This post was last updated on May 4, 2015 to include new images.
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.
Same goes for cinnamon rolls, while I’m on this topic.
Well, folks, look no further. That coffee cake is here. Finally.
This easy coffee cake recipe is so darn good…we just can’t stop eating it. The streusel center and topping, along with the maple glaze, leave the cake perfectly moist and flavorful.
Try this recipe out soon for a lovely sweet snack with your morning coffee. Or, you know, latte or whatever.
I promise you won’t need to use your coffee for any dunking.
- 1/4 cup brown sugar packed
- 1/2 cup PLUS 2 cups all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 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 PLUS 5 tbsp. cold and chopped into small pieces
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
- 2-4 tbsp maple syrup
Preheat oven to 350 degrees.
Butter and flour a 9-in cake pan (I use a spring-form pan).
In a mixing bowl, combine the brown sugar, 5 tbsp. cubed butter, 1/2 cup of the flour, cinnamon and salt. Set aside (this will be the streusel that will go in the center and on top of the cake).
Combine the flour, sugar, baking powder, and salt in a medium mixing bowl. In a separate bowl, combine the eggs, milk, 2 tbsp. melted butter and vanilla extract. Add the egg mixture to the flour mixture and stir to combine. Be careful not to over-stir, just stir until the flour is incorporated.
Pour 1/2 of the batter into the prepared cake pan and spread to coat the bottom of the pan with a knife or spoon. Sprinkle about 1 cup of the streusel (brown sugar mixture) over the cake layer. Spoon the rest of the cake batter over the streusel, spreading out if necessary to cover the entire layer. This can get a little messy and doesn’t need to be perfect.
Sprinkle the remaining streusel over the top of the cake.
Bake for 25-35 minutes, or until a knife inserted into the center of the cake comes out clean.
Remove from oven and place onto cooling rack until room temperature.
While cake is cooling, whisk together the powdered sugar and maple syrup until smooth and runny. Start with 2 tbsp. of the maple syrup and add just a little at a time as needed until glaze is thin enough to drizzle over cake. Drizzle glaze over cooled cake with spoon.