This classic coffee cake recipe delivers a moist, tender cake base crowned with a sweet, crumbly cinnamon topping. It’s perfect for breakfast, brunch, or an afternoon treat. The simple ingredients and straightforward instructions make it a fantastic recipe for both beginner and experienced bakers. Enjoy it warm from the oven or at room temperature – either way, it’s a guaranteed crowd-pleaser.
Why you will love this recipe:
This coffee cake is incredibly easy to make and requires no special equipment. The combination of the soft, vanilla-infused cake and the crunchy, cinnamon-spiced topping creates a delightful textural contrast. It’s a recipe that evokes a sense of nostalgia and comfort, perfect for sharing with loved ones or enjoying as a personal indulgence. The aroma alone, as it bakes, is enough to make your day better! Plus, it stays moist for days, making it an excellent option for make-ahead baking.
Ingredients:
For the Cake:
- 2 large eggs
- 1 ½ cups granulated sugar
- 1 ¼ cup milk
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
For the Topping:
- 1 ¼ cup packed light brown sugar
- 1 tablespoon ground cinnamon
- ½ cup (1 stick) unsalted butter, cold and cut into small cubes
- 1 cup all-purpose flour
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This ensures the cake releases easily after baking. Alternatively, you can line the pan with parchment paper, leaving an overhang for easy removal.
Step 2: In a large mixing bowl, whisk together the eggs, granulated sugar, milk, vegetable oil, and vanilla extract until well combined. Ensure the sugar is fully dissolved for a smooth batter. A stand mixer or electric hand mixer can also be used, but whisking by hand works perfectly fine.
Step 3: In the same bowl, add the all-purpose flour, baking powder, and salt. Whisk until just combined. Be careful not to overmix, as this can result in a tough cake. A few lumps are okay. Overmixing develops the gluten in the flour, leading to a less tender crumb.
Step 4: Prepare the crumb topping. In a separate medium bowl, combine the packed brown sugar, cinnamon, and all-purpose flour. Add the cold, cubed butter.
Step 5: Use your fingertips or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be evenly distributed throughout the flour and sugar mixture. If the butter is too warm, the topping will become greasy rather than crumbly.
Step 6: Pour half of the cake batter into the prepared baking pan, spreading it evenly.
Step 7: Sprinkle about 1/3 of the crumb topping evenly over the batter in the pan. This creates a delightful cinnamon layer within the cake.
Step 8: Pour the remaining cake batter over the crumb topping layer, spreading it gently to cover.
Step 9: Sprinkle the remaining crumb topping evenly over the top of the cake batter. Ensure that the entire surface is covered for a beautiful, crunchy topping.
Step 10: Bake in the preheated oven for 40-50 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The cake should be golden brown on top and the edges should be slightly pulled away from the sides of the pan. If the topping is browning too quickly, you can loosely tent the cake with aluminum foil during the last 10-15 minutes of baking.
Step 11: Remove the cake from the oven and let it cool in the pan for at least 15-20 minutes before slicing and serving. This allows the cake to set and prevents it from crumbling when cut.
COOKING Rating:
Easy
Serving Suggestions:
- Serve warm or at room temperature.
- Pair with a cup of coffee or tea.
- Dust with powdered sugar for an extra touch of sweetness.
- Serve with a dollop of whipped cream or vanilla ice cream.
- Add fresh berries for a burst of fruity flavor.
Tips:
- For a richer flavor, use melted butter instead of oil in the cake batter.
- Add a streusel layer in the middle of the cake for added texture and flavor.
- Use sour cream or Greek yogurt instead of milk for an even moister cake.
- Add chopped nuts (such as pecans or walnuts) to the crumb topping for extra crunch.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- For an enhanced flavor, try using brown butter in the topping for a nutty taste
- If you prefer a glaze, whisk together powdered sugar and milk (or lemon juice) until smooth and drizzle over the cooled cake
Prep Time: 20 minutes
Cook Time: 40-50 minutes
Total Time: 60-70 minutes
Nutritional Information (per serving, approximate):
Calories: 350-450 (depending on serving size)
Protein: 4-6 grams
Sodium: 150-250 mg
Conclusion:
This Classic Coffee Cake is a timeless recipe that’s perfect for any occasion. With its moist, tender crumb and sweet, cinnamon topping, it’s sure to become a family favorite. Whether you’re enjoying it for breakfast, brunch, or dessert, this coffee cake is a guaranteed crowd-pleaser. So, gather your ingredients, preheat your oven, and get ready to bake a delicious treat that will warm your heart and satisfy your sweet tooth. Happy baking!
Frequently Asked Questions:
Q1: Can I use a different type of flour?
A: While all-purpose flour is recommended for its reliable results, you can substitute with cake flour for an even more tender crumb. However, avoid using bread flour, as it will make the cake too dense. Gluten-free all-purpose blends can also work, but you may need to adjust the liquid slightly.
Q2: Can I reduce the amount of sugar in the recipe?
A: Yes, you can reduce the sugar slightly, but keep in mind that it will affect the sweetness and moisture of the cake. Try reducing the granulated sugar in the cake batter by up to ¼ cup. For the topping, you can reduce the brown sugar by a similar amount, but the topping may be less crumbly.
Q3: What can I substitute for vegetable oil?
A: You can substitute vegetable oil with melted unsalted butter or canola oil. Melted coconut oil also works well, adding a subtle coconut flavor. Ensure you use the same amount of the substitute as the original recipe calls for.
Q4: My coffee cake is dry. What did I do wrong?
A: A dry coffee cake can be caused by overbaking, using too much flour, or not enough liquid. Make sure to measure your flour accurately (spoon and level method) and avoid overmixing the batter. Also, check the cake for doneness a few minutes before the recommended baking time to prevent overbaking.
Q5: Can I add fruit to this recipe?
A: Absolutely! Adding fruit can enhance the flavor and texture of the coffee cake. Blueberries, raspberries, or chopped apples are all excellent choices. Gently fold the fruit into the batter just before pouring it into the baking pan. About 1 to 1 ½ cups of fruit is a good amount.
