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With a quick prep, this crowd-favorite coffee cake recipe is a delicious go-to for any breakfast, brunch, or celebration!
How to Make Coffee Cake
One of our FAVORITE things to make for a breakfast or brunch get-together is coffee cake! It’s quick, buttery, and so cinnamon-y that everyone loves it.
We first had this recipe when we were younger, but it was so good, we knew it had to become a go-to and it has. 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, Breakfast Potato Casserole and Cinnamon Roll Cake.
Why We Love IT!
- Simple. The recipe comes together in no time and uses simple ingredients that most 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 moist and sweet cake has the perfect flavors of butter, cinnamon and sugar make it so tasty.
- PREP TIME: 15 MINS
- COOK TIME: 45 MINS
Ingredients
- 2 large eggs – room temperature and lightly beaten will help bind them together best with the other ingredients
- 1 cup vegetable oil – or use an equal amount of applesauce or coconut oil instead of vegetable oil
- 1¼ cups milk – adds moisture and helps to activate the baking soda
- 1 tablespoon vanilla extract – rounds out the overall flavor
- 3 cups all-purpose flour – provides the structure for the cake, measure the flour correctly for the best texture.
- 1 cup granulated sugar – adds sweetness and tenderness to the crumb
- 1 tablespoon baking powder – helps the cake rise to a fluffy texture
- ½ teaspoon salt – balances out the sweetness of the cake
- 1¼ cups light brown sugar – adds a deeper sweetness and a hint of caramel to the cinnamon mixture
- 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 – adds flavor and moisture and helps bind the cinnamon mixture to the cake
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 2 eggs, 1 cup oil, 1¼ cups milk, and 1 tablespoon vanilla.
- In a medium bowl, blend 3 cups flour, 1 cup sugar, 1 tablespoon baking powder, and ½ teaspoon salt.
- Add dry ingredients to the wet ingredients and mix well. Pour half the batter into the prepared baking dish.
- STREUSEL. In a medium bowl, combine 1¼ cups packed brown sugar and 1 tablespoon cinnamon and mix well.
- Sprinkle half of the cinnamon sugar on 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.
Complete the Meal
- SIDES. Yogurt Parfaits, Scrambled Eggs, Bacon, Breakfast Charcuterie Board
- MORE BREAKFAST CAKES. New York Crumb Cake, Cinnamon Roll Cake, Sour Cream Coffee Cake, Bisquick Coffee Cake
- SERVE THIS WITH: Apple Cider, Wassail, Hot Chocolate Recipe, Breakfast Casserole, Bacon and Cheese Quiche, Cinnamon Rolls
MORE COLLECTIONS. Breakfast Casserole Recipes, Breakfast Pastry Recipes, Easy Breakfast Ideas
Coffee Cake Recipe
With a quick prep, this crowd-favorite homemade coffee cake is a delicious go-to for any breakfast, brunch, or celebration!
Equipment
Ingredients
- 2 large eggs, lightly beaten
- 1 cup vegetable oil
- 1¼ cups milk
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 cup 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 degrees F. Lightly grease a 9×13-inch baking dish and set aside.
- In a large mixing bowl, mix eggs, oil, milk, and vanilla together.
- In a medium bowl, blend flour, sugar, baking powder, and salt.
- Add dry 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 pour 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 and serve warm.
Video
Notes
Make ahead of time. This cake can be baked several days in advance and stored in an airtight container in the refrigerator for up to a week. Reheat in the microwave, or in the oven at 350 degrees F for 8-10 minutes.
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
Why is it Called Coffee Cake?
- Using a spoon or spatula to mix the dry ingredients with the wet ingredients can help with the density. If you’re really worried, add an extra egg or a little bit more milk to thin it out and make it easier to pour.
What are the best variations?
- Fruit. Fold blueberries, diced peaches, or chopped apples into the batter. Note the liquid from the fruit may cause the cake to have a more moist texture and need to be baked longer.
- Chips + nuts. Fold some mini chocolate chips or cinnamon chips into the batter. Add sliced almonds, chopped pecans, or walnuts to the top of the cake to give it a delightful crunch.
- Drizzle a glaze over the top. Make a glaze by mixing ½ cup confectioners sugar with 1 tablespoon milk. Mix until smooth and drizzle over the cooled cake.
How to Store Coffee Cake?
- Store this easy coffee cake recipe in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
How to Freeze?
- Wrap leftovers tightly with plastic wrap and store in an airtight container in the freezer for up to 3 months. Thaw on the counter.
Ways to Reheat?
- Warm in microwave for 10-second increments until warm. To heat in the oven, remove any plastic wrap then wrap in aluminum foil. Preheat oven to 350°F and heat for 6-8 minutes or until warm.
MORE COFFEE CAKES TO TRY:
Cream Cheese Coffee Cake
30 mins
Bisquick Coffee Cake
45 mins
Coffee Cake Muffins
40 mins
Sour Cream Coffee Cake
45 mins
Thanks so much for the recipes my nephew came across your page he as soon as he did he jump in his car to come and show me all the new recipes. He said he will go to the grocery store and pick up some of the ingredients he don’t know where he want me to start but he ready to eat I told him silly boy go do what you got to do and I have to say that the recipe look delicious once again thanks and keep them coming.
I love this!!! That is so awesome to hear that he found some recipes for you to try 🙂 Well, I hope you try some & like the ones you do!
My 13 year old daughter made this on her own. I thought the top would look more crumbly and wasn’t sure how it would turn out after baking but it was amazing!! She’s about to make another batch for a teachers luncheon. Thanks for an awesome recipe!
That is so awesome!! So, happy it turned out! Tell her thank you for trying it!
For step 3, do I add the wet into the dry, or the dry into the wet?
It doesn’t matter. I would add to whichever is in a bigger bowl. So, if your dry ingredients are in the bigger bowl, add you wet to that. Let me know what you think 🙂 Thanks & enjoy!
This recipe was absolutely amazing! There’s only one slice left, even though I made it yesterday! My sister loved-and she’s been waging war on any sort of carb. This was delicious!
Yay!! Love hearing that! Thank you so much!! And, yes, it goes fast!
This is so easy! It has become my Daughter’s most requested recipe from me! It’s great for breakfast or dessert. Making this tonight, for tomorrow the Daughter is getting braces. It’s soft and she’ll be able to eat it no problem! Thank so much for this!!
Thank you so much for sharing that! We love it any time of the day, too!
I love this coffee cake and have made it at least 4 times already. I would like to change it up and make an apple coffee cake with similar ingredients. Should I add less milk or oil to balance out the moisture? Or should I just add in the apples with the recipe as-is?
I decided to experiment, I reduced oil to 1/2 cup, and added 1/2 cup grated apples to the dough. Also in between the 2 layers, I sprinkled cubes of apples throughout. Turned out great! No need to peel apples
Thank you for sharing that!! I hadn’t tried adding apples, so I was unsure. I am glad it turned out!
There’s a recipe for blueberry coffee cake: 1c oil,2eggs,1t vanilla,1c milk,1c sugar,3cflour,3t baking powder,Half t salt,1.5c brown sugar 2t cinn, Half cup margaine 9/12 in.pan. pour in pan half and half of mixture ,half topping, half stussel. Drizzle w butter. HOW MANY CUPS OF BLUBERRIES(FRZ)????
I haven’t tried adding blueberries, but really, you could add as much as you like. You could start with a cup or add less, if you want less or more, if you love blueberries 🙂
Lovely cake! Make sure to use a relatively flat pan and swirl the streusel about!
Thank you 🙂
Can Almond Milk be used instead of milk?
I haven’t tried, but I am sure it could 🙂 Let me know what you think!
I really liked the coffee cake. So did my husband! The batter was thick. I assume it is supposed to be but the top layer was too thick to spread without messing up the streusel. It looked clumpy instead of a smooth layer. Is that the way it should be?
I am glad you both liked it. It is a little thick, so you may not have done anything wrong. Was it ok, after baking? You should be able to spread it around.
Is it supposed to turn out crumbly :/ I feel like I did something wrong somewhere. It definitely doesn’t look like the picture.
Not too crumbly. I am sorry, I wish I knew what happened. All the measurements were correct?
Yes, I also used evoo and baking flour. Could that have something to do with it?
It is a possibility? Try using the ingredients listed & let me know how it turns out 🙂
Hi,
How many does this recipe serve? I have a brunch for 40 coming up and will need to scale it up.
Thanks.
You would need to double it or even triple it. Depending on how big you cut them, you could get maybe 15-20 pieces in a 9×13. It is always a hit!! Good luck!
I’m going to make it with my gluten free flour blend and triple the recipe.
Thanks!
Let me know what you think! 🙂 Hope you like it!
I used gluten free flour and it was so delicious! I tripled it and it was the right amount for 40 people.
Yay!! I am so glad 🙂 Thank you for letting me know!