Cinnamon coffee cake just hits the spot. It’s cozy, a little nostalgic, and perfect pretty much any time – warm with your morning coffee or as a sweet little afternoon treat. I love when they have it fresh at Starbucks, but this one (dare I say it?), is actually better!
My version is soft, buttery, and super simple. It’s made with pantry staples, has that classic cinnamon-sugar swirl in the middle, and a little more sprinkled on top to make the crumb topping. It comes together in under an hour!
It stays moist for days and freezes like a dream. Great for brunch, snacking, or just because you felt like baking on a Thursday.
Check out my Red Velvet Bundt Cake (with cream cheese swirl), or my super easy Cranberry Cake Recipe, too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
Would you like to save this recipe?
Fun fact: Coffee cake doesn’t actually have coffee in it – the name comes from the tradition of serving it with a cup of coffee or tea. It’s a classic American treat, often enjoyed in the morning or as a mid-afternoon snack.
Why this is the best coffee cake
- Easy. Simple ingredients and minimal prep make this a great go-to recipe.
- Delicious. The buttery cake with a cinnamon-sugar swirl is irresistible.
- Adaptable. Works for breakfast, dessert, or even a snack.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Flour. Provides structure to the cake. Be sure to measure properly by spooning and leveling, not scooping. Cake flour can also be used.
- Baking powder. . Helps the cake rise and stay fluffy. Make sure it’s fresh for the best results.
- Salt. Enhances flavor and balances the sweetness.
- White sugar. Plain white sugar – adds sweetness and soft texture.
- Brown sugar. Creates the sweet cinnamon swirl that makes this cake special.
- Cinnamon. Adds warmth and spice.
- Butter. I use salted butter. Make sure you soften it! Softened butter mixes in smoothly.
- Eggs. Helps bind the batter. Use room temperature large eggs.
- Milk. Whole milk works best, but 2% can be used.
- Vanilla extract. Almond extract may also be used.
How to make Cinnamon Coffee Cake
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat the oven to 350°F and grease an 8×8-inch baking pan. Mix the dry ingredients in one bowl and make the cinnamon sugar in another (combine the brown sugar and cinnamon in a bowl).
Make the batter
In a large bowl, cream the butter and sugar until fluffy (use a stand mixer or hand mixer). Mix in the vanilla and eggs one at a time.
Alternate adding the flour mixture and milk until you have a smooth batter.
Assemble
Spread half the cake batter into the prepared pan. Sprinkle half of the cinnamon-sugar mixture on top.
Add the rest of the batter on top of the cinnamon sugar layer, and smooth the top with a rubber spatula or offset spatula.
Sprinkle the top with the remaining cinnamon-sugar.
Bake the cake
Bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Let it cool slightly on a wire rack before slicing and serving.
Serve
I don’t even remove the cake from the pan, we just slice it and scoop it out with a spatula and serve it up as breakfast cake with a hot cup of coffee.
But if you want to be fancy, you totally can!
Kylee’s Notes
- Soften the butter. Room temp butter makes mixing easier.
- Don’t overmix. Mix until just combined to keep the cake light.
- Tent with foil. If the top is browning too fast, loosely cover it near the end.
- Cool before slicing. Let it set slightly so it cuts clean.
- Check doneness. Use a toothpick – if it comes out clean, it’s ready.
- Measure carefully. Especially flour – too much makes the cake dry.
Simple glaze
1 cup powdered sugar
1/4 teaspoon vanilla extract
2 tablespoons milk
Whisk together until smooth. Drizzle over the cooled cake. Add a tiny bit more milk if you want a thinner glaze.
How to store leftovers
Room temperature
Store in an airtight container for up to 3 days.
Refrigerator
Can be stored in the fridge for up to 1 week.
Freezing
Wrap tightly and freeze for up to 2 months.
Frequently Asked Questions
Can I make this in a different pan?
An 8″x8″ pan works best, but a 9″ round cake pan will also work, or a small bundt pan. Baking time may need slight adjustment.
Can I make coffee cake muffins?
You sure can! Layer the batter and cinnamon sugar into muffin pans lined with paper or silicone liners. Adjust the baking time (you’ll need less time for muffins).
Can I add nuts?
Absolutely! Chopped pecans or walnuts would be a great addition to the brown sugar mixture. Make sure you chop them really finely.
Can I use buttermilk instead of milk?
Yes, buttermilk works great and adds a slight tang. The texture will still be soft and tender.
Can I add a glaze or icing?
Definitely. A simple powdered sugar glaze or cream cheese icing on top would be delicious.
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating!
Cinnamon Coffee Cake
Recommended Equipment
- Stand Mixer (or hand mixer)
Ingredients
- 1¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ¾ teaspoon salt
- ½ cup light brown sugar (packed)
- 2 teaspoons cinnamon
- ¾ cup white sugar
- ¾ cup softened butter
- 1 teaspoon vanilla extract
- 2 large eggs (room temperature)
- 1 cup milk
Directions
Get prepped
- Preheat oven to 350°F. Grease an 8″x8″ baking dish with pan spray and set aside.
- In a medium bowl, mix together 1¾ cups all-purpose flour, 1½ teaspoons baking powder, and ¾ teaspoon salt. Set aside.
- In a small bowl, mix ½ cup light brown sugar and 2 teaspoons cinnamon. Set aside.
Make the batter
- Beat ¾ cup white sugar and ¾ cup softened butter in a stand mixer on medium speed until light and fluffy, about 4 minutes.
- Add 1 teaspoon vanilla extract and mix to combine.
- Add 2 large eggs one at a time, beating on low speed until smooth. Scrape the bowl between additions.
- On low speed, add 1/3 of the dry ingredients and mix until combined.
- Scrape the bowl and add half the 1 cup milk
- Repeat until all the flour mixture and 1 cup milk have been added.
Assemble
- Pour half of the batter into the prepared baking dish, then sprinkle half of the brown sugar mixture on top.
- Pour the remaining batter on top and sprinkle the rest of the brown sugar mixture over the surface.
Bake
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool slightly before serving.
Would you like to save this recipe?
Notes
- Don’t overmix the batter, or your cake may turn out dense.
- If the top browns too quickly, tent with foil during the last 5 minutes of baking.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Leave a Reply