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Incredibly soft and moist, this Coffee Cake recipe is simple to make for breakfast or brunch. It is rich in flavor with a crumbly streusel topping. A straightforward recipe that turns out unbelievably good every single time!
Meggan’s notes
Lately my son and I have been spending a lot of time in the kitchen together. He is in a culinary arts program through his middle school, and we have enjoyed preparing recipes together. As a classically-trained chef, I’m MORE than eager to pass along any nuggets of wisdom that I can.
Believe it or not, this coffee cake recipe was inspired by one that he made for class. At first it reminded me of a boxed cake mix, calling for simple ingredients like sugar and vegetable oil. With a few tweaks, we came up with this cinnamon coffee cake recipe. I still can’t believe how great it turns out every single time!
What I love about this moist coffee cake recipe is that it is prepared in a 9×13 baking pan, making it easy to throw together and bring to a church potluck or easy brunch. It is incredibly soft with an appetizing brown color and contrasting ribbon of streusel. A real crowd-pleaser! Enjoy for breakfast or brunch with a cup of coffee.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Buttermilk: Substitute with homemade buttermilk by stirring together 1 cup milk + 1 tablespoon lemon juice or white vinegar. Set aside until thickened and curdled, about 10 minutes.
Step-by-step instructions
- Move an oven rack to the middle position and preheat oven to 350 degrees. Coat a 9-inch by 13-inch cake pan with nonstick spray.
- In a large bowl, whisk together flour, brown sugar, granulated sugar, nutmeg, and salt. Stir in vegetable oil until combined (the mixture will be crumbly). Measure out ½ cup of the flour mixture and reserve for later to use for the crumb topping.
- In a medium bowl, whisk together buttermilk, large eggs, ground cinnamon, baking powder, and baking soda until smooth. Pour wet ingredients into the bowl with the dry ingredients and stir until just combined. Do not over-mix (avoid using a hand mixer or stand mixer).
- Pour cake batter into prepared baking dish. Sprinkle the top layer with reserved crumb mixture. Bake until the top is set and a toothpick inserted in the middle comes out clean with a few crumbs attached, about 40 minutes. Remove from oven and cool in pan for 5 to 10 minutes.
Recipe tips and variations
- Yield: This recipe makes a 9-inch by 13-inch coffee cake, enough for 12 generous slices (more or less depending on how you slice it).
- Storage: Store leftover coffee cake at room temperature for up to 5 days. Store in an airtight container or wrap individual slices tightly in plastic wrap.
- Make ahead: This recipe is best made all at once.
- Freezer: Cut the coffee cake into individual slices and wrap tightly in plastic wrap, then in foil. This prevents the cake from drying out. Store for up to 3 months.
- Add nuts: Gently fold in nuts like walnuts or pecans if desired.
- Vanilla: Add a splash of vanilla extract to your batter for warmth and a natural sweetness without extra sugar.
Frequently Asked Questions
The main difference is the topping. Coffee cake is made with a crumble topping and streusel (or cinnamon swirl) unlike cake, which is commonly served with frosting or glaze.
Let the cake defrost at room temperature. If stored properly, wrapped in plastic wrap and aluminum foil, then the cake should still have a soft and moist texture.
Coffee cake originated from Germany and was originally called “gugelhupf”. Gugelhupf is a semisweet cake usually made in a ring pan, similar to a bundt pan.
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Coffee Cake
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup + 2 tablespoons brown sugar packed
- 1/2 cup + 1 tablespoon granulated sugar
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 3/4 cup vegetable oil
- 1 cup buttermilk (see note 1)
- 1 large egg
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- Move an oven rack to the middle position and preheat oven to 350 degrees. Coat a 9-inch by 13-inch cake pan with nonstick spray.
- In a large bowl, whisk together flour, brown sugar, granulated sugar, nutmeg, and salt. Stir in vegetable oil until combined (the mixture will be crumbly). Measure out ½ cup of the batter and reserve for later to use as topping.
- In a medium bowl, whisk together buttermilk, egg, cinnamon, baking powder, and baking soda until smooth. Pour into the bowl with the dry ingredients and stir until just combined. Do not over-mix.
- Pour into prepared cake pan. Sprinkle with reserved crumb mixture. Bake until the top is set and a toothpick inserted in the middle comes out clean with a few crumbs attached, about 40 minutes. Remove from oven and cool in pan for 5 to 10 minutes.
Notes
- Buttermilk: To make your own buttermilk, stir together 1 cup milk + 1 tablespoon lemon juice or white vinegar. Set aside until thickened and curdled, about 10 minutes.
- Yield: This recipe makes a 9-inch by 13-inch coffee cake, enough for 12 generous slices (more or less depending on how you slice it).
- Storage: Store leftover coffee cake at room temperature for up to 5 days. Store in an airtight container or wrap individual slices tightly in plastic wrap.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
My kind of Coffee Cake. Will add chopped toasted walnuts. Love using oil. I use Avocado oil by Chosen. Only added 1/2 cup oil. Yummmie.
I hope you love it, Mariana! – Meggan
Omg it looks like it would melt in your mouth
It’s delicious, Denise! I hope you give it a try! – Meggan