Simple Coffee Cake

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Simple Coffee Cake

Warm from the oven or grabbed as a quick snack, this cake is yummy either way.   This is a recipe my mom used to make when I was growing up.  One of the beauties of it is the ingredients are things I almost always have on hand.

Here’s what you’ll need:


1 stick butter

1 1/2 cups flour

1 cup brown sugar

heaping tsp. baking powder

1 tsp. cinnamon

1/2 tsp. salt

1 egg

1/2 cup milk

In a large bowl crumble all the ingredients together except the milk and egg.   Scoop out 1/2 cup of this for the topping.


To the rest of the crumbs, stir in the egg and milk.  Pour into a greased 8″ or 9″ square pan and sprinkle with the saved crumb topping.  Bake at 350 degrees for 25-30 min.

I like to eat this cake warm from the oven, with butter tucked in the middle.  Mmmmm…


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  1. Oh, yum! I love coffee cakes with a crumb topping! I have a recipe for banana bread that calls for a crumb topping… its the only way I ever want to make banana bread now!

  2. I really like the bbq chicken fajitas below, but I’d adore some of this too!

  3. That looks very yummy!
    Thanks for stopping by on my SITS day. Really appreciate it.

  4. That looks pretty good. Does it actually have the flavor of coffee?

    • Anonymous says:

      I can’t believe that nobody has answered your question! Coffee cake does not have the flavor of coffee, but is a delicious crumb topping cake that is great to have with coffee.

  5. Carrie says:

    This looks so delicious! I’m planning on making it for breakfast tomorrow. 🙂

  6. Just wanted to let you know, I made this Saturday morning. Coffee cake is a comfort food for me. I don’t make it that often cause I like it too much. This was a great recipe. I really liked it because of the limited ingredients. My boys loved it. I used 1 cup ww flour and 1/2 cup white. Thanks for a great recipe!

  7. I made this and it was excellent! Next time I’ll use dark brown sugar or add 1 or 2 Tbs. of molasses. YUM!
    Thank you for the great recipe!

  8. Oh wow this looks amazing! I will definitely be making this in the autumn months. (It’s too hot for it right now in South Carolina!)

  9. I LOVE this recipe! I substituted the flour with 1 cup of whole wheat flour, as an earlier post recommended – and 1/2 cup of regular flour. I also used 1/2 cup of Peanut Oil instead of butter. The cake came out fantastic and crumbly on top! Next time, I’m going to substitute 1/2 cup of oatmeal in place of the 1/2 cup of flour and see how that holds. Maybe mix a little walnuts in with the 1/2 cup topping mixture. 😀 Mmmmmmmmmmmm!!

  10. I made this on Saturday for a “daddy daughter dance” where a good friend was going. Their girls have dairy and soy allergies, so…I made this using whole wheat pastery flour, and coconut oil instead of the butter and added 1/2 cup oatmeal to the topping. It was so a big success and the family was so happy there was something their girls could eat….”just like everyone else”! Thanks for such a “simple” recipe

  11. I just finished making this Coffee Cake, I added a little bit of vanilla and cloves. I can’t really say if I like it or not (that happens to me with all of my baking and cooking) but my husband absolutely loved it. So I am satisfied and definitely saving this recipe. Thank you for sharing.

  12. Can you use unsalted butter?

    • Beth Moore says:

      Laura – I’m not sure about using unsalted butter, but it would be worth a try. You could always add a little more salt – or skip it altogether if that’s a diet restriction. Let us know how it turns out!


  1. […] *Recipe inspired by Tiffany’s Simple Coffee Cake Recipe! […]

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