Coffee Cake
The ultimate comfort food, this Coffee Cake is moist, sweet, and packed with flavor. Perfect for brunch or a satisfying snack, it's so easy to make that you can whip it up any day of the week. Don't forget to enjoy a slice with a cup of coffee!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Whisk
- Baking Sheet
- Oven
Ingredients
- 2 1/2 cups All-Purpose Flour
- 1 cup Brown Sugar packed
- 1/2 cup Granulated Sugar
- 1 teaspoon Ground Nutmeg
- 1 teaspoon Salt
- 3/4 cup Vegetable Oil
- 1 cup Buttermilk
- 1 large Egg
- 2 teaspoons Cinnamon
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
Instructions
- Preheat your oven to 350 degrees. Move an oven rack to the middle position. This is crucial for even baking.
- Prepare your 9-inch by 13-inch cake pan by coating it with nonstick spray. This ensures your cake comes out easily after baking.
- In a large bowl, whisk together all-purpose flour, brown sugar, granulated sugar, ground nutmeg, and salt. This mixture will create the dry ingredients that form the base of your cake.
- Stir in vegetable oil until the mixture resembles coarse crumbs. This step is essential for achieving a crumbly texture that adds to the cake's charm.
- Reserve ½ cup of the crumb mixture for topping later. It will create a lovely, crunchy layer on top of the cake.
- In a separate medium bowl, whisk together buttermilk, egg, cinnamon, baking powder, and baking soda until smooth. This combination adds moisture and flavor to the cake.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to over-mix; this will help keep the cake light and fluffy.
- Pour the batter into the prepared cake pan. Don’t worry about getting it perfectly smooth; it will bake evenly.
- Sprinkle the reserved crumb mixture over the top of the batter. This adds a delicious crunch and makes it visually appealing.
- Bake in your preheated oven until the top is set and a toothpick inserted into the center comes out clean with a few crumbs attached. This should take about 40 minutes.
- Once baked, remove the cake from the oven and let it cool in the pan for about 5 to 10 minutes before slicing. This waiting time allows the cake to set properly.
Notes
- Buttermilk: To make your own buttermilk, stir together 1 c. milk + 1 Tbsp. lemon juice or white vinegar. Set aside until thickened and curdled, about 10 minutes.
- Yield: This recipe makes a 9-inch by 13-inch coffee cake, enough for 12 generous slices (more or less depending on how you slice it).
- Storage: Store leftover coffee cake at room temperature for up to 5 days. Store in an airtight container or wrap individual slices tightly in plastic wrap.