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
1/2 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…
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!
Blond Duck says
I really like the bbq chicken fajitas below, but I’d adore some of this too!
That looks very yummy!
Thanks for stopping by on my SITS day. Really appreciate it.
Jacob Duchaine says
That looks pretty good. Does it actually have the flavor of coffee?
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.
Thanks for replying! 😄
Coffee cake is just intended to eat with coffee. There are some that have coffee in them, but it’s not the norm. If you wanted the coffee flavor, I bet you could substitute the milk with a strong 1/2 cup of coffee.
This looks so delicious! I’m planning on making it for breakfast tomorrow. 🙂
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!
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!
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!)
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!!
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
Michelle, thanks for sharing how you altered the recipe for allergies. Great idea!
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.
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!
I used unsalted (always do) and it was yummy.
This is now my go to coffee cake recipe. So easy and yummy!
Very tasty & easy coffee cake! The crumbles on top are awesome.. I added (extra) some thin curls of butter on top.. 😋yum.. thx for sharing
I just made it today and to be honest, I wasn’t sure how it would turn out. It was waaay too easy so I didn’t get my hopes up. Boy, was I wrong! It turned out perfect! Moist and soft inside, with a crunchy crumble on top. It’s not too sweet, either. This is a perfect cake to make if you only have about 10-15 minutes to spare. So good!
Fantastic recipe! I doubled the recipe and split the 1 Cup of brown sugar to 1/2 C brown sugar and 1/2 C applesauce (homemade with no sugar added). Very tasty!!! Sister-in-law said it was the best coffee cake she has ever eaten and every one loved it!!!
Loved that all you needed was a 1/2c and teaspoon to make this!
I used gluten free flour with an extra splash of milk (I think gf normally needs just a little extra moisture) and it was just wonderful.
I also added a second teaspoon of cinnamon to the main mixture after I removed the topping. I’m glad I did this-the whole family loved it.
It was amazing dipped in tea!
So easy and so yummy! Thank you! I’m thinking of adding some pumpkin pie spice next time to see how that tastes. 🙂
I made this cake last night. I added a teaspoon instant coffee to the milk. It turned out great. I served it to my grandson with vanilla ice cream. He had to have a 2nd piece.
Can I add a little bit of instant coffee to the ingredients?
I must thank you for this super easy and delicious recipe. When I mixed the ingredients up I wasnt too confident for how it would turn out. But it turned out perfect. 🙂 Awesome.