Pre-heat oven to 320° (160° celsius) Grease and flour an 8 or 9 inch round or square cake pan.
FOR THE TOPPING
In a medium bowl mix together cake crumbs, flour, sugar and cinnamon, cut in butter and combine to form crumbs. Set aside.
FOR THE CAKE
In a small pot add butter and milk, heat until butter is melted, remove from heat and let cool.
In a large bowl whisk together the flour, sugar, baking powder, salt and cinnamon.
Whisk together the cooled butter/milk mixture, eggs and vanilla (you can whisk this together in the pot or a clean bowl), with a spatula fold it into the dry ingredients, continue folding until combined (there will be some lumps).
Spoon the batter into the prepared cake pan, sprinkle with the topping. Bake in the preheated oven for approximately 40-60 minutes or until toothpick comes clean or with a few crumbs attached.
Let the cake cool completely in the pan on a wire rack, then remove, cut and serve. Or cut directly in the pan. Enjoy!
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Notes
To make the streusel topping without leftover cake - Mix together the flour, brown sugar, salt and cinnamon, cut in the butter to form coarse crumbs. Use this as a substitute for leftover cake topping.3/4 cup flour – all purpose flour 1/3 cup brown sugar – lightly packed 1/4 cup butter – room temperature pinch of salt and 1 teaspoon cinnamon (more or less how you like it)The coffee cake can be kept well covered or in an air tight container at room temperature. It will keep for up to 3 days. If stored in the fridge in an air tight container it will keep for up to 5-6 days. Bring to room temperature before serving.The completely cooled cake should be wrapped tightly in plastic wrap or foil, then placed in a freezer safe bag or container. Properly stored, it will keep for up to 2-3 months.