Quick Cinnamon Coffee Cake
A quick and easy cinnamon coffee cake with a moist crumb, sweet cinnamon swirl, and nutty topping, perfect for breakfast or dessert with coffee or tea.
Ingredients
Instructions
- Combine flour, sugar, 1/2 cup brown sugar, baking powder, salt, milk, and egg in a bowl.
- Pour the batter into a greased 9 x 7-inch pan.
- In a separate bowl, combine 1/2 cup brown sugar, cinnamon, and nuts.
- Sprinkle the cinnamon mixture over the batter.
- Melt butter and pour over the top of the assembled cake.
- Bake at 325°F (160°C) for 25 to 30 minutes until golden and cooked through.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute half of the all-purpose flour with whole wheat flour for added nutrition. If you prefer a nut-free version, simply omit the nuts or use chocolate chips instead. Ensure that your butter is melted and slightly cooled before pouring it over the batter to prevent it from sinking.
Serving Suggestions
Serve the coffee cake warm with a dusting of powdered sugar on top for a lovely finish. It pairs beautifully with a cup of freshly brewed coffee or tea. Consider serving it alongside fresh fruit or yogurt for a balanced breakfast or snack. This cake also makes a great addition to brunch gatherings or as a delightful afternoon treat.
Storage & Reheating
Store any leftover cinnamon coffee cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 15-20 seconds or enjoy them cold for a delightful breakfast option.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Cinnamon Coffee Cake contains roughly 376 calories, with 7g protein, 72g carbohydrates, and 7g fat. It is an excellent source of calcium (24% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 658mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk in this recipe?
Yes, you can use any type of milk you prefer, including almond milk, soy milk, or oat milk. Just keep in mind that the flavor might vary slightly depending on your choice. Whole milk will give a richer taste, while skim milk will yield a lighter cake.
What can I use instead of eggs for a vegan version?
To make this coffee cake vegan, you can replace the egg with a flax egg. Simply mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. Alternatively, unsweetened applesauce (1/4 cup) can also work well as a substitute.
How do I know when the coffee cake is done baking?
To check if the coffee cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it's ready. If there's wet batter on the toothpick, continue baking for a few more minutes and check again to ensure it’s fully cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).