Quick Coffee Cake

Quick Coffee Cake. Linda Larsen
  • 50 mins
  • Prep: 15 mins,
  • Cook: 35 mins
  • Yield: 12 servings
Ratings (14)

This easy recipe is really a quick bread, as it's made by beating together eggs and milk and adding 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. Actual cake recipes 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. 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

  • 1/2 cup brown sugar
  • 1 teaspoons cinnamon
  • 1/4 cup butter, softened
  • 1 cup quick-cooking oatmeal
  • 2 eggs
  • 1 cup milk
  • 1 cup sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon 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 batter.

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; that's okay. That's what makes the cake more tender.

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 cut into squares serve.