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Tuesday, September 24, 2013

Streusel Coffee Cake

I will definitely be making this recipe lot of times this fall/winter.  It was super easy and incredibly tasty.  My only disclaimer is that my cake did not turn out as pretty as the one in the picture shown.  My topping looked a little uneven even though I swore it was even when I sprinkled it on, lol.  This recipe took less than 30 minutes to make and I had all items on hand for it so I considered it a pretty easy baking project.  This would be a great dessert to take to someone's house over the holidays!  We served ours warm with vanilla bean ice cream.  yummm...    


  • 1/2 cup light brown sugar
  • 1/4 cup sifted all-purpose flour (sift before measuring)
  • 1/4 cup butter, room temperature
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cinnamon sugar

  • 1 1/2 cups sifted all-purpose flour (sift before measuring)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 3/4 cup sugar
  • 1/3 cup melted butter (we used I Can't Believe It's Not Butter)
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

Preheat oven to 375.

In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. This takes a few minutes longer than you may think.  Keep going until it gets to the right consistency.  Set aside.

Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl.

In a medium bowl, stir together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. 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 topping crumb mixture evenly over batter.  Bake 24 to 28 minutes, or until cake is done.   Be careful not to overcook.   Allow to partially cool.  Then cut coffee cake into squares while still warm.   Serves great with vanilla ice cream or a cup of coffee.  Enjoy!

*recipe adapted from here
*picture courtesy of here

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