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I love coffee cake. What I don’t love is the crumbs from the streusel topping that go everywhere when you eat it. The perfect coffee cake in my opinion would be one where the topping stayed on the cake until you got it into your mouth – that would get it a 5 star rating. This isn’t the perfect coffee cake but it is, however, a good coffee cake.
This recipe calls for butter to be used in 2 ways – cold for the streusel and at room temp for the batter. Using cold butter in the streusel and then keeping it cold makes for a crumbly topping, where using the softened butter creamed in the sugar gives you lift in the cake. The butter makes a difference in both so don’t ignore those directions and check out the link above for tips on how to soften butter in a hurry.
