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Quick Coffee Cake

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1 cup brown sugar
1 teaspoon cinnamon
1/2 cup butter, softened
1-3/4 cups quick oats
2 eggs
1 cup milk
1 cup sugar
1/3 cup melted butter
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

Quick Coffee Cake

Lots and lots of crumbly sweet streusel makes this super quick coffee cake the best ever.

  • 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. (Is it coffeecake or coffee cake?) This recipe for Quick Coffee Cake should be in everyone’s repertoire.

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.

This is one of the first recipes I ever made my own as a teenager. The original recipes called for using nuts; we didn’t have any, so I used oatmeal instead. What a success! The oatmeal makes the streusel chewy and adds the best tender texture. I also doubled the streusel topping. Of course.

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.

Tips for the best Quick Coffee Cake:

  • Measure the flour correctly!
  • Don’t stir this batter too much, or the gluten will develop and the coffeecake will be tough. That is the rule with every quick bread recipe. There isn’t as much fat in these types of recipes so the gluten in the flour develops very easily.

Why this recipe works:

  • This is a quick bread recipe, which means it uses baking powder and soda instead of yeast, and the batter is mixed quickly.
  • There is a lot of topping on this coffee cake, for good reason. While the cake is delicious, the flavor is in the topping.
  • This cake, like all quick breads, is best on the day it’s eaten and the next day. After that it may begin to stale. To revive it, just heat a piece in the microwave for about 10 to 15 seconds.

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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 oats and stir until the mixture is crumbly. Don't mix too much; you want the mixture crumbly. Don't stir until the mixture completely combines. Set aside.


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. This is a quick bread recipe!


Pour the batter into the prepared cake pan and top with 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 is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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