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Recipes > Easy Coffee Cake

Easy Coffee Cake

Recipes > Easy Coffee Cake

Easy Coffee Cake

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Made with All-Purpose Baking Mix and a few kitchen staples, this warm, comforting coffee cake comes together in less than an hour, start to finish. Better still, no mixer is required. This easy coffee cake recipe is great for last-minute houseguests, or just your average Tuesday.

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Prep

10 mins

Bake

24 - 30 mins

Total

45 mins

Yield

one 8" square or one 9" round coffee cake

Ingredients

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  • Light Brown Sugar or Dark Brown Sugar (packed) — 1/3 cup (71g)
  • All-Purpose Baking Mix — 2 1/3 cups (280g)
  • Unsalted Butter (softened) — 2 tablespoons (28g)
  • Cinnamon — 1/2 teaspoon
  • Milk or Water (cool) — 2/3 cup (152g)
  • Unsalted Butter (melted) — 4 tablespoons (56g)
  • Granulated Sugar — 4 tablespoons (50g)
  • Egg (room temperature) — 1 large
  • Snow White Non-Melting Sugar or Confectioners’ Sugar (optional) — As needed

Featured Products

DARK BROWN SUGAR 1KG (#11810)

DARK BROWN SUGAR 1KG (#11810)

$6.80

CLASSICA EXTRA TIPO 00 ALL PURPOSE FLOUR 1KG (#58710)

CLASSICA EXTRA TIPO 00 ALL PURPOSE FLOUR 1KG (#58710)

$5.65

UNSALTED LACTIC BUTTER 250G (#68328)

UNSALTED LACTIC BUTTER 250G (#68328)

$5.40

CINNAMON POWDER (CEYLON) 60G (#100545)

CINNAMON POWDER (CEYLON) 60G (#100545)

$9.10

Instructions

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  1. Preheat the oven to 375°F with a rack in the center position. Line an 8″ square pan with a parchment paper sling or a 9″ round pan with a round lifter or parchment round; lightly grease.
  2. To make the streusel: In a small bowl, combine all of the streusel ingredients in the order listed. Use a flexible spatula or clean hands to work together the ingredients until crumbly and clumpy, with no dry baking mix visible.
  3. To make the batter: In a medium bowl, use a flexible spatula or large spoon to stir together all of the batter ingredients just until no dry streaks are visible. Be careful not to overmix to ensure the coffee cake is tender.
  4. Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel evenly over the top.
  5. Bake the coffee cake for 24 to 30 minutes, or until the streusel is golden brown.
  6. Remove the coffee cake from the oven and allow it to cool in the pan for about 10 minutes. Use the parchment paper sling to remove the coffee cake from the pan and place it directly onto a rack to continue cooling.
  7. Dust the top of the coffee cake with non-melting sugar or confectioners’ sugar, if desired. Slice and serve the coffee cake slightly warm or at room temperature.
  8. Storage information: Store leftover coffee cake in an airtight container at room temperature for up to 3 days. Individual portions can be reheated in the microwave, if desired.

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Shop This Recipe

CASTER SUGAR 1KG (#1417)

3.20

DARK BROWN SUGAR 1KG (#11810)

6.80

CLASSICA EXTRA TIPO 00 ALL PURPOSE FLOUR 1KG (#58710)

5.65

UNSALTED LACTIC BUTTER 250G (#68328)

5.40

CINNAMON POWDER (CEYLON) 60G (#100545)

9.10

UHT FULL CREAM MILK 3.5% 1L (#103602)

2.90

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