This timeless coffee cake is a cherished family recipe passed down through generations, offering a moist, dense crumb reminiscent of a light pound cake. Its subtly sweet flavor is enhanced by a cinnamon streusel topping that adds a delightful crunch. Perfect for breakfast, brunch, or even as a comforting dessert, this cake pairs wonderfully with a hot cup of coffee. The simplicity of the ingredients and ease of preparation make it a go-to choice for gatherings or a cozy treat at home. Optional additions like walnuts and a light icing drizzle can elevate the flavor, but the cake stands beautifully on its own. 

Ingredients

Cake:

• 1 large egg

• 1/4 cup vegetable or canola oil

• 1 teaspoon vanilla extract

• 3/4 cup granulated sugar

• 1/2 cup milk

• 1/4 teaspoon salt

• 2 teaspoons baking powder

• 1 1/2 cups all-purpose flour

Streusel Topping:

• 2 tablespoons unsalted butter, melted

• 1/2 cup packed brown sugar

• 2 teaspoons ground cinnamon

• 2 tablespoons all-purpose flour

• 1/2 cup chopped walnuts (optional)

Icing (optional):

• 1 tablespoon unsalted butter, softened

• 3/4 cup powdered sugar

• 1 tablespoon milk (more if needed)

Directions

1. Preheat your oven to 375°F (190°C). Grease or line a 9x9-inch baking dish with parchment paper.

2. In a mixing bowl, beat the egg. Add the sugar, milk, oil, salt, and vanilla extract, mixing until well combined.

3. Spoon the flour into measuring cups, leveling it off, and add it to the wet ingredients. Sprinkle the baking powder over the flour and gently mix it into the top half of the flour. Stir the flour mixture into the batter until just combined; avoid overmixing.

4. Pour the batter into the prepared baking dish, spreading it evenly.

5. For the streusel topping, melt the butter in a microwave-safe bowl. Stir in the brown sugar, cinnamon, and flour until well combined. If using, fold in the chopped walnuts.

6. Sprinkle the streusel mixture evenly over the cake batter. Using your finger or the small end of a wooden spoon, gently poke the streusel halfway into the batter in 12–18 random spots.

7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not runny batter).

8. If desired, prepare the icing by mixing the softened butter and powdered sugar. Thin with milk until you reach a drizzle consistency. Lightly drizzle the icing over the cooled cake.

Nutritional Value (per serving)

• Calories: Approximately 300 kcal

• Carbohydrates: 45g

• Protein: 4g

• Fat: 12g

• Saturated Fat: 2g

• Cholesterol: 30mg

• Sodium: 150mg

• Potassium: 100mg

• Fiber: 1g

• Sugar: 20g