Description
A simple, moist, and tender coffee cake with a delightful cinnamon swirl and crumb topping, perfect for pairing with afternoon tea.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
For the Cinnamon Swirl: 1/3 cup brown sugar (packed), 1 tablespoon ground cinnamon, 1 tablespoon melted butter
For the Crumble Topping: 1/4 cup all-purpose flour, 1/4 cup brown sugar, 1/4 teaspoon ground cinnamon, 2 tablespoons cold butter (cut into small pieces)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate bowl, combine the milk, vegetable oil, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix.
- Prepare the cinnamon swirl by mixing brown sugar, cinnamon, and melted butter in a small bowl.
- Pour half of the batter into the prepared pan. Sprinkle the cinnamon swirl mixture evenly over the batter.
- Pour the remaining batter on top and spread gently to cover the swirl.
- To make the crumble topping, mix the flour, brown sugar, and cinnamon. Cut in the cold butter with your fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool slightly before slicing and serving.
Notes
This recipe yields about 9 servings.
For extra crunch, add chopped walnuts or pecans to the cinnamon swirl.
A cream cheese glaze drizzle on top after cooling is a delicious variation.
Folding fresh blueberries into the batter adds a fruity twist.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Reheat slices in the microwave for 15-20 seconds or toast for a crisp finish.
Use almond or oat milk for a dairy-free version.
Substitute gluten-free flour blend to make it gluten-free.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/9 of cake)
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
