Quick Coffee Cake with Crumb Topping Recipe

This quick coffee cake with crumb topping recipe may be great for those stuck at home, wanting a morning cake or late night snack. If you normally use one of the baking mixes to make a coffee cake and have none on hand, this may fit the bill for you. This is not a “pretty” cake, but boy!, it is delicious!

Quick Coffee Cake with Crumb Topping

Heat the oven to 325°F. Butter and flour a 8″ or 9″ cake pan or baking dish.

In a small bowl, combine the brown sugar, flour and cinnamon. Stir to blend. Cut in the butter with a pastry blender or a fork until crumbly. Set aside.

Combine the flour, baking powder and salt, blending well. Set aside. Note: I do not do this, dirtying up an extra bowl. I add these ingredients after mixing the next part. Your choice.

In a medium bowl, beat the egg with a fork. Add the sugar and melted butter, stirring as you add the butter to make sure the egg is not “cooked” if the butter is still very warm. Add the milk and vanilla extract, blending well. Add the flour mixture if doing it that way, otherwise add the dry ingredients, blending well. The batter is very, very thick.

Let the cake partially cool on a wire rack. Cut the cake into squares while still warm and serve.

We eat ours as a dessert at night with a tiny scoop of vanilla ice cream to the side. Sometimes, I warm the pieces in the oven for a few minutes first before putting the pieces into our bowls. It depends on our mood. If you want to nuke your foods warm, I cannot help you there. I have not owned one of those for a long time.

Enjoy! Hugs!