This homemade coffee cake recipe is easy to make and a favorite for breakfast, brunch or any celebration. It's light and moist with a streusel filling and crumb topping!
Preheat the oven to 350°F. Line an 8x8-inch baking dish with parchment paper, if desired.
In a large bowl, whisk together the oil, milk, sugar, egg, and vanilla.
Add the flour, baking powder, and salt to the bowl and mix together with a wooden spoon. Pour half the batter into the baking dish.
Filling
In a small bowl, combine the brown sugar and cinnamon. Sprinkle over the top of the batter. Drizzle the melted butter evenly over the top. Pour the remaining batter over the filling.
Topping
In a small bowl combine the flour, sugar, and butter. Crumble evenly over the batter.
Cover dish loosely with foil and bake 25 minutes. Remove foil and bake 10 more minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool at least 15 minutes before serving. Slice into 9 squares and serve.
Notes
Crumb topping: If you'd prefer more of a crumb mixture on top, feel free to make half a batch of this crumble topping to add to the top. You'll only need half of the topping listed above for the middle. Doubling: You can double the recipe for a crowd. Bake in a 9x13-inch baking dish for an additional 5 to 10 minutes. Storage: Store leftover cake in a covered container for up to 3 days. Freeze up to 3 months.