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 you for posting this recipe, I haven’t made coffee cake since I was a kid using jiffy mix! It is still in the oven but it smells just like i remember.
Glad you found it! Thank you for trying it & letting me know!
I read some reviews of people saying it didn’t cook well so I assumed they had a cake pan too small and the mixture was too thick. After measured up my pans I found out this is actually an oven tray dish in my country. Filled up the dish and the batter was gooey not runny. Carried on hoping for the best (I’m a noob) and cooked it for 5min extra (I used 170c instead of 176c) in my oven. Came out real tasty, moist, able to break apart, and I ate it impatiently and didn’t go ahead with icing as it was nice enough plain. Next time I’ll use 1c brown sugar (UK size) as 1.5 makes it sweet enough that I can only eat two slices but my eyes want to eat more. Thanks for the recipe I’ll definitely try it again and patiently let it cool to see if icing takes it to another level. 5/5 recipe easily.
You are so welcome! Thank you so much for sharing that with us!
I’m giving this a try, it’s in the oven as I type… is the batter supposed to be real thick? Pouring it wasn’t an option, more like scoop and spread. Oh well, itll be cake or it won’t and the fam will eat it or they won’t. 😁
Yes, it is pretty thick. Sure hope you like it! Thank you!
Amazing! This cake was gone in seconds. I am not quite sure about the comments that state this was bland. It was full of flavor.
Thank you for saying that! I couldn’t agree more!
Can I use Self Rising Flour instead of the Regular Flour.? And if I can what changes would I make to your recipe? Would I NOT put in any Baking powder and salt? Would I just leave those 2 items out of this recipe when using Self Rising Flour or is it that you’d still need to add it but just less then is called for? I apologize for these questions however I’ve a Extremely rare Malignant Inoperable Clivus Chordoma Brain Tumor and its hard for me to get out so all I have is the self rising kind. Thank you. Be blessed 2021
No problem at all. I wish I knew if you would change anything. I haven’t personally tried the self rising flour. Usually you wouldn’t want to add another leavening ingredient. You can just google the substitutions for using self rising flour.
With my adjustments the cake comes out superb every time! It only lasts a day in my house and there’s only 2 of us!
Do not sub anything for the vegetable oil either not even applesauce. You want to be healthier then you shouldn’t be making this cake!
Double the milk to 2 cups and swirl the cinnamon sugar in both layers. Bake an additional 20 minutes after removing foil. Let sit until almost cooled.
Thanks for sharing that 🙂
One of the best coffee cakes I’ve ever tasted. Super easy to make and I already had all of the ingredients on hand. I will be making this again.
That makes my day! Thank you so much for sharing that!
My coffee cake NEVER bakes right. I’ve tried different pans, I’ve tried adding the topping last. It always comes out in a gooey mess. Any tips?
I am sorry, I wish I knew. It’s so hard to know, since I am not there. I’ve never had any problems with this recipe, if you follow it, it should turn out 🙂 Good luck!
Are you using an oven dish 9×13? The batter should be spread out and become very thin. That way it cooks faster. If you have a smaller tray the batter will be thicker and take ages to cook.
This was so easy to make, and it was delicious. My father, who is picky, asked for a second helping and then wanted to take the leftovers home with him. This is a keeper, and I will be making it again!
Well, that makes my day! Thank you so much for letting me know!