Imade this luscious quick and easy crumb coffee cake for breakfast. I’m usually not so industrious first thing in the morning, but I wanted something special since we have house guests.
It’s easy to make, quick to bake, and so satisfying served warm with coffee, fresh berries, and yogurt. One friend commented that he hadn’t had homemade coffee cake for decades.
Simple homemade coffee cake may be old-fashioned but I think it’s worth bringing back, don’t you?
Quick & Easy Crumb Coffee Cake Recipe
This recipe calls for cinnamon for both the cake and crumb. I opted to usePenzey’sbaking spice (a blend of cinnamon, mace, anise, and cardamom) in the cake and cinnamon in the crumb with good results. If you are not familiar with Penzeys spices you owe it to yourself to check them out. I also used half white-wheat flour and half all-purpose, but feel free to use one hundred percent all-purpose if you prefer. I think it would be tasty with half-oat flour too.
Preheat the oven to 375F. Grease a 9-inch square baking pan. Blend thestreusel crumb topping ingredientstogether in a small bowl working the butter into the flour until well incorporated, and set aside:
3 tablespoons flour
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
3 tablespoons butter, cut into small pieces
Combine the following cake batter ingredients in a large bowl with a fork or electric mixer on low speed until the butter is worked well into the flour:
1 cup white wheat flour (King Arthur)
1 cup all-purpose flour
1 teaspoon cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons butter, cut into small pieces
Beat into the mixture:
Stir in until just blended:
3/4 cup milk
Spread half the batter into the prepared pan and spread half the streusel crumb topping over it. Cover with the remaining batter and then the rest of the topping. Bake for about 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15-20 minutes before serving.