Easy Coffee Cake 1965
Transport your taste buds back to the comforting flavors of yesteryear with this *Easy Coffee Cake 1965* recipe—a timeless classic that’s as simple as it is delicious. Featuring a tender, buttery cake base and a cinnamon-brown sugar crumb topping, this coffee cake strikes the perfect balance between sweet indulgence and nostalgic charm. Ready in just 40 minutes with only 15 minutes of prep, it’s an effortless delight for busy mornings or casual brunches. With pantry staples like all-purpose flour, brown sugar, and cinnamon, this recipe proves that simple ingredients can yield extraordinary results. Serve it warm alongside a steaming cup of coffee or tea for the ultimate dessert-meets-breakfast experience! Perfect for family gatherings or a cozy treat at home, this vintage coffee cake will quickly become a beloved addition to your baking repertoire.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.25 cup unsalted butter, melted
- 0.75 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup brown sugar, packed
- 0.25 cup all-purpose flour (for topping)
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter (cold, diced)
Instructions
Preheat your oven to 375°F (190°C). Grease an 8-inch square baking pan or line it with parchment paper.
In a mixing bowl, whisk together 2 cups of all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
In a separate bowl, combine 1/4 cup melted butter, 3/4 cup milk, 1 large egg, and 1 teaspoon vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Pour the batter into the prepared baking pan and spread it evenly.
In a small bowl, make the crumb topping by mixing 1/2 cup brown sugar, 1/4 cup all-purpose flour, and 1 teaspoon cinnamon. Using a fork or your fingers, cut in 2 tablespoons of cold, diced butter until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the cake batter.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the coffee cake cool in the pan for 10-15 minutes before slicing and serving.
Enjoy your Easy Coffee Cake 1965 with a hot cup of coffee or tea!
Nutrition Facts
Calories |
2792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.7 g | 110% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 2298 mg | 100% | |
| Total Carbohydrate | 471.3 g | 171% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 257.3 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 420 mg | 32% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 818 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
