Sunday Morning Coffee Cake
Start your day the sweetest way with this irresistible Sunday Morning Coffee Cake—an easy-to-make, buttery delight perfect for brunch or a leisurely weekend breakfast. This tender cake features a soft, cinnamon-scented crumb base made from simple pantry staples like all-purpose flour, granulated sugar, and a hint of vanilla. Topped with a luscious brown sugar and cinnamon streusel, it bakes to golden perfection in just 35 minutes. The crumb topping adds the ideal balance of sweetness and texture, making every bite a warm, cozy treat. Whether paired with your favorite cup of coffee or tea, this coffee cake is sure to become a weekend tradition your family will love. Classic, comforting, and delightfully simple—this is the ultimate recipe for those who crave homemade indulgence.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.75 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup brown sugar
- 1 teaspoon ground cinnamon (for topping)
- 0.25 cup all-purpose flour (for topping)
- 0.25 cup unsalted butter (for topping)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch square baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt.
Cut the unsalted butter (0.5 cup) into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingertips to blend the butter into the mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the milk, eggs, and vanilla extract until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring just until smooth and no lumps remain. Be careful not to overmix.
Pour the batter into the prepared baking pan and spread it evenly.
To make the streusel topping, combine the brown sugar, ground cinnamon (1 teaspoon), and all-purpose flour (0.25 cup) in a small bowl.
Cut the remaining unsalted butter (0.25 cup) into small cubes and mix it into the topping ingredients with a fork or pastry cutter until crumbly.
Sprinkle the streusel topping evenly over the batter in the pan.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Remove the coffee cake from the oven and let it cool in the pan for at least 10 minutes before slicing and serving.
Serve warm with a cup of coffee or tea for the perfect Sunday morning indulgence.
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 388 mg | 130% | |
| Sodium | 807 mg | 35% | |
| Total Carbohydrate | 422.0 g | 153% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 209.7 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 374 mg | 29% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 737 mg | 16% | |
*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.
