Coffee Cake Recipe | Happy Healthy Eating

this coffee cake Served with a pecan streusel filling, it's filled with all the warm, comforting flavor you need for your holiday baking projects! Ready in 40 minutes and served with hot coffee, you'll love this moist and tender cake.

Why you'll love this coffee cake recipe

I have never met anyone who refused homemade cake for breakfast.

• Suitable for beginners. If you don't have a mixer, mix by hand and line the pan with parchment paper to ensure the cake comes out perfectly.
• Desserts for breakfast. Brown sugar, cinnamon, and pecans make for a crunchy, sweet flavor in every bite. This recipe is a keeper!
• Great for freezing. Place the frozen slices in a zip-top bag for a grab-and-go breakfast that's ready in about 20 minutes (once thawed).
• Better than a coffee shop. Add more streusel or salted caramel drizzle for extra sweetness, but there's no way a coffee shop cake can match this recipe.

What is coffee cake?

Coffee cake is an American dessert that comes in many different flavors and is perfect for enjoying with coffee. Unlike birthday cakes, coffee cakes are not frosted. Instead, it's a light cake with a dense crumb. It's the fillings and/or add-ons that let the imagination run wild. Some are filled with jam and preserves; some are filled with jam and preserves; Others have chocolate chips. Most coffee cakes have a streusel topping.

Recipe ingredients

The best coffee cake recipes always have nutmeg, cinnamon, and pecans. Check the recipe card at the bottom of the post for exact measurements.

• flour – The best in everything. Cake flour also works, but it will make the cake fluffier.
• vegetable oil – You can use corn oil and canola oil instead.
• sugar – Granulated sugar or light brown sugar are both great.
• brown sugar– Use light or dark brown sugar, but the last one will make a darker batter.
• spices– Nutmeg and cinnamon.
• baking powder – Be sure to check the expiry date before adding.
• baking soda – Don't substitute more baking powder or your cake will have a metallic aftertaste.
• Salt – Kosher salt is best.
• Walnut – Walnuts and almonds are great substitutes.
• Egg – It helps tie everything together.
• milk – Use full fat or 2%. Avoid plant-based milks as they are water-based.

How to Make Coffee Cake

If you don't have a stand mixer, you can make the batter by hand, but don't overmix the batter. Check the recipe card at the bottom of the post for more detailed instructions.

• Prepare the oven. Preheat oven to 350F. Grease and flour a 13×9-inch baking pan. You can also line a baking sheet with parchment paper to ensure nothing sticks.

• Stir in dry ingredients. Combine flour, brown sugar, white sugar, salt, and nutmeg in the bowl of a stand mixer. Add vegetable oil and mix well. Feel free to mix with your hands.
• Make ingredients. Place 1 1/2 cups of the mixture in a small bowl along with the pecans and cinnamon. Stir until completely combined.
• Complete the batter. Add milk, eggs, baking soda, and baking powder to the bowl of a stand mixer. Mix on low speed until batter is smooth.

• Assemble it. Pour batter into prepared baking pan. Spread reserved pecan topping over batter.
• Bake it. Place it in the oven for 30 minutes. If the front edge is browning excessively, cover the baking sheet with aluminum foil.
• Serve. Remove from heat and set aside to cool. Slice and serve. enjoy!

Coffee Cake Recipe Tips and Variations

You can master any coffee cake recipe as long as you don't let the cake stick to the pan.

• Make it fruity. Adding 1/2 cup of diced apples or blueberries to the batter adds juiciness and natural sweetness to the cake.
• Use an oven thermometer. If you're not sure your oven is calibrated correctly, use an oven thermometer to confirm the oven temperature is 350F, no matter where the dial points.
• Let it cool. Cutting the cake immediately will cause the cake to crumble. Let it cool for at least 15 minutes before slicing so that the structure can set properly.
• Avoid using foil. When baking a cake, never line a baking sheet with aluminum foil. Batters are more likely to stick. Always buy parchment paper.
• Use a food processor. Pulse the pecans until they are nice and small. This will save you valuable prep time and prevent you from banging your rolling pin on the counter.
• Give it a fall flavor. In this recipe, swap out the nutmeg for pumpkin spice for a fall-flavored coffee cake.
• Add drizzle. Salted caramel sauce, caramel sauce, and chocolate sauce are great ways to add extra sweetness.

Food recommendations

This tender coffee cake recipe is perfect with your favorite coffee or tea. A glass of milk or hot chocolate also works.If you are a coffee lover like me, you can try my coffee Sweet Cream Iced Coffee, Iced milk tea latteor Mocha Coffee Smoothie.For a creamy plant-based drink, choose mine Coconut Milk Thai Iced Coffee.

Store correctly

Depending on when you plan to eat this delicious cake, here are the best ways to store it:

• counter: Store in an airtight container away from direct heat and sunlight for up to 4 days.
• refrigerator: Store in an airtight container and refrigerate, away from strong-smelling foods, for up to a week. Let sit on the counter for 10 minutes to come to room temperature before serving.
• refrigerator: Slice the cake and wrap each piece twice in plastic wrap. Transfer to a freezer-safe bag or container and store for up to 3 months. Thaw in the refrigerator overnight or on the counter for 20-25 minutes.
• To reheat: Sprinkle with 1/4 teaspoon water or milk. Microwave for 10 seconds or until hot for a fresh-baked atmosphere.

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