breakfast coffee cake recipe

The Best breakfast coffee cake recipe

I’ve been making this breakfast coffee cake recipe for years, and it’s still one of my family’s favorites. The first time I made it, I was looking for a simple yet delicious breakfast option that would satisfy my kids’ sweet tooth without feeling too guilty about serving them something sugary. This recipe has been a game-changer for us – it’s easy to make, uses ingredients we always have on hand, and is perfect for busy mornings when we need something quick and easy.

My kids love helping me mix the batter and sprinkle the cinnamon sugar on top, and my husband appreciates the fact that it’s a relatively healthy breakfast option compared to some of the other treats we enjoy. Plus, it’s just so darn good! We’ve served it at family gatherings, potlucks, and even taken it to picnics – everyone loves it.

The combination of sweet and savory flavors is a winner in our book, and I’m sure you’ll agree once you try it. One thing I love about this recipe is that you can customize it to suit your tastes – want more or less cinnamon? No problem!

Want to add some nuts or dried fruit? Go for it! The possibilities are endless, and that’s part of the fun of making this coffee cake.

It’s become a staple in our household, and I’m sure it will be in yours too once you give it a try. Over the years, I’ve tweaked the recipe slightly to suit our tastes – I’ve added more cinnamon, swapped out some of the sugar for honey, and even tried using different types of milk (almond milk works great!) But no matter what changes I make, this coffee cake always turns out deliciously moist and flavorful.

It’s one of those recipes that just feels like home, you know? And when we’re all snuggled up around the table enjoying a slice or two (or three…) , I feel grateful for this simple yet special recipe that brings us all together.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Breakfast Coffee Cake Works

One thing I love about this breakfast coffee cake recipe is how versatile it is – perfect for special occasions like holidays or birthdays, but also great for everyday breakfasts when we’re short on time.

We often slice up leftover pieces throughout the week and enjoy them as snacks or dessert options when we need something quick and easy.

One trick we’ve learned over the years is storing individual portions in zip-top bags or containers in the freezer – then just grab-and-go whenever you need a quick breakfast fix!

❓ Frequently Asked Questions About Breakfast Coffee Cake

Q: What type of flour do I need to use?

You can use either all-purpose or whole wheat flour for this recipe – both work beautifully! If you want a slightly nuttier flavor, go with whole wheat; if you prefer a lighter taste, all-purpose is your best bet.

Q: Can I substitute brown sugar for white sugar?

Yes! Brown sugar adds a lovely depth of flavor to this coffee cake. Just keep in mind that using brown sugar will give your cake a slightly different texture – it might be slightly denser than usual.

Q: How long does this coffee cake keep fresh?

This coffee cake is best consumed within 24 hours of baking. If you plan to store leftovers in an airtight container at room temperature, they should stay fresh for up to three days. Freeze any leftovers for up to two months – simply thaw at room temperature when you’re ready to serve.

Q: Can I make this coffee cake gluten-free?

Sadly no – this recipe relies on traditional flour as its base ingredient. However, if you’re looking for a gluten-free alternative, there are plenty of amazing recipes out there that use almond flour or coconut flour as substitutes!

Q: Is there anything else I can add to this coffee cake besides nuts and dried fruit?

Oh yes! You can add anything from chocolate chips to shredded coconut or even candy pieces (like M&M’s or chopped peanut butter cups). Just remember that adding extra ingredients might affect the texture or flavor of your final product.