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4-Ingredient Coffee Cake

This tender, buttery coffee cake with a crisp crumb topping uses just four ingredients. It’s the simplest way to get a bakery-style treat at home.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter cold and cubed
  • 1/2 cup milk any kind
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt optional, but recommended

Equipment

  • 8x8-inch baking pan
  • mixing bowls
  • whisk
  • spatula
  • measuring cups and spoons

Method
 

  1. Preheat your oven to 375°F (190°C). Grease an 8x8-inch baking pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt (if using).
  3. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs. You want some pea-sized bits of butter remaining for tenderness.
  4. Remove 1/2 cup of this crumb mixture and set it aside for the topping.
  5. Pour the milk into the remaining crumb mixture. Stir with a spatula just until combined. The batter will be thick and slightly lumpy — do not overmix.
  6. Spread the batter evenly into the prepared pan. Sprinkle the reserved 1/2 cup of crumb mixture evenly over the top.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Let cool in the pan for 10 minutes before slicing.

Notes

Storage: Cover leftover coffee cake tightly at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat slices in a 300°F oven for 5 minutes to refresh the crumb. This recipe contains gluten and dairy. For a dairy-free version, use a plant-based butter (cold) and your favorite unsweetened plant milk. The texture will be slightly less tender but still delicious.