This coffee cake with a pecan-streusel topping is packed with all the warm, cozy flavors your holiday baking projects need! Ready in 40 minutes and served with hot coffee, you’ll love this moist and tender cake.
Why You’ll Love This Coffee Cake Recipe
I’ve never met someone who’s turned down homemade cake for breakfast.
- Beginner-friendly. Stir it by hand if you don’t have a mixer and line the pan with parchment to make sure the cake comes out perfectly.
- Dessert for breakfast. There’s brown sugar, cinnamon, and pecans for crunch and sweetness in every bite. This recipe’s a keeper!
- Great for freezing. Throw a frozen slice into a Zip-loc bag for an on-the-go breakfast that’ll be ready in about 20 minutes (as it thaws).
- Better than the coffee shop. Add more streusel or a salted caramel drizzle for extra sweetness, but coffee shop cake is no match for this recipe anyway.
What Is Coffee Cake?
Coffee cake is an American dessert that can come in many different flavors and is meant to be enjoyed with coffee. Unlike birthday cakes, coffee cake is not frosted. Instead it’s a light cake with a dense crumb. It’s the fillings and/or add-ins where the imagination runs wild. Some have a jammy compote filling; others have chocolate chips. Most coffee cakes have a streusel topping.
Recipe Ingredients
The best coffee cake recipe will always have nutmeg, cinnamon, and pecans. Check the recipe card at the bottom of the post for exact measurements.
- Flour – All-purpose is best. Cake flour works too, but it’ll make it fluffier.
- Vegetable oil – You can use corn and canola oil instead.
- Sugar – Granulated sugar or light brown sugar are great.
- Brown sugar – Use light or dark brown sugar, except the last one will make a darker batter.
- Spices – Ground nutmeg and cinnamon.
- Baking powder – Always check the expiration date before adding it in.
- Baking soda – Don’t swap it for more baking powder, otherwise your cake will have a metallic after-taste.
- Salt – Kosher salt is best.
- Pecans – Walnuts and almonds are great swaps.
- Egg – It helps bind everything together.
- Milk – Use full-fat or 2%. Avoid plant-based milk because they’re water-based.
How to Make Coffee Cake
Make the batter by hand if you don’t have a stand-mixer, just don’t over-mix the batter. Check the recipe card at the bottom of the post for more detailed instructions.
- Prep the oven. Preheat the oven to 350F. Grease and flour a 13×9″ baking pan. You can also line the baking pan with parchment paper to make sure nothing sticks.
- Whisk the dry ingredients. Mix the flour, brown sugar, white sugar, salt, and ground nutmeg in the bowl of a stand-mixer. Add the vegetable oil and combine well. Feel free to mix it by hand.
- Make the topping. Set aside 1 1/2 cups of the mixture in a small bowl along with the pecans and cinnamon. Stir until completely combined.
- Finish the batter. To the stand-mixer bowl, add the milk, egg, baking soda, and baking powder. Mix on low until the batter is smooth.
- Assemble it. Pour the batter into the prepared baking pan. Spread the reserved pecan topping over the batter.
- Bake it. Pop it into the oven for 30 minutes. If the edges are browning too much before it’s done baking, cover the baking pan with foil.
- Serve. Remove it from the heat and set it aside to cool. Slice and serve. Enjoy!
Tips & Variations for Coffee Cake Recipe
As long as you keep the cake from sticking to the pan, you can master any recipe for coffee cake.
- Make it fruity. Mixing 1/2 cup of diced apples or blueberries into the batter can give the cake bursts of juiciness and natural sweetness.
- Use an oven thermometer. If you’re not sure your oven is properly calibrated, use an oven thermometer to confirm the oven is at 350F regardless of where the dial is pointing to.
- Let it cool. Slicing into the cake right away will make it crumble. Allow it to cool for at least 15 minutes before slicing so that its structure can set properly.
- Avoid foil. Never line baking pans with foil when it comes to cake-baking. It’s much more likely the batter will stick. Always go for parchment paper.
- Use the food processor. Pulse the pecans until they’re nice and small. This will save you precious prep time and keep you from pounding a rolling pin against them on the counter.
- Make it fall-flavored. Swap the nutmeg for pumpkin spice in this recipe for a fall-flavored coffee cake.
- Add a drizzle. Salted caramel sauce, dulce de leche, and chocolate sauce are great ways to add extra sweetness.
Serving Suggestions
This tender coffee cake recipe is perfect with your favorite coffee or tea. A glass of milk or hot chocolate works too. If you’re a coffee person like me, try it with my Sweet Cream Iced Coffee, Iced Chai Tea Latte, or Cafe Mocha Smoothie. For a creamy plant-based drink, go for my Coconut Milk Thai Iced Coffee.
Proper Storage
Depending on when you plan to eat this yummy cake, here are the best ways to store it:
- Counter: Place it in an airtight container away from direct heat and sunlight for up to 4 days.
- Fridge: Refrigerate it in an airtight container away from strong-smelling foods for up to a week. Set it on the counter for 10 minutes before serving so it comes down to room temperature.
- Freezer: Slice the cake and wrap each piece in plastic wrap twice. Transfer it to a freezer-friendly bag or container for up to 3 months. Thaw it overnight in the fridge or on the counter for 20-25 minutes.
- To reheat it: Sprinkle it with 1/4 teaspoon water or milk. Microwave it for 10 seconds or until warm for a freshly-baked vibe.
More Easy Cake Recipes
- Nutella Chocolate Lava Cake
- Healthy Carrot Cake Muffins
- Zucchini Cake with Cream Cheese Frosting
- Vegan Chocolate Cake
Coffee Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 –16 servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
This warmly spiced coffee cake with a pecan topping is the perfect sweet breakfast or dessert for the holiday season.
Ingredients
- 2 1/2 cups of flour
- 3/4 cup of vegetable oil
- 3/4 cup sugar
- 1 cup of brown sugar
- 1 teaspoon of nutmeg
- 1 teaspoon baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of cinnamon
- 1 teaspoon of salt
- 1 cup of pecans, finely chopped
- 1 egg
- 1 cup of milk
Instructions
- Preheat oven to 350º.
- In a stand mixer {use the whisk attachment}, add flour, brown sugar, white sugar, vegetable oil, salt, and ground nutmeg. Mix until combined.
- Remove 1 1/2 cup of mixture and add to a small bowl, this is for your topping.
- Next add chopped pecans {I put mine in a small food processor} and cinnamon to small bowl.
- Mix all ingredients in small bowl until combined, set aside.
- In the stand mixer, add milk, egg, baking soda, and baking powder. Mix at slow speed until there are no more lumps.
- Grease and flour a 13×9 glass pan and add cake batter.
- Next, evenly spread pecan topping over batter.
- Place in oven and cook for 30 minutes. {or until a toothpick come out clean}
- Serve with a nice warm cup of coffee! 🙂
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24 g
- Sodium: 270 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 13 mg
31 comments on “Coffee Cake Recipe”
Yum! This looks delicious! I so enjoy a good coffee cake!
Thanks Kathy!
I think I’ve seen this recipe before… it’s a good one! 🙂
haha… I know! 🙂 Family favorite are always the best… we are two lucky girls! hehe. Thanks for the feature!
YUM!!! I have never made a coffee cake before, crazy I know. This looks so delicious I might just have to give it a try:)
I hadn’t either until my husband introduced me to his grandmas recipe! YUMMO! Hope you enjoy it. 🙂
I am in love with this. I have been looking for this recipe and happy have found you. I am pinning this. And thank you for sharing.
Ellya
CuriositaEllya
Aw… Thanks so much Ellya, glad you found me too… because now I met you! Thanks so much for stopping by. Heading over to check out your site now too! Hope you enjoy the coffee cake.
I.love.coffee cake! This looks awesome! Thanks for sharing at Pinworthy Projects.
hahha.. Me. too. 🙂 Thanks for stopping by Carrie. 🙂
YUM! Love this! There’s a brand new LINK-UP Party going n over at thet2women.com and we would love to have you join us!! Here’s the link : http://thet2women.com/welcome-to-one-sharendipity-place-link-up-2/
Thanks Sue. Headed over to check it out now. 🙂 Thanks for the invite.
I LOVE coffee cake!! My mom used to make it all the time growing up. But she used Bisquick…positive your Grandma’s homemade recipe is better, lol! Pinning and can’t wait to try really soon! My boys will LOVE it!
Hugs,
Jen @ Yummy Healthy Easy
haha…your just lucky you got coffee cake growing up. I didnt even know what it was or what it tasted like till I was married. 🙂 Crazy I know. Hope you and your cute little boys love it! Thanks for stopping by.. always love seeing your comments.
Yum! I love that there’s nuts in here! It’s been years since I’ve had coffee cake, but it always brings back good memories of my younger days 🙂
Well girl.. its time to whip up that coffee cake again. 🙂 Thanks for stopping by Loretta!
Hi Krista, I saw you on Thirty Handmade Days Linky Party. This looks really good, it’s making me hungry right now. Thanks for sharing your recipe!
It is really yummy… and somewhat addicting. Thanks for stopping by Ritchil.
I love family recipes they always are the best because hey, who passes down bad recipes? I think the pecans are what really make this coffee cake a stand out. Thanks so much for sharing it with us on foodie friday.
haha.. that is so true. I never thought of it that way. 🙂 Thanks for stopping by Diane.
Love this! A new Linking Party begins TODAY over at Thet2women.com and we would love if you would link this up With Us! Thanks! Here’s the link:
http://thet2women.com/welcome-to-one-sharendipity-place/
This looks yummy!
I would love for you to share and link up at my TGIF Link Party.
http://apeekintomyparadise.blogspot.com/2013/05/tgif-link-party-2.html
Hugs, Cathy
Thanks so much Cathy! I will have to try out the TGIF party this week. 🙂 thanks for the invite.
Thanks for the shout out and for FINALLY posting the recipe!!! Cant wait to make my own batch!!
Absolutely… gotta give my girl some love! Hope you have an amazing 1st Mothers Day sweet friend. 🙂
Krista, my can’t get it under control sweet tooth is screaming for some coffee cake! I love all the spices in this recipe. Now, my husband cooks, but doesn’t really bake, so maybe I’ll print this out and….tape it to the remote! THEN he’ll get the message! 🙂 Thanks for sharing and wishing you the happiest Mother’s Day!
haha.. I totally understand. Once we finished up this batch I thought… hmm… so I might want to make another batch. 🙂 hehe… Love the idea of taping it to the remote, I so need to try that! Hope you have a great Mothers Day as well.
You definitely hit my sweet tooth with this one! Think I’m going to ask the boys to make this simple treat for me this weekend. They love to cook.
Printing off and pinning!
You have a sweet tooth?!?!? 🙂 Loved the white chocolate custard you just posted. Hope your boys get a chance to make this for you this weekend, its easy to make and soooo good. {especially with coffee}
You can’t ever go wrong with a recipe that involves a crumble topping. That’s my theory, anyway. Found you via the Foodie Friday link up. This looks very yummy and is going on my baking to-do list. Thanks for sharing, Krista!!
Lisa
Totally agree… anything with a crumble is always delicious! 🙂 Glad you stopped by, headed over to check out your site and share the love. 🙂