A simple, moist, and tender Mix Coffee Cake with a delightful cinnamon swirl, perfect for pairing with my afternoon tea. This easy-to-make recipe requires minimal effort and delivers classic, comforting flavors with a tender crumb and sweet cinnamon topping.
Why You’ll Love This Recipe
I love this coffee cake because it strikes the perfect balance between moist and tender, with a warm cinnamon swirl that gives it a cozy, inviting flavor. It’s incredibly simple to prepare, which makes it great for those days when I want a comforting treat without spending hours in the kitchen. The crumbly cinnamon topping adds an extra layer of texture and sweetness that keeps me coming back for more.
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
2 tablespoons cold butter, cut into small pieces
1/4 teaspoon ground cinnamon
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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. I make sure not to overmix for a tender crumb.
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. Then 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. I cut in the cold butter using my fingers until the mixture resembles coarse crumbs. Sprinkle this evenly over the top of 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.
Servings and timing
This recipe makes about 9 servings.
Prep time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
Variations
I sometimes like to add chopped nuts like walnuts or pecans to the cinnamon swirl for extra crunch. Another variation I enjoy is adding a drizzle of cream cheese glaze on top once the cake cools for an indulgent finish. For a fruit twist, folding in some fresh blueberries into the batter works beautifully too.
Storage/reheating
I store any leftovers covered tightly in an airtight container at room temperature for up to 2 days. To keep it fresh longer, I refrigerate it for up to a week. When I want to reheat a slice, I warm it in the microwave for about 15-20 seconds or pop it in a toaster oven for a few minutes until warmed through and slightly crisp on top.
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FAQs
What makes this coffee cake moist and tender?
I use vegetable oil instead of butter and avoid overmixing the batter, which helps keep the cake soft and moist.
Can I use a different type of milk?
Yes, I have used almond milk or oat milk with great results for a dairy-free version.
How do I know when the coffee cake is done?
I insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, it’s ready.
Can I make this recipe gluten-free?
I haven’t tried it myself, but substituting a gluten-free flour blend in equal amounts should work well.
How should I store leftovers?
I keep leftover slices in an airtight container at room temperature for a couple of days or in the fridge for up to a week.
Conclusion
This Mix Coffee Cake has become one of my favorite easy-to-make treats. The cinnamon swirl and crumb topping create a comforting, classic flavor that pairs perfectly with a cup of tea or coffee. Whether for breakfast, an afternoon snack, or dessert, I love how simple yet satisfying this cake is to whip up. It’s a go-to recipe I always keep on hand when I want a little homemade sweetness.
📖 Recipe:
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Mix Coffee Cake
- Total Time: 45 minutes
- Yield: 9 servings
- Diet: Vegetarian
Description
A simple, moist, and tender coffee cake with a delightful cinnamon swirl and crumb topping, perfect for pairing with afternoon tea.
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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/9 of cake)
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
