Preheat oven to 350°F and grease a 8x8 square inch pan.
Note: You should make the streusel topping first to allow the butter time to cool. Melt the butter in the microwave, and let it fully cool. While it cools, combine the flour, brown sugar, cinnamon and salt in a separate bowl. Then, pour the cooled butter on top. Should form clumps.
In a small bowl mix the oil, egg, vanilla, and milk until thoroughly mixed.
In another small bowl, combine the brown sugar and the cinnamon. Set aside.
In a large bowl, combine the flour, granulated sugar, baking powder, and salt.
Add the egg mixture to the flour mixture, and stir until combined.
Spread half of the cake batter mixture onto the bottom of your prepared pan. The batter will be very thick, but still spreadable. Spread it out as evenly as possible with a spoon so that it nearly covers the bottom of the pan. It's okay that it's a very thin layer of batter or if it doesn't cover the bottom totally, as it will get filled in later with the rest of the batter.
Sprinkle the brown sugar and cinnamon mixture (that you prepared in Step 4) over the layer of batter in the pan. Note: You can skip this step for a lighter version of this recipe.
Pour the rest of the batter on top of the brown sugar layer, and spread it out evenly.
Sprinkle the streusel layer evenly on top of the batter layer.
Bake for 25 minutes or until a toothpick comes out clean. Let cool.
Once the cake is cool, combine the powdered sugar, vanilla, and the milk until a thick glaze forms. Drizzle the glaze over the cooled coffee cake and serve.
Ingredients
Directions
Preheat oven to 350°F and grease a 8x8 square inch pan.
Note: You should make the streusel topping first to allow the butter time to cool. Melt the butter in the microwave, and let it fully cool. While it cools, combine the flour, brown sugar, cinnamon and salt in a separate bowl. Then, pour the cooled butter on top. Should form clumps.
In a small bowl mix the oil, egg, vanilla, and milk until thoroughly mixed.
In another small bowl, combine the brown sugar and the cinnamon. Set aside.
In a large bowl, combine the flour, granulated sugar, baking powder, and salt.
Add the egg mixture to the flour mixture, and stir until combined.
Spread half of the cake batter mixture onto the bottom of your prepared pan. The batter will be very thick, but still spreadable. Spread it out as evenly as possible with a spoon so that it nearly covers the bottom of the pan. It's okay that it's a very thin layer of batter or if it doesn't cover the bottom totally, as it will get filled in later with the rest of the batter.
Sprinkle the brown sugar and cinnamon mixture (that you prepared in Step 4) over the layer of batter in the pan. Note: You can skip this step for a lighter version of this recipe.
Pour the rest of the batter on top of the brown sugar layer, and spread it out evenly.
Sprinkle the streusel layer evenly on top of the batter layer.
Bake for 25 minutes or until a toothpick comes out clean. Let cool.
Once the cake is cool, combine the powdered sugar, vanilla, and the milk until a thick glaze forms. Drizzle the glaze over the cooled coffee cake and serve.
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