Cinnamon Sugar Coffee Cake Recipe

It’s been a while since I’ve posted a new recipe around here! There are really two things that have led me to this point. One, I have been a recipe repeater. I’ve made funeral cake, chocolate chip cookies, and lemon bars galore. Two, I went through a huge phase of macaron testing. Spoiler: I’m still not an expert. Some days I make the perfect little cookie halves and others result in puffed up shell with almost no substance. I think I’m not beating the batter enough for fear that I will over mix it. You win some you lose some. The good news is that I have two new recipes coming up, and today’s is brunch appropriate and perfect for Easter morning!

Coffee cake is kind of a general term for any cake that can be eaten in the morning. I honestly don’t discriminate when it comes to cake – it should all be available at all times of day! I would say the most traditional style coffee cake comes with a cinnamon sugar crumble on top and tends to be a little dry. There’s a box mix you can get at the store. About half of it still remains after parties. It’s fine, but it could be so much better.

In order to improve upon an old classic, I focused on making this cinnamon sugar coffee cake incredibly moist and decadent. The buttery flavor is prominent, and I like it that way. This recipe is really quick and easy to whip up, and it’s perfect for a small group since it is made in a 9″ x 9″ pan. It lasts well over a couple of days, so it can easily be made ahead of time or the night before so that when you are exhausted in the morning you don’t have to get up early to slave away in the kitchen. (Ahem, I’m looking at you cinnamon rolls.)

Cinnamon Sugar Coffee Cake

  • Servings: 9 squares
  • Difficulty: easy
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1/2 cup Oil
1 Large Egg, beaten
1/2 tsp. Vanilla
1/2 cup Milk
1/2 cup Sugar
1 1/2 cups Flour
1 1/2 tsp. Baking Powder
1/4 tsp. Salt
3/4 cup Brown Sugar
1 tsp. Cinnamon
1/4 cup Butter, melted

1. Preheat the oven to 350 degrees F. In a large bowl, mix together the oil, egg, vanilla, and milk.

2. Gradually add in the sugar, flour, baking powder, and salt until it is all just combined.

3. Grease a 9″ x 9″ pan and pour 2/3 of the batter in to fill the bottom.

4. In a small bowl, mix together the brown sugar, cinnamon, and melted butter. Spoon 2/3 of the mixture on top of the batter.

5. Pour the remaining cake batter on top, and then sprinkle the remaining topping over that. Swirl the pan with a knife to combine further.

6. Bake the coffee cake for 20-25 minutes, or until a toothpick inserted into the middle comes out clean. Cool on a cooling rack for at least 10 minutes, cut, and serve.


Banana Mini Muffins with Streusel Topping

Wow, has this been the craziest December, or is it just me? Usually the end of the year at work is quiet and painfully slow, but this year I’ve been going non-stop. I’ve also been working on a sewing project that I’m hoping to share with you all as soon as possible… as it turns out, beaded fabric is sort of the worst to work with. Gorgeous, but my little fingers are sick of picking rhinestones off of mesh if you know what I mean. Continue reading “Banana Mini Muffins with Streusel Topping”

Cream Cheese Stuffed Banana Bread with Crumble Topping

This recipe post is coming to you from a time where comfort food means a lot. We have been huddled inside all weekend as Hurricane Harvey wreaks havoc over all of the Texas coast line. Places like Rockport, Corpus, and Victoria have seen the worst of the wind, while Houston is currently being devastated by floods. So far, most people I know are in the clear and their homes are dry, but many have not been so fortunate. Highways are underwater, cars are trapped in the streets, and no one is going anywhere for a few days. All I can think to do is pray and bake and drink tea and hope for the best.

Continue reading “Cream Cheese Stuffed Banana Bread with Crumble Topping”

Glazed Lemon Blueberry Muffin Recipe

A berry and citrus combination is the unofficial flavor of Summer in my book. No matter how many times I pair lemons with blueberries, limes with raspberries, and grapefruit with blackberries, the flavors always taste fresh and exciting. There’s just something about the sweet and sour combination that you can’t get enough of!

Continue reading “Glazed Lemon Blueberry Muffin Recipe”

Pina Colada Coconut and Pineapple French Toast

You know when the weekend comes and you’re just ready for a vacation? Or maybe the weekend comes and you’re just ready to stay home? Why not do both? Host yourself a little tropical stay-cation with a super easy pina colada inspired french toast bake!

Continue reading “Pina Colada Coconut and Pineapple French Toast”

Quick Stovetop Maple and Brown Sugar Granola

Friday has really become my favorite day of the week. Not all Fridays, just every other. Every other week I get one Friday off and all week I start a to do list of things that’s longer than anyone could possibly achieve just for that day. Wake up at a decent hour, work out, bake cupcakes for a blog post, make decorations for a friend’s engagement party, finish sewing a dress, photograph it, and get an oil change. Reasonable. Continue reading “Quick Stovetop Maple and Brown Sugar Granola”

Lemon Chia Seed Mini Muffins

This story starts out on a rainy Sunday morning, curled up in bed dying for a basket of lemon poppy seed muffins. The subtle hint of lemon flavor in a buttery crumb, sprinkled with crunchy seeds and topped with a sweet lemon glaze. I ran out to the store, bundled in a hat and boots, and went in search of poppy seeds and lemons. Continue reading “Lemon Chia Seed Mini Muffins”

Green Smoothie Bowls 2 Ways + A Giveaway!


Well, with the holidays being officially over (mine extending even longer than usual), I think it’s high time to focus on some diet changes again. Last year I did a little study on reducing my sugar intake. This year, I want to focus on getting exercise every day, even if it’s just a mile walk around the parking lot at work, as well as getting more nutrients from my food.

Continue reading “Green Smoothie Bowls 2 Ways + A Giveaway!”