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Coffee Cake

Coffee Cake

This recipe belongs at the top of any list of coffee cake recipes, since it proves that a chaotic, sleep-deprived morning can still produce something genuinely impressive. Among homemade coffee cake recipes, this one stands out for its forgiving batter and double cinnamon layer, delivering everything the best coffee cake recipes should offer in under an hour. Whether served plain or dressed up with blueberries, this recipe belongs in the permanent rotation of easy coffee cake recipes for any weekend breakfast emergency.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 15 servings
Course: Breakfast
Cuisine: American
Calories: 264
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs (lightly beaten)
  • 1 cup vegetable oil
  • 11/4 cups milk
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 11/4 cups packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4-⅓ cup unsalted butter (melted)

Equipment

  • 9x13 baking dish
  • Mixing bowls
  • Silicone spatula

Method
 

  1. Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish and set aside.
  2. In a large mixing bowl, mix eggs, oil, milk, and vanilla.
  3. In a medium bowl, blend flour, granulated sugar, baking powder, and salt.
  4. Add the flour ingredients to the wet ingredients and mix well. Pour half the batter into the prepared baking dish.
  5. In a medium bowl, combine brown sugar and cinnamon and mix well.
  6. Sprinkle half of the cinnamon sugar on top of the batter. Carefully spread the remaining batter over the cinnamon-sugar layer. Sprinkle the remaining cinnamon-sugar mixture on top.
  7. Drizzle the melted butter over the top, using more or less as desired.
  8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, and serve warm.

Recipe Notes

Flour: I always spoon and level mine into the measuring cup, since packing it down leaves the cake dry and dense.
Vegetable oil: I use this instead of butter in the batter, since it keeps the crumb moist for days.
Brown sugar: I pack mine tightly for the streusel layer, since a loose measurement leaves the cinnamon layer too thin.
Butter: I only use this melted for the drizzle on top, since it binds the streusel so it never blows off the cake.
Blueberries: I fold these in when I want a fruitier version, adding five to ten extra minutes to the bake time.