Coffee Cake Recipe

4.99 from 2591 votes

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!

Prep Time15

Cook Time40

Total Time55

Course: Breakfast

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

9x13 baking dish

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 9x13-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.

Video

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 9x13 pan.

Store 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.

Reheat. 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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