Coffee Cake Loaf #OurFamilyTable

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Christie from A Kitchen Hoor's Adventures said: April 7 is Coffee Cake Day! Who knew there was even a thing? Apparently not me. Get in the kitchen and celebrate this iconic breakfast treat!

Ohhhh this is a tasty and easy way to make a very pretty coffee cake - the white cake base is just wonderfully moist and tender, and that ribbon of cinnamony goodness through the middle is the perfect hit of flavor. The crumb topping takes this over the top and adds wonderful texture and extra cinnamon flavor to this lovely treat! This cake is the perfect way to start or end the day alongside your favorite cup of coffee or tea.

Join us today, grab a cup of coffee and browse through these delicious coffee cake recipes!

Bake Up a Coffee Cake

• Cherry Brunch Cake by That Recipe
• Cherry Coffee Cake by Art of Natural Living
• Coffee Cake Loaf by Making Miracles
• Cream Cheese Swirl Whole Wheat Carrot Coffee Cake by Magical Ingredients
• Crumb Buns by Karen's Kitchen Stories
• Lemon Poppy Seed Coffee Cake by Hezzi-D's Books and Cooks
• Lemon Zucchini Coffee Cake by Sweet Beginnings
• Strawberry-Banana Buckle by Palatable Pastime

Coffee Cake Loaf

Ingredients

Loaf 

1/4 cup butter, room temperature

1/4 cup vegetable oil

1 1/4 cups granulated sugar

2 eggs, room temperature

2 teaspoons vanilla extract 

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 cups all purpose flour

2 teaspoons baking powder

1 cup buttermilk, room temperature

Middle Layer

1/4 cup brown sugar

1 Tablespoon all-purpose flour

1 teaspoon cinnamon

Crumb Topping

2 Tablespoons butter, room temperature

1/3 cup all-purpose flour

1/4 cup brown sugar

1/2 Tablespoon cinnamon

Directions

1. Preheat the oven to 350 degrees and spray a loaf pan with nonstick baking spray and set aside. 
2. Prepare the batter for the loaf by creaming together the softened butter, oil, and granulated sugar on medium-high to high speed for a couple minutes until lightened in color and very creamy. On medium speed, incorporate the eggs one at a time. Scrape down the sides and bottom if needed. Add in the vanilla. 
3. In a medium bowl combine the dry ingredients: nutmeg, flour, salt, and baking powder. Whisk to evenly combine.
4. On low speed, add half of the dry ingredients into the butter/sugar mixture, followed by half of the buttermilk just until blended. Add in remaining dry ingredients and remaining buttermilk. Mix just until combined.
5. Spread half of the batter into the prepared loaf pan.
6. Prepare the "middle layer" by stirring together the brown sugar, flour, and cinnamon until evenly blended. Evenly sprinkle this all over the batter in the loaf pan. Top with remaining batter and gently smooth to evenly cover the middle layer.
7. In another small bowl combine crumb topping ingredients: softened butter, flour, brown sugar, and cinnamon. Blend together with a fork until evenly combined and mixture resembles coarse sand. Evenly sprinkle all over the top of the loaf.
8. Bake in the pre-heated oven for 60 minutes, and check for doneness. Cover with foil and continue baking if the loaf is not fully baked through, but the top is browning too quickly (leave uncovered and continue baking if it is not over-browning).
9. Cool in the pan until room temperature before gently removing, slicing and serving (or slice in pan and serve to prevent loosing too much of the topping). 

Recipe adapted from Kelly Lynn Sweets and Treats