There’s something undeniably heartwarming about the smell of coffee cake wafting through your kitchen. It brings back memories of lazy Sunday mornings spent sipping coffee while the world outside slowly comes to life. My grandmother always had a slice ready, just waiting for a cozy chat and laughter to fill the room. This coffee cake recipe is not just another baked good; it’s a warm embrace, a slice of nostalgia, and the perfect treat for any hour of the day.
Why you’ll love this recipe
Picture this: a tender, fluffy cake layered with a sweet cinnamon-streusel topping, perfect for breakfast or an afternoon pick-me-up. The beauty of coffee cake lies in its versatility—it’s as welcome on a brunch spread as it is on your mid-afternoon snack plate. This cake does more than just satisfy cravings; it brings people together. Whether it’s the rich, warm notes of cinnamon or the crunch of walnuts (which are optional, but highly recommended!), every bite feels special. Plus, it’s simple enough to whip up that you won’t stress over the details; instead, you’ll find joy in the process, remembering that cooking is about love and sharing. Trust me: one slice will make you feel better about your day.
Gather these ingredients
- 1 egg – Just one, but it’s a little powerhouse that binds our cake and keeps it moist.
- 1/4 cup oil (vegetable or canola) – This ensures that every bite has that rich softness which makes cake, well, cake!
- 1 tsp. vanilla – The magic elixir that makes everything taste more like home. Use pure vanilla if you can; it elevates the flavor to new heights.
- 3/4 cup sugar – A dash of sweetness that balances the cake perfectly, making it irresistible.
- 1/2 cup milk – This adds moisture, giving the cake its tender crumb. You can substitute with almond or soy milk for dairy-free options.
- 1/4 tsp. salt – Just a pinch to accentuate the sweetness and bring all the flavors together.
- 2 tsp. baking powder – The secret to that fluffy rise that makes coffee cake truly special.
- 1 1/2 cups flour – The base of our cake. All-purpose flour works best, but you can swap it with whole wheat for a nuttier flavor.
- 2 T butter (melted) – Richness alert! This adds depth and a delightful buttery taste.
- 1/2 cup brown sugar – For that lovely caramel-like flavor that plays beautifully with the cinnamon.
- 2 tsp. cinnamon – The warm hug of spice that’s synonymous with coffee cake. Don’t skip this, or it’ll just be “cake.”
- 2 T flour – We’ll use this in the streusel mix to help bind it all together.
- 1/2 cup walnuts (chopped, optional) – A little bit of crunch! If you’re feeling adventurous, pecans work brilliantly too.
- 1 T butter (room temperature) – This helps create a nice, crumbly topping when mixed with the brown sugar and spices.
- 3/4 cup powdered sugar – An optional frosting for that little extra sweetness, because who doesn’t love a little glamour?
- 1 T milk (extra, if needed) – We’ll add this to our icing if needed, adjusting for the perfect consistency.
How this recipe comes together
Preheat your oven to 350°F (175°C). Grease a 9-inch round pan—trust me, it’s easier to do this now than to battle with stuck cake later!
In a large bowl, whisk together the egg, oil, vanilla, and sugar until well combined. You want it light and fluffy.
Stir in the milk, salt, baking powder, and flour until just mixed. Be careful not to over-mix—it’s a delicate dance for smooth cake magic!
In another bowl, combine melted butter, brown sugar, cinnamon, and the two tablespoons of flour. If you’re adding walnuts, this is the time to mix them in.
Pour half of the cake batter into the prepared pan. Then sprinkle half of the streusel mixture over the top. Follow up with the remaining batter, and finish with the rest of the streusel mix on top. It’s like a little surprise hidden within!
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Your nose will tell you when it’s getting close; just breathe in that glorious aroma!
Let it cool for a few minutes. If you’re icing it, whisk together the powdered sugar and milk until smooth, then drizzle it over the cooled cake.
Best way to enjoy it
Serve this coffee cake warm from the oven for that melt-in-your-mouth experience. It pairs beautifully with a hot cup of coffee or tea, but I won’t judge if you want to enjoy it with a scoop of vanilla ice cream—it’s a cake, after all! For an added touch, sprinkle some extra cinnamon on top before serving, or even dollop on some whipped cream for a festive flair.
How to store and freeze
If, and I mean if, you have leftovers, this cake keeps well at room temperature for 2-3 days in an airtight container. For longer storage, you can freeze slices! Wrap them tightly in plastic wrap, then foil, and freeze for up to 2 months. When the craving strikes, thaw at room temperature or pop them in the microwave for a delightful "fresh out of the oven" experience.
Helpful cooking tips
- Make sure all your ingredients are at room temperature before you start. It helps with the mixing and results in a lighter cake.
- For an extra hint of flavor, you could toast the walnuts lightly in a dry pan beforehand to enhance their nutty goodness.
- Don’t be afraid to swap out ingredients based on what you have handy. Do you have applesauce? Use that instead of oil!
Creative Twists
Feeling adventurous? Try adding blueberries or raspberries to the batter for a fruity twist or experimenting with different spices like nutmeg or cardamom. You could even take your streusel to the next level by adding oats for a granola-like topping. The world is your oyster when it comes to making this cake uniquely yours!
Your questions answered
- What can I serve it with? Coffee cake is best enjoyed with coffee or tea, but it pairs beautifully with fresh fruit or yogurt.
- How long does it take to prepare? About 15 minutes to prep and 30 minutes to bake. Perfect for a quick, impressive treat!
- Can I use gluten-free flour? Absolutely! Just make sure to use a cup-for-cup gluten-free blend, and you’ll be set!
- Is there a dairy-free option? Yes, you can easily substitute almond or soy milk and use a dairy-free butter alternative.
- How can I get the perfect crumb? Avoid overmixing; the less you handle the batter, the lighter and fluffier your cake will be.
Coffee cake is more than just a recipe; it’s an invitation to slow down and savor the moment. Baking this is not just about eating—it’s about sharing joy, creating memories, and finding comfort in the simplest things. So roll up your sleeves, gather your ingredients, and dive into this wholesome experience. Embrace your inner chef, and please, share your own variations and stories in the comments below! Let’s keep this cooking community flourishing!
Coffee Cake
Description
A heartwarming coffee cake with a tender, fluffy texture and a sweet cinnamon-streusel topping—perfect for any time of day.Ingredients
Cake Ingredients
Streusel Topping
Instructions
Baking Steps
Preheat the oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round pan.Prepare the batter
In a large bowl, whisk together the egg, oil, vanilla, and sugar until light and fluffy.Mix the wet and dry ingredients
Stir in the milk, salt, baking powder, and flour until just mixed.Avoid over-mixing.Make the streusel
In another bowl, combine melted butter, brown sugar, cinnamon, and flour. Stir in walnuts if using.Layer the batter
Pour half of the cake batter into the prepared pan, sprinkle half of the streusel mixture, then the remaining batter and streusel.Bake the cake
Bake for 25-30 minutes until a toothpick comes out clean. Let cool.Prepare icing (optional)
Whisk together powdered sugar and milk until smooth, then drizzle over the cooled cake.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 3g15%
- Trans Fat 0g
- Cholesterol 15mg5%
- Sodium 150mg7%
- Potassium 100mg3%
- Total Carbohydrate 38g13%
- Dietary Fiber 1g4%
- Sugars 20g
- Protein 3g6%
- Vitamin A 100 IU
- Vitamin C 0 mg
- Calcium 50 mg
- Iron 1 mg
- Vitamin D 0 IU
- Vitamin E 0 IU
- Vitamin K 0 mcg
- Thiamin 0.2 mg
- Riboflavin 0.1 mg
- Niacin 0.5 mg
- Vitamin B6 0.1 mg
- Folate 20 mcg
- Vitamin B12 0 mcg
- Biotin 0 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 80 mg
- Iodine 0 mcg
- Magnesium 10 mg
- Zinc 0.5 mg
- Selenium 2 mcg
- Copper 0.1 mg
- Manganese 0.3 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
