Simple ingredients, simple recipe. Bake an easy coffee cake that will satisfy anyone any time of day.
What makes this recipe so easy? For starters, you probably already have all of the ingredients. Like my mini coffee cake muffins, most classic coffee cake recipes, contain sour cream and this is for a good reason too. Sour cream adds moisture to cakes. But if you know you are going to devour it immediately anyway, this cake recipe is plenty moist and flavorful.
Besides the simple ingredients, this recipe also does not require an electric mixer. You just need two bowls, liquid and dry measuring cups, and spoons, a whisk and spatula and you should be good to go.
I also love this recipe because the cake is not overly sweet. It really is the perfect treat with a cup of my favorite coffee.
If you do want to add a little more sweetness to it, drizzling the top with some vanilla glaze is a great option. It’s simple and decorative too.
In case you were wondering, you can use either dark brown or light brown sugar. The photos you see here are with dark brown sugar because it’s what I happen to have but I probably would have used light brown sugar. This is only because I don’t like the top of my cake to look so dark. That’s just me though.
There’s not much else to say about this recipe because it’s such a simple one. So get to it! Go ahead and treat yourself to something good.
For an alternative to classic coffee cake you may also want to check out my pumpkin coffee cake.
- ¾ cup packed light brown sugar
- 1 Tablespoon cinnamon
- Pinch of nutmeg, optional
- ½ teaspoon salt
- ½ cup all purpose flour
- 4 Tablespoons unsalted butter, melted
- 2 ¼ cups all purpose flour
- 1 ¼ cup sugar
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup milk
- ¾ cup unsalted butter, melted
- 2 eggs, lightly beaten
- 2 teaspoons vanilla extract
- Preheat the oven to 350°F. Grease an 8x8 metal baking pan with butter and then line it with parchment paper leaving a small overhang on two opposite sides.
- Combine the filling ingredients in a medium sized bowl, adding the butter last. Mix well with a fork until the mixture is crumbly and evenly moist.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the milk, butter, eggs and vanilla. Stir until just combined.
- Spread about ⅔ of the batter (about 2 cups) into the prepared pan.
- Sprinkle ⅓ cup of the filing over the batter, covering the batter evenly and all the way to the edges.
- Spread the remaining batter over the filling layer.
- Spread the remaining filling mixture on top, covering the batter evenly and all the way to the edges.
- Bake until a toothpick inserted into the center of the cake comes out clean or with just a few dry crumbs. (About 40-50 minutes depending on your oven)
- Let the cake cool in the pan completely. Loosen the edges with a plastic knife and gently lift the cake out by holding and lifting the two longer sides of parchment paper.
- Slice and serve. The cake can be stored in an airtight container for up to 3 days.
Nutrition Information:Yield: 9 Serving Size: 1 slice
Amount Per Serving: Calories: 520Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 98mgSodium: 468mgCarbohydrates: 74gFiber: 1gSugar: 44gProtein: 7g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.