Total Time
Prep 15 mins
Cook 35 mins

This is an old family recipe that is a real favorite! Hope you enjoy it as much as we do. Especially love this in Autumn with the Cinnamon Aroma in the Home. This is a very moist and easy coffee cake.

Ingredients Nutrition


  1. Cream together oleo, 1/2 Cup brown sugar and 1 cup granulated sugar.
  2. Add the beaten eggs and mix well.
  3. Sift together all dry ingredients.
  4. Add to creamed mixture alternately with the buttermilk.
  5. Pour into greased and floured 9 x 13-inch pan.
  6. Sprinkle topping over the batter.
  7. Cover with foil and refrigerate overnight.
  8. Remove foil and bake at 350° for 35 minutes or until cake tests done.
Most Helpful

Can I give this one 10 stars?? This is an excellent, delicious coffee cake. It was very easy to throw together the ingredients and I love that this is a "make tonight, bake tomorrow for breakfast" recipe - making a great choice for serving to overnight guests. The taste is excellent, the color of the cake is rich brown on top, with a moist flaky interior. It is truly a wonderful coffee cake. The only change I made was to use real butter in place of oleo. Thank you for sharing to family gem!

HeatherFeather January 21, 2003

This coffee cake was so good. And the wonderful aroma while it was baking was so mouth watering. Please keep posting your family favorites. This one I will be making over and over again. Thank you very much Betsy502.

Lori Bailey January 21, 2003

SO light and fluffy; so very VERY! good. It's my boyfriend's bday and he looooves coffee cake and, this being the first time I made it, I couldn't be happier that it turned out so well. I'm a novice at baking, these were the best results I have had so far with any baked goods. Like several other reviewers, I used A) regular (unsalted) butter instead of oleo and B) 1 tbsp of vinegar in the cup of milk (and let it sit 10 mins) in place of buttermilk, and C) made it the morning of instead of the night before (put in freezer for just a few mins to stiffen up the batter). Also, like some, omitted nuts (don't like em!) I don't own a sifter, so I slowly bit by bit shook the flour through this small handheld strainer that I own, which worked fine to sift and I think made all the difference in fluffiness! If you don't own a hand-held mixer/beater thing I bet that helps a lot with the creaming butter/sugar part--my arm was killing me :D Think I will invest in one for the future.

deepfryapathy March 28, 2010

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