Quick and Easy German Streusel Coffee Cake

Quick and Easy German Streusel Coffee Cake is a popular dessert or breakfast cake. This is a quick recipe that my mother made often.

This is an easy coffee cake, baked in a square or round layer-cake pan.

Substitute Bob's Red Mill 1-to-1 baking flour or your favorite gluten-free flour as desired.

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GERMAN STREUSEL COFFEE CAKE

Topping:

1/2 cup brown sugar

1/4 cup sifted all-purpose or gluten-free 1-to-1 flour (sift before measuring)

1/4 cup butter, room temperature

1 teaspoon cinnamon

Cake:

1 1/2 cups sifted all-purpose or gluten-free 1-for-1 flour (sift before measuring)

2 1/2 teaspoons baking powder (gluten-free)

1/2 teaspoon salt

1 egg, beaten

3/4 cup sugar

1/3 cup melted butter

1/2 cup milk

1 teaspoon vanilla extract

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PREPARATION:

In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.  

Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.

Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter.

Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack.

Cut coffee cake into squares while still warm.

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