Coffee Cake Loaf
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Here’s my easiest and most delicious Coffee Cake recipe. In loaf format, this Coffee Cake couldn’t get any simpler to make. With swirls of cinnamon sugar throughout, this Coffee Cake is perfect for breakfast or brunches with a hot cup of coffee.
The Best And Easiest Coffee Cake Loaf Recipe
Every time I bake this Coffee Cake Loaf, the rich sweetness of brown sugar paired with aromatic cinnamon never fails to impress. Each slice has that moist, fluffy texture, complemented by layers of cinnamon sugar. Trust me, it’s the companion your morning coffee has been yearning for.
Why You’ll Love This Coffee Cake Loaf
- Quick and easy to whip up, this coffee cake loaf is perfect for those spontaneous baking moments or surprise guests.
- Delightfully moist with layers of cinnamon sugar, it’s like having your favorite bakery treat right at home.
- Ideal for any skill level, even beginner bakers can nail this recipe and impress their friends and family.
- Cinnamon Sugar – Brown sugar and cinnamon to layer throughout the coffee cake.
- Sugar – I love using just granulated sugar because it’s easier to find, plus it’s what most of us have in our pantry. You can use superfine sugar because it dissolves better when mixing with the butter and eggs.
- Flour – You need all-purpose flour, it’s what works best in this cake. You can substitute with self-rising flour, but you will need to cut down on the baking powder in the recipe. Self-rising flour is just all-purpose flour with baking powder and salt added to it.
- Eggs – This is a must in all cakes, eggs are what make the cake light, fluffy and tender.
- Baking Powder and Baking Soda – They are both leavening agents used in baking which allows the cake to rise and become light and fluffy.
- Buttermilk – I love using buttermilk when baking a cake. The acidic milk when combined with baking soda is what helps add a lightness and tenderness to this luscious coffee cake.
- Vanilla extract – This is an ingredient that is added to most baked goods and that is because vanilla enhances all the other flavors in the recipe. Without it this cake will taste flat and bland.
Trust me, this coffee cake loaf is a breeze. You’ll be in and out of the kitchen in no time, and the result? Absolutely scrumptious. Let’s get started!
First things first, get that oven warming up to 350°F. Got a loaf pan lying around? Give it a quick spray with cooking spray or a little butter love. Meanwhile, take your brown sugar and cinnamon, whisk them together in a bowl, and set it aside.
Alright, in one bowl, mix up your flour, baking powder, baking soda, and salt. In another bowl, let’s get that butter and sugar creamy. Once that’s looking good, add your eggs one by one. The mixture should be light and, well, eggy.
Now, pour in that buttermilk and vanilla. Remember, this batter will be a bit on the thicker side, so don’t worry! If it feels too thick, just add a smidge more buttermilk.
Now for the fun part! Pour a third of your batter into your loaf pan. Sprinkle some of that cinnamon sugar you set aside earlier. We’re going for layers here, like a cinnamon lasagna! Continue layering until you’re out of batter. Finish off with a sprinkle of cinnamon sugar on top.
Pop that beauty into the oven. About 50 minutes to an hour should do the trick, but do the toothpick test to be sure. Once it’s done, let it sit in the pan for a few minutes, then move it over to a wire rack to cool off. And… that’s it! Slice, serve, and watch the smiles roll in.
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can use regular milk. However, buttermilk gives the cake a tangy flavor and moist texture. If you want to replicate it, just add a tablespoon of lemon juice or white vinegar to a cup of regular milk and let it sit for about 10 minutes.
Why is it called “coffee” cake if there’s no coffee in it?
It’s a bit misleading, right? While the cake itself doesn’t contain coffee, it’s traditionally served alongside a cup of coffee, hence the name. The sweet and crumbly texture pairs perfectly with a warm brew.
Can I add some nuts or fruit to the batter?
Definitely! Feel free to toss in some chopped nuts, like walnuts or pecans, or even some dried fruit like raisins or cranberries. Just make sure not to overfill, or the cake might not bake evenly.
Expert Tips
- Check Your Ingredients: Always ensure your baking powder and baking soda are fresh. Stale or expired leavening agents can affect the rise and texture of your cake.
- Room Temperature Ingredients: Using eggs and buttermilk at room temperature helps the batter mix smoothly and evenly. If you’re short on time, place cold eggs in a bowl of warm water for a few minutes to bring them to room temperature quickly.
- Gentle Layering: When layering the batter and cinnamon sugar, be gentle. Avoid pressing down on the batter, as this can result in a denser loaf.
- Test for Doneness: Ovens can vary, so start checking for doneness around the 45-minute mark. Insert a toothpick or thin knife in the center; if it comes out with just a few crumbs or clean, the loaf is done.
Storage
Once your coffee cake loaf has completely cooled, you can wrap it tightly in plastic wrap or aluminum foil. For short-term storage, pop it into an airtight container and keep it on your counter for up to 4 days.
If you’re thinking longer-term, this loaf freezes beautifully. Just make sure it’s securely wrapped to prevent any freezer burn, and it can be stored in the freezer for up to 2 months. When you’re ready to enjoy it again, just thaw it on the counter and maybe give it a slight warm-up in the oven for that freshly-baked feel.
Discover More Cake Recipes
- Cherry Sheet Cake
- Flourless Chocolate Cake
- Christmas Fruit Cake
- Red Velour Cake
- Starbucks Lemon Loaf (Copycat)
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Coffee Cake Loaf
Video
Ingredients
- ½ cup brown sugar (packed)
- 2 teaspoon cinnamon (ground)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup butter (unsalted, softened)
- ¾ cup sugar (granulated)
- 2 large eggs (room temperature)
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 350°F and spray a loaf pan with cooking spray or grease it with butter. In a bowl whisk the brown sugar with the cinnamon together until combined.
- Combine the flour, baking powder, baking soda and salt together in a bowl. Set aside. In another bowl cream the butter with the granulated sugar until light in color and well combined. Add the eggs in one at a time and mix until light and fluffy.
- Add the buttermilk, vanilla extract and flour mixture to the egg mixture and mix until well incorporated and smooth. Note: the batter is a bit thicker than a regular cake batter. If your batter is too thick, add a bit more buttermilk, or if it's too thin, add a bit more flour.
- Pour ⅓ of the batter in the prepared bread pan and sprinkle with ⅓ of the brown sugar mixture, repeat with remaining batter and sprinkle remaining brown sugar mixture over the top. You should end up with 3 layers of batter and 3 layers of cinnamon sugar.
- Transfer the loaf pan to the oven and bake for 50 minutes to 1 hour or until a toothpick comes out clean inserted in the center of the loaf. Cool in the loaf pan for 5 minutes, then transfer to a wire rack to finish cooling.
Equipment
Notes
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- Batter Consistency: The batter for this loaf is thicker than your average cake batter. If it seems too thick, feel free to add a splash more buttermilk.
- Checking Doneness: Every oven is a bit different, so starting at 45 minutes, insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, it’s ready!
- Topping Twist: For an added crunch, consider sprinkling some chopped nuts or a crumble topping on the batter before baking.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Originally shared Dec, 2012.
This coffee cake is delicious. The best thing with the leftovers is to use it for French Toast. It is amazing. Thanks for all the good recipes.
I’m glad you enjoyed it! Using leftovers for French Toast is a brilliant idea. Thanks for sharing and for your kind words!
Love coffee cake. The best thing to do with any leftover coffee cake (if there is any) is to make French Toast. It is amazing. Thanks for the great recipes.
Glad to hear you enjoy it! Turning leftover coffee cake into French Toast sounds like a delicious idea. Thanks for the tip! You’re welcome for the recipes. Enjoy your baking!
Jo, I have cinnamon baking chips that I ordered recently. Could they be used in your recipe and would you leave out the cinnamon spice if you use these chips? Thanks you so much for all your posts. I enjoy many of your recipes.
Of course! Yes, you can use the cinnamon baking chips in the recipe. I’d suggest keeping some of the cinnamon spice in, maybe reducing by half, to maintain the classic flavor. Adjust to your liking. Happy baking!
This recipe is amazing! I didn’t have buttermilk though so I used regular milk. This coffee cake came out absolutely delicious. Thank you! ❤️
My pleasure, so glad you liked it!
Hi Jo, I just made this and it tastes like pure baking powder/baking Soda. Can I check that 1 tablespoon of powder and 1 teaspoon of soda is correct? Thank you!
That is correct. It’s possible your baking powder and soda are old, newer fresher products leave no smell or after taste. It’s also possible that they weren’t mixed in properly into the batter and you got a clump of it when you tasted the cake.
Why did my coffee cake sink in the middle?
There are three main reasons for this: 1. the oven door has been opened before the cake has set, 2. the cake didn’t go in the oven as soon as the mixture was ready or 3. there’s too much raising agent.
Delicious and easy recipe! I was craving coffee cake and this was so quick! I was happily eating my coffee cake slices 3 hours later! I did make a slight change… I put instant coffee into the buttermilk and the brown sugar swirl. It adds a slight coffee flavor which was exactly what I wanted.
10 stars! Another great hit. Everyone loved this loaf. Can’t go wrong with Jo’s recipes.
Thank you, Carmen! 😘
Can I use oat milk instead?
I haven’t tried it, but I think it should be fine. But keep in mind that buttermilk helps make the cake more tender and lighter.
It is in the oven now and the house smells Delish ! I knew when to add the vanilla but did notice that step is not in the instructions. A new baker might be confused.
You’re going to love it! Thanks for that, recipe’s been fixed.
Ce gâteau est vraiment appétissant ! je voudrais bien un morceau avec mon café. Merci de partager cette recette et pour les conseils. Bonne journée.
Can I use regular milk?
Yes of course!
Amazing recipe! Is it possible to add coffee to the ingredients? Or do you have another similar recipe with coffee inside?
You can! “Coffee cake” is named such because it’s a treat to be enjoyed with a cup of coffee. You can use 3/4 cup buttermilk and 1/4 cup strong brew.
I didn’t see the caramel sauce recipe. Maybe I’m overlooking it 😏
I’m out of baking powder…can I double up the baking soda? Thanks!
You might end up with a very distinct baking soda flavor, I would stick to 1 tsp of each.