This recipe gives you a good excuse to eat cake for breakfast. You can eat it at other times also, but breakfast is always fun because it feels so wrong, but tastes so right! Be a rebel. After biting into the tender cake with the crunchy, cinnamony struesel topping, you will be hooked. Enjoy :)
CINNAMON STRUESEL COFFEE CAKE
Cake
4 cups all-purpose flour
1-1/2 cups sugar
1 tablespoon + 1 teaspoon baking powder
1 teaspoon salt
1 cup butter
2 egg
1-1/2 cups milk, or as needed
1 tablespoon vanilla extract
Topping
1/2 cup all-purpose flour
1-1/3 cups white sugar
2 teaspoons ground cinnamon
1/2 cup butter
Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/2 cup flour, 1 1/3 cup sugar and 2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.
In a large bowl, combine 4 cups flour, 1 1/2 cusp sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Repeat with other egg. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel and run a knife through it to slightly mix into batter.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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