Bread Machine Coffee Cake Recipe for Easy Baking

Freshly baked coffee cake is a delightful treat that combines tender crumb with sweet streusel topping, perfect for breakfast or brunch. Using a bread machine simplifies the process, ensuring consistent results with minimal effort, making it ideal for busy mornings or weekend indulgence.

Ingredients

• 1 cup (240 ml) whole milk
• 1/4 cup (50 g) granulated sugar

<2 1/4 teaspoons (7 g) active dry yeast

<3 1/2 cups (440 g) all-purpose flour

• 1/4 teaspoon (1 g) salt
• 1/4 cup (60 g) unsalted butter, softened

<2 large eggs

For the Streusel Topping

• 1/2 cup (50 g) all-purpose flour
• 1/3 cup (70 g) packed brown sugar

<2 tablespoons (30 g) unsalted butter, cold and cubed

• 1 teaspoon ground cinnamon

Instructions

1. Prepare the bread machine: Ensure the kneading blade is in place. Pour the milk into the bread machine pan. Add the sugar, salt, and eggs. Place the softened butter on top.
2. Add the flour and yeast: Carefully add the flour over the wet ingredients, making a small well in the center and adding the yeast there, ensuring it doesn’t contact the liquid directly.
3. Set the bread machine: Choose the ‘dough’ cycle and start. This cycle typically takes about 1.5 to 2 hours, during which the machine will knead, rise, and punch down the dough.
4. Prepare the streusel topping: While the dough is mixing, combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using a fork or pastry cutter until crumbly. Set aside.
5. Shape and assemble: Once the dough cycle completes, remove the dough from the machine. Lightly flour a surface and turn out the dough. Roll gently into a rectangle about 9×12 inches. Transfer to a greased 9-inch round or square baking pan.
6. Add the streusel: Spread the streusel evenly over the dough in the pan, pressing lightly into the surface.
7. Second rise: Cover the pan loosely with plastic wrap or a damp towel. Let it rise in a warm, draft-free place for about 30-45 minutes, until puffy.
8. Bake: Preheat your oven to 350°F (175°C). Bake the coffee cake for 25-30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
9. Cool and serve: Allow the coffee cake to cool in the pan for about 10 minutes before transferring to a wire rack. Serve warm or at room temperature, optionally with a dusting of powdered sugar or a drizzle of glaze.

Tips

• Substitutions: You can replace whole milk with almond or soy milk for dairy-free options. Use gluten-free flour if needed, but note the texture may differ.
• Storage: Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat briefly in the microwave before serving.
• Common mistakes: Avoid over-adding flour during the shaping process, which can make the cake dense. Also, ensure the yeast is fresh for proper rising.
• Additional toppings: Enhance flavor with chopped nuts or a swirl of cream cheese filling before baking for extra richness.

Serving Suggestions

Enjoy this coffee cake warm with a cup of freshly brewed coffee or tea. It pairs beautifully with Greek yogurt or fresh fruit for a balanced breakfast or brunch spread. For a special occasion, serve slices topped with whipped cream or a drizzle of vanilla glaze.

Variations

For a fruit-filled twist, add chopped apples, berries, or peaches to the dough before adding the streusel. To make it more decadent, swirl in cream cheese or chocolate chips into the batter before baking. You could also sprinkle chopped nuts or shredded coconut on top for extra texture and flavor.

Storage and Reheating

Store the cooled coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 7 days. Reheat individual slices in the microwave for 15-20 seconds to enjoy warm, or reheat the entire cake in a 350°F (175°C) oven for about 10 minutes to regain freshness. Freezing the cake wrapped tightly in plastic wrap and foil allows for up to 2 months; thaw at room temperature before serving.

Frequently Asked Questions

Can I make this coffee cake without a bread machine?

Yes, you can prepare the dough manually by mixing and kneading it on a floured surface. Follow the same rising times, but be sure to knead the dough until smooth and elastic, about 8-10 minutes, before allowing it to rise in a warm place.

Can I freeze the coffee cake?

Absolutely. Once cooled completely, wrap the cake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. To serve, thaw at room temperature or reheat in the oven at 350°F (175°C) for about 10 minutes.

What if my dough doesn’t rise properly?

This can happen if the yeast is old or the liquid wasn’t warm enough. Make sure your yeast is fresh and proof it in warm (not hot) milk with a pinch of sugar before adding to the dough. Also, ensure the rising environment is warm and free from drafts.

Can I use margarine instead of butter?

Yes, margarine can be substituted, but it may affect the flavor and texture slightly. For best results, use a high-quality margarine with similar fat content and keep it cold when preparing the streusel.

Is this recipe suitable for a gluten-free diet?

While you can substitute gluten-free flour blends, the texture and rise may differ. It’s best to use a blend specifically formulated for baking and expect some variation in the final product.

What toppings go well with this coffee cake?

Traditional streusel topping is classic, but you can also add chopped nuts, shredded coconut, or a drizzle of icing or glaze made from powdered sugar and milk for extra sweetness and visual appeal.

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