This easy Martha Stewart coffee cake is a quick and simple treat, perfect for breakfast or a cosy afternoon snack. Made with everyday ingredients, it’s soft, moist, and topped with a buttery cinnamon crumb. You can swap in what you have on hand, making it a flexible and comforting go-to recipe.
Ingredients Needed
- 2 cups / 250g all-purpose or plain flour
- ¾ cup + 2 tbsp / 175g + 25g granulated sugar (divided)
- 1 tbsp / 12g baking powder
- ½ tsp / 3g salt
- ½ cup / 115g vegetable shortening
- 1 tsp / 2g ground cinnamon
- 1 large egg, beaten
- ¾ cup / 180ml whole milk
- 2 tbsp / 30g unsalted butter, melted
How To Make Coffee Cake
- Preheat the oven and prepare the pan: Preheat oven to 350°F / 180°C. Grease an 8-inch (20cm) square baking pan.
- Combine dry ingredients: In a medium bowl, mix together the flour, ¾ cup / 175g sugar, baking powder, and salt.
- Cut in the shortening: Add the shortening and use a pastry cutter or two knives to cut it in until the mixture looks like coarse crumbs.
- Make the crumb topping: Take ½ cup / 65g of the crumb mixture and place it in a small bowl. Stir in the remaining 2 tablespoons / 25g sugar and cinnamon. Set aside.
- Mix the batter: Add the beaten egg and milk to the remaining flour mixture and stir until just combined. Do not overmix.
- Assemble the cake: Spoon the batter into the prepared pan and smooth the surface evenly.
- Add topping and bake: Drizzle the melted butter over the batter, then sprinkle the reserved crumb topping evenly over the top. Bake for about 35 minutes, or until a toothpick inserted into the centre comes out clean.
Recipe Tips
- Use cold shortening: Cold shortening helps create a crumbly texture, so don’t let it soften before mixing.
- Don’t overmix the batter: Stir just until the ingredients are combined. Overmixing makes the cake dense.
- Measure flour correctly: Spoon flour into the cup and level it off. Too much flour makes the cake dry.
- Evenly spread the batter: Smooth the top before adding butter and crumbs so it bakes evenly.
- Check doneness with a toothpick: Insert it in the centre—if it comes out clean, the cake is ready.
How To Store Leftovers?
- Refrigerate: Let the leftover coffee cake cool to room temperature. Then place it in an airtight container and refrigerate. It will stay fresh for up to 5 days in the fridge.
- Freeze: Let the cake cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 2 months. To serve, thaw at room temperature for a few hours before eating.
Nutrition Facts
Serving Size: 1 square (1 of 6 servings)
- Calories: 341
- Total Fat: 16.49g
- Saturated Fat: 5.12g
- Cholesterol: 28.83mg
- Sodium: 314.78mg
- Potassium: 106.95mg
- Total Carbohydrate: 44.92g
- Dietary Fiber: 0.87g
- Sugars: 23.36g
- Protein: 4.2g
Check out More Recipes:
- Martha Stewart Egg Strata Recipe
- Martha Stewart Banana Muffins
- Martha Stewart Scones Recipe
- Martha Stewart Lemon Scones
- Martha Stewart Coffee Weight Loss Recipe
Martha Stewart Coffee Cake
Description
This easy Martha Stewart coffee cake is a quick and simple treat, perfect for breakfast or a cosy afternoon snack. Made with everyday ingredients, it’s soft, moist, and topped with a buttery cinnamon crumb. You can swap in what you have on hand, making it a flexible and comforting go-to recipe.
Ingredients
Instructions
- Preheat the oven and prepare the pan: Preheat oven to 350°F / 180°C. Grease an 8-inch (20cm) square baking pan.
- Combine dry ingredients: In a medium bowl, mix together the flour, ¾ cup / 175g sugar, baking powder, and salt.
- Cut in the shortening: Add the shortening and use a pastry cutter or two knives to cut it in until the mixture looks like coarse crumbs.
- Make the crumb topping: Take ½ cup / 65g of the crumb mixture and place it in a small bowl. Stir in the remaining 2 tablespoons / 25g sugar and cinnamon. Set aside.
- Mix the batter: Add the beaten egg and milk to the remaining flour mixture and stir until just combined. Do not overmix.
- Assemble the cake: Spoon the batter into the prepared pan and smooth the surface evenly.
- Add topping and bake: Drizzle the melted butter over the batter, then sprinkle the reserved crumb topping evenly over the top. Bake for about 35 minutes, or until a toothpick inserted into the centre comes out clean.
Notes
- Use cold shortening: Cold shortening helps create a crumbly texture, so don’t let it soften before mixing.
Don’t overmix the batter: Stir just until the ingredients are combined. Overmixing makes the cake dense.
Measure flour correctly: Spoon flour into the cup and level it off. Too much flour makes the cake dry.
Evenly spread the batter: Smooth the top before adding butter and crumbs so it bakes evenly.
Check doneness with a toothpick: Insert it in the centre—if it comes out clean, the cake is ready.
Martha Stewart Coffee Cake