An Easy Recipe for the Best Homemade Classic Coffee Cake —Perfect for Breakfast or Dessert (Delicious!)
"Brittany! Brittany!" came my roommates' panicked cries. I ran to their room, wondering if the shouts heralded a new development in America's Next Top Model British Invasion, or whether another Game of Thrones-based guild had been formed in TERA.
Neither turned out to be the case. Instead, I was asked if I knew how to make coffee cake. I've never actually made it before, but my mom has, and I'm a huge fan of that crumbly good stuff. What would I need to make it? Some eggs, some yogurt probably, a little butter: all things that basically stock our kitchen (and yours too, I'm sure) on a regular basis.
So I set myself to the task of creating an easy coffee cake recipe. I didn't have an 8-inch pan so I used a cupcake tin instead to make these mini cakes. They're just as tasty as the grown-up cake; plus, using the cupcake tin gives you an exact serving measurement for those times when you're hosting a brunch or having friends over for dessert and you need a head—and cake—count.
In my version of the classic coffee cake recipe, I used Greek yogurt, but you can substitute sour cream, buttermilk, or other dairy product. (Just be sure that the ingredient you choose has a thicker consistency to avoid a thin, watery batter.) The yogurt imparts a bit more moisture and fluff (and protein!) to what is classically a somewhat crumbly cake.
What You'll Need
- 1 stick unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp. baking powder
- 1/8 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 cup plain Greek yogurt
- 3 Tbsp. brown sugar, packed
- 1 tsp. cinnamon
- 2 Tbsp. old fashioned oats, not quick cook
- 1/2 tsp. canola oil
- Preheat your oven to 350. Spray a cupcake tin or 8-inch pan with non-stick cooking spray.
- Beat softened butter till smooth (if using a mixer, beat on high) for several minutes, then add granulated sugar and beat for a couple more minutes (again, on high).
- Add room temperature eggs one at a time, beating well after each addition. Mixture will be slightly grainy but fairly fluffy.
- Mix in vanilla.
- In another bowl, combine the dry ingredients (except oats, brown sugar, and 1 tsp. of cinnamon). Stir to combine.
- Alternate adding the dry ingredients and the yogurt to the butter mixture: add 1/3 of the dry, then 1/2 of the yogurt, 1/3 of the dry, the other 1/2 of the yogurt, and the remaining dry. Mix lightly with a wooden spoon. Do not over-mix! The batter will be sticky.
- Add the batter to the tin or pan. If you're using a cupcake tin, add batter till each cup is nearly full.
- In a small bowl, combine the brown sugar, 1 tsp. of cinnamon, the oats, and the canola oil to make a crumbly topping. Sprinkle the topping over the coffee cake batter.
- Bake 20-25 minutes (I baked mine for 22 minutes), until a fork or toothpick inserted in the middle of the cake comes out clean.
Allow the cake to sit for a few minutes before removing from the pan. Serve warm with hot coffee for dunking.