This Cinnamon Coffee Cake Recipe is soft, moist, and packed with cinnamon flavor! With a buttery crumb topping, it’s perfect for breakfast or dessert.
Hello there, my friend 👋! Want to make something sweet and special to start your day? This cinnamon coffee cake is just what you need.
It is easy to make and the smell of cinnamon baking is the best thing to wake up to.
Let’s get started!
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Two large mixing bowls.
- Several smaller mixing bowls.
- A whisk.
- An 8×8 or 9×13 baking pan.
- Oven mitts.
- Serving plates.
The Recipe
Cinnamon Coffee Cake
Ingredients
For the cake:
- 1 ¾ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
For the cinnamon swirl:
- ½ cup packed light brown sugar
- 2 teaspoons ground cinnamon
For the crumb topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter chilled and cut into pieces
Instructions
- Preheat the oven to 350 degrees F (175 degrees C) and grease your baking pan.
- Make the crumb topping: In a small bowl, whisk together the flour, both sugars, cinnamon, and butter with a fork or pastry cutter until crumbly. Set aside.
- Make the cake batter: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In another large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Alternate between adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Blend until just combined – don’t overmix!
- Make the cinnamon swirl: In a separate small bowl, combine the brown sugar and cinnamon.
- Spread half of the cake batter into your prepared pan. Sprinkle with half of the cinnamon swirl mixture. Top with the remaining batter and sprinkle with the rest of the cinnamon swirl.
- Top the cake with the crumb topping.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden brown.
- Let the cake cool in the pan for 15-20 minutes before serving warm or at room temperature.
Notes
- For a stronger cinnamon flavor, increase the amount of cinnamon in the cake batter and the cinnamon swirl.
- Store your leftover coffee cake in an airtight container at room temperature for up to 3 days.
Alternative Ingredients
If you don’t have these ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
| All-purpose flour | Cake flour, self-rising flour (omit baking powder and salt) |
| Unsalted butter | Salted butter (reduce salt in recipe), shortening, vegan butter substitute |
| Milk | Buttermilk, sour cream thinned with a little water, non-dairy alternative |
| Granulated sugar | Brown sugar, honey, maple syrup |
What to Serve with Cinnamon Coffee Cake
Cinnamon coffee cake is delicious with:
- A cup of coffee or tea.
- A dollop of whipped cream or a scoop of vanilla ice cream.
- Fresh fruit.
Frequently Asked Questions
Can I make this coffee cake ahead of time?
Yes, you can make the batter and assemble the cake (without the topping) the night before and refrigerate. In the morning, add the crumb topping and bake as directed.
Does coffee cake have coffee in it?
Despite its name, traditional coffee cake doesn’t actually contain any coffee! It’s called “coffee cake” because it’s often served with coffee.
My cake is too dry, what did I do wrong?
Dry cake is usually caused by overmixing the batter or overbaking the cake.
How do I make a gluten-free coffee cake?
You can easily make this cake gluten-free by substituting a 1:1 gluten-free baking flour for the all-purpose flour.
Can I freeze coffee cake?
Yes, you can. Wrap cooled slices individually or the entire cake in plastic wrap, then aluminum foil. Freeze for up to three months. Thaw overnight in the refrigerator before serving.
Let me know if you have any other questions!
