prep: 20 minutes
cook: under 35 minutes
cool: none
streusel
¾ cup sugar
½ cup all-purpose flour
2 teaspoons ground cinnamon
5 tablespoons cold unsalted butter, cubed
cake
Cooking spray
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, at room temperature
¾ cup sugar
1 large egg
¾ cup whole milk
2 teaspoons pure vanilla extract
1. To make the streusel: In a medium bowl, combine the sugar, flour, and cinnamon. Cut in the butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Refrigerate until ready to use.
2. To make the cake: Preheat the oven to 350°F. Spray a 9 × 9-inch baking pan lightly with cooking spray.
3. In a medium bowl, stir together the flour, baking powder, and salt.
4. In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes. Scrape the sides down. Add the egg, milk, and vanilla and mix on low speed until the ingredients start coming together. With the machine running, add the flour mixture, mixing until fully incorporated.
5. Spread the batter in the prepared baking pan and sprinkle the streusel over the batter.
6. Bake until a tester inserted in the center comes out clean, 30 to 35 minutes. Serve warm.
7. Store in an airtight container at room temperature for up to 2 days.
Makes 12 servings