Easy Sheet Pan Beef and Broccoli Dinner
I still remember Sundays spent at my grandparents’ house, the aroma of freshly baked coffee cake wafting from the kitchen, making our mouths water in anticipation. This recipe has been a staple in our family for generations, and I’m excited to share it with you. It’s the perfect combination of flavors, textures, and aromas that will make your taste buds dance. What I love most about this recipe is the simplicity – it’s a lifesaver on busy mornings when you need something quick and delicious to serve your family.
What is coffee cake?
Think of coffee cake as a sweet, buttery bread filled with cinnamon-spiced goodness and topped with a crumbly streusel topping. It’s essentially a dessert and a breakfast food combined, making it perfect for any time of day. I’ve experimented with this recipe over the years, and I’ve found that using almond milk instead of regular milk creates a creamier texture that’s hard to resist.
Why you’ll love this recipe?
This recipe has it all: incredible flavor, surprising ease, and a family-friendly nature that’s perfect for breakfast, brunch, or even dessert. What I love most about this recipe is the versatility – you can serve it with a cup of coffee, a steaming hot chocolate, or even a glass of cold milk. The streusel topping is a game-changer, adding a delightful crunch and flavor to each bite. This is perfect when you’re craving something sweet at 10 pm but don’t want to bake a whole cake.
How do I make a coffee cake?
Quick Overview
Making coffee cake is a breeze, and I’ve broken it down into simple steps to make it easy for you to follow. Simply mix the dry ingredients, wet ingredients, and streusel topping separately, then combine them to create a delicious, crumbly dough. Don’t overmix, and make sure to let it rest for a few minutes to allow the flavors to meld together.
Ingredients
For the Main Batter:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
2 teaspoons vanilla extract
For the Filling:
1/2 cup granulated sugar
2 tablespoons ground cinnamon
1/4 cup chopped walnuts (optional)
For the Glaze:
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (180°C) and grease a 9×13-inch baking dish. I always do this when I’m making coffee cake, as it ensures a beautiful, even crust.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Don’t skip this step, as it’s essential for creating a light, fluffy texture.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. I tested this with almond milk and it actually made it even creamier!
Step 4: Combine
Add the dry ingredients to the wet ingredients and mix until just combined. Don’t overmix, as this can result in a dense coffee cake.
Step 5: Prepare Filling
In a small bowl, mix together the granulated sugar, cinnamon, and chopped walnuts (if using). This is the perfect mixture for adding a delicious, sweet, and spicy flavor to your coffee cake.
Step 6: Layer & Swirl
Pour half of the batter into the prepared baking dish and top with the filling mixture. Repeat the process, ending with the remaining batter on top. Use a spatula to create a swirly design and ensure even distribution of the filling.
Step 7: Bake
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Don’t open the oven door until the coffee cake is done, as this can cause it to sink.
Step 8: Cool & Glaze
Let the coffee cake cool for 10-15 minutes before transferring it to a wire rack to cool completely. Once cooled, drizzle with the powdered sugar glaze and serve.
Step 9: Slice & Serve
Slice the coffee cake into squares or rectangles and serve warm or at room temperature. My kids ask for this all the time, and I’m happy to oblige!
What to Serve It With
Coffee cake is perfect for any occasion, whether it’s breakfast, brunch, or dessert. Here are some creative serving suggestions:
For Breakfast: Serve with a cup of coffee, a steaming hot chocolate, or a glass of cold milk.
For Brunch: Pair with scrambled eggs, bacon, or sausage for a delicious and satisfying meal.
As Dessert: Serve with a scoop of vanilla ice cream or whipped cream for an indulgent treat.
For Cozy Snacks: Cut into squares or rectangles and serve with a warm cup of tea or hot chocolate.
Top Tips for Perfecting Your Coffee Cake
Here are some expert tips for taking your coffee cake to the next level:
Zucchini Prep: Make sure to grate the zucchini just before using it, as this will help preserve its moisture and flavor.
Mixing Advice: Don’t overmix the batter, as this can result in a dense coffee cake. Stop mixing as soon as the ingredients are combined.
Streusel Topping: Use a combination of brown sugar and granulated sugar for a richer, more complex flavor.
Baking Tips: Make sure to adjust the baking time according to the size of your coffee cake. A smaller cake may take 20-25 minutes to bake, while a larger cake may take 40-45 minutes.
Storing and Reheating Tips
Coffee cake is best served fresh, but it can be stored at room temperature for up to 3 days or frozen for up to 2 months. Here are some storing and reheating tips:
Room Temperature: Store the coffee cake in an airtight container at room temperature for up to 3 days.
Refrigerator Storage: Wrap the coffee cake tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 5 days.
Freezer Instructions: Wrap the coffee cake tightly in plastic wrap or aluminum foil and store it in the freezer for up to 2 months. Thaw at room temperature or reheat in the microwave.
Frequently Asked Questions
Final Thoughts & Conclusion
Coffee cake is more than just a recipe – it’s a tradition, a comfort, and a family heirloom. I hope you’ve enjoyed this recipe and will continue to make it for years to come. Don’t be afraid to experiment and make it your own, and remember to always share it with the people you love. Happy baking!
sheet pan
Ingredients
Method
- Preheat oven to 425F and line a sheet pan with aluminum foil for easier cleanup; set aside.
- To a large bowl add the soy sauce, garlic, honey, brown sugar, sesame oil, rice vinegar, ginger, optional salt, pepper, optional cayenne or red pepper flakes, and whisk to combine.
- Add the steak, stir to combine, and let it marinate for 10 to 15 minutes (if you have time and can marinate for up to 1 hour, even better).
- Using a tongs or a slotted spoon, transfer the steak to the sheet pan with space in between the pieces; set aside.
- Add the broccoli (I use 6 cups because we like a lot of broccoli, use less if desired) to the marinade mixture and give it a quick dunk, you just want to moisten it a bit. Using a tongs or a slotted spoon, transfer the broccoli to the sheet pan, and scatter it in between the steak if possible so food isn’t overlapping too much; reserve the marinade.
- Bake for about 10 to 12 minutes, or until the steak is cooked through and the broccoli is fork-tender; rotate pan once midway through baking for more even cooking. Tip - Since the steak is in small pieces, it won't take long to cook through. If you like more medium-rare steak, I'd check at 8 minutes and see how it looks.
- While the food bakes, optionally add the reserved marinade to a small saucepan and bring it to a boil over medium-high heat.
- Add the cornstarch and cold water to a small bowl, stir to combine, and all the cornstarch slurry to the boiling saucepan, whisking nearly constantly for 30 seconds or until dissolved. The sauce will get very thick quickly because there’s not much quantity. If desired, add about 1/4 to 1/2 cup water as desired for consistency, whisking until incorporated and smooth.
- After the beef and broccoli are done, evenly drizzle with the sauce, to taste.
- Evenly garnish with optional green onions, optional sesame seeds, and serve immediately.
