Coffee Cake Loaf
User Reviews
4.7
Coffee Cake Loaf
Description
The Coffee Cake Loaf is prepared by combining brown sugar with cinnamon to make a streusel mixture. The batter is made by creaming butter with granulated sugar, then adding eggs, buttermilk, vanilla, and a flour mixture containing baking powder, baking soda, and salt. The batter is poured in thirds into a greased loaf pan, alternated with layers of the cinnamon sugar mix to create three layers of batter and cinnamon sugar.
As the loaf bakes, it develops a tender crumb with moist texture due to the buttermilk and butter. The cinnamon sugar layers add bursts of sweetness and a slight crunchy texture variation. The loaf’s batter consistency is a bit thicker than typical cake batter, resulting in a dense but soft cake.
This loaf is suitable to serve sliced for breakfast or an afternoon treat, especially paired with coffee or tea. The cinnamon flavor throughout offers a warm, comforting aroma and taste without overpowering sweetness.
Customize by adding nuts or crumble topping before baking for extra texture. Buttermilk can be substituted by adding vinegar or lemon juice to milk if needed. Testing doneness with a toothpick starting at 45 minutes is recommended due to oven variability.
Ingredients
- ½ cup brown sugar packed
- 2 teaspoon cinnamon ground
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup butter unsalted, softened
- ¾ cup sugar granulated
- 2 large egg room temperature
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
- If buttermilk is not available, mix 1 tablespoon of white vinegar or lemon juice into 1 cup milk and let sit 5 minutes before using.
- The batter tends to be thicker than typical cakes; adjust with more buttermilk or flour as needed for consistency.
- Start checking the loaf for doneness at 45 minutes by testing with a toothpick; it should come out clean or with a few crumbs.
- For added texture, sprinkle nuts or a crumble topping onto the batter before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 264kcal | 13% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 52mg | 17% |
| Sodium | 212mg | 9% |
| Potassium | 213mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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