A delightful coffee cake with a cinnamon walnut streusel, perfect for breakfast or brunch.
Preheat your oven to 375°F (190°C) and grease a 9-inch cake pan.
Greasing the pan ensures the cake doesn't stick, making it easier to remove.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Creaming incorporates air into the mixture, resulting in a lighter cake.
Add the egg and milk to the butter mixture, mixing until combined.
Ensure the egg is at room temperature for better mixing.
Sift together the flour and baking powder, then gradually add to the wet mixture.
Sifting the dry ingredients helps avoid lumps in the batter.
In a separate bowl, mix the brown sugar, cinnamon, walnuts, and butter to create the streusel.
Use your fingers to crumble the butter into the mixture for a better texture.
Spread half of the batter into the prepared pan, then sprinkle half of the streusel over it.
Spreading the batter evenly ensures consistent layers.
Repeat with the remaining batter and streusel.
Gently spread the batter to avoid disturbing the streusel layer.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Check the cake a few minutes before the minimum baking time to avoid overbaking.
Let the cake cool slightly before serving. Enjoy your delicious coffee cake!
Allowing the cake to cool helps it set and makes slicing easier.
