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.
Whereas 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 healtheir oatmeal. The coffeecake will keep well, covered, at room temperature up to three days. If it lasts that long!
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 2 ounces/1/4 cup butter (softened)
- 1 cup oatmeal (quick-cooking)
- 2 large eggs (room-temperature)
- 1 cup milk
- 1 cup sugar
- 1/4 cup oil (vegetable)
- 1 teaspoon vanilla
- 2 cups flour (all-purpose)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
Make the Streusel
- 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.
- Set this topping aside aside while preparing the batter.
Make the Cake
- Heat the oven to 375 F. Grease a 13x9-inch pan with unsalted butter, or solid shortening, or spray with nonstick cooking spray containing flour, and set aside.
- 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.
- 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.
- Pour the batter into the prepared baking pan. Sprinkle the reserved oatmeal streusel mixture evenly over the batter.
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||13 g|
|Saturated Fat||5 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||1 g|