Coffee Cake Recipe
A timeless favorite, this tender homemade coffee cake is perfect for breakfast gatherings, leisurely brunches, or any special occasion that calls for a comforting slice alongside a warm beverage.
Print
Pin
Servings: 15
Ingredients
- 1 tablespoon ground cinnamon
- 2 large eggs lightly beaten
- 1¼ cups packed light brown sugar
- 1 tablespoon baking powder
- 1¼ cups milk
- ½ teaspoon salt
- 1 cup sugar
- 1 tablespoon vanilla extract
- ¼ –⅓ cup unsalted butter melted
- 1 cup vegetable oil
- 3 cups all-purpose flour
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish lightly, setting it aside once prepared. In a large bowl, whisk together the eggs, vegetable oil, milk, and vanilla extract until well combined. In a separate medium bowl, mix the flour, sugar, baking powder, and salt thoroughly. Incorporate the dry mixture into the wet ingredients and stir until fully blended. Pour half of the batter into the prepared baking dish and smooth it evenly. In another medium bowl, stir together the brown sugar and ground cinnamon until evenly mixed. Scatter half of this cinnamon-sugar blend over the batter layer. Gently spread the remaining batter over the cinnamon-sugar topping, then sprinkle the rest of the cinnamon-sugar mixture evenly over the surface. Drizzle the melted butter across the top, using the amount desired. Bake for 35–40 minutes or until a toothpick inserted into the center emerges with a few moist crumbs. Serve warm and enjoy.
Notes
Though traditionally served with coffee or tea, this cake pairs wonderfully with hot chocolate or spiced apple cider. To ease the spreading of the thick batter over the cinnamon-sugar layer, drop spoonfuls across the surface and gently spread each with a silicone spatula. For a simple twist, fold about 1½ cups of fresh blueberries or diced apples into the batter—extend baking time by 5–10 minutes if needed. When doubling or tripling, bake each batch in a separate 9×13-inch pan. Store at room temperature in an airtight container for up to 3 days, refrigerate for up to a week, or freeze for as long as 3 months when well wrapped. Reheat individual servings in the microwave in 10-second intervals or warm in the oven wrapped in foil at 350°F for 6–8 minutes.