12 Inch Coffee Cake Recipe for a Perfect Morning Treat

If you’re looking for a classic coffee cake that’s perfect for sharing or enjoying with your morning coffee, this 12-inch coffee cake recipe delivers a moist, flavorful, and beautifully layered treat. Its tender crumb and cinnamon streusel topping make it a timeless favorite that’s easy to customize with nuts or fruit. Whether for breakfast, brunch, or a snack, this coffee cake will become a go-to recipe in your baking repertoire.

Ingredients

• 2 1/2 cups (310 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1/2 cup (115 g) unsalted butter, softened
• 1 cup (240 ml) whole milk
• 3 large eggs
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• For the cinnamon streusel topping:
• 1/2 cup (100 g) packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup (30 g) all-purpose flour
• 2 tablespoons (30 g) unsalted butter, cold and cubed
• Optional: 1/2 cup chopped nuts (walnuts or pecans)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 12-inch round cake pan or line it with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and set aside.
3. In a separate bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually add the dry ingredients to the wet mixture alternately with the milk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
6. Pour the batter into the prepared pan, spreading evenly with a spatula.
7. Prepare the cinnamon streusel by combining brown sugar, cinnamon, and flour in a small bowl. Add cold cubed butter and use a pastry cutter or fingers to work the butter into the mixture until it resembles coarse crumbs. Stir in chopped nuts if using.
8. Sprinkle the streusel evenly over the batter in the pan.
9. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before serving.

Tips

• Substitutions: You can substitute whole milk with buttermilk for a tangier flavor or use dairy-free milk if needed. For the streusel, crushed graham crackers or oats can add texture.
• Storage: Store the cooled cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Bring to room temperature before serving for best flavor.
• Common mistakes: Overmixing the batter can make the cake dense; mix until just combined. Also, avoid opening the oven door during the first 20 minutes of baking to prevent the cake from collapsing.
• Additional flavor: Add a teaspoon of ground cinnamon to the batter for extra spice or swirl in fruit preserves for a fruity twist.

Serving Suggestions

Serve slices of this coffee cake warm or at room temperature, topped with a dusting of powdered sugar or a dollop of whipped cream. It pairs beautifully with a hot cup of coffee, tea, or milk. For a more decadent presentation, drizzle with a simple glaze made from powdered sugar and milk.

Variations

• Nutty Coffee Cake: Incorporate chopped walnuts, pecans, or almonds into the batter or streusel for added crunch and flavor.
• Fruit-Infused: Fold in fresh or frozen berries, sliced apples, or chopped dried fruit into the batter before baking.
• Chocolate Version: Add chocolate chips into the batter or sprinkle cocoa powder into the streusel for a chocolatey twist.
• Gluten-Free: Use a gluten-free all-purpose flour blend in place of the regular flour for a gluten-free version.

Storage and Reheating

Once cooled completely, store the coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap or foil and refrigerate for up to a week. To reheat, warm individual slices in the microwave for 20-30 seconds or in a low oven (around 300°F / 150°C) for about 10 minutes. Reheating enhances the aroma and keeps the cake moist, making it feel freshly baked.

Frequently Asked Questions

Can I make this coffee cake ahead of time?

Yes, you can prepare the cake a day in advance. Once cooled, store it properly in an airtight container or wrapped tightly with plastic wrap. It tastes just as good the next day, especially if you gently reheat it before serving.

Can I freeze leftovers?

Absolutely. Wrap individual slices or the whole cake tightly in plastic wrap and then foil. Freeze for up to 2 months. To serve, thaw at room temperature or reheat slices in the microwave for about 20 seconds.

How can I make this cake more moist?

Using buttermilk or adding a tablespoon of sour cream to the batter can increase moisture. Do not overbake, as overbaking dries out baked goods. Covering the cake with a light glaze or dusting with powdered sugar also adds to the perception of moistness.

Is it possible to make this recipe dairy-free?

Yes, substitute the butter with dairy-free margarine or coconut oil, and use plant-based milk such as almond, soy, or oat milk. Be aware that this may slightly alter the flavor and texture.

What makes a good coffee cake crumb?

A tender, moist crumb is achieved by not overmixing the batter, using the right amount of fat, and baking at the correct temperature. The streusel topping adds a contrasting crunch that enhances the overall texture.

Can I add spices like nutmeg or cardamom?

Absolutely! A pinch of nutmeg or cardamom can add warmth and depth to the flavor profile. Add these spices to the dry ingredients or the streusel topping for a more aromatic cake.

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