Quick Coffee Cake With Cinnamon-Oat Streusel

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 02/24/22
Coffee Cake

 

JuliaKa/Getty Images
Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 12 servings
Yield: 1 cake
Nutrition Facts (per serving)
223 Calories
10g Fat
29g Carbs
5g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 223
% Daily Value*
Total Fat 10g 13%
Saturated Fat 3g 16%
Cholesterol 42mg 14%
Sodium 247mg 11%
Total Carbohydrate 29g 10%
Dietary Fiber 1g 4%
Total Sugars 9g
Protein 5g
Vitamin C 0mg 0%
Calcium 112mg 9%
Iron 3mg 17%
Potassium 96mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy coffee cake recipe is really a quick bread, as it's made by beating together eggs and milk and adding them to the dry ingredients. The ingredients are stirred just until they come together. If you stir too much, the cake will be tough. There should be some lumps in the batter.

Actual cake recipes take longer because they are made by creaming butter and sugar together, then adding eggs, then flour and some type of liquid.

Do NOT use self-rising flour in this recipe or it will fail. That ingredient has too much leavening and too much salt. 

This is a great recipe to make for Sunday morning, or for a holiday such as Easter or Christmas brunch. It's also perfect for breakfast on the run, or just to make a Tuesday or Wednesday more special. It's also a great after-school snack. An added bonus is that the flour in the streusel is replaced with healthier oatmeal. The coffee cake will keep well, covered, at room temperature up to three days. If it lasts that long!

Ingredients

  • 1/2 cup brown sugar

  • 1 teaspoon cinnamon

  • 2 ounces (1/4 cup) unsalted butter, softened

  • 1 cup quick-cooking oatmeal

  • 2 large eggs, room temperature

  • 1 cup milk

  • 1 cup sugar

  • 1/4 cup vegetable oil

  • 1 teaspoon pure vanilla extract

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/8 teaspoon nutmeg

Steps to Make It

Make the Streusel

  1. In a medium bowl, combine the brown sugar, cinnamon, and butter and mix together with a spoon until blended. Stir in the oatmeal until the mixture is crumbly.

  2. Set this topping aside while preparing the batter.

Make the Cake

  1. Heat the oven to 375 F. Grease a 13 x 9-inch pan with unsalted butter, or solid shortening, or spray with a nonstick cooking spray containing flour, and set aside.

  2. Crack the eggs into a large bowl and beat with a fork or wire whisk until combined. Add the milk and mix well until smooth. Add the sugar, oil, and vanilla and mix until blended.

  3. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Add the dry ingredients to the egg mixture and mix with a spoon for 20 to 30 strokes just until combined and all the dry ingredients are moistened. The batter will be lumpy but that's OK. That's what makes the cake more tender.

  4. Pour the batter into the prepared baking pan. Sprinkle the reserved oatmeal streusel mixture evenly over the batter. 

  5. Bake the coffee cake for 25 to 35 minutes until it is puffed and golden brown, and a toothpick inserted in the center comes out clean. Let cool for about 15 minutes, and cut into squares to serve.