Marie Saba

From My Kitchen To Yours

Our Favorite Coffee Cake

This coffee cake is so delightful! It’s super simple to throw together (my kids love helping with this one!) and bakes up in just 30 minutes.

You probably have the ingredients in your kitchen, so it’s a wonderful recipe to keep around for last-minute holidays, gifts or celebrations.

You’ll just need one bowl and a spatula to whip it together. I use a mini food processor for the crumble topping, but you could use a fork or your fingers to mix the butter with the flour, sugar and cinnamon, if you prefer.

And, OMG, the smell of this coffee cake baking is heaven! With wafts of cinnamon, butter, almond and vanilla coming from the oven, it takes some serious self-control to let it cool before sneaking a slice!

For a gluten-free option, simply substitute a gluten-free flour mix for the all-purpose flour, cup for cup.

Our Favorite Coffee Cake

Ingredients

1 1/2 cups (210 g) all-purpose flour (or gluten free flour blend)
3/4 cup (160 g) sugar
2 1/2 teaspoons (10 g) baking powder
3/4 teaspoon (3 g) salt
1/4 cup (2 fl. oz.) extra light olive oil
3/4 cup (6 fl. oz.) milk
1 (50 g) egg
2 teaspoons (8 g) vanilla extract
1/2 teaspoon (2 g) almond extract

For The Topping

1/2 cup (105 g) packed brown sugar
1/4 cup (35 g) all-purpose flour (or gluten free flour blend)
1/2 teaspoon (2 g) ground cinnamon
3 Tablespoons (42 g) cold unsalted butter

Instructions

Preheat oven to 375 F (190 C). Grease a round 9-inch (23 cm.) cake pan with butter.
In a large mixing bowl, combine the flour, sugar, baking powder and salt. Mix to combine. Add the oil, milk, egg and extracts. Mix again. Pour batter into greased pan.
In a mini food processor, mix the topping ingredients until mixture has the texture of cornmeal. Sprinkle topping over batter.
Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool for at least 10 minutes. Cut into wedges and serve!

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