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.
Why is it called coffee cake?
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?
How do you make coffee cake?
Here are a few tips when making this cinnamon coffee cake:
- Mix the dry ingredients before you mix in the wet ingredients.
- Cut the butter into the dry ingredients. It’s easy to do if you have a pastry cutter. Or you can just use two knives. If you end up with big buttery chunks, use your fingers to “snap” the butter to make it thinner and easier to mix in.
- Add the milk and egg. Mix well, but only until the ingredients are combined. If you overmix, the cake may not be as tender.
- Sprinkle the streusel on top of the batter before baking.
- We baked this in an 8×8 cake pan. You can also use a 9×9 cake pan. It may not take quite as long to bake.
- To test if the cake is done, stick a toothpick in the center. It should not be doughy when you pull it out.
Coffee Cake Streusel
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.**
Can you make breakfast cake in advance?
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.
Can you freeze cake?
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.
Other Breakfast Cake Recipes
Easy Coffee Cake
For the cake:
- 1 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/4 cup cold butter
- 1/2 cup milk
- 1 large egg
For the topping:
- 3 tablespoons all-purpose flour
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 2 tablespoons cold butter
- Preheat the oven to 350º Fahrenheit. Grease an 8×8 baking pan with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, salt and sugar.
- Use a pastry cutter or two knives to cut in the cold butter until the mixture is crumbly.
- Add the egg and milk. Mix well.
- In a small bowl, mix together the flour, sugar and cinnamon. Cut in the butter until the mixture resembles coarse crumbs.
- Spread the batter in the greased baking pan.
- Sprinkle the cinnamon topping over the cake batter.
- Bake for 25-30 minutes or until the cake tests done.
- Serve immediately.
The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**