Dish Snapshot
There’s something utterly magnetic about a warm coffee cake straight from the oven: the buttery steam that fogs your kitchen windows, the first forkful where a tender crumb gives way to a crunchy, cinnamon-speckled streusel, and the faint sweetness of a powdered-sugar drizzle melting into the top. This coffee cake recipe reads like a cozy morning hug — soft, lightly sweet, and built for sharing. Whether you’re easing into a slow weekend, hosting a brunch, or offering a comforting treat with mid-afternoon tea, this cake hits the perfect balance of texture and nostalgia.
If you’re curious about alternative takes, try a gluten-free twist for cinnamon lovers (Gluten-Free Cinnamon Coffee Cake) — it’s a beautiful variation that keeps the spirit of this classic.
Dish Snapshot — Quick Facts
- Prep time: 15 minutes
- Cook time: 30–35 minutes
- Total time: 45–50 minutes (including cooling)
- Servings: 8 slices
- Difficulty level: Easy — great for bakers of all levels
Nutrition Highlights
Estimated nutrition per serving (1 of 8) — approximate values based on ingredient composition using USDA FoodData Central as the primary reference and general guidance from Mayo Clinic for portion context. Values will vary slightly depending on brand choices and whether you include optional walnuts or the icing.
- Calories: ~395 kcal per serving (with walnuts; ~373 kcal without)
- Total Fat: ~18 g
- Saturated Fat: ~6 g
- Carbohydrates: ~56 g
- Sugars: ~28 g
- Dietary Fiber: ~1.5 g
- Protein: ~5 g
- Sodium: ~180 mg
Notes on the figures: these are estimates meant to help with meal planning. For precise tracking, enter your exact ingredient brands and portion sizes into a nutrition calculator or the USDA FoodData Central database. For general health context, see nutrition guidance from Mayo Clinic and CDC on balanced portions and sugar/fat intake.
Why You’ll Love It
This coffee cake is about comfort, memory, and easy hospitality. It’s the aroma that draws people out of bedrooms and into the kitchen, the cinnamon streusel that evokes family breakfasts, and the simple, forgiving batter that rewards both patience and improvisation. Make it for:
- Cozy weekend mornings paired with a mug of coffee or tea.
- Casual gatherings where a single-batch cake serves a crowd with minimal fuss.
- A thoughtful potluck dessert that travels well (if kept covered).
- Seasonal celebrations — the warm spices feel right in fall and winter.
Method & Process
Ingredients
Cake
- 1 large egg
- 1/4 cup vegetable or canola oil
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 1/2 cup milk (whole or 2% recommended)
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 1/2 cups all-purpose flour
Streusel
- 2 tablespoons (melted) butter
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons all-purpose flour
- 1/2 cup walnuts, chopped (optional)
Icing (optional)
- 1 tablespoon butter, room temperature
- 3/4 cup powdered sugar
- 1 tablespoon milk (add more if needed to reach desired consistency)
Optional ingredients & substitutions
- Swap oil for melted coconut oil (1:1) for a subtle flavor change.
- Use applesauce (1/4 cup) to partially replace oil for a slightly lighter cake — texture will be moister.
- For a dairy-free version, use almond or soy milk and a plant-based butter for icing.
- Replace walnuts with pecans or omit nuts entirely for a nut-free cake.
- For a richer cake, use 1/4 cup melted butter instead of oil (flavor will be more buttery).
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease an 8- or 9-inch round cake pan or line with parchment.
- In a medium bowl, whisk together the egg, oil, vanilla, and granulated sugar until slightly thickened and well combined.
- Stir in the milk.
- In a separate bowl, whisk the flour, baking powder, and salt. Add the dry ingredients to the wet and stir just until combined — do not overmix; a few small lumps are fine.
- Pour half the batter into the prepared pan and spread it evenly.
- Make the streusel: combine melted butter, brown sugar, cinnamon, and 2 tablespoons flour. Stir in chopped walnuts if using. The mixture should be crumbly—if it’s too dry, add a teaspoon of melted butter; if too wet, add a pinch of flour.
- Sprinkle the streusel evenly over the batter in the pan.
- Drop spoonfuls of the remaining batter over the streusel and gently spread to cover as best you can (it’s okay if some streusel peeks through).
- Bake for 30–35 minutes, or until a toothpick inserted into the center (avoiding big pockets of streusel) comes out with a few moist crumbs but not wet batter. If the top browns too quickly, tent with foil for the last 10 minutes.
- Cool in the pan on a wire rack for 10–15 minutes, then remove to cool slightly more if you plan to add icing.
- To make the icing, beat the 1 tablespoon butter with powdered sugar and 1 tablespoon milk until smooth. Add more milk 1 teaspoon at a time to reach drizzle consistency. Drizzle over warm (but not piping hot) cake.
- Slice and serve warm or at room temperature.
Practical tips
- Avoid overmixing after adding flour to keep the cake tender.
- If using a dark nonstick pan, reduce oven time by 2–3 minutes and check earlier.
- To test doneness, insert a toothpick in the cake portion (not a streusel cluster) to get an accurate read.
- Toast walnuts lightly in a dry skillet for 2–3 minutes to intensify flavor before adding to streusel.
Best Pairings
- Classic pair: freshly brewed coffee (medium roast) or a creamy latte.
- For tea drinkers: Earl Grey or a lightly floral black tea balances the cinnamon.
- Serve plain, or with a pat of butter for added richness.
- Turn leftovers into a decadent breakfast by warming a slice and topping with Greek yogurt or a scoop of vanilla ice cream for dessert.
- Try alongside citrusy notes — a bright lemon curd or a simple citrus compote contrasts the warm spice beautifully. For more lemon dessert inspiration, see this recipe on A Lemon Cake to Die For.
Keeping it Fresh
- Room temperature: Store covered tightly with plastic wrap or in an airtight container for 2–3 days. Keep out of direct sunlight and heat.
- Refrigeration: Up to 5 days. Wrap well to prevent drying; bring to room temperature or warm gently before serving for best texture.
- Freezer: Up to 2 months. Wrap slices individually in plastic, then place in a freezer-safe bag or container. Thaw overnight in the refrigerator or at room temperature for a few hours, then warm briefly in a low oven or microwave.
Insider Secrets
- Texture secret: the tender crumb comes from minimal mixing and the use of oil (which keeps the cake moist even after reheating).
- Streusel success: make sure the brown sugar is well packed and the butter is warm enough to bind the crumbs without making them paste-like.
- Flavor boost: fold a teaspoon of orange zest into the batter for a subtle citrus lift that pairs beautifully with cinnamon.
- Doneness cue: beyond the toothpick test, the cake should spring back gently when pressed and the edges will start to pull away slightly from the pan.
Fun Flavor Ideas
- Apple-Cinnamon Coffee Cake: Fold 1 cup of diced, peeled apples into the batter or layer thin apple slices under the streusel for extra moisture and autumnal flavor.
- Maple-Pecan Twist: Replace brown sugar in the streusel with 1/3 cup pure maple syrup + 2 tablespoons flour, and use chopped pecans instead of walnuts.
- Blueberry-Lemon: Swirl 3/4 cup fresh or frozen blueberries into the batter and add 1 tablespoon lemon zest to the batter for a fruity, bright variation.
- Vegan version: Replace the egg with a flax "egg" (1 tbsp ground flax + 3 tbsp water, set 5 min), use plant-based milk and a vegan butter substitute for the streusel and icing.
Recipe Q&A
Q: Can I make this in a loaf pan instead of a round pan?
A: Yes — a 9×5-inch loaf pan will work. Bake at 350°F but check for doneness at 35–45 minutes (toothpick test).
Q: The streusel sank into my batter. What happened?
A: If the batter is too thin or the streusel pieces are pressed in, they can sink. Try chilling the streusel briefly or drop it gently and avoid pressing. Also, spread half the batter first, then streusel, then dollop the rest of the batter on top.
Q: How can I reduce sugar without losing texture?
A: Replace up to 1/4 cup of granulated sugar with a natural sweetener (like erythritol blends) and reduce brown sugar by 2 tablespoons. Note texture and browning may change slightly.
Q: Can I omit the icing?
A: Absolutely — the cake is excellent without it. The icing is simply a garnish for extra sweetness and visual appeal.
Q: How to keep this nut-free for school treats?
A: Omit walnuts and ensure all baking utensils and surfaces are nut-free. Replace nuts in the streusel with oat clusters (use 2 tbsp oats and 1 tbsp extra flour) for texture.
Conclusion
There’s a warm satisfaction in baking a simple coffee cake that fills the house with inviting aromas and delivers tender, cinnamon-streusel bliss bite after bite. Try this version as written or explore the variations above to make it your own — whether you prefer nutty, fruity, or lighter adaptations. For more inspiration and similar tried-and-true recipes, check out this classic take on a coffee cake at Coffee Cake Recipe (Better Than Starbucks) and an extra-crumbly favorite at Best Coffee Cake (with Extra Crumb) – Sally’s Baking.
If you make this cake, I’d love to hear how you served it — share your photos or tips in the comments and join our baking community. Happy baking!
Print
Classic Coffee Cake
- Total Time: 50 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A warm coffee cake with tender crumb and crunchy, cinnamon-speckled streusel, perfect for cozy mornings and gatherings.
Ingredients
- 1 large egg
- 1/4 cup vegetable or canola oil
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 1/2 cup milk (whole or 2% recommended)
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 1/2 cups all-purpose flour
- 2 tablespoons (melted) butter
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons all-purpose flour (for streusel)
- 1/2 cup walnuts, chopped (optional)
- 1 tablespoon butter (for icing)
- 3/4 cup powdered sugar
- 1 tablespoon milk (for icing)
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8- or 9-inch round cake pan or line with parchment.
- In a medium bowl, whisk together the egg, oil, vanilla, and granulated sugar until thickened and well combined.
- Stir in the milk.
- In a separate bowl, whisk the flour, baking powder, and salt. Add the dry ingredients to the wet and stir just until combined; do not overmix.
- Pour half the batter into the prepared pan and spread it evenly.
- Make the streusel by combining melted butter, brown sugar, cinnamon, and 2 tablespoons flour. Stir in walnuts if using.
- Sprinkle the streusel evenly over the batter in the pan.
- Drop spoonfuls of the remaining batter over the streusel and gently spread to cover.
- Bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 10–15 minutes, then remove to cool more if adding icing.
- For icing, beat 1 tablespoon butter with powdered sugar and milk until smooth. Drizzle over warm cake.
- Slice and serve warm or at room temperature.
Notes
For a lighter cake, consider substituting applesauce for half the oil. Make sure to avoid overmixing for a tender crumb.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 395
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 30mg
