World's Best (and easiest!) Coffee Cake Recipe
Wanna taste of coffee cake?
Finally! A Genuinely Easy Coffee Cake Recipe
I love coffee cake! Because I couldn't find an easy recipe, I started experimenting at home. I've finally created a coffee cake recipe that is genuinely easy, and tastes fantastic!
This recipe will earn you raves. Read on for all the details.
For the coffee cake:
The ingredients are divided into DRY and WET ingredients:
1 1/2 cups flour
3/4 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/3 cup butter, melted
2 bananas (okay if they're darkened)
1 large egg
2 tbsp. coffee (or you can use water)
1 tbsp. vanilla
enough milk to make a TOTAL of 2 cups of WET Ingredients
2/3 cup brown sugar
1/3 cup white sugar
1/3 cup flour
3/4 stick of butter (slightly less than a half cup)
1 cup pecans, chopped
How To Make The Cake Batter
I use two bowls -- a large bowl for the dry ingredients, and small bowl for the wet ingredients. (For the wet ingredients I use my 2 cup measure because it makes it easy to know when I have my two cups of wet ingredients.)
Into the LARGER bowl, put the dry ingredients and mix thoroughly.
Into the 2-cup measuring cup, put the 1/3 cup butter (I put the butter in, then microwave it, since the butter needs to be melted for this recipe) then I put in the bananas and mash them with a fork against the sides of the measuring cup.
Add in the egg and beat well with the fork. Add the vanilla, coffee (or water) then enough milk to make TWO CUPS of liquid ingredients.
Add the liquid ingredients -- all at once -- into the dry ingredients, and stir just until moistened.
This will only take about 12 -- 14 folds/turns with your large spoon. Yes, there will be tiny spots of dry flour here and there. That's the way it's supposed to look. Don't overstir. This "quick" mixing is part of the secret of this recipe.
How To Make The Crunchy Topping
In a bowl, thoroughly mix together the sugars and the flour. Cut in the butter until the mixture is crumbly. I usually use my fingers for this, but some people like to use a pastry cutter.
Chop the cup of pecans, then add them to the crumbly mixture.
This is what the coffee cake looks like just before you bake it
How To Bake the Coffee Cake
Preheat oven to 350 degrees.
Grease and flour a 12X8 baking pan. Gently fill with the batter.
Cover the top with the butter/sugar topping you've made. It will look a bit "clumpy".
Bake for 35 -- 45 minutes. You'll know it's ready when the top has browned nicely. I always set my timer for 35 minutes, and then see if a toothpick (inserted near the center) comes out clean. If not, then I'll let it bake for another few minutes.
Let the cake rest on the counter for about 12 minutes or so before you cut it.
This makes a fantastic coffee cake, and it's still good the next day. (Most coffee cake recipes lose their moistness rapidly, and are often only so-so the day after baking. This recipe, though, is good for up to 4 days or so.)