Quick Coffee Cake

Quick Coffee Cake. Linda Larsen
    50 min

This recipe for Quick Coffee Cake has been in my family for decades. One day I was going to make it and realized I was out of nuts. So I substituted quick oatmeal for the nuts, and I've made it that way ever since.

This is a quick bread, so it's made by beating together eggs and milk and adding to 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. Do NOT use self-rising flour in this recipe or it will fail. That ingredient has too much leavening and too much salt. In fact, I never use self-rising flour for exactly this reason.

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.The coffeecake will keep well, covered, at room temperature up to three days. If it lasts that long!

What You'll Need

  • 3/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 6 tablespoons butter, softened
  • 1-1/2 cups quick-cooking oatmeal
  • 2 eggs
  • 1 cup milk
  • 1 cup sugar
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg

How to Make It

Preheat the oven to 375°. Grease a 13x9" pan with unsalted butter or solid shortening, or spray with nonstick cooking spray containing flour, and set aside.

For the streusel topping, 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 atter.

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 20-30 strokes just until combined and all dry ingredients are moistened. The batter will be lumpy.

Pour the batter into the prepared 13x9" pan. Sprinkle the oatmeal streusel mixture evenly over batter. 

Bake the coffee cake for 25-35 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 serve.