Need a breakfast in a hurry? Try this Easy Coffee Cake with cinnamon topping. It’s best served fresh from the oven.
You know how much we celebrate coffee cakes around here. There’s nothing like waking up to a delicious cinnamon cake and a cup of coffee. Whether it is fruit filled, starts with a cake mix or has sourdough, you’ll be sure to find one here you like.
Today we’re sharing a new, quick coffee cake. It’s one that is perfect for when family and friends swing by unannounced. It bakes in under 30 minutes and is best eaten fresh from the oven.
The first coffee cakes were actually more like sweet breads and are thought to have originated in Germany.
According to Foodimentary, coffee cakes weren’t invented, but rather just a combination of many different types of cakes.
Early forms of the coffee cake were also known to originate in Denmark, where is became popular to have a little sweet bread with your cup of coffee.
It was a pretty great idea, right?
Here are a few tips when making this cinnamon coffee cake:
This coffee cake streusel topping is one of the easiest around. It doesn’t make big crunchy crumbs or piles of buttery topping, but this cake is about easy.
You’ll want to mix sugar, cinnamon, flour and butter in a bowl, then sprinkle this over the top of the cake. It’s just enough extra sweetness to give the cake great flavor without much effort.
**Pro Tip: Make sure your butter is cold. Use knives or forks to cut the butter into the sugar.**
Some cakes are actually better if you make them in advance and let them sit for awhile. But this cake is best if you eat it right after baking. Warm and fresh…right from the oven.
We recommend you eat this cake right away, but if you do choose to freeze it, make sure it has cooled completely. Then cut the cake into squares and store it in an airtight container. Freeze up to 2 months.
To defrost, allow the cake to come to room temperature before opening the container. Heat the cake in the microwave for a few seconds and eat warm.