Coffee Cake

This deliciously moist, vanilla-scented cake features a cinnamon-brown sugar swirl in the middle, and buttery streusel on top. As it bakes, the batter puffs up and creates delectably sweet, cinnamon-sugar laced peaks and valleys.

Course Breakfast, Dessert

Cuisine American

Keyword cake, coffee cake

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 508kcal

Author Robin Miller

Ingredients

2 large eggs room temperature
1¼ cups milk preferably whole
1 cup vegetable oil
1 tablespoon pure vanilla extract
3 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 1/3 cups packed brown sugar
4 teaspoons ground cinnamon
⅓ cup unsalted butter melted

Instructions

Preheat the oven to 350 degrees F. Coat a 13x9-inch baking dish with cooking spray or a thin layer of butter.
In a large bowl, whisk together the eggs, milk, oil, and vanilla extract.
In a separate bowl, combine the flour, granulated sugar, baking powder, and salt. Mix well.
Add the dry ingredients to the liquid ingredients and mix until well blended.
Pour half of the batter into the prepared pan.
In a small bowl, combine the brown sugar and cinnamon and mix well.
Sprinkle half of the brown sugar mixture evenly over the batter in the pan.
Dollop the remaining batter over top and spread out to cover the brown sugar. It’s OK if some of the cinnamon sugar gets swirled into the batter.
Sprinkle the remaining brown sugar mixture evenly over the batter.
Drizzle the melted butter over the top.
Bake for 40 to 45 minutes, or until a wooden pick comes out with moist crumbs clinging to it. When checking, gently shake the pan. If it’s still jiggly in the middle, check again in 5 minutes.

Nutrition