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.
Wish I could post my picture of it as it turned out great! Thank you! Followed directions, added drained can peaches and baked in my gas oven middle rack for at least 45 minutes. In Wisconsin
You’re welcome! I’m so glad to hear it turned out well and that you enjoyed the cake!
This coffee cake was super simple and very delicious! I will definitely make it again, but with one minor tweak. I wasn’t sold on the streusel topping as is. I used the correct measurements of brown sugar and butter, but the proportions seemed off to me, so I added about a half cup of flour to the mix.
Yay! Glad to hear you enjoyed it and made adjustments to your liking!
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!
Oh that is a fun change to use maple extract. I bet that was yummy! Glad you enjoyed the recipe!
Amaze balls best recipe I have always enjoyed it . Highly recommended
I’m so glad you enjoyed it! Thanks for trying it!
This turned out great! I was looking to use some milk that unexpectedly went sour and so happy I found your recipe. I added walnuts to the topping mixture and extra cinnamon. I added you to my “following” list! Looking forward to more ideas.
Walnuts would be a great addition to this recipe. And you can’t go wrong with extra cinnamon. Thanks so much for trying it!
I make this all the time exactly as written and I’ve never had an issue with it. It’s delicious and it freezes really well for quick breakfasts when I don’t have time to cook. It’s great with chopped walnuts and/or chocolate chips added to the cinnamon-sugar mixture, too.
I’m glad you like this recipe so much! I should try it with chocolate chips too. That sounds delicious!
Great recipe!!!
I was very apprehensive because the batter looked kind of gluey, and when I poured the butter on top I was concerned about the amount of liquid.
I used the high end on the butter, and I cut the streusel portion down to about 2/3rds. I cooked an additional 5-10 minutes (and I’m generally an undercooker on baked goods). Suuuuuuper moist and delicious.
Would make again. I would likely make a 1.5 recipe and do a tri-layer with the streusel.
Thanks for sharing what you did. I’m so glad you enjoyed the recipe! 🙂
I forgot to grease and or flour the pan?? I didn’t see that info in the directions? Will it ruin my coffee cake?
It says to lightly grease a 9 x 13 pan in step 3 of the recipe. The coffee cake may stick to the bottom of the pan a bit but hopefully it won’t stick too much. Let me know how it goes. Thanks so much for trying the recipe!
The coffee cake turned out just fine! It didn’t stick to the bottom, thank you 🙂
Easy to make and it tastes great!! We will be making this recipe again!!
Oh I am so glad it turned out and didn’t stick to the bottom! Thanks so much for letting me know! I appreciate it. I’m so glad you enjoyed it! 🙂
So good and easy !
I’m so glad you enjoyed it!
I used Carbquick in place of regular flour. It has very few carbs. Also substituted Splenda for the sugar. Cut the brown sugar to 1 cup. Also reduced the oil to half a cup. I also added some toasted pecans. Everyone really liked it including myself. I must admit its really hard to spread that batter. Its so thick. I might add a little more milk next time to make that job easier. Thanks for the recipe.
You’re welcome! Glad you enjoyed it. Thanks for sharing what you did!