Classic Coffee Cake Recipe
This classic coffee cake is soft, buttery, and layered with a sweet cinnamon-sugar topping that gently melts into the cake as it bakes. It’s ideal for breakfast, brunch, or an afternoon treat with a cup of tea or coffee. Made with simple pantry ingredients, this recipe comes together quickly, delivering a moist, tender crumb without the need for sour cream. The result is a cake that’s flavorful, comforting, and sure to please both kids and adults alike.
Ingredients
- 2 large eggs, lightly beaten
- 1 cup vegetable oil
- 1¼ cups milk
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1¼ cups light brown sugar, packed
- 1 tablespoon ground cinnamon
- ¼–⅓ cup unsalted butter, melted
Directions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together the eggs, vegetable oil, milk, and vanilla extract until fully combined.
- In a separate bowl, combine the flour, granulated sugar, baking powder, and salt.
- Gradually stir the dry ingredients into the wet mixture until a smooth, thick batter forms.
- Pour half of the batter evenly into the prepared baking dish.
- In a small bowl, mix together the brown sugar and cinnamon.
- Sprinkle half of the cinnamon-sugar mixture evenly over the batter in the pan.
- Carefully spoon and spread the remaining batter over the cinnamon layer.
- Sprinkle the remaining cinnamon-sugar mixture evenly on top.
- Drizzle the melted butter over the surface of the batter.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and allow to cool slightly before slicing. Serve warm.
Preparation Details
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 15