Coffee Cake

A classic coffee cake with a delicious cinnamon-nutmeg streusel topping, made into mini loaves. This moist cake features a brown sugar and spice crumb topping and yields eight individual servings perfect for sharing.

8 servings

55 min

Published October 4, 2025

Ingredients

•1 spray Nonstick vegetable oil spray
•4¼ cups all-purpose flour
•1¾ cups brown sugar
•1½ cups sugar
•2 tablespoons ground cinnamon
•1 tablespoon ground nutmeg
•¾ teaspoon salt
•1½ cups grape-seed oil
•1 tablespoon baking soda
•1½ tablespoons baking powder
•3 large eggs
•1½ cups buttermilk
•8 pans mini loaf pans

Cooking Instructions

1.
Preheat the oven to 350°F. Spray 8 mini loaf pans with nonstick vegetable oil spray then dust the pans with flour, tapping out any excess.
10 min
2.
In a large bowl, whisk together the flour, light or brown sugar, sugar, cinnamon, nutmeg, and salt. Drizzle in the grapeseed oil then whisk until the mixture resembles wet sand. Measure out 1 cup of the mixture and reserve it for the topping.
10 min
3.
Add the baking soda and baking powder to the large bowl and stir with a spatula to combine. Add the eggs and stir to combine then add the buttermilk and stir to combine-the batter will have some lumps. Scoop about 1 cup of batter into each of the prepared pans, smoothing the tops. Sprinkle the reserved topping in very small clumps over the top of each cake and bake until a wooden toothpick inserted in the center comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool completely, then invert onto the rack to unmold. DO AHEAD: Coffee cakes can be baked in advance, cooled, covered, and kept at room temperature for up to 24 hours.
35 min

Ingredients

•1 spray Nonstick vegetable oil spray

•4¼ cups all-purpose flour

•1¾ cups brown sugar

•1½ cups sugar

•2 tablespoons ground cinnamon

•1 tablespoon ground nutmeg

•¾ teaspoon salt

•1½ cups grape-seed oil

•1 tablespoon baking soda

•1½ tablespoons baking powder

•3 large eggs

•1½ cups buttermilk

•8 pans mini loaf pans

Cooking Instructions

Preheat the oven to 350°F. Spray 8 mini loaf pans with nonstick vegetable oil spray then dust the pans with flour, tapping out any excess.

10 min

In a large bowl, whisk together the flour, light or brown sugar, sugar, cinnamon, nutmeg, and salt. Drizzle in the grapeseed oil then whisk until the mixture resembles wet sand. Measure out 1 cup of the mixture and reserve it for the topping.

10 min

Add the baking soda and baking powder to the large bowl and stir with a spatula to combine. Add the eggs and stir to combine then add the buttermilk and stir to combine-the batter will have some lumps. Scoop about 1 cup of batter into each of the prepared pans, smoothing the tops. Sprinkle the reserved topping in very small clumps over the top of each cake and bake until a wooden toothpick inserted in the center comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool completely, then invert onto the rack to unmold. DO AHEAD: Coffee cakes can be baked in advance, cooled, covered, and kept at room temperature for up to 24 hours.

35 min