I remember the first time I baked this coffee cake—it became my go-to weekend treat after those hectic weekday dinners. With just 50 minutes from start to finish, it’s simple enough to fit into busy days yet cozy enough for slow, comforting mornings. This easy coffee cake recipe fills your kitchen with warmth and always brings smiles around the table.
Table of Contents
Why This Easy Coffee Cake Recipe is a Keeper
- Foolproof and forgiving: This coffee cake is perfect for beginners and busy cooks alike—easy to follow and hard to mess up.
- Moist and tender texture: With oil and milk in the batter, it stays deliciously soft and fresh for days.
- Classic cinnamon sugar ribbon: The cinnamon-sugar swirl adds a comforting, nostalgic flavor that everyone loves.
- Customizable “choose your own adventure”: You can easily tailor it with different pan sizes, substitutions, or flavorful add-ins to suit your mood or occasion.
Coffee Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Mix eggs, oil, milk, and vanilla in a large bowl.
- Blend flour, sugar, baking powder, and salt in a medium bowl.
- Combine the dry ingredients with the wet ingredients and mix well.
- Pour half the batter into the prepared dish.
- Mix brown sugar and cinnamon, then sprinkle half over the batter.
- Spread the remaining batter and top with the rest of the cinnamon sugar.
- Drizzle melted shortening over the top.
- Bake for 35-40 minutes until a toothpick comes out with a few moist crumbs.
Notes
Key Ingredients for the Best Coffee Cake
Here’s why this blend works so well: the vegetable oil and milk create a moist crumb that feels tender but not greasy. The lightly beaten eggs bind everything nicely without making the cake dense. Vanilla adds a gentle aroma that complements the sweet cinnamon-sugar layers—the real star of this recipe. The cinnamon and brown sugar mixture delivers that classic cozy taste we all crave in a coffee cake.
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 vegetable shortening, (melted)
How to Make Coffee Cake (Step-by-Step)
Making this coffee cake is straightforward and perfect for any skill level. You’ll start by mixing your wet ingredients, then combine them with dry ingredients to form a balanced batter. Next, prepare the cinnamon-sugar filling—this adds layers of warmth and sweetness. After layering the batter and cinnamon mixture in your pan, you drizzle melted vegetable shortening on top for that irresistible finish. Then pop it into the oven and let the magic happen.
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish and set aside.
- Mix eggs, oil, milk, and vanilla. In a large mixing bowl, combine these wet ingredients until smooth.
- Blend flour, sugar, baking powder, and salt. In a medium bowl, whisk together the dry ingredients.
- Combine wet and dry ingredients. Add the flour mixture to the wet ingredients and mix well. Pour half the batter into the prepared baking dish.
- Make the cinnamon sugar. In a medium bowl, mix brown sugar and cinnamon.
- Build the layers. Sprinkle half of the cinnamon sugar on top of the batter. Carefully spread the remaining batter over this cinnamon-sugar layer. Then sprinkle the remaining cinnamon sugar on top.
- Drizzle vegetable shortening. Pour the melted shortening evenly over the top, adjusting amount to your preference.
- Bake for 35-40 minutes. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs. Serve warm.
Pro Tips for a Perfect, Moist Coffee Cake
- Take care when spreading the second layer of batter; gently ease it over the cinnamon sugar to keep a defined ribbon.
- Don’t overmix the batter—stir until just combined for a tender crumb.
- Look for a toothpick with moist crumbs (not wet batter) to know when your cake is perfectly baked.
- Use melted vegetable shortening generously for a crispier, flaky top layer.
The Ultimate Coffee Cake Customization Guide
Let’s make this coffee cake your own! Here’s how you can adapt it to any occasion or preference.
Ingredient Substitutions
| Original Ingredient | Substitution | Result / What to Expect |
|---|---|---|
| Milk | Sour cream | Adds richness and tenderness |
| Milk | Greek yogurt | Slightly tangier, keeps cake moist |
| Milk | Buttermilk | Adds subtle tang with a lighter texture |
| Vegetable shortening | Butter (melted) | Richer flavor, less flaky but delicious |
| All-purpose flour | Gluten-free 1-to-1 blend | Gluten-free friendly; may affect crumb slightly |
Pan Size Conversions
| Pan Size | Bake Time | Notes / Adjustments |
|---|---|---|
| 9×13-inch | 35-40 minutes | Use as directed in main recipe |
| 9-inch round | 30-35 minutes | Slightly shorter bake; check doneness early |
| 9×5 loaf pan | 45-50 minutes | Longer bake; test with toothpick |
| 12-cup muffin tin | 18-22 minutes | Fill tins about ⅔ full; adjust heat if browning too fast |
Flavor Variations
- Apple Cinnamon: Fold 1 cup of finely chopped apples into the batter before layering. Increase cinnamon to 1½ tablespoons in the sugar mix.
- Blueberry Lemon: Add 1 cup fresh or frozen blueberries to the batter. Stir in 1 tablespoon lemon zest for a bright twist.
- Chocolate Chunk: Mix ¾ cup chocolate chips into the batter. Replace cinnamon sugar with a simple powdered sugar glaze after baking.
Common Coffee Cake Problems & How to Fix Them
| Problem | Solution |
|---|---|
| Crumb topping sank | Drizzle vegetable shortening evenly and don’t press the topping into batter. |
| Cake is dry or dense | Avoid overmixing; check oven temperature with an oven thermometer. |
| Cinnamon ribbon dissolved | Spread second layer gently to preserve layers; sprinkle cinnamon sugar thickly. |
Storage, Freezing, and Reheating Instructions
Store coffee cake at room temperature in an airtight container for up to 3 days. For longer freshness, refrigerate up to 1 week. Freeze whole cake or slices wrapped tightly in foil and plastic wrap for up to 3 months.
Reheating: Warm slices in a 350°F oven for 10-12 minutes or microwave individual slices for 15-20 seconds until warmed through.
Frequently Asked Questions about Coffee Cake
Why is it called coffee cake if there’s no coffee in it?
Coffee cake is meant to be enjoyed with coffee, not necessarily made with it. It’s a perfect companion to your morning or afternoon cup.
Can I prepare this coffee cake ahead and bake it later?
Yes! You can assemble the batter and cinnamon layers in the pan, cover it, and refrigerate overnight before baking.
How can I make this coffee cake dairy-free or vegan?
Replace milk with almond or oat milk, use a flax egg instead of eggs, and swap vegetable shortening for coconut oil.
How can I make this coffee cake gluten-free?
Use a trusted 1-to-1 gluten-free flour blend. You may need to check doneness a bit earlier because gluten-free flours can bake faster.
Build Your Perfect Brunch Menu
Pair your homemade coffee cake with some savory and fresh dishes to complete your brunch. Try my easy spinach quiche, a vibrant mixed fruit salad, and crispy breakfast potatoes to round out the meal with variety and color.
Conclusion
This coffee cake recipe is truly as easy and rewarding as they come. It’s perfect for anyone juggling a busy life but craving something homemade and comforting. I’d love to hear which version you try! Did you stick with the classic or try a fun variation? Let me know in the comments below or ask any questions you have. I’m always here to help!
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