupsall-purpose flour
2teaspoonsbaking powder
1teaspoonsalt
1 ½cupswhole milk
Instructions
Preheat the oven to 350°.
Filling Layer: Combine all ingredients together in a bowl until combined and no visible chunks.
Streusel: Add the ingredient to a large bowl using a pastry knife cut the butter into the flour, brown sugar, and cinnamon until the butter is about the size of small little balls about a ¼” in diameter to make a streusel. It’s ok if there are some bigger and some smaller. Set aside.
Coffee Cake Batter: Next, cream the butter in a stand mixer with the paddle attachment on high speed for about 5-7 minutes or until light and fluffy.
Add in the sugar and cream for 3 to 4 minutes on medium-high speed.
Pour in the vanilla and then add in 1 egg at a time until they are completely mixed in. Stop and scrape the bowl before going to the next step.
While everything is mixing, whisk together the flour, salt, and baking powder in a separate medium size bowl. Set aside.
Turn the speed to low and add in half of the flour mixture to the stand mixer and mix.
Next, slowly pour in all the milk until combined.
Add the remaining flour and mix until everything is completely mixed in. Stop and scrape the mixture and then continue mixing on low speed for further 1 to 2 minutes.
Transfer ½ of the cake batter to a 13x9 casserole dish that’s been sprayed with non-stick spray and evenly spread it out using a spatula until flat.
Evenly sprinkle the middle layer filling over top of the batter in the pan and gently press down to flatten and smooth out.
Add the remaining cake batter on top of the streusel and gently spread it out completely covering the streusel.
Finish by sprinkling on the streusel covering the cake batter completely and then bake at 350° for about 50-55 minutes or until it is firm in the center or reaches 190° to 195° internally in the center of the cake.
Cool on a rack slightly before slicing and serving.
Notes
Make-Ahead: You can make this recipe up to 1 day ahead of time.How to Reheat: Add the desired amount to a sheet pan and cover with foil. Bake at 325° for only 5-7 minutes or until warm. It also reheats very well in the microwave by heating a serving at a time on high until warm.How to Store: Cover and keep at room temperature for up to 3 days. Cover and keep in the refrigerator for up to 6 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving.If you do not have a stand mixer you can use electric hand beaters.Make sure the butter is softened before whipping it in the stand mixer.To make the streusel, you can also add the ingredients to a food processor and pulse until the butter is cut in.