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.
It is unclear what kind of oil I should use.
I typically use canola or vegetable, but coconut oil could work too!
This was a hit for my MIL’s bday and I quite like it myself too. I was nervous because he recipe seemed a little vague and I am VERY novice at baking but overall it turned out! I melted the full half cup of butter in a pyrex so I could pour as much as I needed and ended up using all of it.
DISCLAIMER:: something is wrong with my oven and I *always* have to nearly if not double the time when baking…
After the 30min the butter was just pooled all over the top and I was sure I ruined it but my husband encouraged me to continue baking it before removing butter as the cake was severely under done still (see issue with my oven and not the recipe). I cooked for another 10min (twice) still covered with foil and then another 5. The butter did soak into the cake after the second increment of 10min. My cake rose to meet the foil so a lot of the topping stuck to it but there was so much it didn’t make an issue. I should note I baked in a glass 9×13, but sure if that would be recommended or not (see again VERY novice baker). The cake came out a little denser than I was expecting with how much it rose, but with how much butter was on top it was still moist! And we didn’t actually have it with coffee so that was perfect! I had a piece cold the next day and I really like it that way. My FIL is already requesting one for his bday as well!
Way to keep with the cake even when it took a little extra time and love. So glad you enjoyed the cake!! Next time will be even easier now that you know what to expect, right? 😉
Just did my first retry of the recipe, and yes! Easier knowing what to expect 😛
I used the same glass pan since it’s the only one I have- baked for 50min in my derp oven, it was still a little under in the center so I baked uncovered for 15min instead of 10 and it seems to have come out the same with less handling 👍.
Does it usually rise so much? It still reaches the foil and peels off some of the top layer for some reason 🤷♀️. I still prefer it cold I think, can’t wait for leftovers!
Yay! I’m so glad you were willing to try it again. Sounds like it worked a little better the second time around. Yes, the cake will rise a bit since it has baking powder in it. If using foil for the top, you could try spraying the underside of the foil with cooking spray so it doesn’t stick to the cake. Hope the cold cake tastes delicious!! 😉
This coffee cake was absolutely delicious! Definitely the best I have ever had and I will keep this recipe forever. The only comment I have is that next time I will use less butter. I went with going closer to the half a cup worth of butter and it pooled quite a bit in the middle of the cake so I had to spoon it off while it was baking. But after that it baked up perfectly and was a huge hit! Thanks for sharing!
Thanks for the feedback! I’m so glad you enjoyed the cake!!
I followed the recipe exactly. I used a little under 1/2 cup of butter. It came out perfect and it was soooo delicious!
Thanks for sharing! I’m so glad you liked the cake!!
Awesome and easy!!!
Yay! So glad you enjoyed it!
I’m thinking the one cup of oil is a misprint? Hoping to make this tonight, praying for a quick response!
Hi Catherine! The one cup of oil as the recipe says is correct. Hope the cake turned out yummy for you! 🙂
Truly the best! So moist and yest crunchy and sweet! Everyone loves it!
Thank you! So glad you enjoyed the recipe!
Just want to check, but when you say oil, are we talking olive oil or is there a specific oil i should be using?
Good question! I typically use canola or vegetable oil for this recipe.
Could this coffee cake be made in a Bundt pan? How would I need to change the baking time?
Yes, you could! The baking time will typically be longer in a bundt pan since it is deeper than the 9X13. Since I haven’t tried this recipe in a bundt pan, I’m not sure an exact baking time. So I’d suggest checking the cake every 10-15 minutes until a toothpick comes out clean when you insert. You’ll have to let us know how it turns out!
This was super delicious! I did 1/3 cup melted butter and 1 Tablespoon cinnamon for the topping. I also changed the oil to 1/2 cup and added 1/2 cup applesauce. I cooked it for 20 min covered. Then I pulled it out and gently and quickly moved some of the melted butter in the middle to the sides with a spoon and cooked another 15 min. Came out perfectly! I have an oven thermometer to make sure it cooked at 350.
Sounds like some great substitutions! Glad they worked out well and that you enjoyed the cake!
I agree with you