Nana’s Coffee Cake

Nana's Coffee Cake My mom has been making this coffee cake for years. It’s fun to watch her make it cause she doesn’t look at the recipe or measure anything. I love it! It’s a great recipe because, unlike most coffee cake recipes, it is super fast to make and doesn’t make a ton of it. It can easily be whipped up on a school morning or before church. It is a pretty flexible recipe in that you can use all-purpose flour if you like or whole grain flour if that's more your style. I'm more of a whole grain sort of person and I grind all my own flour which often needs slightly different measurements since it is much lighter than store bought flour so I will note both measurements for you and you can pick what you want to do.
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Nana's Coffee Cake
Prep time
Cook time
Total time
Recipe By:
Recipe type: Breakfast
Serves: 4-6
  • 1½ cups all-purpose flour or whole wheat flour (For the freshly ground flour recipe use 1½ cups soft white wheat pastry flour and ½ cup coconut flour + 1 tablespoon gluten flour)
  • ½ cup brown sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • pinch of salt
  • 1 egg
  • ¼ cup oil (I use coconut oil)
  • ⅔ cup milk (If using the fresh ground flour option above, use 1¼ cups milk)
  • 4 tablespoons soft butter
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons flour
  • chopped nuts (optional)
Preparation Instructions
  1. Preheat oven to 350º.
  2. Spray a 9” cake pan with cooking spray or coat with butter.
  3. In a medium mixing bowl whisk together flour, sugar, baking soda and powder and salt. Add egg, oil and milk and mix into the dry ingredients. Pour into cake pan.
  4. To make the topping mix together the brown sugar, cinnamon and flour. Cut in the butter with a fork until crumbly. Sprinkle over the top of the cake batter, then sprinkle chopped nuts over the top of that. I also sometimes like to add a little extra brown sugar over the top.
  5. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.


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