Magnolia’s Best Ever Coffee Cake

If breakfast is the most important meal of the day, then you have to start your morning off with a slice of this Best Ever Coffee Cake.

The recipe is from Joanna Gaines bakery Magnolia Press and is not only easy to make but truly the best coffee cake you will ever eat!

I got this recipe from her Joanna’s newest cookbook, Magnolia Table. Check out the affiliate link below if you want to order through Amazon!

Print Recipe

Magnolia Coffee Cake

Makes an 8x8 square, 12 servings

Ingredients

For the streusel:

• 3/4 cup sugar
• 1/2 cup flour
• 2 tsp cinnamon
• 5 tbsp cold unsalted butter cubed

For the cake:

• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 8 tbsp 1 stick unsalted butter, room temp
• 3/4 cup sugar
• 1 egg
• 3/4 cup whole milk
• 2 tsp vanilla

Instructions

To make the streusel:

• In a medium bowl, combine the sugar, flour, and cinnamon.
• Cut in the butter with a pastry blender or your fingers until the mixture resembles coarse crumbles. Refrigerate until ready to use.

To make the cake:

• Preheat the oven to 350 degrees.
• Spray a 9x9 baking dish with cooking spray.
• In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
• Add softened butter and sugar to a large bowl and using a mixer cream until light and fluffy, about 4 minutes. Scrape the sides down.
• Add the egg, milk, and vanilla and mix on low speed until the ingredients start coming together.
• With the mixer running, add the flour mixture, mixing until fully incorporated.
• Spread the batter in the prepared baking dish then sprinkle the streusel over the batter evenly.
• Bake until cooked through, about for 30-35 minutes.
• Cut into squares and serve warm or at room temp.

Notes

Recipe from Magnolia Table Cookbook by Joanna Gaines and served at Magnolia Press in Waco, TX.

Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog

For The Love of Food Blog

In a medium bowl, combine the sugar, flour, and cinnamon.

Cut in the butter with a pastry blender or your fingers.

Mix until it resembles coarse crumbles. Refrigerate until ready to use. 

In a medium bowl, stir together the flour, baking powder, and salt. Set aside.

Add softened butter and sugar to a large bowl and using a mixer cream until light and fluffy, about 4 minutes. Scrape the sides down.

Add the egg, milk, and vanilla and mix on low speed until the ingredients start coming together.

With the mixer running, add the flour mixture.

Mix until fully incorporated.

Spread the batter in a greased baking dish. 

Then sprinkle the streusel over the batter evenly. 

Bake at 350 degrees until cooked through, about 30-35 minutes.

This recipe makes about 12 servings and is delicious for both breakfast and dessert. 

Cut into squares and serve warm or at room temp. 

I absolutely loved this cookbook!

I can’t wait until I can try more Magnolia recipes. The peanut butter brownies sound divine and so does the Oriental Salad!