Easy Coffee Cake

I love coffee cake, and this recipe is my absolute favorite. It's so simple, but so yummy. It's light and fluffy and moist. The cake part isn't overly sweet, which enhances the flavor of the cinnamon topping. The simple streusel topping is perfectly balanced. Not too much, but just enough! Trust me, this is a good one. I've always loved cinnamon flavored things. Not spicy cinnamon, but sweet cinnamon paired with breads. You know, all the good stuff like cinnamon rolls and monkey bread. I love to eat this with a tall glass of milk and a side of scrambled eggs and fruit. Serve this on or alongside our Breakfast Charcuterie Board for entertaining.

How to Make Easy Coffee Cake

Preheat oven to 375* F and grease am 8x8 or 9x9 baking pan. In a medium mixing bowl, whisk together the flour, sugar, baking powder and salt. Cut the cold, cubed butter into the dry ingredients. I like to use my hands for this, but a fork or cut-in also work well. Use your hands by pushing the butter into the flour mixture. You'll know it's done when you the mixture is crumbly and there aren't any pieces of butter left.

Combine the milk and egg together in a large liquid measuring cup or small bowl. Pour the liquid mixture into the dry mixture and fold them together using a fork. Be patient and use a folding motion for maximum softness and fluffiness. Mix only until juuuuuust barely mixed. Overmixing will make the cake stiff. Pour the batter into the pan and smooth gently, trying not to disturb the batter.

In another bowl, mix together the brown sugar, flour and cinnamon using a whisk or fork. Cut in the butter the same as above, using your hands, a cut-in, or fork. Sprinkle the topping over the batter. Bake at 375 for 25-30 minutes for a 9x9, or 30-35 minutes for an 8x8.  The edges will be lightly golden and a toothpick inserted into the middle will come out clean. Serve warm and enjoy!

Tips & Tricks

For a fancier look, gently press the cinnamon sugar into the batter (but only just barely). Then use a knife and draw figure 8's through the batter. This will give it a more marbled looks and incorporate the cinnamon mixture down into the cake.

This can be stored in an airtight container for up to 5 days. Microwave for a few seconds before serving.

A double batch can be made in a 9x13 pan.

Other Fun Breakfast/ Brunch Ideas:

Homemade Apple Muffins

Summer Squash Lemon Poppyseed Muffins

Old Fashioned Blueberry Muffins

Raspberry Rolls with Cream Cheese Frosting

Easy Coffee Cake

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★★★★★

5 from 1 reviews

• Author: Nicole
• Total Time: 45 minutes
• Yield: 12 servings 1x

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Description

This coffee cake has a soft, moist, fluffy base topped with a delicious cinnamon topping that will have you coming back for more!

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Ingredients

Scale 1x2x3x

For the cake:

• 1 ¾ cups + 1 Tablespoon flour
• ½ cup sugar
• 2 ½ teaspoons baking powder
• ¾ teaspoon salt
• 4 Tablespoons unsalted butter (if using salted, reduce salt to ½ teaspoon) cold and cubed.
• ¾ cup milk
• 1 egg, beaten

For the topping:

• ⅓ cup brown sugar
• ¼ cup flour
• 1 teaspoon cinnamon
• 2 Tablespoons butter

 

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Instructions

1. Preheat oven to 375* F
2. In a medium mixing bowl, whisk together the flour, sugar, baking powder and salt.
3. Cut the cold, cubed butter into the dry ingredients. I like to use my hands for this, but a fork or cut-in also work well. If you use your hands, push the butter into the flour with your fingers.
4. Combine the milk and egg together in a large liquid measuring cup or small bowl.
5. Pour the liquid mixture into the dry mixture and fold them together using a fork. Be patient and use a folding motion for maximum softness and fluffiness. Mix only until juuuuuust barely mixed. Overmixing will make the cake stiff.
6. Grease an 8X8 or 9X9 square pan.
7. Pour the batter into the pan and smooth gently, trying not to disturb the batter.
8. In another bowl, mix together the brown sugar, flour and cinnamon using a whisk or fork.
9. Cut in the butter the same as above, using your hands, a cut-in, or fork.
10. Sprinkle the topping over the batter.
11. For a fancier look, gently press the cinnamon sugar into the batter (but only just barely). Then use a knife and draw figure 8's through the batter. This will give it a more marbled looks and incorporate the cinnamon mixture down into the cake.
12. Bake at 375 for 25-30 minutes for a 9x9, or 30-35 minutes for an 8x8.  The edges will be lightly golden and a toothpick inserted into the middle will come out clean.
13. Serve warm and enjoy!

Notes

For a fancier look, gently press the cinnamon sugar into the batter (but only just barely). Then use a knife and draw figure 8's through the batter. This will give it a more marbled looks and incorporate the cinnamon mixture down into the cake.

This can be stored in an airtight container for up to 5 days. Microwave for a few seconds before serving.

A double batch can be made in a 9x13 pan.

• Prep Time: 15
• Cook Time: 30
• Category: breakfast
• Method: baking
• Cuisine: American

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