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Coffee Cake with Cinnamon Crumble

This coffee cake features a tender, moist crumb base topped with a crunchy cinnamon-sugar crumble. It is baked until golden on top, with a soft interior that reveals layered textures and a fragrant aroma of vanilla, cinnamon, and butter throughout.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 cups all-purpose flour for the cake base and crumble topping
  • 1 cup granulated sugar divided for cake and crumble
  • 1/2 cup unsalted butter cold, for crumble and cake batter
  • 1 teaspoon ground cinnamon for crumble topping
  • 1 teaspoon vanilla extract for flavoring the batter
  • 1 cup milk whole or 2%
  • 2 large eggs for the batter
  • 1/2 cup vegetable oil adds moisture

Equipment

  • Mixing bowls
  • Whisk
  • Loaf pan or baking dish
  • Measuring cups and spoons
  • Pastry Cutter or Fork

Method
 

  1. Preheat the oven to 350°F (175°C). Grease your baking pan with butter or non-stick spray and set aside.
  2. Combine 1 3/4 cups of flour, 1/2 cup of sugar, and 1/2 teaspoon of cinnamon in a mixing bowl. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside for the crumble topping.
    2 large eggs, 1 teaspoon ground cinnamon
  3. In a separate large bowl, whisk together eggs, milk, vegetable oil, vanilla extract, remaining sugar (1/4 cup), and the remaining 1/4 cup of flour until smooth and well combined.
    1 teaspoon vanilla extract, 1 cup milk, 2 large eggs, 1/2 cup vegetable oil
  4. Pour the batter into the prepared baking dish, spreading it evenly with a spatula. Sprinkle the cinnamon crumble evenly over the batter.
    1 teaspoon vanilla extract
  5. Bake in the preheated oven for 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake should be puffed and set, with a slightly cracked top.
  6. Allow the coffee cake to cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature, revealing a moist interior topped with crunchy crumble.