Good Morning Coffee Cake
Start your day off right with this irresistible Good Morning Coffee Cake, a tender and moist treat that's perfectly balanced with a buttery cinnamon crumble topping. Crafted with simple pantry staples like all-purpose flour, brown sugar, and vanilla extract, this classic breakfast indulgence comes together in under an hour, making it perfect for busy mornings or weekend brunches. The key to its melt-in-your-mouth texture lies in the cold, cubed butter worked into the batter for a crumbly base and topping that’s delightfully crisp after baking. Lightly dusted with powdered sugar, this coffee cake pairs beautifully with your morning coffee or tea, ensuring a sweet and satisfying start to your day. With its inviting aroma and rich flavors, this recipe is destined to become a family favorite!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup unsalted butter (cold, cubed)
- 2 large eggs
- 0.75 cup whole milk
- 2 teaspoons vanilla extract
- 1.5 teaspoons ground cinnamon
- 2 tablespoons powdered sugar (optional for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish or line it with parchment paper for easy removal.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir to evenly distribute the dry ingredients.
Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingers, work the butter into the mixture until it resembles coarse crumbs.
Remove 1 cup of this crumb mixture and transfer it to a small bowl. Stir in the brown sugar and ground cinnamon to create the crumble topping. Set aside.
In another medium bowl, whisk together the eggs, whole milk, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry mixture, stirring gently with a wooden spoon or spatula until just combined. Be careful not to overmix.
Pour the batter into the prepared baking dish, spreading it out evenly.
Sprinkle the reserved crumble topping over the batter, covering the surface evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan for 10-15 minutes before slicing.
If desired, dust with powdered sugar before serving. Enjoy with a cup of coffee or tea!
Nutrition Facts
Calories |
3757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.9 g | 209% | |
| Saturated Fat | 98.0 g | 490% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 782 mg | 260% | |
| Sodium | 2339 mg | 102% | |
| Total Carbohydrate | 534.0 g | 194% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 296.0 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 460 mg | 35% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 903 mg | 19% | |
*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.
