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
- 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.
- 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.
- Assemble the coffee cake: Pour â…“ of the batter in the prepared bread pan and sprinkle with â…“ 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.
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.
Coffee Cake is a traditional pound cake layered with cinnamon sugar and it’s called coffee because it’s the perfect complement to a cup of coffee.
No! Coffee cakes rarely contain coffee, they are usually simple and one-flavored cakes with a simple icing or streusel topping.
Coffee cakes are thought to have originated in Germany and they were more like sweet breads rather than cakes.
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)
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Coffee Cake Loaf
Equipment
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
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 â…“ of the batter in the prepared bread pan and sprinkle with â…“ 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.
Recipe Notes
- 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.
- 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.
- 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:
Originally shared Dec, 2012.
Hi Jo, I just made this and it tastes like pure baking powder/baking Soda. Can I check that 1 tablespoon of powder and 1 teaspoon of soda is correct? Thank you!
That is correct. It’s possible your baking powder and soda are old, newer fresher products leave no smell or after taste. It’s also possible that they weren’t mixed in properly into the batter and you got a clump of it when you tasted the cake.
Why did my coffee cake sink in the middle?
There are three main reasons for this: 1. the oven door has been opened before the cake has set, 2. the cake didn’t go in the oven as soon as the mixture was ready or 3. there’s too much raising agent.
Delicious and easy recipe! I was craving coffee cake and this was so quick! I was happily eating my coffee cake slices 3 hours later! I did make a slight change… I put instant coffee into the buttermilk and the brown sugar swirl. It adds a slight coffee flavor which was exactly what I wanted.
10 stars! Another great hit. Everyone loved this loaf. Can’t go wrong with Jo’s recipes.
Thank you, Carmen! 😘
Can I use oat milk instead?
I haven’t tried it, but I think it should be fine. But keep in mind that buttermilk helps make the cake more tender and lighter.
It is in the oven now and the house smells Delish ! I knew when to add the vanilla but did notice that step is not in the instructions. A new baker might be confused.
You’re going to love it! Thanks for that, recipe’s been fixed.
Ce gâteau est vraiment appétissant ! je voudrais bien un morceau avec mon café. Merci de partager cette recette et pour les conseils. Bonne journée.
Can I use regular milk?
Yes of course!
Amazing recipe! Is it possible to add coffee to the ingredients? Or do you have another similar recipe with coffee inside?
You can! “Coffee cake” is named such because it’s a treat to be enjoyed with a cup of coffee. You can use 3/4 cup buttermilk and 1/4 cup strong brew.