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Baked Coffee Cake

Baked Coffee Cake

By Traeger Kitchen

Get a jolt of wood-fired flavor with our classic coffee cake. This morning staple will get your day off on the right foot.

Prep Time

15 Minutes

Cook Time

45 Minutes




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Units of Measurement:
1/2 Cup (1 stick) unsalted butter, softened
1 Cup granulated sugar
2 Large eggs
2 Cup all-purpose flour
1 Teaspoon baking soda
1 Teaspoon ground cinnamon
1/2 Teaspoon kosher salt
1 Cup sour cream
1 1/2 Teaspoon vanilla extract
Crumble Topping
1/2 Cup granulated sugar
1/4 Cup brown sugar
2 Tablespoon all-purpose flour
1 Tablespoon vanilla extract
1/2 Teaspoon ground cinnamon
1 Tablespoon unsalted butter, melted


  • 1

    When ready to cook, set the Traeger temperature to 325℉ and preheat with the lid closed for 15 minutes. Grease an 8-inch square baking dish with nonstick spray. Line with parchment paper, then grease the parchment.

    325 ˚F / 163 ˚C

  • 2

    In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar until light and fluffy, 3-4 minutes. Add the eggs, one at a time, and beat until incorporated, scraping down the sides of the bowl between each addition.

    • 1/2 Cup (1 stick) unsalted butter, softened

    • 1 Cup granulated sugar

    • 2 Large eggs

  • 3

    In a medium bowl, sift together the flour, baking soda, cinnamon, and salt.

    • 2 Cup all-purpose flour

    • 1 Teaspoon baking soda

    • 1 Teaspoon ground cinnamon

    • 1/2 Teaspoon kosher salt

  • 4

    In a small bowl, whisk together the sour cream and vanilla.

    • 1 Cup sour cream

    • 1 1/2 Teaspoon vanilla extract

  • 5

    Add a third of the flour mixture to the sugar mixture and mix on low speed to incorporate, then scrape down the sides of the bowl. Add half of the sour cream mixture and mix until just combined. Continue alternating additions, scraping down the sides of the bowl between each.

  • 6

    Make the crumble topping: In a medium bowl, combine the granulated and brown sugars, flour, vanilla, cinnamon, and melted butter. Mix with a fork until crumbly.

    • 1/2 Cup granulated sugar

    • 1/4 Cup brown sugar

    • 2 Tablespoon all-purpose flour

    • 1 Tablespoon vanilla extract

    • 1/2 Teaspoon ground cinnamon

    • 1 Tablespoon unsalted butter, melted

  • 7

    Pour half the batter in the prepared baking dish. Sprinkle with half of the crumble topping. Top with the remaining batter and crumble topping.

  • 8

    Place the baking dish on the grill grates. Close the lid and bake until a toothpick inserted into the center of the cake comes out clean, 45-60 minutes. Remove from the grill and let cool completely.

    325 ˚F / 163 ˚C

  • 9

    Slice and serve. Enjoy!

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