I packed a whole lot of flavor and textures into this loaf cake! I took the flavors of a classic coffee cake, turned it into a loaf cake and then added a brown sugar-cinnamon swirl and crumb topping. Eat it for breakfast, with afternoon tea or during those midnight snack attacks…it’s yummy anytime!
I have a thing for loaf cakes. I can see that. Search loaf cakes in the search bar at the top of my website and you will see my obsession. First, they are easy to make. Second, they take a long time to bake, which means your house smells AMAZING for the rest of the day. Oh and loaf cakes are a great blank canvas to add different flavors, textures, toppings, glazes, etc. and as a blogger, I am always looking to make something new!
And another reason why I love loaf cakes, is that they basically only need ingredients you already have in your pantry.
And since this is a coffee cake, I used coffee creamer in this cake! Because don’t most people have some flavor of coffee creamer in their fridge? I do….even though I drink my coffee black hehehe.
Coffee Cake Loaf cake with Crumb Topping
Print RecipeIngredients
- LOAF BATTER:
- 1/4 cup unsalted butter, room temperature
- 1/4 cup canola oil
- 1-1/4 cups white granulated sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract (I used Rodelle Gourmet Pure Vanilla Extract)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup vanilla flavored coffee creamer (or milk), 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
Instructions
Preheat the oven to 350-degrees. Line a 9x5-inch baking pan with parchment paper or foil and spray the bottom and sides with baking spray. Set aside.
In the bowl of your stand mixer, affixed with the paddle attachment, add the butter, oil and the white sugar. Mix on medium-high speed until light and fluffy. Add the eggs, one at a time to the mixer, mixing the first egg in completely before adding the second egg. Add the vanilla extract, nutmeg and salt to the batter and mix until combined.
Change the mixer to low speed and slowly add the flour and baking powder to the batter. Add the milk to the batter and mix until all ingredients are incorporated. Remove the bowl from the mixer.
PREPARE MIDDLE LAYER: In a small bowl, mix together the brown sugar, flour and cinnamon. Set aside.
PREPARE TOPPING: In a medium sized bowl, use a pastry cutter, or two forks, to blend together the butter, flour, brown sugar and cinnamon. Mixture should resemble coarse sand or cornmeal.
ASSEMBLE LOAF CAKE: Pour approximately 1/2 of the batter into the prepared pan in an even layer. Add the middle layer evenly onto the batter. Top the middle layer gently with the remaining batter, covering the middle layer completely. Spoon the crumb topping evenly over the top of the cake.
Bake cake in 350-degree oven for 80-90 minutes, or until a toothpick inserted in the middle comes out without raw batter on it. If you notice the topping starting to brown more than desired, option to take a piece of foil and place it over the top, in the shape of a teepee (or triangle) until loaf cake has finished baking.
Let cake set in the pan for 5-minutes before using the parchment paper or foil to lift the cake out of the pan, and place the cake on a wire rack to cool complete. Once completely cool, cut into desired sized slices.
Notes
Store cake in an airtight container at room temperature. Cake will stay fresh for 3-4 days.
That swirl….all that crumb topping!!
XOXO,
Kelly
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1 Comment
Katherine | Love In My Oven
September 3, 2020 at 7:24 PMI’m a sucker for coffee cake. It’s basically a reason for cake in the morning, right!?