Coffee cake is one of those tricky pastries that can either leave you craving more or slowly trying to swallow the dry crumbs of over-baked potential.
Either way, I can’t seem to keep myself from loving the stuff — good or bad. I suppose my cravings for coffee cake persist because I can’t ever find one that is good enough.
I know I tend to be a bit *eh hem* critical when it comes to food, my own included, but I find it a little silly how hard it appears to be to find a delicate — but dense — flavorful and moist coffee cake with cinnamon-sugary topping. I mean, really.
Well, folks, look no further. That coffee cake is here. Finally. This cake was so darn good…we just couldn’t stop eating it. The streusel center and topping, along with the maple glaze, leave the cake perfectly moist and flavorful. Super. Yummy.
Try this recipe out this weekend for a lovely sweet snack with your morning coffee.
I promise you won’t need to use your coffee for any dunking.
Easy Coffee Cake with Streusel Topping and Maple Glaze
For the streusel:
1/4 cup brown sugar, packed
1/2 cup all-purpose flour
1 1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
3 tbsp. unsalted butter, chilled and chopped into pieces
Mix streusel ingredients well. You should be able to pinch together the mixture between your fingers. Follow instructions for the cake (below).
For the glaze:
1/2 cup confectioners/powdered sugar
2 tbsp. maple syrup
a few drops of water, as needed
In a small bowl, whisk the ingredients until smooth and runny. Add some water, just a little at a time, to thin if glaze is too thick to drizzle over cake.
For the cake:
2 cups all-purpose flour
3/4 cup sugar
2 1/2 tsp. baking powder
1 tsp. kosher salt
2 eggs, beaten
1 cup milk
2 tbsp. unsalted butter, melted
1 tsp. vanilla extract
Preheat oven to 350 degrees.
Grease and flour a 9-in cake pan (I use a spring-form pan).
Sift the dry ingredients (flour, salt, baking powder and sugar) together into a medium-to-large mixing bowl. In a separate bowl, combine the wet ingredients (eggs, milk, melted butter and vanilla extract). Add the wet ingredients to the dry and stir to combine. Be careful not to over-stir the ingredients, but make sure well-mixed. Pour 1/2 of the batter into prepared cake pan and spread to coat the bottom of the pan with a knife or spoon. Sprinkle about 1 cup of the streusel over the cake layer. Spoon the rest of the batter over the streusel, spreading out if necessary to cover the entire layer. Sprinkle remaining streusel over top.
Bake for 25-35 minutes, until a knife or toothpick inserted into the center of the cake comes out clean. Be careful not to overcook, as this will lead to a dry cake.
Remove baked cake from oven and place onto cooling rack for 30 minutes. Drizzle glaze over cake with spoon.