Cinnamon Coffee Cake

This soft, buttery cinnamon coffee cake has a sweet cinnamon-sugar swirl and a golden brown top. Perfect with your morning coffee or as an anytime treat.

Course baked goods, Breakfast, Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 365kcal

Author Kylee Ayotte

Equipment

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

Instructions

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.

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