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.
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.
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.