Welcome, coffee and cake lovers! Today, I have an enticing recipe for those who crave moist, fluffy, and most importantly – easy coffee cake. This simple recipe will make you fall in love with coffee cake all over again.
Coffee cake is a classic dessert that has been enjoyed with a cup of coffee for generations. It’s perfect for breakfast, snack time, or even dessert. However, not all coffee cakes are created equal. This recipe is formulated to deliver you the best coffee cake you’ve ever tasted.
In this article, I’ll share with you every detail of how to make this easy coffee cake recipe. From the ingredient list to make-ahead tips, I’ve got everything covered. Plus, I’ll provide substitutions and variations should you be missing some ingredients or looking to experiment.
Homemade desserts are always better than store-bought ones. So let’s take a few minutes to preheat the oven and get started on baking this delicious coffee cake recipe. You won’t regret it!
Why You’ll Love This Recipe
Looking for a simple coffee cake recipe that is easy to make but doesn’t compromise on the taste? Look no further! This coffee cake recipe is sure to become a staple in your recipe box, as it is one of the best and easiest coffee cake recipes out there.
What makes this coffee cake recipe so exceptional is its unique blend of ingredients, which creates a deliciously moist and fluffy cake with a delicate crumb texture. The blend of buttermilk, unsalted butter, vanilla extract, and granulated sugar ensures that the cake has a rich and sweet flavor.
Moreover, the use of baking soda, baking powder, sea salt, and unbleached all-purpose flour provides structure and leavening to ensure that the cake rises properly while keeping its form. Added to this are the chopped walnuts that provide a rich nutty flavor and a delightful crunch in each bite.
But that’s not all! The crumb topping made from brown sugar, flour, ground cinnamon, granulated sugar ensures that every slice has an additional layer of sweetness and texture. The combination of these ingredients results in a coffee cake that is both flavorful and perfectly balanced.
So whether you’re looking to whip up an easy breakfast treat or impress your guests at brunch or tea party – this easy coffee cake recipe is perfect for any occasion!
Here are the ingredients you will need to make this easy and delicious coffee cake recipe:
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, at room temperature
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
For the walnut topping:
- 1/4 cup unbleached all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, chilled and cut into small pieces
- 1 cup walnuts, chopped
Note: If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup. Fill the rest of the measuring cup with whole milk until it reaches the 1-cup line. Stir and let sit for 5 minutes before using in the recipe.
The Recipe How-To
Now it’s time to get into the fun part: making the coffee cake! Below are step-by-step instructions on how to make this delicious recipe.
Prepare the pan: First, preheat your oven to 350°F (180°C) and grease a 9-inch (23cm) square cake pan with butter or cooking spray.
Mix the dry ingredients: Combine 2 cups (240g) of unbleached all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of sea salt in a medium-sized bowl. Sift all together and set aside.
Cream the wet ingredients: In a large mixing bowl, using an electric mixer, cream 1/2 cup (1 stick or 113g) of unsalted butter at room temperature with 1 cup (200g) of granulated sugar until light and fluffy.
Add eggs and vanilla extract: Beat in two large eggs one at a time until well combined, then add one tablespoon of vanilla extract.
Alternate dry ingredients with buttermilk: On a low speed, gradually mix in the dry ingredients with 1/2 cup (115g) of sour cream or buttermilk, alternating between the two until both are fully incorporated.
Make the streusel: Combine 1/2 cup chopped walnuts with 3 tablespoons each of granulated sugar, brown sugar, unbleached all-purpose flour, and melted unsalted butter. Mix until crumbly.
Layer in pan: Spread half of the coffee cake batter into prepared pan. Sprinkle generously with cinnamon streusel. Add remaining batter on top and spread evenly. Top with more cinnamon streusel mix.
Bake and cool: Bake for 35-40 minutes until lightly golden brown on top or a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This recipe makes an easy coffee cake that’s perfect for breakfast, brunch, or even dessert. The delicious flavors of cinnamon and walnut come together with moist vanilla cake to create the best coffee cake you’ll ever taste. Enjoy!
Substitutions and Variations
If you’re feeling adventurous or don’t have all of the listed ingredients for this coffee cake recipe, there are plenty of ways to make substitutions and get creative with variations.
Instead of using buttermilk, you can use regular milk or even yogurt as a substitute. If you don’t have walnuts on hand, try using pecans, almonds, or hazelnuts instead. And if you’re not a fan of nuts altogether, try adding chocolate chips or dried fruit like cranberries or raisins.
For a healthier twist, you can substitute half of the all-purpose flour for whole wheat flour, swap out some butter for applesauce, and reduce the amount of sugar. You can also experiment with adding spices such as nutmeg or cardamom to give the coffee cake a unique flavor.
If you’re looking to switch things up completely, try making a streusel topping by mixing together brown sugar, cinnamon, and cold butter until crumbly. Sprinkle this on top of the coffee cake batter before baking for an extra sweet and crunchy twist.
No matter which substitutions or variations you choose to make, remember that experimentation is key to discovering new and delicious flavor combinations. So don’t be afraid to get creative with your coffee cake recipe!
Serving and Pairing
Coffee cake is a versatile treat that can be served in several ways. If you’re having guests over, serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream to make it an indulgent dessert. You could also choose to sprinkle some confectioners’ sugar on top for an added touch.
Coffee cake also makes for a great breakfast companion. Serve it alongside your morning cup of coffee, and you’ve got the perfect pairing. The subtle sweetness of the cake complements the bitterness of the coffee, enhancing the flavors of both.
To make your breakfast spread even more appealing, you can add some fresh berries like strawberries or blueberries to the plate. The burst of fruity flavor complements the warmth of the coffee cake and completes a delightful meal.
When it comes to choosing beverages to pair with coffee cake, go for something light like tea or coffee. Caffeinated drinks help to balance out the richness and sweetness of the cake without being too overpowering.
Overall, coffee cake is a brilliantly diverse dish that can be paired in many ways. Whether you’re looking for a sweet dessert or a scrumptious breakfast, this recipe has got you covered. Experiment with different pairings and finding one that suits your taste buds best!
Make-Ahead, Storing and Reheating
You can make the coffee cake ahead of time and then store it for later use. Simply cool the cake completely, then wrap it tightly with plastic wrap and store in an airtight container in the refrigerator. It will stay fresh for up to three days.
To reheat, simply slice a portion of cake and heat it up in the microwave for 10-15 seconds until warm or heat it up in preheated oven at 350°F (180°C) for 5-7 minutes. You can also toast individual slices in a toaster or on a pan if you prefer a crispy texture.
If you want to make the coffee cake in advance, but don’t want to bake it yet, you can make the batter and store it tightly covered in the refrigerator for up to two days. Be sure to give the batter a good stir before using, as some ingredients may have settled during storage.
You can also freeze the coffee cake before or after baking. To freeze before baking, prepare the batter as directed, cover with plastic wrap and then place in a freezer-safe container or heavy-duty freezer bag. Store in the freezer for up to three months. When ready to bake, defrost overnight in the refrigerator, then proceed with baking according to recipe directions.
To freeze a baked coffee cake, wrap tightly with plastic wrap and place in an airtight container or heavy-duty freezer bag. Freeze for up to three months. To thaw, remove from the freezer and allow it to sit at room temperature until defrosted. You can then reheat as desired by following one of the methods mentioned above.
In summary, making ahead and storing coffee cake is easy-peasy! With just some basic steps you’ll be able to enjoy freshly baked coffee cake any day of the week without breaking a sweat!
Tips for Perfect Results
If you want to make the perfect coffee cake, follow these simple tips that I’ve learned along the way.
Tip 1: Use softened butter.
Make sure your unsalted butter is at room temperature before using it in the recipe. This will make it easier to cream with the sugar and provide a better texture for the cake.
Tip 2: Sift dry ingredients.
Sifting flour, baking powder, salt, and baking soda will help remove any lumps and will incorporate air into the mixture making it more delicate.
Tip 3: Be precise with measurements.
For best results use measuring cups and spoons to add all ingredients of the recipe accurate.
Tip 4: Don’t overmix the batter.
Overmixing can lead to a dense and tough cake. Mix until everything is just combined, then stop.
Tip 5: Use buttermilk instead of regular milk
Buttermilk gives this coffee cake its tenderness, so don’t substitute it with regular milk unless you have no other option.
Tip 6: Make sure all ingredients are at room temperature
Allow eggs, milk and sour cream or yogurt (if using) to come up to room temperature before you start mixing. This ensures they mix better which lead to lighter textures.
Tip 7: Add walnuts for extra crunch
Chopped walnuts give an exceptional crunchy texture to the cake.
Tip 8: Don’t skip sour cream
Adding sour cream or greek yogurt makes this coffee cake moist & flavorful. In case you do not have sour cream or yogurt, buttermilk is a good substitute.
By following these tips, you’ll get a light, fluffy and delicious coffee cake every time!
Now that you have the recipe to create a delicious and easy coffee cake, it’s time to gather your ingredients and get baking! With simple instructions and easy substitutions, this recipe is perfect for novice bakers or those short on time. The best part? You don’t have to be a coffee lover to enjoy this cake – the flavor is subtle and perfect for any palate.
Whether you’re enjoying a slice with your morning cup of joe, serving it at a brunch with friends, or treating yourself to a midday snack, this coffee cake is great for any occasion. With its moist texture, sweet crumb topping, and nutty walnuts, it’s sure to become a family favorite.
So why not try this easy coffee cake recipe today? With its simple ingredients and quick preparation time, there’s no reason not to indulge in a sweet treat that everyone will love. And who knows? Maybe this coffee cake will become your new go-to recipe for all occasions. So what are you waiting for? Get baking!
Simple Coffee Cake Recipe
- 1/4 cup granulated sugar
- 1/2 tablespoon ground cinnamon
- 2 tablespoons butter, to grease pan (or as needed)
- 1 tablespoon unbleached all-purpose flour, to coat pan
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1 cup unbleached all-purpose flour
- 8 tablespoons unsalted butter, cold and cut into small pieces
- 1/2 cup walnuts, chopped
- 2 1/4 cups unbleached all-purpose flour
- 1 teaspoon sea salt, ground
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups granulated sugar
- 8 tablespoons unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup buttermilk
- In a small bowl, add granulated sugar and cinnamon; whisk to blend. Generously grease a 9-inch springform pan; add some flour and tap out the excess. Sprinkle the bottom with ¼ cup granulated sugar mixed with cinnamon; set aside.
- Preheat oven to 350ºF.
- In a medium bowl, combine granulated sugar, brown sugar and cinnamon; stir until well blended. Add flour and stir to combine. Add butter and break down using a pastry cutter until the mixture resembles crumbles.
- In another medium bowl, add flour, salt, baking powder, and baking soda; whisk until well mixed.
- In the bowl of a stand mixer with the paddle attachment, add granulated sugar and butter; process until creamy and fluffy. Add vanilla and then eggs, one at a time, mixing well between each addition. Add a third of the dry ingredients and half the buttermilk; process on low speed until just combined before adding another third of the dry ingredients and buttermilk; combine again on low speed. Add the remaining flour mixture and process once again on low speed.
- Spoon half of the batter evenly into the prepared pan and sprinkle on half of the crumble evenly; press down gently on the streusel so it sticks to the batter. Pour in the rest of the batter and level it out. Transfer the remaining streusel into the refrigerator for 15 minutes.
- Place pan on a baking sheet lined with a silicone mat and transfer to the preheated oven; bake for 70 minutes or until a cake tester inserted in the center of the cake comes out clean.
- After 15 minutes, remove cake quickly and evenly spoon on the remaining streusel (that will prevent it from sinking). Return cake to the oven for the remaining baking time.
- After 35 minutes, cover cake with foil to prevent the streusel from getting too dark.
- Remove from the heat and let the cake cool off for 30 minutes before removing the springform and serving.