I’ve made this coffee cake no less than 5 times in the last few months. It’s fast, easy, and decadent! The last time I made it I used a 9 x 13 pan and my husband thought that I had made a pan of cinnamon rolls. I guess from all the yummy cinnamon and icing. Who knows!
So I guess it goes without saying, if you don’t have time to make cinnamon rolls, make this coffee cake instead – everyone will love you for it!
Cinnamon Streusel Coffee Cake Adapted from Lil Luna
1 cup canola oil
1 teaspoon vanilla
1 cup whole milk
1 cup sugar
3 cups flour
3 teaspoons baking powder
1/2 teaspoon coarse kosher salt
1 1/2 cups packed brown sugar
2 teaspoons cinnamon
1/2 cup unsalted butter, softened
2 Tablespoons flour
Preheat the oven to 350 degrees. Coat a 9 x 13 inch baking pan with nonstick spray. Set aside.
In a large bowl, whisk together the oil, eggs, vanilla, and milk until combined.
Whisk in the sugar, baking powder, and salt, then stir in the flour until combined. Pour half of the batter into the baking dish.
Make the streusel by combining the softened butter with the cinnamon, flour, and brown sugar – I use a fork for this. Mix until combined. Sprinkle half of the streusel on top of the cake batter.
Then spoon on the remaining batter, covering as much of the streusel layer as possible. Next, sprinkle on the remaining streusel.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool, and drizzle with icing (if desired).
1 cup powdered sugar
1-2 Tablespoons milk
Whisk until combined and the icing is thick, but pourable. Add more sugar/milk as needed for desired consistency.