Wonderful moist light coffee cake. This is the perfect cake for Sunday mornings reading the paper. Perfect in the morning or in the evening! Hubby couldn’t stay away from it! Be prepared, it won’t last long. Just like potato chips, you can’t eat just one.
You don’t need a stand mixer to make this easy coffee cake. And just in case you were wondering, coffee cakes don’t actually contain coffee as an ingredient. Instead, they’re meant to be easy-to-make cakes that you can enjoy with a cup of coffee. Nothing fancy; just simply good.
Aunt Mary’s Coffee Cake
- 2 cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter
- 1 egg
- ¾ cup milk, or as needed
- 1 ½ teaspoons vanilla extract
- ¼ cup all-purpose flour
- ⅔ cup white sugar
- 1 teaspoon ground cinnamon
- ¼ cup butter
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Set aside.
In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.