LOVE these classes!

Basic Coffee Cake

One night I was poking around Pinterest looking for a coffee cake recipe. I had thought about making cinnamon rolls, but as I didn’t have regular yeast and didn’t want to spend the time it would take to cook it in the morning, so I opt’d for coffee cake instead.

I noticed TONS had REAL coffee in it. While that would be totally heavenly, it’s not something I want the boys to eat in the morning. Mega doses of sugar is enough. The thought of coffee in their little bodies.. oh boy!

I decided on a basic coffee cake, found on “Lick the Bowl Good“. I did a few minor modifications. I omitted the raisins and pecans.  For me to call this “basic” makes it sound bland in some way, but this coffee cake is in NO way bland! It is simply divine!

My mom laughed at me when I told her I thought this recipe was simple. I guess I’ve come a long way in my cooking ventures, because she said this is not considered simple. It would be more intermediate.   Which amazed me, because truly my love for cooking has grown. Things that I once thought were hard, are so much more simple.

I do think the next time I make this, I’ll bag up the topping the night before. Also I will mix up all the dry ingredients the night before  and set aside.  This wasn’t a major time killing in the morning, but it would speed the process up a bit.

When I was craving these, it just didn’t feel fast enough getting them into the oven! 😉

I mixed up the middle, with brown sugar, flour and cinnamon.

Basic Coffee Cake

Set out the butter. LOTS of butter isn’t it?  Screams fattening, yet delicious!

Basic Coffee Cake

 Started mixing it up. This was a little process. After having mixed the wet up, you slowly put the flour in, then some milk, then flour, then milk and so on. I am SO thankful I never got rid of my Kitchen Aid! While it sat in storage for almost 6 years, it’s making up for lots time now.

Basic Coffee Cake

I had a little helper. VERY eager little boy to lick the bowl.. He takes after his mother. I must say the dough was pretty good. 😉

Basic Coffee Cake

Time for the layers!  The bottom wasn’t too hard.

Basic Coffee Cake

Of course putting the middle on was easy, with a bit of melted butter.

Basic Coffee Cake

The next layer was a bit harder. I found putting 6 large drops of dough all over, then spreading it thin the best option for me.

Basic Coffee Cake

Ready to go into the oven!

Basic Coffee Cake

Basic Coffee Cake - Coffee Cake that is ANYTHING but basic!!  This is so good you won't be able to get enough. Melt in your mouth delicious!

The results were SO addicting!!

Basic Coffee Cake


  • For the Cake:
  • 3 cups all purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1 cup milk
  • 1 cup (2 sticks) butter, softened
  • 1 cup sugar
  • 2 eggs
  • For the Cinnamon:
  • 1½ cups light brown sugar
  • 3 tbsp all purpose flour
  • 3 tbsp cinnamon
  • ¾ cup (1½ sticks) butter, melted


  1. Heat the oven to 350 degrees F. Grease and flour a 13 by 9 inch pan.
  2. To make the filling, combine the light brown sugar, flour and cinnamon in a bowl and stir with a fork to mix everything well. Place the cinnamon mixture, nut mixture and melted butter by the baking pan to use later.
  3. To make the cake batter, combine the flour, baking powder and salt in a bowl. Stir the vanilla into the milk. In a large bowl combine the butter and sugar and beat with a mixer on high speed until pale yellow and evenly mixed, about 2 minutes. Scrape down the bowl to ensure a good mix. Add the eggs and beat for another 2 minutes, scraping down the bowl now and then, until the mixture is smooth and light.
  4. Use a large spoon or spatula to add about a third of the flour mixture to the butter mixture and stir only until the flour disappears. Add a third of the milk and mix in. Repeat twice more until all the flour and milk mixtures have been incorporated. Stir just enough to keep the batter smooth.
  5. Spread half the batter evenly into the prepared pan. Sprinkle half the cinnamon mixture over the batter followed by half the melted butter. Spread the remaining batter carefully over the filling, using a spatula to smooth the batter all the way to the edges of the pan. Top with the leftover cinnamon and butter, covering the cake evenly.
  6. Bake for 45 to 50 minutes, until the cake is golden brown, fragrant and beginning to pull away from the edges of the pan. Place the pan on a wire rack and allow to cool in the pan for 5 to 10 minutes before serving in squares right from the pan. The cake is delicious hot, warm or at room temperature.


  1. Mom says

    Yes!! I agree with your dad. It was very yummy and you did a great job! I can’t wait for the next yummy treat to come out of your oven. :O)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

CommentLuv badge