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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.
can i make as muffins?
I haven’t tried this specific recipe in muffin form, but if you try it, you should let us know how it turns out! We do have a specific recipe for Coffee Cake Cupcakes/Muffins. The recipe is a little different than this cake recipe, but is yummy too. https://lilluna.com/coffee-cake-cupcakes/
I’ve been baking for 50 plus years.made many a coffeecake. All good, but, this one reminds me of my grandmother. Thank you.
Oh I love that! Thank you so much for sharing. So happy to hear you enjoyed the Coffee Cake too.
I followed the recipe to a tee. Even though you said it would be dense I was still a little afraid of how dense it was but OMG – this was absolutely fabulous. DELICIOUS!!!
Thank you!! We’re so glad to hear that you enjoyed it!
Is it supposed to be 1.5 cups of sugar brown sugar in the streusel crumble? I used it all and it is very sweet for me! Next time I think I might half the brown sugar. Otherwise it is pretty good. Thank you!!
Yes, that’s what the recipe calls for. You can certainly adjust the amount if it’s a bit too sweet for you. Thanks for your feedback and for giving the recipe a try!
It’s hubby’s bday today and I offered to bake him whatever he wanted, and of course he requested coffee cake. He’s a simply guy! I’ve been scouring the internet for days. He didn’t want nuts. He didn’t want fruit. He didn’t want chocolate chips. He just wanted lots of cinnamon in a simple coffee cake. His favorite coffee cake ever was one that we had at a coffee shop in Hawaii and he’s been looking for something similar ever since. Well, guess what? He says this recipe beats that one. I can’t believe how easy it was to throw together! (But I do think I will use salted butter next time. It will cut down the sweetness just a tad.)
Oh yay! I’m so happy that he approved and loved the coffee cake recipe. It’s a favorite over here too! Happy birthday to him (yesterday)!
So good!!! Mine took an extra 10 minutes or so to cook and I did 1/3 cup of butter (vs. 1/2) to reduce the moisture on the batter a bit. Great recipe!
Too much to wade thru before finding the actual recipe. Pan size separated from recipe and should be ,in my opinion, the first line of the instructions. I would use half of the butter as it pooled on top and half of the brown sugar, just too sweet for me.
Can this be prepared the night before and put in the refrigerator then baked in the morning?
I would definitely recommend baking the cake the morning of, but you could certainly try making it the night before. If you do, wrap tightly with plastic wrap. Then set it out while preheating the oven. Again, I haven’t actually tried doing this and would recommend baking it the day of, but if you do try it, you’ll have to let us know how the cake turns out!
This is my absolute favorite recipe to make!! It is sooooo delicious😊
Thank you!! So glad you love the cake!
I used 1/3 cup of butter but it was to much,and I baked it with foil for 30 minutes with foil and there was a huge puddle of butter and cinnamon than I baked it for 10 minutes uncovered and the puddle was smaller but it was still liquidy and I took it out since it was a little burnt
Sorry to hear your cake didn’t quite turn out! Not sure exactly what caused the butter to pool. You could try reducing the butter slightly or keep it covered longer so the butter soaks in but doesn’t burn the cake. Also letting it sit and cool a bit after it bakes may help the butter soak in to the cake.