A simple, no fuss, Cinnamon Coffee Cake that’s delicious, moist, and flavorful, topped with a streusel topping that actually sinks into the cake after it’s baked. A recipe created by accident that turned out fabulous! No mixer required.
In a medium bowl, combine the brown sugar, flour, cinnamon and salt. Add the melted butter and mix until a crumble forms. Set aside.
For the cake:
In a large bowl, whisk together the flour, brown sugar, cinnamon, baking powder, baking soda, and salt. Set aside.
Add the oil, egg, and vanilla or bourbon into the measuring cup with the buttermilk and using a fork, whisk until combined.
Add the buttermilk mixture into the flour mixture and whisk just until it’s incorporated. Now whisk for 50 strokes until it’s mixed.
Pour batter into prepared pan.
Sprinkle the topping evenly over the top of the batter.
Bake for 40 minutes or until a cake tester/toothpick comes out clean.
Let cool on a rack for 30 minutes before lifting out the cake. As the cake cools, you'll notice the streusel topping sinks in and that's expected. After cooling, I'm able to lift it right off the tube insert and onto a platter. You may find it easier to invert it onto a plate, then flip it back upright onto a platter.
Make the glaze: (if using)
Whisk together the powdered sugar, milk, vanilla or bourbon and salt. Using a fork, drizzle the glaze evenly over the cake and let set - about 10 minutes. Serve.
Notes
If you need to make your own buttermilk, simply add 1 tablespoon lemon juice into a 2 cup measure, then fill it with milk to make 1 cup. Using a 2 cup measure gives you enough room to add the oil, egg and flavoring all in one measure which then makes it easier to mix right in the measuring cup then add to the dry ingredients.