Easy-Bake Coffee Cake
I got this recipe from a co-worker about 13 years ago. It’s a humble recipe that yields a very moist, light and fluffy, yet tasty coffee cake. It’s not fancy by any means but it gets the job done and it doesn’t come from a box loaded with synthetic ingredients or GMOs. This Easy Bake Coffee Cake is for those times when you want a little something special for breakfast, or brunch, or if you’re having some friends over for coffee and tea, this cake fits the bill.
It’s a good base recipe to add other ingredients such as dried apples, nutmeg, cinnamon, ginger, walnuts, just to name a few. I kept this recipe fairly close to the original so that if you wanted to add things to it, you’d have a clean slate to do so. This is also a great recipe to do along with your kiddos because it is so seriously easy.
I like to serve this cake with fresh berries or a nice fruit salad and a side of eggs. You can of course just eat this alone, with a big mug of coffee.
I was going to try and make this recipe with coconut sugar or sucanat instead just to see if it would have the same texture and similar taste, but didn’t get around to it. Feel free to tweak this recipe using a sweetener of your choice, but I’d keep it dry vs. wet. Meaning coconut sugar, rapadura, sucanat but not honey or maple syrup. Unless you are a baking guru and know how to change your dry to wet ratios so that this will still turn out and taste good.
- 1-1/3 cup unbleached organic flour (all purpose)
- 1/4 cup organic brown sugar (I make my own)
- 1/2 tsp. baking soda
- 1/3 cup cold, grass-fed butter cubed small
- 1/2 tsp. cinnamon
- 1/4 tsp. sea salt
- 1 egg
- 1/2 buttermilk
- 1/4 cup toasted pecans or walnuts
- Mix flour, brown sugar and baking soda in a bowl. Cut in the cubes of butter (like you would for a pie crust). Reserve half a cup of the mixture for the top of the cake and set aside.
- Mix the egg and buttermilk into the original bowl and stir until well combined.
- Pour batter into a greased 9" round cake pan, sprinkle the reserved mixture on top and sprinkle with toasted pecans.
- Bake at 350 degrees for 23-30 minutes until toothpick inserted into the center comes out clean.
- I sometimes mix some pecans or walnuts into the batter as well.
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Kristine Cocchiarella
Classically trained Cordon Bleu chef turned anti-GMO, pro-organic, food hippie blogger with a passion for REAL food.
6 Comments
jamie
i made this recipe today but halved the brown sugar and added 1/2 a ripe banana to the batter during the second step. also, instead of buttermilk (didn’t have any on hand), i took advantage of the greek yogurt in the fridge and did 1/4 c yogurt + 1/4 cup milk. oh, and tossed a few chia seeds in for good measure. it came out delicious – a bit on the drier side, but then again i think that’s why it’s supposed to be eaten with coffee. 😉 next time i’m thinking of adding blueberries. yum!
Kristine Cocchairella
Yeah, any time you make changes to a recipe you may end up with different results. I’m glad it tasted good. Please know that the recipe as written doesn’t yield a dry cake. It’s very moist!!
Kris - Sugar Cookies to Peterbilts
I am definitely going to be trying this recipe soon!
Real Food Girl
It’s best when it is still a little warm (oh and it tastes good with butter, too!) 🙂
D @ The Kosher Cave Girl
This looks absolutely delicious!
Real Food Girl
Thank you! I hope you like it, too!!