Mix Coffee Cake
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.
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.