Easy Coffee Cake Recipe

With 5 minutes of prep, this crowd favorite homemade Coffee Cake is a delicious go-to for any breakfast, brunch, or celebration!

Along with our One Hour Cinnamon Rolls and Cinnamon Roll Cake, this Coffee Cake is always on our holiday must-make list. Be sure to try our Coffee Cake Muffins too! Can you tell we love our cinnamon cakes?!

One of my FAVORITE things to make for a breakfast get-together is Coffee Cake! This next recipe is quick and it is so buttery and cinnamon-y that everyone loves it.

My mom first made it for me when I left for a summer camp as a teenager and I remember thinking, “I need to have this recipe in my life!” It is packed with flavor!

I’ve tried a few coffee cake recipes before, but this is by far the best Coffee Cake recipe.

It’s simple and has become a staple for many holiday morning celebrations, especially Christmas and Thanksgiving. This Easy Coffee Cake is moist, soft, warm and full of cinnamon and sugar goodness.

Coffee Cake Recipe

With 5 minutes of prep, this crowd favorite homemade Coffee Cake is a delicious go-to for any breakfast, brunch, or celebration!

Prep: 15min

Total: 55min

Serving Size: 1 slice

Nutrition Facts: calories 264 kcal, Carbohydrate 52 g, Protein 4 g, Fat 5 g, Saturated Fat 3 g, Cholesterol 32 mg, Sodium 101 mg, Fiber 1 g, Sugar 32 g, servingSize 1 slice, Trans Fat 0.1 g, unSaturated Fat 1.4 g

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)

Instruction:

1. Preheat the oven to 350 degrees F. Lightly grease a 9-x-13-inch baking dish and set aside.
2. In a large mixing bowl, mix eggs, oil, milk and vanilla together.
3. In a medium bowl, blend flour, sugar, baking powder and salt.
4. Add dry ingredients to the wet ingredients and mix well. Pour half the batter into the prepared baking dish.
5. In a medium bowl, combine brown sugar and cinnamon and mix well.
6. Sprinkle half of the cinnamon sugar on top of the batter. Top with remaining batter, by carefully pouring the batter over the cinnamon sugar layer. Sprinkle the remaining cinnamon sugar mixture over the top.
7. Drizzle the melted butter over the top, using more or less as desired.
8. Bake for 35–40 minutes and serve warm.

Best Easy Coffee Cake

Make a moist, coffee cake from scratch with 10 minutes of prep time and everyday kitchen staples! It’s laced with the best cinnamon streusel topping and is so good for breakfast, snack, or dessert!

Prep: 10min

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 419 kcal, Carbohydrate 63 g, Protein 5 g, Fat 17 g, Saturated Fat 10 g, Trans Fat 1 g, Cholesterol 61 mg, Sodium 275 mg, Fiber 1 g, Sugar 36 g, unSaturated Fat 5 g

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ½ cup butter (room temperature)
• 1 cup milk
• 1 large egg
• 2 teaspoons vanilla extract
• ½ cup brown sugar
• ½ cup white sugar
• ½ cup all-purpose flour
• 2 teaspoons ground cinnamon
• ¼ cup cold butter (diced)

Instruction:

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Easy Coffee Cake Recipe

This easy coffee cake recipe is a simple, yet elegant cake that’s topped with the most delicious cinnamon sugar streusel. My classic coffee cake is made moist with sour cream and is perfect for a baby shower, holiday brunches or a coffee date with some girlfriends!

Prep: 10min

Total: 45min

Yield: 16

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 129 kcal, Carbohydrate 17 g, Protein 2 g, Fat 6 g, Saturated Fat 4 g, Cholesterol 25 mg, Sodium 155 mg, Fiber 1 g, Sugar 10 g

Ingredients:

• 1/4 cup all-purpose flour
• 1/4 cup white granulated sugar
• 1 1/2 teaspoons cinnamon
• 2 tablespoons unsalted butter (melted)
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter (room temperature)
• 1/2 cup white granulated sugar
• 1 large egg (room temperature)
• 1/2 cup sour cream (or plain whole milk or Greek yogurt)
• 1 teaspoon vanilla extract

Instruction:

1. Preheat the oven to 350°F and grease an 8×8-inch square baking pan with cooking spray or line with parchment and set aside.
2. To prepare the streusel topping, mix together the flour, sugar, and cinnamon in a medium bowl. Stir in the melted butter and use your hands to really mix it up good. Set aside.
3. For the cake, whisk together the flour, baking soda, baking powder, and salt in a medium mixing bowl and set aside.
4. Add the butter and sugar to a separate mixing bowl and use an electric mixer on medium speed to combine ingredients for 2 minutes until light and fluffy. Scrape sides as needed and then add the egg, sour cream, and vanilla. Mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary.
5. Turn the mixer to low speed and gradually add the flour mixture. Mix until just combined and smooth, again, scraping the sides of the bowl as necessary.
6. Transfer the batter into prepared baking pan. Spread it out with a spatula. It will seem very thin, but don’t worry, it will bake up nice and fluffy. Sprinkle streusel topping over the cake and gently press down with your fingers. It might seem like too much streusel, but we really enjoyed the amount.
7. Bake for 30-40 minutes, or until the cake is set and a toothpick inserted in the center comes out clean. My cake was done in 30 minutes.
8. Remove cake from oven and place pan on a wire rack to cool completely, about 15 minutes.

Sour Cream Coffee Cake (with Crumb Topping)

Every baker should have a classic, old-fashioned and buttery coffee cake recipe in their back pocket and this one is my gold standard, baseline recipe. You’re welcome to borrow it! An 8-inch square pan is required, but see the recipe Notes for other sizes.

Prep: 20min

Total: 1h10min

Yield: 9

Ingredients:

• 2/3 cup (135g) packed dark or light brown sugar
• 3/4 cup (95g) all-purpose flour (spooned & leveled)
• 2 and 1/2 teaspoons ground cinnamon
• 6 Tablespoons (85g) unsalted butter, cold and cubed
• 1 and 1/3 cups (166g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup (120g) full-fat sour cream, at room temperature*
• 2 Tablespoons (30ml) milk (any kind, dairy or nondairy, is fine)
• 1 cup (120g) confectioners’ sugar, sifted
• 1/2 teaspoon pure vanilla extract
• 2 Tablespoons (30ml) heavy cream or milk

Instruction:

1. Preheat oven to 350°F (177°C). Line an 8-inch square pan (9-inch square is too big, see Notes for other pan sizes) with lightly greased parchment paper or directly grease the pan. I usually use this square pan or this square pan.
2. Combine the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the chilled butter with a pastry cutter or two forks (or use a food processor or your hands) until the mixture is in pea-sized crumbs. Some larger crumbs are OK. You’ll have a little over 2 cups of crumb. Refrigerate until step 5.
3. Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and vanilla, and beat on medium-high speed until combined. Beat in the sour cream. Scrape down the sides and up the bottom of the bowl with a rubber spatula and beat again as needed to combine. Mixture will be lumpy.
4. Add the flour mixture to the wet ingredients, and beat on low speed until just combined. Finally, beat in the milk. Do not overmix this batter. The batter will be thick. You’ll have about 2 and 1/2 cups of batter.
5. Carefully spread about half of the batter into the prepared pan. Sprinkle 1 cup (about half) of the crumb mixture evenly on top. Carefully spread the remaining batter on top (every last drop of it!). This can be a little tricky since you’re spreading thick batter on top of crumbs, but do your best. I usually use a spoon or small offset spatula. It doesn’t have to be perfect. Sprinkle the remaining crumb mixture evenly on top.
6. Bake for around 32–38 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cake to cool in the pan set on a wire rack for 15 minutes.
7. Whisk all of the icing ingredients together. Drizzle over warm cake.
8. Lift the cake from the pan using the overhang parchment paper around the sides and slice into squares. Or, if you didn’t use parchment, slice directly in the pan. Serve cake warm or at room temperature.
9. Cover leftovers tightly and store at room temperature for up to 3 days or in the refrigerator for up 1 week.

How to make Easy Old Fashioned Coffee Cake with Cinnamon-Streusel Topping | Allrecipes.com

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How to make a Mary Berry coffee cake?

1. 100g/3½oz unsalted butter, softened, plus extra for greasing.
2. 100g/3½oz caster sugar.
3. 2 large free-range eggs.
4. 100g/3½oz self-raising flour.
5. 1 level tsp baking powder.
6. 50g/1¾oz chopped walnuts.
7. 1 tbsp coffee essence.