This coffee cake is perfect for an afternoon tea. When you find yourself having a bit of a free time in the afternoon, cut yourself a slice and serve it with a cup of freshly brewed tea or coffee. I love this with coffee even if it’s a bit redundant. I drink my coffee without sugar anyway so it compliments this sweet cake.
One of our friends over at All Recipes has this to say about this recipe:
“This is the perfect cake for Sunday mornings reading the paper. Be prepared, it won’t last long. Just like potato chips, you can’t eat just one.”
I already brought this coffee cake to a potluck with my churchmates. Most of them loved coffee too so it was a hit. I came home with an empty serving dish by the end of the day! And I received a few calls asking for the recipe. Thank you, All Recipes for sharing this with us!
Ingredients
Instructions
- 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 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 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.
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Quick Tip: If you want a thicker cake, just increase the batter by doubling it.
Thanks again to All Recipes for this amazing recipe.
