Easy Coffee Cake Recipe with Brown Sugar
Easy Coffee Cake Recipe with Brown Sugar
Introduction
Welcome to your new favorite breakfast treat or afternoon pick-me-up! This Easy Coffee Cake Recipe with Brown Sugar is an absolute dream to bake and even more delightful to eat. Imagine a tender, moist cake base generously swirled with a rich, buttery brown sugar streusel topping that caramelizes beautifully as it bakes. It’s simple enough for a beginner baker but delivers on flavor like a professional pastry. Perfect with your morning coffee or a cup of tea, this homemade version will quickly become a beloved staple in your kitchen. Let's get baking!
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg, room temperature
- ¾ cup milk, room temperature
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ cup packed light brown sugar
- ¼ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter, cold and cubed
- ½ cup powdered sugar
- 1-2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 375°F (190°C). Grease and flour an 8x8 inch (20x20 cm) square baking pan or line it with parchment paper, leaving an overhang on two sides for easy removal.
- Make the Streusel: In a small bowl, combine the brown sugar, ¼ cup flour, and cinnamon for the streusel. Cut in the cold, cubed butter using a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs. Set aside.
- Combine Dry Cake Ingredients: In a medium mixing bowl, whisk together the 1 ½ cups flour, granulated sugar, baking powder, and salt.
- Combine Wet Cake Ingredients: In a separate bowl, whisk together the egg, ¾ cup milk, melted butter, and 1 teaspoon vanilla extract until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few small lumps are fine.
- Assemble the Cake: Pour about half of the cake batter into the prepared pan and spread evenly. Sprinkle half of the streusel mixture over the batter. Carefully spoon the remaining cake batter over the streusel layer, spreading gently to cover. Top with the remaining streusel mixture.
- Bake: Bake for 25-30 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
- Cool: Let the coffee cake cool in the pan on a wire rack for at least 15 minutes before attempting to remove it. Once slightly cooled, lift it out of the pan using the parchment paper overhang and transfer to the wire rack to cool completely.
- Prepare Glaze (Optional): While the cake cools, whisk together the powdered sugar, 1 tablespoon milk, and ¼ teaspoon vanilla extract in a small bowl. Add more milk a ½ teaspoon at a time if needed to reach a drizzly consistency. Drizzle the glaze over the cooled coffee cake just before serving.
Pro Tips & Notes
- Don't Overmix the Batter: Overmixing can develop the gluten in the flour, leading to a tough, dry cake. Mix until just combined.
- Room Temperature Ingredients: For the cake batter, using room temperature egg and milk helps them emulsify better with the melted butter, resulting in a smoother, more uniform batter and a tender crumb.
- Cold Butter for Streusel: Using cold, cubed butter for the streusel ensures it forms distinct crumbs that stay separate during baking, creating that wonderful streusel texture.
- Cool Before Glazing: Ensure your coffee cake is completely cool before drizzling with glaze. Applying glaze to a warm cake will cause it to melt and absorb, rather than set nicely on top.
- Add Nuts to Streusel: For an extra layer of flavor and crunch, try adding ¼ cup of chopped pecans or walnuts to your streusel mixture.
Nutrition Facts (per serving)
- Calories: 350 kcal
- Protein: 4g
- Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 60mg
- Sodium: 250mg
- Carbohydrates: 45g
- Fiber: 1g
- Sugars: 28g
Frequently Asked Questions
- Q: Can I make this coffee cake ahead of time? A: Yes, you can! This coffee cake is wonderful made a day in advance. Store it covered tightly at room temperature. For best freshness, serve within 2-3 days.
- Q: How should I store leftover coffee cake? A: Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Q: Can I freeze this coffee cake? A: Absolutely! Allow the cake to cool completely, then wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw at room temperature before serving.
- Q: What kind of pan is best for this recipe? A: An 8x8 inch (20x20 cm) square baking pan or a 9-inch round cake pan works perfectly for this recipe.
- Q: Can I use dark brown sugar instead of light? A: Yes, you can. Dark brown sugar will give the streusel a deeper, more molasses-rich flavor and a slightly chewier texture.