One of our FAVORITE things to make for a breakfast or brunch get-together is this coffee cake recipe! It’s quick, buttery, and so cinnamon-y that everyone loves it.
This was my favorite recipe when I was younger and I’d ask my mom to make it for my birthday because it was that good. Since then, we have made a few modifications but it is now a family favorite that gets made every month. It’s simple, it’s delicious, and it’s perfect for any occasion (even Khloe Kardashian agrees!)
We love to serve it with other breakfast casseroles and bakes like our Sausage Breakfast Casserole or Breakfast Potato Casserole.
Why we think you’ll love it:
- Simple. The recipe comes together in 15 minutes and uses simple ingredients that most people usually have on hand.
- Event Perfection. Whether it’s for an Easter Brunch, Christmas Breakfast, baby shower, or bridal shower, this coffee cake recipe is perfect for any occasion.
- Delicious. This tender and sweet cake has the perfect butter, cinnamon, and sugar crumb topping, making it so tasty.
Coffee Cake Ingredients and Substitutions
- 2 large eggs – We find that eggs at room temperature and lightly beaten will help them incorporate best with the other ingredients
- 1 cup vegetable oil – or an equal amount of applesauce or melted coconut oil
- 1¼ cups milk
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour – Measure the flour correctly for the best texture. Gluten-free baking flour also works well in this recipe.
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1¼ cups light brown sugar – This adds a deeper sweetness and a hint of caramel to the cinnamon mixture; dark brown sugar can also be used.
- 1 tablespoon ground cinnamon – easily adjust the flavor by adding spices like nutmeg, allspice, or Pumpkin Pie Spice to the cinnamon sugar streusel
- ¼-⅓ cup unsalted butter, melted – Adds flavor and moisture and helps bind the cinnamon mixture to the cake.
- optional fruit – fold about 1½ cups of blueberries or chopped apples into the batter; increase the baking time by 5-10 minutes if needed.
- optional crunchy topping – We sometimes like to add sliced almonds, chopped pecans, or walnuts to the top of the cake to give it a delightful crunch.
How to Make Coffee Cake
- PREP. Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish and set aside.
- BATTER. In a large mixing bowl, mix eggs, oil, milk, and vanilla.
- In a medium bowl, whisk flour, granulated sugar, baking powder, and salt.
- Add dry ingredients to the wet ingredients and mix well. Pour half the cake batter into the prepared baking dish.
- STREUSEL. In a medium bowl, combine packed brown sugar and cinnamon and mix.
- Sprinkle half of the cinnamon sugar evenly over the top of the batter in the pan. Carefully pour the remaining batter over the cinnamon sugar layer. Sprinkle the remaining cinnamon sugar mixture over the top.
- Drizzle ¼-⅓ cup melted butter over the top, using more or less as desired.
- BAKE. Bake for 35–40 minutes and serve warm.
Kristyn’s Recipe Tips
- While this cake is often served alongside coffee or tea, hence its name, we like to serve it with other favorite warm drinks like hot chocolate & apple cider.
- Our favorite way to more easily spread the thick batter over the cinnamon sugar layer is to first drop dollops evenly across the surface, then gently spread each dollop using a silicone spatula.
- For an easy variation, we fold about 1½ cups of blueberries, chopped strabwerries or chopped apples into the batter. Depending on your oven, you may need to increase the baking time by 5-10 minutes.
- If you want to double or triple the recipe, we recommend baking each batch in its own 9×13 pan.
Coffee Cake Recipe
With a quick prep, this crowd-favorite homemade coffee cake recipe is a delicious go-to for any breakfast, brunch, or celebration!
Equipment
Video
Ingredients
- 2 large eggs, lightly beaten
- 1 cup vegetable oil
- 1¼ cups milk
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1¼ cups packed light brown sugar
- 1 tablespoon ground cinnamon
- ¼-⅓ cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish and set aside.
- In a large mixing bowl, mix eggs, oil, milk, and vanilla.
- In a medium bowl, blend flour, granulated sugar, baking powder, and salt.
- Add the flour ingredients to the wet ingredients and mix well. Pour half the batter into the prepared baking dish.
- In a medium bowl, combine brown sugar and cinnamon and mix well.
- Sprinkle half of the cinnamon sugar on top of the batter. Carefully spread the remaining batter over the cinnamon-sugar layer. Sprinkle the remaining cinnamon-sugar mixture on top.
- Drizzle the melted butter over the top, using more or less as desired.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, and serve warm.
Notes
Recipe Tips.
- While this cake is often served alongside coffee or tea, hence its name, I like to serve it with other favorite warm drinks like hot chocolate & apple cider.
- To more easily spread the thick batter over the cinnamon sugar layer, first drop dollops evenly across the surface, then gently spread each dollop using a silicone spatula.
- For an easy variation, fold about 1½ cups of blueberries or chopped apples into the batter. Depending on your oven, you may need to increase the baking time by 5-10 minutes.
- If you want to double or triple the recipe, we recommend baking each batch in its own 9×13 pan.
Nutrition
Serving: 1slice, Calories: 264kcal, Carbohydrates: 52g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 32mg, Sodium: 101mg, Potassium: 175mg, Fiber: 1g, Sugar: 32g, Vitamin A: 161IU, Vitamin C: 0.02mg, Calcium: 88mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
How to store coffee cake?
Store leftovers in an airtight container at room temperature for 2-3 days, in the refrigerator for up to a week, or wrapped with plastic wrap and stored in an airtight container in the freezer for up to 3 months.
How to reheat coffee cake?
Small portions can be heated in the microwave for 10-second increments until warm. To heat in the oven, remove any plastic wrap, then wrap in aluminum foil. Preheat the oven to 350°F and heat for 6-8 minutes or until warm.
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This recipe was originally published September 2011.
Thank u !
You are so welcome! Enjoy!
Is there a milk substitute for your quick coffee cake if I want it to be dairy-free?
I have not tried these, but here are some suggestions I found online…Here is a guide to help you choose the right non-dairy milk for all your cooking and baking needs.
Soy Milk. Of all the non-dairy milks available, soy milk has the most protein and in that regard is comparable to cow’s milk. …
Almond Milk. …
Cashew Milk. …
Coconut Milk.
Rice Milk. …
Oat Milk. …
Hemp Milk. …
Flax Milk.
I used sugar free almond milk instead of regular whole milk. It was great.
I just made this and pulled it out of the oven a couple hours ago. I did make a few changes:
I used butter instead of oil and creamed it with the sugar and before adding eggs, milk and vanilla.
I also used rounded teaspoons of cinnamon instead of leveling off.
I added 10 minutes to the baking time – so 40 min.
It sure smells divine and I can’t wait to have a piece later this evening..
It’s the best smell! Thank you for trying it!
I take breakfast to my grandkids every morning in small rubbermaid dishes so they can eat in the van on the way to school. I’m always looking for something different that can be easily eaten in the van. I made your coffee cake recipe this morning and they loved it. In fact, my 11 year old granddaughter declared it to be her new favorite food. My son and husband love it too. Thanks!
I have to admit something though. I’m lazy. I use my stand mixer and first beat the eggs, then added the rest of the wet ingredients, then the dry ones one at a time, ending with the flour. Saves one dirty bowl, and the resulting batter was silky smooth. If there is a reason the mix the wet and dry separately, I can’t figure out what it is.
Love it! I am glad they all love it!! It is our go-to recipe for sure!! Thank you for sharing!
Need a recipe for coffee cake that’s easy/fast w/no special ingreds & found this one. Unsure if I’ll get a reply bcuz it’s an older recipe but I have a question question. Step 1 says “combine” ingreds which contain liquid. Step 2 says “blend” but only contains dry ingreds. The dry/wet ingreds don’t come together till step 3. I typically think blend means “use a mixer” but unsure here. I’d like to make this asap. Do I need elec mixer or just stir to combine? Thanks!
You can use a mixer or use a spatula. Either works 🙂 I’d love to know what you think! Hope you like it!
Can this be converted to gluten free?
Sure could 🙂 Let me know what you think & do. Thank you!
It turned out pretty good. I made it for my sister in law last night and today it was really tasty. I used Pillsbury gluten free flour, half oil-half applesauce, and everything else was the same. This was my first time baking anything gluten free. She said it was really good and that she couldn’t tell it was gluten free.
I am so happy to hear that! Thank you!
What type of oil is used in this recipe?
I used vegetable oil 🙂 Enjoy!
I have made this a few times to take to work and it is now a permanent recipe in my collection. It is easy to make and simply delicious! My coworkers request it on a regular basis. I have also added chopped pecans to the streusel mixture, along with some cinnamon chips mixed into the batter.
Both were wonderful additions, but the original recipe is just as good. Do yourself a favor and try this delicious coffee cake!
Thank you so much for sharing that!! I love to hear this & love that you share it!
Hello! This is My go to coffee cake reCipe thank you so much!
I was wondering if it can be used to make a 2 or 3 layered cake? (I would divide batter into 9” pans) ??
So glad you like it! I have not tried that, so I can’t say how it would turn out.
I have been looking for a Coffee Cake recipe like the Drakes Coffee Cakes that I grow up on. I finally found it. I used half of the sugar both in the cake battered the streusel, and half of the margarine on top, and I only put the streusel on the top of the cake. It came out perfect. Thank you for the recipe. I’m looking forward to trying some more of your recipes.
Thank you!! I love that you are trying some! Hope you like the ones you try!
I would give this’s 5 stars other than the fact that the batter was hard to work with! My pan didn’t have the dimensions on it but it looked like 9×13. I poured what looked like half the batter in and it just didn’t reach all sides. I poured in more and then the topping and hardly had enough for a second layer! Took forever to bake and the topping just sat there instead of dissolving and getting all yummy. Still tasted great, but it was just frustrating!
Thank you for giving it a try! I am sorry it was difficult. I am glad you liked the taste, though!