One of our favorite things to bring to a breakfast or brunch gathering is this classic coffee cake. It’s quick to prepare, buttery, and full of cinnamon flavor—simple to make and something everyone seems to love.
This coffee cake was a childhood favorite I used to request for birthdays. Over the years we’ve made a few small tweaks, but the result is the same: a tender cake with a sweet, cinnamon-packed streusel that’s perfect for mornings, showers, holiday breakfasts, or any casual get-together.
Serve it alongside other breakfast bakes like casseroles, quiches, or a hot pot of coffee or cider for a cozy spread that’s easy to scale up for guests.
Why you’ll love it
- Fast. The batter comes together in about 15 minutes with straightforward pantry ingredients.
- Event-friendly. It’s a crowd-pleaser for holiday brunches, showers, or simple weekend breakfasts.
- Flavorful. A buttery crumb and a generous cinnamon-sugar streusel make each slice irresistibly tasty.
Coffee Cake Ingredients and Substitutions
Use the list below as written or swap in simple substitutions where noted. This recipe scales well and accepts fruit additions if you’d like a berry or apple variation.
- 2 large eggs – room temperature and lightly beaten for best incorporation.
- 1 cup vegetable oil – can be replaced with an equal amount of applesauce or melted coconut oil for a different flavor profile.
- 1¼ cups milk
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour – measure properly for best texture; a gluten-free baking flour may be used as a substitute.
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1¼ cups packed light brown sugar – adds depth and a hint of caramel; dark brown sugar also works.
- 1 tablespoon ground cinnamon – adjust to taste or mix in a pinch of nutmeg or pumpkin pie spice for variation.
- ¼–⅓ cup unsalted butter, melted – used to drizzle over the top to bind the streusel and add richness.
- Optional fruit: fold in about 1½ cups of fresh blueberries or chopped apples; increase bake time by 5–10 minutes if needed.
- Optional crunch: sliced almonds, chopped pecans, or walnuts sprinkled on top before baking add a pleasant texture.
How to Make Coffee Cake
- Prep. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
- Make the batter. In a large bowl, whisk together the eggs, oil, milk, and vanilla until combined. In a separate bowl, stir together the flour, granulated sugar, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir until smooth. Pour half of the batter into the prepared pan.
- Prepare the streusel. In a bowl, combine the packed brown sugar and cinnamon. Sprinkle half of the cinnamon-sugar evenly over the batter in the pan. Carefully spoon or dollop the remaining batter over the cinnamon layer and spread gently. Sprinkle the remaining cinnamon-sugar across the top. Drizzle the melted butter evenly over the surface.
- Bake. Bake 35–40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Allow to cool slightly, then slice and serve warm.
Kristyn’s Recipe Tips
- Serve warm with coffee, hot chocolate, or apple cider for a comforting breakfast spread.
- To spread the thick batter over the cinnamon layer more easily, drop even-sized dollops across the surface and gently work them together with a silicone spatula.
- For a fruit variation, fold 1½ cups of blueberries, chopped strawberries, or diced apples into the batter. Expect to add 5–10 minutes to the bake time depending on your oven and the moisture of the fruit.
- If you double or triple the recipe, bake each batch in its own 9×13 pan for even results.
Recipe at a glance: Serves about 15 slices. Prep time 15 minutes, bake 35–40 minutes, total roughly 55 minutes.
Notes
- Storage: Store leftovers in an airtight container at room temperature for 2–3 days, refrigerate for up to a week, or freeze wrapped in plastic and placed in an airtight container for up to 3 months.
- Reheating: Microwave individual slices in 10-second bursts until warm. To reheat in the oven, remove plastic wrap, wrap in foil, and heat at 350°F for 6–8 minutes or until warm.
Nutrition (approx.)
Per slice: about 264 kcal, 52 g carbohydrates, 4 g protein, and 5 g fat. Nutrition data is an estimate and should be used as a guideline only.
Recipe FAQ
Store leftovers in an airtight container at room temperature for 2–3 days. For longer storage, refrigerate up to a week or freeze wrapped tightly for up to 3 months.
Reheat small portions in the microwave for short 10-second intervals until warm. For oven reheating, wrap slices in foil and warm at 350°F for 6–8 minutes.
This recipe was originally published September 2011.