A good coffee cake recipe is one of life’s necessities, in my humble opinion. My family loves coffee cake, but we actually call it “Breakfast Cake.” Don’t ask me why I ever felt I had to encourage the eating of cake for breakfast, but at some point the name stuck with my kids. This was the first cake-for-breakfast recipe that my son loved, and it’s still his favorite, so he gets it for his birthday and on Christmas morning (and other days, if he’s lucky)! It’s a wonderful dish to serve for out-of-town guests, too – I hope your family enjoys it as much as ours does!
Recipe makes 1 loaf pan – if you’re feeding a crowd, I suggest you double or triple it!
- 1 tsp. cinnamon or pumpkin pie spice
- 3 Tbs. brown sugar
- 2 Tbs. softened butter or non-dairy substitute (e.g. Earth Balance® Buttery Sticks)
- 1 large apple, peeled and sliced (optional)
Preheat oven to 350° F (static) or 325° F (convection).
Oil a loaf pan and set aside.
In a medium-size bowl, combine all dry ingredients. Slowly stir in the liquid ingredients until the batter is smooth, but fairly thick. Pour into the prepared baking dish.
In a small bowl, stir together the topping ingredients with a fork until integrated. Distribute over the top of the batter and cut through slightly, with a knife pointed down, making criss-cross patterns into the top of the cake to marbleize. If using, lay apple slices across the top.
Bake in preheated oven for 30-40 minutes, or until a knife or toothpick inserted into the center of the cake comes out clean.