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.
I double checked myself and I did all of the measurements correctly…but I barely had enough batter for even one thin layer in a 9×13” pan. I think it may have been okay in a 9×9….but definitely not for a 9×13. Also, I think the issue everyone is having with the center not baking is related to the amount of butter poured over the top. I’m glad I read all of the comments ahead of time and adjusted that.
Thanks so much for your input! I really appreciate it!
Just made your coffee cake,added some sliced apples and blueberries, only added 10 more minutes on cake a just afew more after I took foil off..Thisis a very tasty cake although the apples have alittle crunch, still very good. Will make again!!
hi there ! i tried making your cake but unfortunately it didnt come out anything like how i would expected it too. is there something i did wrong ? i followed all the instructions but yet it didnt cook properly after leaving it in for a aditional 20 min
I’m not sure exactly why it didn’t turn out the way you had hoped but I know that each oven is calibrated a little bit differently. The temperature of your oven may run a little lower than mine. That might not be the issue but is something I always take into consideration. I’m so sorry it didn’t turn out the way you had planned. Thanks so much for trying it!
Excellent recipe…and so tasty! I’m a seasoned home cook/baker, but had trouble with baking time on this recipe. I’m sure the fault is mine, but to get the center done, it took an hour to bake through. The edges were a bit crunchy (which I like anyway), but otherwise cake turned out excellent. This recipe is going into my personal favorite recipe card box.
Thank you for sharing!
You’re welcome! I’m glad you enjoyed it. Thanks so much for sharing what you did!
The best buttery, crunchy, rich soft coffee cake ever. Everybody raves!
Awe, thank you so much! I’m so glad everyone likes it!
Can I substitute milk for almond milk?
This is a five star coffee cake! It is super moist and scrumptious, it is so goood my three year old grandson asked to make it this morning (5-3-2021), and he is a very PICKY eater. P.S. To help another commenter, yes you can you use Almond milk. That is the only milk I use and it still comes out very DELICIOUS. Hope this helps.
Thank you! That is awesome to hear about your grandson! So glad to hear the cake was a hit.
Yes, you sure can! It might alter the result slightly, but the cake should still turn out wonderful!
I make this recipe often. It’s a big hit when my guy and his friend go to camp to trap and hunt. It’s always something they ask me to make.
I’m so glad you like it as much as we do! Thanks for sharing!
Did anybody find the recipe a bit confusing- cuz I thought that I was supposed to add both sugars and the butter into the batter 😬
I’m sorry you found the recipe instructions confusing. I will read over them and make sure I clarify more in the directions. Thanks for trying it!
I rate this recipe stars! It easy to make and is delicious, the only thing I changed was the extract, I used maple. Next time, however, I will up the cinnamon, I almost did it, but decided to stay with the original recipe. We love cinnamon!
We’ve made this a few times and always been very happy with it. Turned out delicious whether a whole or half recipe (in 8×11). And we add walnuts to the strudel layer. Thanks so much!
Walnuts sounds like a great addition! Thanks so much for sharing! Glad you enjoy it!
This cake was perfect! I followed the directions exactly. It was just right for a 9×13 pan and rose beautifully. I went with the lesser amount if melted butter on top. We ate it warm, right out if the oven with no icing. Thank you!
I’m so happy you enjoyed it so much! Eating it warm straight out of the oven is the best!
This is delicious!!!! Thank you for such an easy recipe!
You are so welcome! I’m glad you enjoyed it!
Great recipe! Easy ingredients and instructions! I used 1/3 cup of butter and waited to serve until all of the butter soaked into the cake. Some reviewers complained about the 9×13 pan but I can’t imagine this recipe fitting in a smaller pan. It rose to the top of my pan. Although batter is thick it just takes patience and a spatula to spread it out. Thanks for this recipe!! I will definitely make this again!
You’re so welcome! I’m glad you enjoyed it! Thanks so much for sharing what you do!