Cold Brew Streusel Loaf Cake

• 1¼ cups all-purpose flour (150g)
• ½ cup cold brew coffee (120ml)
• ½ teaspoon baking powder
• 1 teaspoon salt
• ⅔ cup unsalted butter, softened (150g)
• ⅔ cup granulated sugar (134g)
• 1 large egg

• 1¼ cups all-purpose flour (150g)
• ½ cup brown sugar (100g)
• ⅓ cup granulated sugar (67g)
• ½ teaspoon salt
• 6 tablespoons melted butter (85g)

Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.

In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add in the egg and mix until fully combined.

Pour in the cold brew and stir to incorporate.

Add the flour, baking powder, and salt. Mix until just combined—do not overmix.

Pour the batter into the prepared loaf pan and spread evenly.

For the streusel topping, mix all streusel ingredients together until crumbly.

Sprinkle the streusel generously over the cake batter.

Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan for 15–20 minutes before transferring to a wire rack to cool completely.