Let me start by confessing: I am a terrible cook. We’re not talking a little overcooked or crispy. We’re talking about smoke alarms almost daily if I dare to engage with the stove or oven. My kitchen operates under a wartime mentality.
Thankfully, my family didn't inherit this same gene. Lately, a particular sweet treat my mom makes has been calling out to me, so I decided to face my cooking curse and try it myself. She promised me it really is "easy as it is delicious," so today’s the day we find out…
Today's the day I attempt to bake a homemade coffee cake (*dramatic music swells*).
If I can manage to make this without summoning the fire department or sacrificing an innocent oven dish, then anyone can do it. Even you–yeah, you–fellow kitchen-disaster-reader.
Does coffee cake contain coffee?
I've always been a huge lover of coffee. And this is going to be really embarrassing to admit on the internet, but I was shocked to learn that coffee cake (at least American coffee cake) doesn't have coffee in it. I know, I know. I told you it was embarrassing. I was thinking about how I could deviate from the recipe and add a little of my favorite Cardinal Blend. But today, we're sticking to the classic American coffee cake recipe.
Why isn't there any coffee in coffee cake?
Coffee cake is named so because it pairs well with a cup of fresh coffee. Technically, it should be called "Delicious Fluffy Golden Cake for Coffee", but the name has already stuck. The name is thought to have originated from the German coffee cake called "Kaffeekuchen", which also means coffee cake, yet doesn't contain any.
It's similar to other food names, such as cream crackers, salad dressing, and breakfast muffins, which describe what they are for but don't contain cream, salad, or breakfast ingredients.
Where in the world does a coffee cake recipe contain coffee?
A bit of trivia for you! Many European countries, including the UK, traditionally have coffee in their coffee cake recipes. A small amount of delicious espresso is added to the cake batter and the frosting. You can now sleep at night knowing there is justice in the world, and there is a coffee cake that does, in fact, contain coffee.
Different types of American coffee cake
The family recipe I'm sharing with you today is from my amazing mom, but there is no one way to make coffee cake.
You've got the classic Streusel coffee cake, featuring a rich, buttery sponge generously topped with that irresistible streusel crumble. Then there's the Buckle coffee cake, distinguished by fruit baked directly into the batter. Blueberry coffee cake is perhaps the most popular example of this, where the cake's surface beautifully "buckles" (collapses slightly) as it bakes under the weight of the fruit.
Beyond these, popular variations include the incredibly moist Sour Cream coffee cake, elegant Bundt coffee cakes (baked in a fluted ring mold), and convenient Loaf coffee cakes. Each offers a unique texture and experience, but all are perfect alongside your morning brew!
Tips for a moist coffee cake
The fear is real: spending hours crafting a homemade coffee cake, only for it to emerge dry and dense from the oven. The key to a light sponge with irresistible moistness isn't just a great recipe – it's also about wielding some smart baking know-how.
Here are the essential tricks to guarantee a perfectly moist and fluffy coffee cake every time:
Use high-moisture ingredients
- Butter and eggs: Ensure you're using enough fat. These contribute significantly to richness and moisture. Using room-temperature eggs helps them incorporate more smoothly into the batter, leading to a more consistent and moist cake.
- Sour cream (or full-fat Greek yogurt): For an incredibly moist, rich, and tender crumb, this is your secret weapon. The unique fat and acidity in full-fat sour cream or Greek yogurt work wonders, tenderizing the cake and keeping it wonderfully soft. Substitute half or all of the milk with sour cream.
- Milk/buttermilk: Milk (especially full-fat) provides a creaminess to the batter. You can also use buttermilk, which, like sour cream, adds a tenderizing acidity.
Don't overmix the batter
- Once you add the flour to your wet ingredients, mix just until combined. Overmixing develops the gluten in the flour excessively, which can result in a tough, dense, and dry cake. A few small lumps are perfectly fine!
Proper baking temperature and time
- Avoid overbaking: This is the biggest culprit for dry cakes. Oven temperatures can vary, so start checking your cake a few minutes before the recipe's suggested minimum baking time. A toothpick inserted into the center should come out clean or with a few moist crumbs. If it comes out wet with raw batter, it needs more time to cook. If it comes out completely dry, you might have overbaked it.
- Check oven calibration: If your oven tends to run hot or cold, it can significantly impact baking times and moisture levels. An oven thermometer can help you adjust the temperature.
Documenting my coffee cake endeavour
The adventure began, as all my culinary attempts do, with a hopeful heart clashing dramatically with a profound sense of impending doom. Will I make it out alive? Possibly. Will the coffee cake make it out alive? Also, a tentative maybe. Clutching my mother's precious recipe that promised "simple" and "easy," I rolled up my sleeves and braced myself for battle.
How the baking started
Chaos, naturally, arrived early. While desperately trying to recall my mixing mantra – Do I wet the drys? Dry the wets? How does one even dry the wets?! – I managed to send an egg plummeting to the floor. (RIP, little buddy. You were gone too soon.) I might have also gotten a bit heavy-handed with the sugar. Yet, by some baffling miracle, I coaxed the batter into the pan and, astonishingly, into the oven without total catastrophe.
A beautiful, fluffy coffee cake secured
After 45 agonizing minutes of kitchen pacing, the timer's triumphant beep sliced through the silence. I opened the oven door with the kind of heart-pounding suspense usually reserved for the climax of a horror movie. To my utter, complete shock, what emerged was a beautifully golden, perfectly risen coffee cake. I had to pinch myself; surely, this was a dream.
The aroma alone was heavenly: warm, buttery, with that perfect hint of cinnamon swirling through the air. I almost shed tears of pure joy (and immense relief) as I carefully transferred it to the counter to cool. And when I finally sliced into it, taking that first, tentative bite? Absolute perfection. A masterpiece, truly. No one, absolutely no one, would ever know the trauma and struggles that had gone into creating it.
The foolproof coffee cake recipe for kitchen disasters like me
So here it is: the easiest, most forgiving coffee cake recipe you’ll ever make. If I can do it, you really can. Trust me on this one.
Ingredients:
- 2 cups (240g) all-purpose flour
- 1 cup (220g) brown sugar
- 1 cup (240ml) milk
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
For the cinnamon crumble topping:
- 1/2 cup (100g) brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup (60g) melted butter
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9 x 13-inch baking dish with butter (or a cooking oil will work, but I’m always a fan of adding more butter).
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir until well mixed.
- In a separate bowl (yes, you’ll need to wash two at the end of this), mix all the wet stuff: eggs, milk, vanilla.
- Carefully fold the dry ingredients into the wet ingredients, taking care not to overmix (to make sure we have a fluffy cake). It should resemble cake batter.
- Pour the batter into your baking dish. Take a moment to appreciate that you made it this far.
- In a separate bowl, combine the brown sugar and cinnamon for the topping. Drizzle the melted butter into the mixture and stir until it resembles a coarse, sandy texture.
- Spoon the cinnamon mixture over the batter and use a knife to swirl it in.
- Bake for 30-35 minutes, or until a toothpick comes out clean (a cooking trick my mom taught me!).
- Let it cool before serving.
Which coffee pairs well with classic coffee cake?
Our freshly-baked coffee cake, with its brown sugar, vanilla, and cinnamon topping, offers a wonderful balance of sweet, warm, and comforting flavors. To complement this, we recommend choosing a coffee roast that can stand up to the richness without overpowering it, or one that harmonizes with its existing notes.
- Medium Roasts: Your Ideal Match
For a balanced, crowd-pleasing pairing, seek out coffees from Central or South America, which often boast delightful hints of chocolate, caramel, or nuts. We highly recommend our best-selling Cardinal Blend, renowned for its smooth profile and inviting notes of milk chocolate and caramel that will flawlessly complement your cake.
- Dark Roasts: For the Bold Palate
If you prefer a richer, more assertive cup that cuts through sweetness, a dark roast with prominent dark chocolate notes is an excellent choice. Just steer clear of anything overly bitter. Our Waypoint Blend is perfect here, offering intense cacao and brown sugar undertones.
- Creamy Espresso Drinks: A Luxurious Touch
For an indulgent experience, a cappuccino or latte is unparalleled. The rich, creamy milk beautifully mellows the cake's sweetness. For this, we suggest our Emblem Blend, a classic Italian espresso that forms the perfect base for any milk creation.
Skip the very light, acidic, or overly fruity coffees, as they might clash. Enjoy your baking and your perfect coffee!
