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A Moist Coffee Cake Recipe With Oil

A classic coffee cake made with a moist, tender crumb and studded with cinnamon sugar swirls. This is perfect for brunch or a holiday morning treat!

If you prefer a lighter version, try substituting sour cream or plain Greek yogurt for the oil. It will provide just as much moisture and keep this recipe gluten-free.


Coffee cake is a type of cake that is traditionally served alongside a cup of coffee. It is made with all-purpose flour and a variety of other ingredients, and is generally not too sweet. It can be made in a variety of flavors, but is usually a simple recipe with only a few ingredients.

It is a delicious breakfast or snack for any time of day and makes a great addition to brunch or baby showers. It also freezes well for when you need a last-minute treat.

The cake batter is easy to make and comes together quickly, so you can spend more time enjoying the cake with your friends and family! The cake is soft and moist, with a rich cinnamon-sugar streusel topping. It tastes best when it is fresh out of the oven, but can be frozen for up to 3 months.

To prepare the cake, preheat the oven to 350 degrees F. In a large bowl, whisk together the eggs and oil. Then, mix in the remaining ingredients. If the mixture is too thick to spread, add a little milk until you reach the desired consistency.

If you want to reduce the amount of oil in the cake, try using sour cream or plain Greek yogurt instead. These substitutes are healthier and won’t change the flavor at all.

You can also use a mixture of vegetable shortening and oil, but you’ll need to be careful about the texture. Shortening has a higher melting point than oil, which can cause the cake to be more dense. It may also have a different flavor, so you’ll need to test it before baking.

Alternatively, you can use mayonnaise as a substitute for oil in a cake recipe. It’s not as close to oil as the other alternatives, but it can work pretty well, especially if you don’t have any other options on hand.

If you have a lot of people to feed or a very busy schedule, this recipe makes an easy-to-make breakfast or snack that everyone will enjoy. You can even turn it into muffins for a quick and easy breakfast on the go.


If you’re looking for a moist coffee cake that will make the perfect afternoon treat, this is it. It’s also one of the easiest cakes to throw together at home. The key to a successful moist coffee cake is in the flour. The best way to get the most out of this recipe is to follow my golden rule and use the highest quality flour you can afford. This will also ensure that your finished cake is a moist, light and fluffy affair!

The best way to make sure that you have the proper amount of flour is to take a few minutes out of your day to measure it correctly. Then divvy it up into different sized bowls and label them. The most obvious reason is that this will ensure that you’ll be able to measure the right amount of flour each time which will save you both time and money in the long run. You’ll also be able to re-use the same containers time and again which will come in handy if you’re planning on making more than one of this feisty little number!


If you love coffee cake, you’ll want to try this moist version with oil. It’s easy to bake and is perfect for breakfast or brunch. You can add a variety of toppings to this cake, including fruit and even a chocolate ganache.

The batter for this coffee cake is a simple mix of butter, sugar, eggs, milk and sour cream. It’s enriched with baking powder and baking soda, which help the cake rise. The sour cream makes it incredibly moist and dense.

This recipe also includes a brown sugar filling and streusel topping that’s crunchy and sweet. It’s the perfect blend of sweet and savory and it really brings out the flavor of this cake.

In a large bowl, combine the dry ingredients: flour, sugar, baking powder and salt. Whisk until well combined. You can add a bit more or less than a cup of flour depending on your preference.

When mixing, you want to be sure to stir it slowly, so it doesn’t curdle or split. Once it’s all mixed, add the beaten eggs and cooled coffee to the mixture. Then, slowly fold in the sour cream and yogurt.

You can also add a little vanilla to the mixture for extra flavor. If you want to add a berry topping, just increase the baking time and gently fold in the berries.

Once the cake has cooled, you can remove it from the pan and cut it into squares or triangles. You can also serve it with a coffee or tea for dessert.

The cake is delicious on its own and has a buttery texture, but it’s the brown sugar filling and streusel that give it that classic coffee cake flavor. It’s a great addition to your family’s breakfast table, or you could serve it as a dessert with your next dinner party.

If you want a healthier option, swap out the butter with oil and use non-dairy milk instead of dairy. You’ll still have a great coffee cake, but you’ll also be adding more protein to your diet!

These coffee cakes are in heavy rotation at Epicurious, so you’ll want to make one of them to help perk you up in the afternoon or serve as a tasty treat for breakfast. They’re perfect for weekdays or special occasions, whether you love them studded with berries, drizzled in a glaze, topped with a crunchy streusel or just enjoyed plain.


A moist coffee cake recipe with oil is a great treat to have on hand at all times. It’s a perfect way to add some extra sweetness to a cup of coffee and can be served for breakfast or an afternoon snack.

This recipe has a delicious cinnamon-sugar filling, finished with a streusel topping that provides plenty of crunchy texture and a touch of cinnamon flavor. It’s also made without eggs or dairy, so it can be enjoyed by those who are on a low-calorie diet.

The recipe can be made ahead of time and can be frozen, keeping it fresh for up to 3 months. Just wrap it tightly in plastic wrap and place in the freezer. When it’s ready to serve, remove the cake from the freezer and allow it to thaw at room temperature before serving.

You can add a variety of ingredients to this recipe, depending on your personal tastes. Some options include nuts, such as pecans or walnuts, fruit, like apples or blueberries, or even chocolate chips.

Some recipes call for sour cream, which adds moisture and creates a tender crumb. You can replace sour cream with plain Greek yogurt, or add an extra tablespoon of vegetable oil to achieve the same effect.

To make this recipe a gluten-free option, use all-purpose flour instead of cake flour. You can also swap the butter for non-dairy milk in the batter and the streusel topping with coconut oil.

Once you’ve mixed the dry ingredients together, mix in the wet ingredients with a handheld electric mixer. It’s important to keep the mixer on a slow speed so that the flour doesn’t break down too much.

When the dough is fully combined, transfer it to a greased and lined 9-inch baking pan. Spread half the batter over the bottom of the pan and sprinkle with the cinnamon sugar filling, before dollopving on the remaining batter. Then, top with the crumble topping and bake in the oven until a skewer inserted into the center comes out clean, about 30 to 35 minutes.

This is an easy cake to make and is a delicious addition to brunch or for potlucks. It’s a classic that everyone will love!

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