Coffee Cake Loaf

Here’s my easiest and most delicious Coffee Cake recipe. In loaf format, this Coffee Cake couldn’t get any simpler to make. With swirls of cinnamon sugar throughout, this Coffee Cake is perfect for breakfast or brunches with a hot cup of coffee.

The Best And Easiest Coffee Cake Recipe

I love a good coffee cake slice for breakfast with my coffee, it’s one of my favorite things to look forward to. I have made many coffee cakes in my time, but I have to say that this is the best one I’ve made and tried. I know that’s saying a lot but here’s why.

• Really easy and quick to prep and make the batter. 10 minutes is really all you need to get this in the oven.
• Fluffy crumb and tender but still firm enough to cut into slices.
• Swirls of cinnamon sugar throughout without making it overly sweet.
• It rises beautifully in the oven and stays fresh for 3 days at room temperature or up to a week in the fridge.
• Great on its own or with icing.

Ingredient Notes

• Cinnamon Sugar – Brown sugar and cinnamon to layer throughout the coffee cake.
• Sugar – I love using just granulated sugar because it’s easier to find, plus it’s what most of us have in our pantry. You can use superfine sugar because it dissolves better when mixing with the butter and eggs.
• Flour – You need all-purpose flour, it’s what works best in this cake. You can substitute with self-rising flour, but you will need to cut down on the baking powder in the recipe. Self-rising flour is just all-purpose flour with baking powder and salt added to it.
• Eggs – This is a must in all cakes, eggs are what make the cake light, fluffy and tender.
• Baking Powder and Baking Soda – They are both leavening agents used in baking which allows the cake to rise and become light and fluffy.
• Buttermilk – I love using buttermilk when baking a cake. The acidic milk when combined with baking soda is what helps add a lightness and tenderness to this luscious coffee cake.
• Vanilla extract – This is an ingredient that is added to most baked goods and that is because vanilla enhances all the other flavors in the recipe. Without it this cake will taste flat and bland.

Step By Step Instructions

1. Prep the ingredients and oven: Always prep your ingredients first. Preheat the oven to 350°F and spray a loaf pan with cooking spray or grease it with butter. In a bowl whisk the brown sugar with the cinnamon together until combined.
2. Make the batter: Prep the dry ingredients first by combining the flour, baking powder, baking soda and salt together in a bowl. Set aside. In another bowl cream the butter with the granulated sugar until light in color and well combined. Add the eggs in one at a time and mix until light and fluffy. Add the buttermilk, vanilla extract and flour mixture to the egg mixture and mix until well incorporated and smooth. Note: the batter is a bit thicker than a regular cake batter. If your batter is too thick, add a bit more buttermilk, or if it’s too thin, add a bit more flour.
3. Assemble the coffee cake: Pour ⅓ of the batter in the prepared bread pan and sprinkle with ⅓ of the brown sugar mixture, repeat with remaining batter and sprinkle remaining brown sugar mixture over the top. You should end up with 3 layers of batter and 3 layers of cinnamon sugar.
4. Bake and cool: Transfer the loaf pan to the oven and bake for 50 minutes to 1 hour or until a toothpick comes out clean inserted in the center of the loaf. Cool in the loaf pan for 5 minutes, then transfer to a wire rack to finish cooling.

How To Make Icing For Coffee Cake

I prefer my coffee cake plain or drizzled with caramel sauce. Sometimes, I even like a bit of icing. To make your own icing it’s pretty simple.

All you need is 1 cup of icing sugar and 2 to 3 tbsp of milk. Simply whisk them together until smooth then drizzle over the top of your cooled coffee cake.

FAQs And Expert Tips

• Once your cake is cut in slices, make sure to cover it airtight immediately because it can dry out quickly. I like to use a cake plate covered with a dome, or simply wrap it with plastic wrap.
• Use eggs that are at room temperature because they mix better with the batter and rise more easily.
• Use fresh baking powder in order to ensure your cake rises nicely. To test if baking powder is still good, spoon 1/2 teaspoon in a bowl and pour 1/4 cup of boiling water over it. Right away it should bubble up violently. If it does, it’s still good. If it doesn’t, discard it and open a new tin.

Leftovers

This coffee cake will last up to 3 days at room temperature, covered airtight or with plastic wrap. Stored in the fridge, it will last up to 1 week.

Freezing

You can also freeze this coffee cake. Wrap it tightly with aluminum foil or plastic freezer wrap, place it in a ziploc bag and store it in the freezer for about 2 to 3 months.

More Cake Recipes To Try:

• Cherry Sheet Cake
• Flourless Chocolate Cake
• Christmas Fruit Cake
• Red Velour Cake
• Starbucks Lemon Loaf (Copycat)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

4.65 from 65 votes

Coffee Cake Loaf

Prep 10 minutes minutes

Cook 1 hour hour

Total 1 hour hour 10 minutes minutes

10

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Here's my easiest and most delicious Coffee Cake recipe. In loaf format, this coffee cake couldn't get any simpler to make. With swirls of cinnamon sugar throughout, this Coffee Cake is perfect for breakfast or brunches with a hot cup of coffee.

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Ingredients

• ▢ ½ cup brown sugar (packed)
• ▢ 2 teaspoon cinnamon (ground)
• ▢ 2 cups all-purpose flour
• ▢ 1 tablespoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ ¼ cup butter (unsalted, softened)
• ▢ ¾ cup sugar (granulated)
• ▢ 2 large eggs (room temperature)
• ▢ 1 cup buttermilk
• ▢ 1 teaspoon vanilla extract

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Prep the ingredients and oven: Preheat the oven to 350°F and spray a loaf pan with cooking spray or grease it with butter. In a bowl whisk the brown sugar with the cinnamon together until combined.
• Make the batter: Combine the flour, baking powder, baking soda and salt together in a bowl. Set aside. In another bowl cream the butter with the granulated sugar until light in color and well combined. Add the eggs in one at a time and mix until light and fluffy. Add the buttermilk, vanilla extract and flour mixture to the egg mixture and mix until well incorporated and smooth. Note: the batter is a bit thicker than a regular cake batter. If your batter is too thick, add a bit more buttermilk, or if it's too thin, add a bit more flour.
• Assemble the coffee cake: Pour ⅓ of the batter in the prepared bread pan and sprinkle with ⅓ of the brown sugar mixture, repeat with remaining batter and sprinkle remaining brown sugar mixture over the top. You should end up with 3 layers of batter and 3 layers of cinnamon sugar.
• Bake and cool: Transfer the loaf pan to the oven and bake for 50 minutes to 1 hour or until a toothpick comes out clean inserted in the center of the loaf. Cool in the loaf pan for 5 minutes, then transfer to a wire rack to finish cooling.

Equipment

• KitchenAid Hand Mixer
• 9x5x3-inch Loaf Pan
• Glass Mixing Bowl Set (3 piece)
• Keep Calm And Bake On Spatula

Notes

1. Once your cake is cut in slices, make sure to cover it airtight immediately because it can dry out quickly. I like to use a cake plate covered with a dome, or simply wrap it with plastic wrap.
2. Use eggs that are at room temperature because they mix better with the batter and rise more easily.
3. Use fresh baking powder in order to ensure your cake rises nicely. To test if baking powder is still good, spoon 1/2 teaspoon in a bowl and pour 1/4 cup of boiling water over it. Right away it should bubble up violently. If it does, it’s still good. If it doesn’t, discard it and open a new tin.
4. This coffee cake will last up to 3 days at room temperature, covered airtight or with plastic wrap. Stored in the fridge, it will last up to 1 week.
5. You can also freeze this coffee cake. Wrap it tightly with aluminum foil or plastic freezer wrap, place it in a ziploc bag and store it in the freezer for about 2 to 3 months.

Nutrition Information

Serving: 1sliceCalories: 263kcal (13%)Carbohydrates: 47g (16%)Protein: 5g (10%)Fat: 6g (9%)Saturated Fat: 4g (25%)Cholesterol: 48mg (16%)Sodium: 227mg (10%)Potassium: 207mg (6%)Fiber: 1g (4%)Sugar: 27g (30%)Vitamin A: 229IU (5%)Calcium: 104mg (10%)Iron: 2mg (11%)

© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

Originally shared Dec, 2012.