Step 1

Preheat the oven to 350°.

Step 2

Filling Layer: Combine all ingredients together in a bowl until combined and no visible chunks.

Step 3

Streusel: Add the ingredient to a large bowl using a pastry knife cut the butter into the flour, brown sugar, and cinnamon until the butter is about the size of small little balls about a ¼” in diameter to make a streusel. It’s ok if there are some bigger and some smaller. Set aside.

Step 4

Coffee Cake Batter: Next, cream the butter in a stand mixer with the paddle attachment on high speed for about 5-7 minutes or until light and fluffy.

Step 5

Add in the sugar and cream for 3 to 4 minutes on medium-high speed.

Step 6

Pour in the vanilla and then add in 1 egg at a time until they are completely mixed in. Stop and scrape the bowl before going to the next step.

Step 7

While everything is mixing, whisk together the flour, salt, and baking powder in a separate medium size bowl. Set aside.

Step 8

Turn the speed to low and add in half of the flour mixture to the stand mixer and mix.

Step 9

Next, slowly pour in all the milk until combined.

Step 10

Add the remaining flour and mix until everything is completely mixed in. Stop and scrape the mixture and then continue mixing on low speed for further 1 to 2 minutes.

Step 11

Transfer ½ of the cake batter to a 13x9 casserole dish that’s been sprayed with non-stick spray and evenly spread it out using a spatula until flat.

Step 12

Evenly sprinkle the middle layer filling over top of the batter in the pan and gently press down to flatten and smooth out.

Step 13

Add the remaining cake batter on top of the streusel and gently spread it out completely covering the streusel.

Step 14

Finish by sprinkling on the streusel covering the cake batter completely and then bake at 350° for about 50-55 minutes or until it is firm in the center or reaches 190° to 195° internally in the center of the cake.

Step 15

Cool on a rack slightly before slicing and serving.