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Quick Coffee Cake

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1 cup brown sugar
2 teaspoons cinnamon
1/2 cup butter, softened
1 cup flour
2 eggs
1 cup milk
1 cup sugar
1/3 cup melted butter
2 teaspoons vanilla
2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

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Quick Coffee Cake

  • Serves 12
  • Easy

About This Recipe

I love coffee cake. And so does everyone else! There’s nothing better than having a slice of a delicious coffeecake (if that’s the way you like to spell it) with a cup of coffee for a break mid-morning.

Many coffeecake recipes are complicated, using yeast, rising times, and all of that. But a good cake recipe can be simple and quick, like this one.

Coffeecake has to have streusel. Otherwise it’s just a plain, boring cake, even if it has jam or fruit or nuts in it. What makes this cake different is that it has streusel, not only on the top, but all through the cake. Every bite is a little explosion of flavor.

So make this recipe part of your repertoire. It’s fabulous on the first day of school, for a brunch on a special morning like Christmas or Easter, or just because it’s a Tuesday and you need a pick-me-up.



Preheat the oven to 375°F. Spray a 13" x 9" pan with nonstick baking spray with flour and set aside.


In a medium bowl, combine the brown sugar, cinnamon, and softened butter and mix together well. Add the flour and stir until the mixture is crumbly. Don't mix too much; you just want the flour to disappear and crumbs to form. Don't stir until the mixture completely combines.


In a large bowl, beat the eggs with the milk. Add the sugar, melted butter, and vanilla and mix well.


Stir in the flour, baking powder, baking soda, and salt and mix just until combined. Don't overmix this batter, or the cake will be tough.


Measure out about a cup of the streusel mixture and gently stir into the batter. Don't mix too much; you just want to distribute the streusel through the batter.


Pour the batter into the prepared cake pan and top with the rest of the streusel mixture.


Bake for 25 to 35 minutes or until a toothpick inserted in the center of the coffee cake comes out clean. Cool on a wire rack for at least 30 minutes, then cut into rectangles or squares to serve.


Linda has a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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