Pin it
This coffee cake is the perfect treat when you crave comfort and sweetness but have only a handful of pantry staples on hand. Fast and fluffy with a nutty cinnamon swirl, you can whip it up before the oven is even preheated. You will be amazed by how simple and crowd-pleasing this cake can be for breakfast or a cozy dessert.
I remember first baking this for a Sunday breakfast with my family and it instantly became a tradition. My kids hover around the kitchen as the sweet cinnamon aroma fills the air just waiting for a warm slice.
Ingredients
- Egg: gives tenderness and structure find the freshest you can
- Vegetable or canola oil: keeps the cake moist and fluffy use whichever you have
- Vanilla: brings a warm aromatic note choose pure extract for the best flavor
- Sugar: sweetens the cake and helps it brown opt for fine white sugar
- Milk: delivers moisture and richness any kind will do
- Salt: balances sweetness and sharpens flavors use a fine kosher or sea salt
- Baking powder: lifts the cake making it soft and light check it is fresh for the best rise
- Flour: forms the base giving the cake its structure spoon it lightly into the cup for accuracy
- Butter: is essential for the streusel choose unsalted and melt it fully
- Brown sugar: adds moistness and a rich molasses undertone to the topping go for fresh soft sugar
- Cinnamon: brings warmth and fragrance use your favorite brand
- Chopped walnuts: add crunch and nutty flavor optional but delicious
- Powdered sugar and extra milk: create a silky simple drizzle for finishing touch sift your sugar for the smoothest icing
Step-by-Step Instructions
- Combine Wet Ingredients:
- Beat the egg in a roomy mixing bowl until it is smooth and pale. Add sugar milk salt oil and vanilla. Whisk until well blended so no streaks of egg are visible. This ensures your cake is well mixed and the flavor is even.
- Add Dry Ingredients:
- Spoon flour into your measuring cup for accuracy. Gently dump the flour over the wet ingredients. Sprinkle baking powder evenly over the flour. Using your whisk or a spatula lightly mix the baking powder into the top half of the flour creating small pockets for even rise. Gradually fold the flour mixture into the wet base until just combined with no streaks but do not overmix. This prevents toughness.
- Transfer to Pan:
- Prepare a nine-inch square baking dish with parchment or a light coat of oil for easy release. Pour the batter in and smooth the surface gently.
- Mix the Streusel:
- Melt butter in a microwave safe bowl until just fully liquid. Stir in brown sugar cinnamon and flour until it forms a clumpy moist mixture. If using add the walnuts now making sure they are evenly coated with the buttery crumble.
- Top the Cake:
- Scatter the streusel mixture over the surface of the cake. Use a clean finger or the handle of a wooden spoon to poke the topping down gently into the batter about twelve to eighteen times until you see little craters over the cake. This creates pockets of cinnamon flavor inside every slice.
- Bake:
- Place the pan on the center rack of a preheated three hundred seventy five degree oven. Bake for about twenty five to thirty minutes. Start to check after twenty five by inserting a toothpick in the center. You want moist crumbs on the pick no wet batter or your cake will be dry.
- Drizzle with Icing:
- Let the cake cool slightly. If you want an extra finish mix soft butter and powdered sugar with a bit of milk until smooth and able to drizzle. Use a spoon to zigzag it gently over the warm surface. The icing will soak into the crumb a little which is pure magic.
Pin it
My favorite part of this cake is swirling the streusel down into the batter. Every forkful brings a surprise bite of warm cinnamon which makes each slice extra special. One year my daughter decorated the top with extra chopped walnuts and a dusting of cinnamon. Now we all agree her version tastes even better.
Storage Tips
This cake stores best at room temperature covered tightly for up to three days. If you want it to last longer tuck it into the fridge and bring it to room temperature before enjoying. For freezing cut into squares wrap well and store for up to two months. Thaw at room temperature or warm gently in the microwave for a fresh baked taste.
Substituting Ingredients
For a dairy-free version swap milk for any non-dairy alternative such as oat or almond. If you are out of brown sugar mix regular white sugar with a bit of molasses. No walnuts at hand try pecans or leave the nuts out entirely for a classic feel.
Serving Suggestions
Slice the cake while it is still warm for breakfast with hot coffee or tea. For dessert serve with a scoop of vanilla ice cream and a sprinkle of extra cinnamon. This recipe is also great for brunch buffets or to pack in lunchboxes as a little afternoon treat.
A Little History
Coffee cake has American roots with traces back to old European recipes traditionally served with coffee breaks. While classic versions use yeast this quick cake became popular for its speed and simplicity. Warm spices and crumb toppings make it a beloved treat across generations.
Frequently Asked Questions
- → What makes coffee cake so moist?
Using oil rather than butter and mixing in enough milk helps maintain a tender, moist texture. Properly measuring flour and avoiding overbaking is key.
- → Can I add nuts to the cake?
Yes, chopped walnuts blend well into the streusel topping for texture and flavor, but they can be left out if you prefer.
- → Is the icing necessary?
The icing drizzle adds sweetness and a pretty finish, but the cake tastes delicious even without it. Customize as desired.
- → Why poke the streusel into the batter?
Poking streusel into the batter before baking lets cinnamon-sugar swirls form inside, making each bite flavorful and moist.
- → How can I avoid a dry cake?
Check for doneness with a toothpick and remove from the oven as soon as moist crumbs are present. Do not overbake for best results.
- → Can coffee cake be made ahead?
Yes, it keeps well at room temperature for a day, or refrigerated for longer freshness. Reheat slices gently if desired.