Coffee Cake Recipe for Loaf Pan: Easy & Delicious Breakfast

Looking for a cozy, flavorful coffee cake that fits perfectly in a loaf pan? This simple recipe combines the comforting taste of cinnamon streusel with a moist, tender crumb, making it ideal for breakfast, brunch, or a sweet snack. Its compact loaf shape makes it easy to slice and serve, whether fresh from the oven or stored for later.

Ingredients

• 2 cups (240g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (120ml) sour cream or Greek yogurt
• 1/2 cup (120ml) vegetable oil or melted unsalted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (50g) light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup (30g) chopped nuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a standard loaf pan (8×4 inches) or line it with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
3. In a separate bowl, whisk together the sour cream (or Greek yogurt), oil (or melted butter), eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix; a few lumps are okay.
5. In a small bowl, combine the light brown sugar and cinnamon for the streusel topping. If using nuts, fold them into the mixture.
6. Pour half of the batter into the prepared loaf pan and spread evenly. Sprinkle half of the cinnamon streusel over the batter.
7. Add the remaining batter on top and smooth the surface. Finish by sprinkling the rest of the streusel evenly over the top.
8. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Begin checking around 50 minutes to prevent overbaking.
9. Remove from oven and let the loaf cool in the pan for about 15 minutes. Then, transfer to a wire rack to cool completely before slicing.

Tips

• For a richer flavor, substitute half of the vegetable oil with melted butter.
• If you don’t have sour cream, Greek yogurt or buttermilk can work as substitutes.
• To prevent the streusel from sinking into the batter, sprinkle it on just before baking.
• Store the loaf in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm slices slightly before serving if chilled.

Serving Suggestions

Slice the coffee cake into thick pieces and serve with a dollop of whipped cream or a drizzle of glaze for extra sweetness. It pairs wonderfully with a cup of hot coffee or tea, making it perfect for breakfast or an afternoon snack. For added indulgence, serve with fresh berries or a side of yogurt.

Variations

• Chocolate Chip Coffee Cake: Fold 1/2 cup of semi-sweet chocolate chips into the batter or streusel for a chocolate twist.
• Nutty Version: Increase chopped nuts to 1/2 cup and sprinkle more on top for added crunch.
• Fruit-Infused: Add 1/2 cup of chopped apples, berries, or pears into the batter for a fruity variation.
• Glazed Top: Drizzle with a simple glaze made from powdered sugar and milk after cooling for a shiny finish.

Storage and Reheating

Store the cooled loaf in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through. This restores the moistness and enhances flavor.

Frequently Asked Questions

Can I make this coffee cake ahead of time?

Yes, you can prepare the batter a day in advance, refrigerate it overnight, and then bake it the next day. Alternatively, bake the loaf and store it at room temperature for up to 2 days, then reheat slices as needed.

Can I use whole wheat flour instead of all-purpose flour?

Yes, substituting whole wheat flour is possible, but it may result in a denser loaf. For best results, replace up to 25% of the all-purpose flour with whole wheat and add a little extra liquid if needed.

What if my loaf cracks on top?

A crack on top is common with quick breads and can occur if the oven temperature is too high or if the batter is overmixed. To prevent this, ensure the oven is properly preheated and mix the batter gently just until combined.

Can I freeze leftover coffee cake?

Absolutely. Wrap slices individually in plastic wrap and store in an airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temperature or warm slices briefly in the microwave before serving.

My loaf is sinking in the middle. What went wrong?

This can happen if the batter was overmixed, causing too much gluten development, or if the oven temperature was too high, causing the outside to set too quickly. Ensure gentle mixing and bake at the correct temperature for even rising.

Can I make this gluten-free?

Yes, substitute a gluten-free all-purpose flour blend in place of regular flour. Follow the package instructions for substitutions, and consider adding a teaspoon of xanthan gum if your blend doesn’t contain it for better structure.

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