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Streusel Coffee Cake
Another classic cake – for good reason! The crumbly cinnamon topping and the moist cake are the perfect pairing with a hot cup of coffee! This is a great make-ahead cake to have in the freezer for unexpected guests.
Course
Desserts
Cuisine
American
Keyword
Streusel Coffee Cake
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Calories
457
kcal
Author
Stacie Vaughan
Equipment
Measuring cups
Mixing bowl
9-inch cake pan
Ingredients
Topping
½
cup
brown sugar
¼
cup
sifted all-purpose flour
4
tbsp
canola oil
2
tsp
cinnamon
pinch
salt
Cake
1 ½
cups
sifted all-purpose flour
2 ½
tsp
baking powder
½
tsp
salt
1
large egg
beaten
¾
cup
sugar
3
tbsp
canola oil
½
cup
milk
whole or skim
1 ½
tsp
vanilla extract
US Customary
-
Metric
Instructions
In small mixing bowl combine topping ingredients, blending with fork until crumbly. Set aside.
Sift 1 ½ cups sifted flour with baking powder and salt into a bowl.
In a medium bowl, beat together beaten egg and ¾ cup sugar and oil.
Add milk and vanilla. Stir in flour mixture and mix well.
Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle crumb mixture evenly over batter.
Bake at 375℉ for about 30 minutes, or until cake tests done. Partially cool in pan on wire rack and slice.
Nutrition
Serving:
1
g
|
Calories:
457
kcal
|
Carbohydrates:
70
g
|
Protein:
6
g
|
Fat:
18
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
15
g
|
Cholesterol:
33
mg
|
Sodium:
429
mg
|
Fiber:
1
g
|
Sugar:
40
g