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.
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.