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Cinnamon Coffee Cake with Cinnamon Swirl and Streusel Topping Recipe

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4.2 from 27 reviews

This Cinnamon Coffee Cake is a soft and tender breakfast treat featuring a buttery crumb topping and a cinnamon sugar swirl running through the center. Perfect for weekday mornings or weekend brunches, it offers a moist texture that lasts for days and pairs wonderfully with coffee or tea. The cake layers half the batter with a cinnamon swirl, then tops it with a simple streusel for a perfect balance of sweetness and spice.

  • Total Time: 1 hour 10 minutes
  • Yield: 9 to 12 servings

Ingredients

For the Cake Batter

  • 2 ½ cups (315g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 cup (240ml) sour cream (or plain Greek yogurt)
  • 1 tsp vanilla extract

For the Cinnamon Swirl

  • ⅓ cup (70g) brown sugar, packed
  • 1 ½ tsp ground cinnamon

For the Crumb Topping

  • ¾ cup (95g) all-purpose flour
  • ⅓ cup (70g) brown sugar, packed
  • 1 tsp cinnamon
  • Pinch of salt
  • 6 tbsp (85g) cold unsalted butter, cubed

Optional

  • Powdered sugar, for dusting

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or a 9x9-inch square baking dish. Using a springform pan is ideal as it allows easier release once the cake is baked.
  2. Make the Crumb Topping: In a medium bowl, combine the flour, brown sugar, cinnamon, and a pinch of salt. Add the cold, cubed butter and use a pastry cutter or your fingers to incorporate it until coarse crumbs form. Place this mixture in the refrigerator to chill while you prepare the batter.
  3. Make the Cinnamon Swirl: Mix brown sugar and ground cinnamon in a small bowl until thoroughly combined. Set aside for layering.
  4. Make the Batter: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture in three parts, alternating with the sour cream, starting and ending with the dry ingredients. Mix just until combined—avoid overmixing to keep the cake tender.
  5. Layer the Cake: Spread half the batter evenly into the prepared pan. Sprinkle the cinnamon swirl mixture evenly over the batter’s surface. Carefully spoon the remaining batter on top and smooth it out. Evenly scatter the crumb topping across the cake batter’s surface to cover it completely.
  6. Bake the Cake: Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean. Begin checking at 45 minutes since oven temperatures vary. Cool the cake in the pan for 15 to 20 minutes before removing. Optionally, dust with powdered sugar before serving for an extra touch of sweetness.

Notes

  • Using a springform pan makes releasing the cake easier and preserves the crumb topping’s delicate texture.
  • Do not overmix the batter to ensure the cake remains light and tender.
  • Substitute sour cream with plain Greek yogurt for a slight tang and moist texture.
  • Check the cake starting at 45 minutes to avoid overbaking and drying out the crumb.
  • Powdered sugar dusting is optional but adds a nice visual and flavor finish.
  • This cake stores well at room temperature in an airtight container for up to 3 days.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/cinnamon-coffee-cake-with-cinnamon-swirl-and-streusel-topping-recipe/