Amazing Coffee Cake Recipe: 1 Simple Treat

Oh, that first bite of a warm, fresh coffee cake… it just instantly makes any morning feel a little bit special, doesn’t it? There’s something so incredibly comforting about the soft, tender crumb hugging those swirls of cinnamon and the irresistible crunch of a buttery streusel topping. This isn’t just any coffee cake; trust me, this is the one that’ll have everyone asking for the recipe. I remember my grandma used to make something similar, and the smell would just fill the whole house. It’s super easy to whip up right here in my kitchen, and the result is pure, simple joy in every slice. It’s the perfect companion for your morning coffee, hence the name!

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Why You’ll Love This Coffee Cake Recipe

This coffee cake is a total winner, and here’s why you’re going to adore it:

• It’s ridiculously easy to make! Seriously, you can have this batter mixed up and in the oven in under 20 minutes. No fancy techniques needed here.
• The flavor combination is just perfect. That buttery, cinnamon-spiced streusel topping is heavenly against the moist, tender cake. It’s pure comfort in every bite!
• It’s so versatile. Whether it’s a weekend brunch with friends, a quick breakfast on a busy Tuesday, or just because you need a little treat, this cake fits the bill perfectly.
• The texture is spot-on. You get that lovely tender cake crumb with a generous, crunchy topping that makes every slice a delight.

Ingredients for the Best Coffee Cake

Alright, let’s get these goodies ready so we can bake up some magic. You’ll need ingredients for both the cake itself and that irresistible crumbly topping.

For the Cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened (make sure it’s nice and soft but not melted!)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk

For the Streusel Topping:

• 1 cup all-purpose flour
• 1/2 cup packed brown sugar (the packed kind for that rich flavor!)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces (this needs to be nice and cold for the best crumble!)

Equipment Needed for Your Homemade Coffee Cake

To whip up this delicious coffee cake, you really don’t need anything too fancy. Just grab these basics:

• A 9-inch round cake pan (really, any good quality round pan will do!)
• A couple of mixing bowls – one big one for the batter, and a smaller one for the streusel.
• An electric mixer (handheld or a stand mixer works great) is super helpful for getting that perfect crumbly texture in the batter and topping.
• A whisk, a spatula, and measuring cups and spoons, of course!

How to Make This Easy Coffee Cake: Step-by-Step

Alright, let’s get down to business! Making this coffee cake is actually a breeze, even if you’re new to baking. Just follow these simple steps, and you’ll have a gorgeous, delicious cake in no time. If you love easy baking projects, you should totally check out my easy apple crisp recipe or my apple cinnamon muffins!

Preparing the Cake Batter

First things first, get that oven preheated to 350°F (175°C). While it’s warming up, grease and flour your 9-inch round cake pan really well – we don’t want any sticking! In your big mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Then, toss in your softened butter. Mix it all up with your electric mixer on low speed until it looks like coarse, sandy crumbs. Now, in a separate little bowl, give your eggs, vanilla, and milk a quick whisk. Pour this wet mixture into the dry ingredients and beat on medium speed, but here’s the key: only mix until it’s *just* combined. Overmixing is the enemy of tender cake!

Creating the Perfect Streusel Topping

This is where all the delicious crumbling magic happens! In another bowl, combine the flour, packed brown sugar, cinnamon, and that pinch of salt. Now grab your cold butter pieces. You can use a pastry blender or just your fingertips to cut the butter into the dry ingredients. Keep going until it all looks like coarse, yummy crumbs. The colder your butter is, the better this topping will turn out – trust me on this one!

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Assembling and Baking Your Coffee Cake

Time to put it all together! Pour about half of your cake batter into the prepared pan and spread it out evenly. Sprinkle half of that amazing streusel topping over this layer. Then, carefully pour the rest of the batter on top and spread it gently. Finish by sprinkling the remaining streusel all over the top. Pop it into your preheated oven and bake for about 30 to 35 minutes. You’ll know it’s ready when a wooden skewer or toothpick poked into the center comes out clean. Let it cool in the pan for about 10 minutes before you carefully flip it onto a wire rack to cool completely. Oh, the anticipation!

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Tips for the Ultimate Coffee Cake

Alright, so you’ve got the recipe, but let’s talk about those little secrets that take your coffee cake from good to absolutely *spectacular*. A few simple tricks can really make a difference and ensure you get that perfect, tender crumb and amazing streusel every single time. If you love moist cakes, you’ll definitely want to check out my moist banana bread recipe or my yummy pumpkin spice cake!

Butter temperature is key! For the cake batter, make sure your butter is softened, but not melted. This helps it cream properly with the sugar, creating those little air pockets that make the cake tender. For the streusel topping? It *has* to be cold, almost icy. Cold butter cuts into the dry ingredients to form those delightful, crunchy crumbs we all love.

Don’t overmix the batter! Seriously, as soon as those dry and wet ingredients are *just* combined, stop mixing. A few streaks of flour are okay; they’ll disappear in the oven. Overmixing develops the gluten too much, which can lead to a tough, chewy cake instead of a soft, tender one. That’s the number one mistake I see people make!

Chill out the streusel. If your kitchen is super warm, pop the bowl with your streusel topping in the fridge for about 10-15 minutes before you assemble the cake. This helps ensure those buttery crumbs stay distinct and don’t melt into a greasy mess when they hit the warm batter.

Ingredient Notes and Substitutions for Coffee Cake

Let’s chat about some of these ingredients, shall we? Sometimes a little tweak can make all the difference, or maybe you’re out of something! For the milk in the cake, if you don’t have regular dairy milk handy, unsweetened almond milk or soy milk work just fine. If you’re feeling adventurous and want an extra moist cake, you can swap out 1/4 cup of the milk for an equal amount of sour cream or plain yogurt – it adds a lovely tang and tenderness!

And for that glorious streusel topping, the key is really cold butter. If you can’t get it super cold, or if your kitchen is just too warm, feel free to pop the butter pieces in the freezer for 10-15 minutes before you mix them in. It totally helps get those delicious clumps!

Serving Suggestions for Your Breakfast Cake Recipe

This coffee cake is practically begging to be paired with something warm and cozy! It’s absolutely delightful with a steaming mug of coffee, of course, or a fragrant cup of tea. Fresh fruit, like berries or sliced apples, makes a wonderful accompaniment, cutting through the richness just perfectly. If you’re feeling extra festive, try it with a glass of my apple cider sangria or even a homemade pumpkin spice latte!

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Storage and Reheating Your Coffee Cake

Got leftovers? Lucky you! This coffee cake stays wonderfully fresh for a couple of days. Just pop it into an airtight container or wrap it well with plastic wrap and keep it at room temperature. If you need it to last a bit longer, you can pop it in the fridge, but honestly, it’s best enjoyed within 2-3 days. To reheat a slice, just pop it in the microwave for about 10-15 seconds to warm it through – it’s like it’s fresh out of the oven!

Frequently Asked Questions About Coffee Cake

Got questions about this easy coffee cake? I love it! Here are some of the things people often ask:

Can I make this coffee cake without a mixer?

Absolutely! While a mixer makes things quicker, you can totally make this coffee cake by hand. For the batter, you’ll just need a sturdy whisk and a good wooden spoon to really work the butter and sugar together until fluffy. For the streusel topping, using your fingertips to cut in the cold butter is the classic way and works perfectly!

Why is my coffee cake a little dry?

Oh no, dryness is the worst! Usually, it happens from overmixing the batter after you add the flour, which makes the cake tough, or sometimes from baking it a little too long. Make sure you stop mixing the batter as soon as it’s *just* combined. Also, keep an eye on it in the oven – the baking time can vary a bit! Checking with a toothpick is your best bet.

What’s the best way to store leftover coffee cake?

Homemade coffee cake is best kept at room temperature in an airtight container for about 2-3 days. For longer storage, you can pop it in the fridge, but sometimes that can dry it out a bit. Honestly, who has leftovers for that long anyway? 😉 If you’re looking for more breakfast and brunch ideas, you can always check out my full category!

Can I add anything to the streusel topping?

You totally can! While this classic recipe is amazing as is, feel free to mix in some chopped nuts like pecans or walnuts into the streusel, or even add a pinch of cardamom for extra warmth. It’s your homemade coffee cake, after all!

Nutritional Information (Estimated)

Just a heads-up, these numbers are estimates and can wiggle around a bit depending on the exact ingredients you use. But for a typical slice of this yummy coffee cake, you’re looking at about:

• Calories: 350
• Fat: 18g
• Carbohydrates: 45g
• Fiber: 2g
• Sugar: 30g
• Protein: 4g

Classic Coffee Cake Recipe

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A moist and tender coffee cake with a buttery cinnamon streusel topping, perfect for breakfast or brunch.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 35 min
• Total Time: 55 min
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• For the Streusel Topping:
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Add the softened butter and mix with an electric mixer on low speed until the mixture resembles coarse crumbs.
4. In a separate small bowl, whisk together the eggs, vanilla extract, and milk.
5. Add the wet ingredients to the dry ingredients and mix on medium speed until just combined. Do not overmix.
6. Pour half of the batter into the prepared cake pan and spread evenly.
7. Prepare the streusel topping: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt.
8. Cut in the cold butter with a pastry blender or your fingertips until the mixture forms coarse crumbs.
9. Sprinkle half of the streusel topping over the batter in the pan.
10. Pour the remaining batter over the streusel and spread evenly.
11. Sprinkle the remaining streusel topping over the top layer of batter.
12. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
13. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

• For an extra moist cake, you can substitute 1/4 cup of the milk with sour cream or plain yogurt.
• Ensure your butter for the streusel topping is cold to achieve the best crumbly texture.
• This cake is delicious served warm or at room temperature.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 30g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg