Coffee Cake Recipe

4.99 from 2552 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 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, 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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