Makes: At least 8 servings
Time: About 1 hour
An anytime cake; serve it for breakfast, dessert, or something in between. The streusel topping is layered in the middle and on top of the cake so that every bite has some crunch. For an easy flavor variation, incorporate finely chopped fruit, chocolate chunks, or warm spices like ginger and cardamom into the streusel mix.
1. Heat the oven to 375°F. Grease a 9-inch square baking pan with softened butter.
2. Combine ¾ cup of the sugar, 3 tablespoons flour, 1 teaspoon cinnamon, ½ teaspoon salt, 3 tablespoons cold butter, and the nuts in a small bowl; mix with your fingers until it just comes together. Set this streusel mixture aside.
3. To make the cake: Combine the remaining 2 cups flour, the baking powder, the remaining ½ teaspoon salt, ½ cup sugar, 1 teaspoon cinnamon, and 5 tablespoons cold butter, cut into bits, in a bowl (you can use an electric mixer on low speed). Mix well with a fork until all of the flour is coated with some of the butter.
4. Still on low speed, beat the egg into the batter, then the milk, and mix until blended. Pour half the batter into the prepared pan and sprinkle about half the streusel mixture over it. Add the remaining batter, then the remaining streusel. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for at least 15 minutes before cutting. Best served warm, but not bad a day or 2 later, reheated.
VEGAN COFFEE CAKE For the streusel, substitute hardened (refrigerated) coconut oil for the butter. For the cake, replace the butter with melted coconut oil. Substitute 1 tablespoon ground flaxseed mixed with 3 tablespoons water for the egg; let sit for at least 3 minutes, until it has a gel-like consistency. Use almond or soy milk in place of the milk.
WHOLE GRAIN COFFEE CAKE Substitute 1 cup plus 3 tablespoons whole wheat flour and 1 cup spelt flour for the all-purpose flour.
BUTTERMILK OR YOGURT COFFEE CAKE Buttermilk and yogurt lend lightness, moisture, and a bit of tartness to the rich cake: Substitute buttermilk or yogurt for the milk. Reduce the baking powder to 1 teaspoon and add 1 teaspoon baking soda.
CINNAMON COFFEE CAKE Increase the cinnamon to 2 tablespoons, divided equally between the streusel and cake. For the streusel, substitute ¾ cup packed light brown sugar for the granulated sugar.
BLUEBERRY COFFEE CAKE For the streusel, substitute ¾ cup packed light brown sugar for the granulated sugar and toss ½ cup fresh blueberries into the mixture. For the cake, fold ½ cup fresh blueberries into the batter.
PEAR-GINGER COFFEE CAKE Replace the cinnamon with ginger. For the streusel, substitute ¾ cup packed light brown sugar for the granulated sugar and toss ½ cup chopped peeled pears into the mixture. Fold ½ cup chopped peeled pears into the cake batter.
ORANGE-CARDAMOM COFFEE CAKE Replace the cinnamon with cardamom. Stir 2 teaspoons grated orange zest into the dry ingredients for the cake and replace ¼ cup of the milk with ¼ cup fresh orange juice.
COFFEE CAKE WITH OAT STREUSEL For the streusel, substitute rolled oats for ½ cup of the nuts.
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