Enjoy my Mix Coffee Cake, a moist, tender treat with a warm cinnamon swirl that’s perfect for a relaxing afternoon tea or cozy breakfast. This simple recipe delivers comforting flavors with a sweet crumble topping, requiring minimal effort for a delightful, classic cake that’s ready in under an hour.
Why You’ll Love This Mix Coffee Cake
I love this Mix Coffee Cake because it’s the perfect blend of soft, moist cake and cozy cinnamon sweetness, with a crumbly topping that adds delightful texture. It’s so easy to make, ideal for when I crave a homemade treat without spending hours baking. The warm, inviting flavors make it a go-to for breakfast, snacks, or dessert, and I always smile when it fills my kitchen with its comforting aroma.
Ingredients for Mix Coffee Cake
Here’s what you’ll need to make Mix Coffee Cake (serves 9):
Cake:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup milk
- ⅓ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
Cinnamon Swirl:
- ⅓ cup brown sugar, packed
- 1 tbsp ground cinnamon
- 1 tbsp melted butter
Crumble Topping:
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- 2 tbsp cold butter, cubed
- ¼ tsp ground cinnamon
Ingredient Tips:
- Flour: Use all-purpose flour for a tender crumb; measure accurately to avoid a dense cake.
- Milk: Whole milk adds richness; ensure it’s at room temperature for smooth mixing.
- Oil: Vegetable oil keeps the cake moist; canola oil is a good substitute.
- Brown Sugar: Pack firmly for the swirl and topping to ensure sweet, sticky layers.
- Butter: Cold butter for the topping creates a crumbly texture; melt precisely for the swirl.
Directions for Mix Coffee Cake
Preheat Oven
I preheat the oven to 350°F (175°C) and grease an 8-inch square baking pan, dusting lightly with flour.
Mix Dry Ingredients
In a large bowl, I whisk 1 ½ cups flour, ½ cup granulated sugar, 2 tsp baking powder, and ¼ tsp salt until combined.
Combine Wet Ingredients
In a separate bowl, I mix ½ cup milk, ⅓ cup vegetable oil, 1 egg, and 1 tsp vanilla extract until smooth for the Mix Coffee Cake.
Form Batter
I pour the wet ingredients into the dry and stir gently until just combined, avoiding overmixing for a tender Mix Coffee Cake.
Make Cinnamon Swirl
I combine ⅓ cup brown sugar, 1 tbsp cinnamon, and 1 tbsp melted butter in a small bowl for a sweet swirl.
Layer Batter and Swirl
I pour half the batter into the prepared pan, sprinkle the cinnamon swirl evenly, then add the remaining batter, spreading carefully to cover.
Prepare Crumble Topping
I mix ¼ cup flour, ¼ cup brown sugar, and ¼ tsp cinnamon, then cut in 2 tbsp cold butter with my fingers until crumbly. I sprinkle this over the batter.
Bake
I bake the Mix Coffee Cake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
Cool and Serve Mix Coffee Cake
I let the cake cool slightly in the pan before slicing and serving warm or at room temperature.
Prep and Timing
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 9
- Calories: ~250 kcal per serving
- Macros per Serving: 35g carbs, 3g protein, 12g fat, 1g fiber
Variations for Mix Coffee Cake
I love experimenting with Mix Coffee Cake for fun twists. Here are some ideas:
- Nutty Crunch: Add ¼ cup chopped walnuts or pecans to the cinnamon swirl.
- Glaze Finish: Drizzle a cream cheese glaze (2 oz cream cheese, ¼ cup powdered sugar, 1 tbsp milk) over the cooled cake.
- Fruit Boost: Fold ½ cup fresh blueberries or diced apples into the batter.
- Spiced Up: Add ¼ tsp nutmeg or cardamom to the swirl for extra warmth.
- Gluten-Free: Use a 1:1 gluten-free flour blend for the cake and topping.
Storage
I store leftover Mix Coffee Cake in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. To reheat, I warm a slice in the microwave for 15-20 seconds or in a toaster oven at 325°F (165°C) for 3-5 minutes to restore its soft texture. I don’t freeze it, as the topping may lose its crunch.
FAQs About Mix Coffee Cake
What makes this Mix Coffee Cake moist and tender?
I use vegetable oil and mix the batter just until combined to keep the cake soft and light.
Can I use a different type of milk?
Yes, I’ve used almond or oat milk successfully for a dairy-free Mix Coffee Cake.
How do I know when the Mix Coffee Cake is done?
I check with a toothpick in the center; it’s ready if it comes out clean or with a few moist crumbs.
Can I make this recipe gluten-free?
Yes, I substitute a 1:1 gluten-free flour blend for the flour with good results.
How should I store leftovers?
I keep slices in an airtight container at room temperature for 2 days or refrigerate for up to a week.
More Cake Recipes You’ll Love
- Strawberry Sorbet Recipe
- Strawberry Crunch Cheesecake Recipe
- Strawberry Fudge Recipe
- Chocolate Cherry Dump Cake
- Pear Dump Cake: A Sweet Summer Treat
Conclusion
This Mix Coffee Cake is a cozy, delicious treat that I love for its simplicity and comforting cinnamon flavor, perfect with a cup of tea or coffee. The tender crumb, sweet swirl, and crunchy topping make it a versatile choice for breakfast, snacks, or dessert. Try this easy recipe, share your creations on social media, and explore more delicious ideas at Food and Tips. It’s sure to become a staple in your kitchen!
Mix Coffee Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Swirl: 1/3 cup brown sugar (packed), 1 tablespoon ground cinnamon, 1 tablespoon melted butter
For the Crumble Topping: 1/4 cup all-purpose flour, 1/4 cup brown sugar, 1/4 teaspoon ground cinnamon, 2 tablespoons cold butter (cut into small pieces)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate bowl, combine the milk, vegetable oil, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix.
- Prepare the cinnamon swirl by mixing brown sugar, cinnamon, and melted butter in a small bowl.
- Pour half of the batter into the prepared pan. Sprinkle the cinnamon swirl mixture evenly over the batter.
- Pour the remaining batter on top and spread gently to cover the swirl.
- To make the crumble topping, mix the flour, brown sugar, and cinnamon. Cut in the cold butter with your fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool slightly before slicing and serving.
Notes
- This recipe yields about 9 servings.
- For extra crunch, add chopped walnuts or pecans to the cinnamon swirl.
- A cream cheese glaze drizzle on top after cooling is a delicious variation.
- Folding fresh blueberries into the batter adds a fruity twist.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Reheat slices in the microwave for 15-20 seconds or toast for a crisp finish.
- Use almond or oat milk for a dairy-free version.
- Substitute gluten-free flour blend to make it gluten-free.
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