Simple Coffee Cake Recipe
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Coffee Cake makes a wonderful addition to any menu and this simple recipe will become a favorite. Made with just a few ingredients, yet full of flavor.
This coffee cake recipe happened by accident. You see, I fully intended something different and yet, every time I tested it, my family would remark about how much they loved this new version of coffee cake I was making. At some point, you just have to go with the flow and admit that the result was so much better than what you’d planned. Or, at least, I do fairly often. I guess that goes with the territory.
So simple to make, it really has become a go-to recipe around my house when I need a quick coffee cake recipe to take to an event, share with friends and neighbors, or want something special for breakfast or brunch. Just so you know, it happens fairly often around here! But, I’m not really complaining!
Here’s my Simple Coffee Cake recipe. I think you’ll love how simple it really is!
Coffee Cake Recipe
Ingredients
- 4 cups (452 g) self-rising flour
- 1 1/4 cups (247.5 g) granulated sugar
- 3 teaspoons (7.8 g) ground cinnamon
- 1/2 teaspoon (1.3 g) kosher salt
- 1/2 cup (92 g) shortening
- 1 (1/4 ounce) packet (7 g) yeast
- 3 tablespoons (42.56 g) warm water
- 2 1/2 cups (567.5 g) buttermilk
- 2 cups (656 g) Salted Caramel Sauce, poured over cake and remaining for serving with the cake
Instructions
- Preheat oven to 350º F.
- Grease bottom and sides of bundt pan well by brushing with homemade cake release (cake goop) or spreading a thin coat of shortening on the bundt pan, dusting with flour and then discarding any excess flour.
- Whisk together flour, sugar, cinnamon, and salt in a large bowl. Cut in shortening with pastry blender or 2 forks.
- Add packet of yeast to small glass bowl. Add warm water and allow yeast to sit for a few minutes.
- Pour buttermilk and yeast mixture into dry ingredients and stir until well combined, but do not over mix.
- Pour batter into prepared bundt pan and bake in preheated oven for 50 to 60 minutes until a skewer inserted into the middle of the cake comes out clean. You can follow my tips for how to tell when your cake is done.
- Remove from oven and allow to sit for about 5 minutes as you prepare the salted caramel sauce.
- Poke holes with a skewer all over the top surface of the cake. Pour the caramel sauce over the coffee cake. Let it rest for 10 to 15 minutes to absorb the salted caramel sauce and to cool.
- Carefully invert the bundt pan onto a cake plate or serving dish. Serve coffee cake with additional salted caramel sauce, if desired
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Hi! I think you have answered this question before but I can’t find it. For what ever reason my husband and his family don’t like shortening at all and complain when I use it. What can be substituted for shortening in this recipe? Thanks!
am i missing something, i can not see the coffee in the ingredients, is it a cake to go with a coffee?
cheers
Hi Nigel,
Yes, it is a cake to go with coffee and is referred to as a coffee cake.
Robyn, can this cake be baked in a regular round pan instead? Thank you 🙂
Hi Fawn,
I would divide the recipe in half to cook it in just one regular round pan, otherwise, I think it would be too much batter to cook all of the batter at once. You could also use loaf pans and serve one and freeze the other. I hope that helps!
This is delicious! I made a half recipe because I had only one cup of caramel sauce on hand. I baked the cake in a 9 inch round cake pan. I poked the cake and drizzled about 2/3 cup over the top, waited 15 minutes, flipped the cake onto a plate, and drizzled the remaining 1/3 cup on the upside. The caramel sauce set up beautifully. Thank you for a “simple” but delightful recipe.
I am not a yeast expert but it is interesting that you don’t let batter sit for a while before you bake it.
Just curious. Can’t wait to make this. Thanks!
Hi Robyn
Did you use fine or coarse sea salt in the caramel sauce.
I used coarse sea salt.
Hi Robyn
What type of dry yeast did you use in this active or instant.
I use an instant yeast.
Love that you pour salted caramel over this gorgeous cake!
This sounds/looks delicious! I don’t make coffee cake often but I’m definitely going to use this one when I do!!