Buster began cooking as a wee pup by watching his mother fix the kibble. He was hooked. He loves preparing—and writing about—food.
Wanna taste of coffee cake?
Finally! A Genuinely Easy Coffee Cake Recipe
I love coffee cake! Because I couldn't find an easy recipe, I started experimenting at home. I've finally created a coffee cake recipe that is genuinely easy, and tastes fantastic!
This recipe will earn you raves. Read on for all the details.
For the coffee cake:
The ingredients are divided into DRY and WET ingredients:
1 1/2 cups flour
3/4 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/3 cup butter, melted
2 bananas (okay if they're darkened)
1 large egg
2 tbsp. coffee (or you can use water)
1 tbsp. vanilla
enough milk to make a TOTAL of 2 cups of WET Ingredients
2/3 cup brown sugar
1/3 cup white sugar
1/3 cup flour
3/4 stick of butter (slightly less than a half cup)
1 cup pecans, chopped
How To Make The Cake Batter
I use two bowls -- a large bowl for the dry ingredients, and small bowl for the wet ingredients. (For the wet ingredients I use my 2 cup measure because it makes it easy to know when I have my two cups of wet ingredients.)
Into the LARGER bowl, put the dry ingredients and mix thoroughly.
Into the 2-cup measuring cup, put the 1/3 cup butter (I put the butter in, then microwave it, since the butter needs to be melted for this recipe) then I put in the bananas and mash them with a fork against the sides of the measuring cup.
Add in the egg and beat well with the fork. Add the vanilla, coffee (or water) then enough milk to make TWO CUPS of liquid ingredients.
Add the liquid ingredients -- all at once -- into the dry ingredients, and stir just until moistened.
This will only take about 12 -- 14 folds/turns with your large spoon. Yes, there will be tiny spots of dry flour here and there. That's the way it's supposed to look. Don't overstir. This "quick" mixing is part of the secret of this recipe.
How To Make The Crunchy Topping
In a bowl, thoroughly mix together the sugars and the flour. Cut in the butter until the mixture is crumbly. I usually use my fingers for this, but some people like to use a pastry cutter.
Chop the cup of pecans, then add them to the crumbly mixture.
This is what the coffee cake looks like just before you bake it
How To Bake the Coffee Cake
Preheat oven to 350 degrees.
Grease and flour a 12X8 baking pan. Gently fill with the batter.
Cover the top with the butter/sugar topping you've made. It will look a bit "clumpy".
Bake for 35 -- 45 minutes. You'll know it's ready when the top has browned nicely. I always set my timer for 35 minutes, and then see if a toothpick (inserted near the center) comes out clean. If not, then I'll let it bake for another few minutes.
Let the cake rest on the counter for about 12 minutes or so before you cut it.
This makes a fantastic coffee cake, and it's still good the next day. (Most coffee cake recipes lose their moistness rapidly, and are often only so-so the day after baking. This recipe, though, is good for up to 4 days or so.)
Coffee Cake, fresh from the oven
Warm slice of cake with a cold glass of milk
Buster Bucks (author) from Sonoma County, California on August 20, 2014:
I hope you enjoy it! It's a genuinely moist cake. Thanks for taking the time to comment.
Elsie Hagley from New Zealand on August 20, 2014:
Thanks for this recipe it sure looks a nice moist cake, my mouth is watering and I can taste it before I even cook it. Looking forward to a piece.
Buster Bucks (author) from Sonoma County, California on September 14, 2013:
Thanks for mentioning tomy banana nut muffin recipe! I make it all the time.
I hope you enjoy the coffee cake.
Jave01 on September 14, 2013:
The banana muffins are marvelous. My family keeps asking me to bring them when we get together. Even the 2 & 3 year olds were raving. I will try this recipe...it sounds as good as the muffins. Thanks for sharing.
Buster Bucks (author) from Sonoma County, California on June 28, 2013:
Ah, what a nice surprise to discover your comment! I'm so glad your family enjoys these recipes!
Brinden from Cape May NJ on June 28, 2013:
Your banana nut muffins have been on our family Sunday brunch table since I found the recipe until I switched it up with this coffee cake last week. I got a lot of grumbles until they tasted it, now its the new favorite!
Christina on February 26, 2013:
I loved the recipe. I've made your banana nut muffins before and liked them, so I knew this recipe would be good. I know its annoying when people change the recipe and comment. I didn't have any bananas though, so I used one large apple, chopped in little pieces. It worked out just as good luckily. Try it with apples. My husband loved it.
Buster Bucks (author) from Sonoma County, California on August 23, 2012:
It's a yummy coffee cake.
I really appreciate that you took the time to write!
Brenda from Springfield, MO on August 23, 2012:
I made this coffeecake this morning, and it turned out wonderful! Thanks for sharing it.
editsvcs on August 18, 2012:
This looks delicious! This will be a candidate next time I have some bananas too ripe for eating but just right for baking. Voted up and sharing.
Ingrid on December 07, 2011:
So the coffee cake came out great last night - I guess 350 was ok for the temp. Next time I will put less topping on, but sweetness is a personal preference. Your recipes look great - I will have to try more of them! Thanks!
Ingrid on December 06, 2011:
I loved your banana muffins - they were exceptionally good - so I thought I would give this a try as well. I could not find an oven temperature anywhere in the recipe. I guessed at 350 degrees F. It's in the oven now, but there is so much butter in the topping that it is just running all over the top as it melts. Perhaps less topping is in order? Might just be a personal preference. Hopefully I didn't blow it by guessing at the temp.
plinka from Budapest, Hungary on October 11, 2011:
I like the ingredients: banana, coffee, vanilla and it looks great. I will give a try!
chabias on October 10, 2011:
Wow, does that look tasty! I'd like to try this in cupcake form for work. Thanks Buster!