Mom's Classic Coffee Cake
User Reviews
4.7
Mom's Classic Coffee Cake
Description
This coffee cake recipe starts with creaming salted butter and granulated sugar to achieve a light, pale yellow mixture. Flour and baking powder form a crumbly base to which eggs, milk, and vanilla are added, creating a thick batter. The reserved crumble mixture is combined with brown sugar, melted butter, cinnamon, and nutmeg to form a streusel topping, which adds a sweet, spiced crunch after baking.
Baked in either an 8x8 or 9x13 pan, the cake yields slightly different textures—thicker and fluffier in the smaller pan, or more evenly baked in the larger one. The streusel topping contrasts with the moist cake underneath, offering a pleasant texture and cinnamon aroma throughout. Check doneness with a toothpick to ensure the center is cooked through.
This coffee cake is ideal alongside coffee or tea for morning or afternoon gatherings. It can be prepared ahead and refrigerated before baking, accommodates substitutions like gluten-free flour or almond extract, and can be stored in the fridge or freezer while retaining flavor and texture.
Ingredients
- 1/2 cup butter salted
- 1 1/2 cups granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 egg
- 3/4 cup milk 2% or 1%
- 1 teaspoon vanilla extract
Struesel
- 3/4 cup CRUMBLE reserved portion
- 1/2 cup brown sugar packed
- 1/4 cup butter melted
- 2 teaspoons cinnamon
- pinch nutmeg
Instructions
- Pre-heat oven to 350 degrees.
- In a large bowl, cream butter and sugar either with a hand mixer. Start on low and then continue to cream on medium speed for 2-3 minutes until it is a pale yellow color and creamy. If it's gritty it's undercreamed and if it's greasy it is over creamed.
- Sift flour with baking powder into the bowl with the creamed butter and sugar. Use your hands to working it all into fine crumbs.
- Take 3/4 cup of crumble mixture and reserve for the struesel.
- Add eggs, milk, and vanilla extract to the rest of the mixture and mix into a thick batter.
- Grease your baking pan (either 8x8 or 9x13) and add batter to the pan in an even layer.
- Add melted butter, brown sugar, cinnamon, and nutmeg to the bowl with the reserved crumble and mix until well combined and crumbly.
- Sprinkle the struesel topping evenly over the batter in the baking pan.
- Bake for 30-35 minutes for a 9X13 pan or 45-50 minutes for an 8X8 pan, or until a toothpick or cake tester pulls clean from the center.
- Serve warm and enjoy!
Notes
- Choose pan size based on preferred slice thickness; 8x8 pan yields thicker, fluffier slices while 9x13 offers thinner, evenly baked pieces.
- Check cake doneness with a toothpick inserted in the center; bake longer if batter remains.
- Prepare batter ahead and refrigerate overnight; bake when ready for freshness.
- Store baked cake in the fridge up to one week or at room temperature for up to three days in an airtight container.
- Freeze wrapped cake for up to three months, thaw in fridge or at room temperature before serving.
- Substitute gluten-free flour with xanthan gum if needed, use almond extract for a nutty vanilla alternative, and adjust butter salting accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12extra large pieces
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 180mg | 8% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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