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Preheat your oven to 350°F. Lightly grease a 9x13 inch baking pan.

In a large mixing bowl, combine the 1/2 cup melted butter and 1 cup granulated sugar. Mix well until smooth.

Add the 2 eggs and 2 teaspoons vanilla extract to the butter-sugar mixture. Mix until well combined.

Pour in the 1 1/2 cups milk and mix until just incorporated.

In a separate bowl, whisk together the 3 cups all-purpose flour, 4 teaspoons baking powder, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until the batter is just combined and smooth. Be careful not to overmix.

Pour the cake batter into the prepared 9x13 inch baking pan and spread it evenly.

In a medium bowl, combine the 1 cup melted butter, 1 cup brown sugar, 2 tablespoons all-purpose flour, and 1 tablespoon cinnamon. Mix until a smooth, thick, brown mixture forms.

Carefully pour the cinnamon swirl mixture over the cake batter in the pan. Using a knife or a thin utensil, gently swirl the cinnamon topping into the cake batter to create a marbled effect.

Bake the coffee cake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the glaze. In a small bowl, combine the 1 1/2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla extract. Whisk vigorously until the mixture is smooth and has a pourable consistency.

Once the cake is out of the oven, immediately drizzle the prepared vanilla glaze over the warm coffee cake. Use a spatula or the back of a spoon to gently spread the glaze evenly over the top of the cake.

Let the glaze set slightly before serving. Enjoy warm!


Preheat your oven to 350°F. Lightly grease a 9x13 inch baking pan.

In a large mixing bowl, combine the 1/2 cup melted butter and 1 cup granulated sugar. Mix well until smooth.

Add the 2 eggs and 2 teaspoons vanilla extract to the butter-sugar mixture. Mix until well combined.

Pour in the 1 1/2 cups milk and mix until just incorporated.

In a separate bowl, whisk together the 3 cups all-purpose flour, 4 teaspoons baking powder, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until the batter is just combined and smooth. Be careful not to overmix.

Pour the cake batter into the prepared 9x13 inch baking pan and spread it evenly.

In a medium bowl, combine the 1 cup melted butter, 1 cup brown sugar, 2 tablespoons all-purpose flour, and 1 tablespoon cinnamon. Mix until a smooth, thick, brown mixture forms.

Carefully pour the cinnamon swirl mixture over the cake batter in the pan. Using a knife or a thin utensil, gently swirl the cinnamon topping into the cake batter to create a marbled effect.

Bake the coffee cake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the glaze. In a small bowl, combine the 1 1/2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla extract. Whisk vigorously until the mixture is smooth and has a pourable consistency.

Once the cake is out of the oven, immediately drizzle the prepared vanilla glaze over the warm coffee cake. Use a spatula or the back of a spoon to gently spread the glaze evenly over the top of the cake.

Let the glaze set slightly before serving. Enjoy warm!
