Introduction: Is Cinnamon Coffee Cake the Ultimate Comfort Bake?
There’s something magical about a warm slice of cinnamon coffee cake—the buttery crumb, the cinnamon swirl, and that perfectly golden streusel topping. It’s no surprise that coffee cake searches surge every fall and winter, with cinnamon-based recipes seeing a 45% increase during cozy baking seasons. Whether you’re planning a weekend brunch or just want something special with your coffee, this cake is the perfect feel-good treat.
Let’s dive into this easy, classic recipe that delivers old-fashioned comfort in every bite.
Ingredients List
This cake uses everyday ingredients and simple steps for maximum flavor.
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
Wet Ingredients:
- 1 cup milk (whole or 2%)
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
Cinnamon Swirl:
- ⅓ cup brown sugar
- 1 tbsp ground cinnamon
Streusel Topping:
- ½ cup flour
- ⅓ cup brown sugar
- 1 tsp cinnamon
- ¼ cup cold butter, cubed
Optional Add-ins:
– ½ cup chopped pecans or walnuts for crunch
– ¼ tsp nutmeg for extra warmth
– A pinch of cardamom for depth
Timing
- Prep Time: 20 minutes
- Bake Time: 35–40 minutes
- Cooling Time: 15 minutes
- Total Time: ~1 hour 15 minutes
This recipe is quicker than most yeast-based coffee cakes and just as delicious.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment paper.
Step 2: Make the Batter
In a large bowl, whisk flour, sugar, baking powder, salt, and cinnamon. In another bowl, mix milk, eggs, melted butter, and vanilla. Combine wet and dry ingredients until just smooth—don’t overmix.
Step 3: Pour and Swirl
Pour half of the batter into the pan. Sprinkle the cinnamon swirl mixture evenly over the top. Pour in remaining batter and gently swirl with a knife.
Step 4: Add Streusel
Mix all streusel ingredients with a fork or pastry cutter until crumbly. Sprinkle over the cake.
Step 5: Bake and Cool
Bake for 35–40 minutes or until a toothpick comes out clean. Cool for at least 15 minutes before slicing.
Nutritional Information (Per slice, based on 12 slices)
- Calories: 310
- Total Fat: 14g
- Carbohydrates: 42g
- Sugars: 23g
- Protein: 4g
Lighter versions are possible—see below!
Healthier Alternatives for the Recipe
- Swap half the flour for whole wheat flour
- Use almond milk or oat milk instead of dairy
- Replace sugar with coconut sugar or maple syrup
- Cut the streusel quantity in half for fewer calories
- Add 1 tbsp ground flaxseed for extra fiber
These swaps can reduce sugar by up to 30% while keeping the cozy flavor intact.
Serving Suggestions
- Serve warm with a cup of black coffee or spiced chai
- Dust with powdered sugar for a bakery-style finish
- Drizzle with a simple glaze (powdered sugar + milk + vanilla)
- Pair with fresh fruit or yogurt for brunch
Tip: Cut into squares and wrap individually for grab-and-go snacks.
Common Mistakes to Avoid
- Overmixing the batter: Leads to a tough cake—mix just until combined
- Using cold eggs or milk: Can curdle the butter—room temperature is best
- Skipping the swirl step: It’s what makes coffee cake… coffee cake!
- Using warm butter in the streusel: Makes it melt instead of crumble
Storing Tips for the Recipe
- Room Temp: Store in an airtight container for 3 days
- Refrigerator: Keeps well up to 5 days, especially with glaze or fruit
- Freezer: Freeze slices for up to 2 months; thaw at room temp overnight
- Reheat Tip: Microwave slices for 15 seconds to revive freshness
Pro Tip: Add parchment between layers when freezing to prevent sticking.
Conclusion
This cinnamon coffee cake is everything you want in a cozy dessert—soft, sweet, and full of warm spice. It’s a timeless recipe that fits every occasion, from lazy Sunday mornings to holiday brunch spreads.
Pin this recipe now, bake it this weekend, and share your warmest slice with someone you love. Nothing says “home” like this cake!
FAQs
Q: Can I make this in advance?
Yes! Make it the day before and store covered. It tastes even better the next day.
Q: Can I make this dairy-free?
Absolutely—use plant-based milk and dairy-free butter.
Q: Can I turn this into muffins?
Yes! Fill muffin liners ¾ full and bake for 20–25 minutes.
Q: Is it too sweet for breakfast?
Not at all—cut the sugar slightly or pair with plain Greek yogurt.