This simple coffee cake with flavour notes of cinnamon and a crumbly streusel topping make a perfect snack or dessert.


Line 13 x 9-inch (3 L) metal baking pan with parchment paper, leaving 2 inches (5 cm) overhang at each end. Preheat oven to 350⁰F (180⁰C).

Streusel: In medium bowl, combine brown sugar, flour and cinnamon. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside.

Cake: In large bowl, whisk together flour, granulated sugar, baking powder and salt. In separate bowl, whisk together eggs, milk, melted butter and vanilla. Stir into flour mixture until blended.

Evenly spread about 2 cups (500 mL) of the batter over bottom of prepared pan. Sprinkle evenly with half of the streusel mixture. Top with spoonfuls of remaining batter and carefully spread to cover streusel layer. Sprinkle with remaining streusel.

Bake for 30 to 35 minutes or until cake tester comes out clean. Cool in pan for about 10 minutes on rack. Using parchment overhang as handles, transfer to cutting board and cut into squares.

Serve warm or at room temperature.

Variation: Chocolate Cinnamon Streusel Cake: Sprinkle middle and top streusel layers each with ½ cup (125 mL) mini chocolate chips before baking.

Tip: Alternatively, grease and dust baking pan with all-purpose flour.  If using chocolate chips, serve directly from pan.

Brought to you by: Egg Farmers of Ontario