The Best And Easiest Coffee Cake Loaf Recipe
Every time I bake this Coffee Cake Loaf, the rich sweetness of brown sugar paired with aromatic cinnamon never fails to impress. Each slice has that moist, fluffy texture, complemented by layers of cinnamon sugar. Trust me, it’s the companion your morning coffee has been yearning for.
Cinnamon Sugar – Brown sugar and cinnamon to layer throughout the coffee cake. Sugar – I love using just granulated sugar because it’s easier to find, plus it’s what most of us have in our pantry. You can use superfine sugar because it dissolves better when mixing with the butter and eggs. Flour – You need all-purpose flour, it’s what works best in this cake. You can substitute with self-rising flour, but you will need to cut down on the baking powder in the recipe. Self-rising flour is just all-purpose flour with baking powder and salt added to it. Eggs – This is a must in all cakes, eggs are what make the cake light, fluffy and tender. Baking Powder and Baking Soda – They are both leavening agents used in baking which allows the cake to rise and become light and fluffy. Buttermilk – I love using buttermilk when baking a cake. The acidic milk when combined with baking soda is what helps add a lightness and tenderness to this luscious coffee cake. Vanilla extract – This is an ingredient that is added to most baked goods and that is because vanilla enhances all the other flavors in the recipe. Without it this cake will taste flat and bland.
Trust me, this coffee cake loaf is a breeze. You’ll be in and out of the kitchen in no time, and the result? Absolutely scrumptious. Let’s get started! First things first, get that oven warming up to 350°F. Got a loaf pan lying around? Give it a quick spray with cooking spray or a little butter love. Meanwhile, take your brown sugar and cinnamon, whisk them together in a bowl, and set it aside. Alright, in one bowl, mix up your flour, baking powder, baking soda, and salt. In another bowl, let’s get that butter and sugar creamy. Once that’s looking good, add your eggs one by one. The mixture should be light and, well, eggy. Now, pour in that buttermilk and vanilla. Remember, this batter will be a bit on the thicker side, so don’t worry! If it feels too thick, just add a smidge more buttermilk. Now for the fun part! Pour a third of your batter into your loaf pan. Sprinkle some of that cinnamon sugar you set aside earlier. We’re going for layers here, like a cinnamon lasagna! Continue layering until you’re out of batter. Finish off with a sprinkle of cinnamon sugar on top. Pop that beauty into the oven. About 50 minutes to an hour should do the trick, but do the toothpick test to be sure. Once it’s done, let it sit in the pan for a few minutes, then move it over to a wire rack to cool off. And… that’s it! Slice, serve, and watch the smiles roll in.
Storage
Once your coffee cake loaf has completely cooled, you can wrap it tightly in plastic wrap or aluminum foil. For short-term storage, pop it into an airtight container and keep it on your counter for up to 4 days. If you’re thinking longer-term, this loaf freezes beautifully. Just make sure it’s securely wrapped to prevent any freezer burn, and it can be stored in the freezer for up to 2 months. When you’re ready to enjoy it again, just thaw it on the counter and maybe give it a slight warm-up in the oven for that freshly-baked feel.
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Originally shared Dec, 2012.
