Rippled Coffee Cake
Indulge in the perfect balance of sweetness and warmth with this Rippled Coffee Cake, a buttery and moist treat layered with a luscious cinnamon-sugar swirl. This homemade favorite features a tender crumb thanks to a blend of all-purpose flour, creamy butter, and whole milk, while the irresistible ripple of brown sugar, aromatic cinnamon, and optional crushed nuts adds delightful texture and flavor. With a touch of marbling magic, this cake not only looks stunning but effortlessly pairs with your morning coffee or a relaxing afternoon tea. Finish it off with a silky vanilla glaze for an extra dose of indulgence, making it a crowd-pleasing delight at any gathering or brunch table. Ready in under an hour, this easy coffee cake recipe is your ticket to cozy, bake-at-home bliss!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1 cup Unsalted butter (softened)
- 2 large Eggs
- 1 cup Whole milk
- 2 teaspoons Vanilla extract
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 teaspoons Ground cinnamon
- 0.75 cup Brown sugar
- 0.5 cup Chopped pecans or walnuts (optional)
- 0.5 cup Powdered sugar (for optional glaze)
- 2 tablespoons Milk (for optional glaze)
- 0.5 teaspoons Vanilla extract (for optional glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish or line it with parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Alternate adding the dry ingredients and the milk to the butter-sugar mixture, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
In a small bowl, mix the brown sugar, cinnamon, and nuts (if using) to create the ripple mixture.
Pour half of the cake batter into the prepared baking dish and spread it evenly. Sprinkle half of the ripple mixture over the batter.
Top with the remaining batter, spreading it evenly, and then sprinkle the remaining ripple mixture on top.
Use a knife to gently swirl the batter and ripple mixture together to create a marbled effect. Be careful not to over-swirl, as you want the layers to remain distinct.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional: To make the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake before serving.
Slice, serve, and enjoy your rippled coffee cake with a hot cup of coffee or tea.
Nutrition Facts
Calories |
4962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.9 g | 324% | |
| Saturated Fat | 133.6 g | 668% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 920 mg | 307% | |
| Sodium | 3025 mg | 132% | |
| Total Carbohydrate | 629.4 g | 229% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 385.7 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 669 mg | 51% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1340 mg | 29% | |
*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.
