The Best Coffee Cake Recipe

The Best Coffee Cake Recipe

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What You Need ( Baking soda is in the picture but not the recipe 😉 )

  • 2 cups all-purpose flour
  • 3/4 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 egg
  • 3/4 cup milk
  • 2 teaspoons vanilla extract

Topping

 

  • 1/4 cup all-purpose flour
  • 2/3 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter
 

What To Do

Preheat oven to 350 – grease 9×13 pan.

In a medium bowl mix 1/4 cup of flour, sugar, cinnamon. Next add in butter – I use clean hand and mix together the mixture till it becomes coarse crumbles – set aside.

In a large bowl add – flour, sugar, baking powder and salt. Next add in butter – I use clean hand and mix together the mixture till it becomes coarse crumbles. In small bowl add milk, egg and vanilla together. Then pour the wet mix into the dry. You will have a VERY thick batter.

Spread batter into pan ( again it will be VERY thick) top with crumble topping.

Cook for 25 – 30 minutes.

Enjoy

The Best Coffee Cake Recipe

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Ingredients

  • 2 cups all-purpose flour
  • ¾ cup white sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter
  • 1 egg
  • ¾ cup milk
  • 2 teaspoons vanilla extract
  • Topping
  • ¼ cup all-purpose flour
  • ⅔ cup white sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup butter

Instructions

  1. Preheat oven to 350 - grease 9x13 pan.
  2. In a medium bowl mix ¼ cup of flour, sugar, cinnamon. Next add in butter - I use clean hand and mix together the mixture till it becomes coarse crumbles - set aside.
  3. In a large bowl add - flour, sugar, baking powder and salt. Next add in butter - I use clean hand and mix together the mixture till it becomes coarse crumbles. In small bowl add milk, egg and vanilla together. Then pour the wet mix into the dry. You will have a VERY thick batter.
  4. Spread batter into pan ( again it will be VERY thick) top with crumble topping.
  5. Cook for 25 - 30 minutes.
  6. Enjoy

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Comments

  • Amy T

    I made this yesterday and it is AWESOME! I served it to my in-laws and husband and one of our kids, all of them loved it.
    I made it dairy free by replacing the butter with coconut oil both in the cake and the topping. This gave it a very rich flavor, but I do imagine that it didn’t get as much of a golden color than if you used butter (I used the egg).
    I will keep this on rotation for sure!

    • Shannon

      I use salted all the time and it doesn’t affect it at all, maybe a little more salt than unsalted, but not overly salted at all. I find I like it with salted butter rather than without. It adds too it, not takes away from it. There is not much salt in salted butter vs unsalted. In baking it doesn’t really make much of a difference. I do A LOT of baking, I bake all of our goodies, like cakes, coffee cakes, cookies, breads, etc… I also cook all our meals from scratch, all I use is salted butter because I don’t use anything but butter and I am not going to have unsalted sitting around for a recipe here and there.

    • Bethe

      You can usually substitute salted butter for unsalted in baking. Just skip the half teaspoon of salt. You can add a pinch if you like. This should work for all but the most delicate recipes.

    • Shannon

      Actually it’s better if you freeze the butter to get a good crumble, otherwise it becomes a squishy mess. Also, with the batter, it makes it nice and fluffy and better in texture.

  • Lizzy

    I just made this and had a piece! It was so easy to make and my whole house smelled great! The cake came out absolutely delicious and was a hit, even though it was a bit on the fluffy side!

  • Jenny

    This is my husband and kids favorite coffee cake. We have made it four times already! Thank you for sharing this!

    • Yvonne

      OOoooo just made it, soooo good but no coffee taste, am i missing something? Can i substitute the cinnamon for coffee?

      • Jan

        The term ‘coffee cake’ is used to refer to a breakfast cake usually served with coffee…not that it’s a coffee flavored cake.

  • Lori

    This is so simple and the absolute best crumb cake I have ever made! My husband and boys loved it amazing! Thanks for sharing… I used cake flour it’s lighter than traditional flour not sure if that ad anything to do with the cake but it was light and fluffy not dense at all like I’m used to with coffee cake…

  • muslimagirl

    Just made this yesterday! Tasted amazing!
    Ok so I haven’t had many coffee cakes in my life to say that it was the best coffee cake I’ve had. But it certainly tasted amazing. Everybody in my family loved it. I would make it every week if I could. THAT’S how good it was…,

    I have a question though: How come my crumb topping just integrated with the cake. I made it separately and it was crumbly when i put it on top of the cake but in the oven it just sunk into the cake for some reason.
    Please tell me what I did wrong. I used room temperature butter.

    Thank you for the recipe and looking forward to hearing some suggestions 🙂

    • Shannon

      Freeze your butter, it helps. The crumble will melt some, but will still resemble crumble. Cut up the butter or grate it if you can after freezing and make sure it is really cold.

  • Ejpoeta

    Only trouble I had was that there didn’t seem enough for the 9 by 13 pan. I put it in a smaller pan. Hope it turns out ok.

  • Autumn

    So this is in the oven but I’m a little confused. I had not nearly enough cake to fill the bottom of a 9×13 pan, so I had to put it in lil mini loaf pans. But then I had way too much crumble,which seemed very moist and I’m worried is going to just melt. I followed directions exactly. What went wrong? The batter tasted great, but I probably needed to double it to fill a cake pan. Shouldn’t this be cooked in a loaf pan maybe?

    • Shannon

      You found out it rose when cooked didn’t you? It fits in a 9×13 just fine and rises to fill the pan. I would not double the recipe or you’re going to have a mess on your hands.

  • Shannon

    Ive seen everyone say something about the butter. I have made this recipe at least 20 times in the last year and have a few tips.

    One, if you can, freeze your butter and then grate it, one it will give you great crumbles and it will be easier.
    Two, for the sugar in the crumble, use half brown sugar and white sugar or all brown sugar. I have done both and both work amazing and give it a different but awesome taste.

    For the batter, again, freeze the butter and grate again. It will give it a great texture and make it easier to crumble.

    Double the crumble recipe, I use about one and a half of the mixture and it makes it taste even better.

    You can also add some almond extra to the batter along with some ground up almonds or slivered almonds, and put some in the crumble as well.

    Like I’ve said, I’ve made this many times and have experimented. I have never had anyone turn it down and actually it goes really fast.

    I am going to make a few of them tonight using a large jelly roll pan, I need to have enough to feed 200 teens tomorrow.