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Back-to-Basics Coffee Cake

(4 Votes)
Back-to-Basics Coffee Cake
SERVES
15
COOK TIME
45 Min

Sometimes, it's about simplicity; our Back-to-Basics Coffee Cake gets to the heart of what it means to make a classically good baked dessert. The nostalgic flavors of this sweet, old-fashioned cake are as faithful as any recipe from Grandma's cookbook. So, pour a steaming cup of coffee and unwind with the rich and butter flavors of this perfectly simple coffee cake recipe. 
 


What You'll Need

  • 1/2 cup mini chocolate chips
  • 1/2 cup packed light brown sugar
  • 1/2 cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • 2 cups granulated sugar
  • 2 sticks butter, softened
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour
  • 1 cup milk

What to Do

  1. Preheat oven to 325 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. In a small bowl, combine chocolate chips, brown sugar, walnuts, and cinnamon; mix well and set aside.
  3. In a large bowl with an electric mixer on medium speed, cream together the granulated sugar and butter until fluffy. Beat in eggs, vanilla, baking powder, baking soda, and salt until smooth. Slowly add flour and milk and beat until well mixed. 
  4. Pour half the batter into baking dish. Sprinkle half the chocolate chip mixture evenly over the batter. Pour remaining batter over that, then sprinkle the top with remaining chocolate chip mixture.
  5. Bake 45 to 50 minutes or until a wooden toothpick inserted in center comes out clean. Serve warm, or allow to cool completely before serving.

Check This Out!

Nutritional InformationShow More

Servings Per Recipe: 15

  • Amount Per Serving % Daily Value *
  • Calories 311
  • Calories from Fat 56
  • Total Fat 6.3g 10 %
  • Saturated Fat 3.3g 17 %
  • Trans Fat 0.1g 0 %
  • Protein 4.4g 9 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 54mg 18 %
  • Sodium 262mg 11 %
  • Total Carbohydrates 60g 20 %
  • Dietary Fiber 0.8g 3 %
  • Sugars 40g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Another so called coffee cake recipe, with no coffee in it apparently

Dronerg, Coffee cake does NOT have coffee in it. It is called coffee cake because it is a cake that will often be eaten while having coffee.

That's just plain weird. In the UK if we say coffee cake, it is coffee flavoured! So do you say Tea cake if it's drunk with tea? Bizarre!

Does this need to be stored in the refrigerator? Looks yummy.

Hello! No, this does not need to be refrigerated. Thanks for reaching out!

Seems to me there should be some flour in this recipe?

Hi Parker! This recipe calls for 3 cups of all-purpose flour. It's listed as the second to last ingredient. It is listed for use in step #3: Slowly add flour and milk and beat until well mixed.

I did use the correct pan.....I don't know why my first message said I used a different pan!

2 stars because it was easy to make but...I don't know what's I did wrong! I whipped it up so light and good.....followed instructions and use different the 9 by 13 pan..it baked up so much that it went over the pan y oven and all over my oven....the topping all went to the middle!! It seems like part of it is done but not all. My oven i a mess and the house smells like burnt smoke!! What did I do wrong? I'm so disappointed.....any suggestions??

Hi there! Because this recipe calls for a good amount of baking soda and baking powder, the longer you let the batter sit, the more it's going to rise. So, with that being said, we have a few suggestions that may help you out. Make sure your oven is TOTALLY preheated before you make the batter. The longer the batter sits, the more it's going to rise. So if you make the batter and then preheat the oven, you could potentially find yourself with an overflowing pan. Also, make sure to make the cinnamon topping first as well. The batter is the last thing you want to make so that as soon as you have it all in the pan, you can stick it right into the oven. As long as the batter doesn't get a chance to sit, it shouldn't rise over the 9-x 13-inch baking dish. We hope you'll try this again and that you won't be disappointed the next time!

Thank you for responding. I will try this again and follow your suggestion....it was actually very good except for being a mess!!!!

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