There’s something about a classic old-fashioned coffee cake that never goes out of style. It’s simple, comforting, and one of those recipes that always seems to bring people together, whether it’s a quiet morning at home or something you’re bringing along to share.

This is the kind of cake that’s perfect for slow mornings with a cup of coffee, but it’s just as great for entertaining, potlucks, or having something homemade on hand when friends or family stop by. It’s made with simple, everyday ingredients you likely already have in your kitchen, and it comes together quickly without a lot of effort.

What I love most about this recipe is how dependable it is. It bakes up soft and tender every time, with that classic cinnamon flavor that feels familiar and comforting. It’s not overly sweet, which makes it perfect to enjoy with coffee, and it has just the right balance of texture and flavor that keeps you coming back for another slice.

It’s also one of those recipes that works for just about any occasion. You can make it for a cozy weekend morning, serve it when guests come over, or bring it along to a gathering knowing it’s something everyone will enjoy. It’s simple, reliable, and always a favorite.

If you’re looking for an easy, classic bake that feels both nostalgic and comforting, this old-fashioned coffee cake is one of those recipes you’ll find yourself making again and again.

Old-Fashioned Coffee Cake

Print Recipe

Author: Jenn (Mother Thyme)

Ingredients

Filling
1 1/3 cup light brown sugar
1 tablespoon cinnamon
Cake
3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 1/4 cup milk
1 cup vegetable oil
1 tablespoon vanilla extract

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Instructions

Preheat oven to 350 degrees.
Grease a 9×13 baking dish and set aside.
In a small bowl mix together brown sugar and cinnamon and set aside.
In a large bowl mix together flour, sugar, baking powder and salt and set aside.
In a medium bowl mix together eggs, milk, vegetable oil and vanilla extract.
Mix wet ingredients into flour mixture and stir until combined.
Pour about half the batter into prepared baking dish.
Sprinkle with half of the brown sugar/cinnamon mixture.
Top with remaining batter and then sprinkle remaining brown sugar/cinnamon mixture on top.
Baking on center rack for 35 minutes, or until cake tester comes out clean.

Notes

When layering the batter over the brown sugar and cinnamon, I found it works best to dollop the batter across the top and then gently spread it out, rather than trying to pour and spread all at once.

I also like to use a little less than half of the batter for the bottom layer so there’s a bit more to work with on top. The batter is thick, so it may pull slightly as you spread it, that’s completely normal. Just do your best to gently spread it out, then sprinkle the remaining brown sugar and cinnamon mixture over the top.

Once it bakes, everything comes together beautifully, so it doesn’t need to be perfect.

I have also made the batter in 1 bowl and it turns out just as good. Mix the wet ingredients in a large bowl first, then add dry ingredients (flour, sugar, baking powder and salt) and mix until combined.