Simple Coffee Cake

I’m a big fan of coffee cake! Most of them get their moistness from sour cream but I didn’t happen to have any at home and I didn’t feel like schlepping to the grocery store. But I also wanted coffee cake. So…time to figure out how to make some without sour cream.

Turns out…ain’t that hard. But it IS really good!

Difficulty: easy
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Ingredients

Coffee Cake

½ cup butter, softened to room temperature
¾ cup sugar
1 egg
2 t vanilla
2 cups flour
1 t baking powder
1 t baking soda
¼ t salt
¾ cup milk

Streusel Filling & Topping

1 cup flour
1 cup dark brown sugar
2 T cinnamon
1/2 cup butter, cold
3 t vanilla

Directions

Butter and flour an 8” or 9” baking pan and set that aside.

In a large bowl, put the butter and sugar and beat until smooth, just a couple minutes. Add in the egg and vanilla and beat again until everything is well combined and set this bowl aside.

In a separate bowl put the flour, baking powder, baking soda and salt and whisk until well combined. Add half of this to the butter mixture along with (about) half the milk and mix until well combined, then do the same with the remaining half dry mixture and milk. This is your coffee cake batter.

For the next step you can use the same bowl that you mixed the dry ingredients. Add the flour, brown sugar and cinnamon and whisk together. Next, take your butter and cut it into small cubes. Add the butter to the flour mixture and mix together with your hands – don’t use a hand mixer with this one. Really get in there and smoosh it all together until its combined and kind of pebbly. Then add in the vanilla and mix again. This is your streusel filling and topping

Take your batter and pour about half of it into your prepared baking pan. Then take half of the streusel mix and sprinkle that evenly over the batter. Take your remaining batter and pour that on top of the streusel and then, yes, take the remaining streusel and pour that over the batter. Basically, you have four layers: batter, streusel, batter streusel.