A delightful coffee cake with a cinnamon streusel topping, perfect for breakfast or a cozy afternoon treat.
Preheat your oven to 350°F (175°C).
Always preheat your oven to ensure even baking.
In a mixing bowl, combine the flour, butter, and granulated sugar until the mixture resembles coarse crumbs.
Use cold butter for a crumbly texture.
Reserve half a cup of the crumb mixture for the topping.
Set aside the topping mixture in a separate bowl for easy access.
To the remaining crumb mixture, add the baking powder and baking soda, mixing well.
Ensure the leavening agents are evenly distributed for a uniform rise.
In a small bowl, mix the milk and vinegar to create buttermilk. Beat in the egg until well combined.
Let the milk and vinegar sit for a minute to curdle before adding the egg.
Gradually add the wet ingredients to the dry mixture, stirring until just combined.
Avoid overmixing to keep the cake tender.
Pour the batter into a greased 9x13 baking pan.
Use a spatula to spread the batter evenly in the pan.
Mix the reserved crumb mixture with the chopped walnuts, brown sugar, and cinnamon. Sprinkle this topping evenly over the batter.
Press the topping lightly into the batter for better adherence.
Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Check the cake a few minutes before the suggested time to avoid overbaking.
Allow the cake to cool slightly before serving. Enjoy your delicious cinnamon streusel coffee cake!
Serve warm for the best flavor and texture.
Continue in our app for the best experience
