Cinnamon Swirl Coffee Cake

No ratings yet

There's almost nothing better than a warm slice of Cinnamon Swirl Coffee Cake. This classic treat is soft, buttery, and packed with a thick cinnamon swirl, and topped with a brown sugar streusel crumb on top! Whether you're making it for a cozy breakfast, a brunch party, or an afternoon snack - this is a guaranteed crowd-pleaser!

Prep Time10

Cook Time45

Total Time55

Course: Breakfast

Cuisine: American

Keyword: cinnamon, cinnamon streusel, cinnamon swirl, cinnamon swirl coffee cake, coffee cake

Servings:

Calories: 372kcal

Equipment

Large Mixing Bowl

Ingredients

For the Crumb Topping:

1 cup flour
2/3 cup brown sugar
1/2 cup granulated sugar
1 TBS cinnamon
10 TBS softened butter

For the Coffee Cake Batter:

2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup softened butter
3/4 cup granulated sugar
1/4 cup brown sugar
2 eggs
1 tsp vanilla
1/2 cup sour cream
1/2 cup buttermilk

For the Vanilla Icing:

1 cup powdered sugar
2 TBS heavy cream
1/2 tsp vanilla extract

Instructions

For the Crumb Topping:

Combine the flour, brown sugar, granulated sugar, and cinnamon in a medium bowl. 1 cup flour, 2/3 cup brown sugar, 1/2 cup granulated sugar, 1 TBS cinnamon
Add in the butter and cut it into the dry ingredients, until you have pea sized crumbs. 10 TBS softened butter
Place the bowl into the fridge until needed.

For the Coffee Cake Batter:

Preheat the oven to 375 degrees Fahrenheit. Line a 9inch square pan with parchment paper, and spray with nonstick spray, and set it aside.
In a large bowl combine the flour, baking powder, salt, and cinnamon. Set aside. 2 cups all purpose flour, 2 tsp baking powder, 1/2 tsp salt, 1/2 tsp cinnamon
In another large bowl beat together the butter, brown sugar, and granulated sugar for a couple of minutes, or until light and fluffy. 1/2 cup softened butter, 3/4 cup granulated sugar, 1/4 cup brown sugar
Add in the eggs and vanilla and stir until just combined. 2 eggs, 1 tsp vanilla
Fold in the sour cream until just combined. 1/2 cup sour cream
Alternate adding the flour mixture, and buttermilk by adding half the flour, and mixing until combined, then half the milk. And repeating with more flour, and more milk. 1/2 cup buttermilk
Scoop half of the batter into the prepared pan. Sprinkle about 1 cup (about half) of the crumb topping evenly across the top of the batter.
Carefully spoon the remaining muffin batter over the top of the crumbs, spread it evenly over the top with a small offset spatula.
Sprinkle the remaining crumb mixture evenly over the top of the batter.
Bake in the preheated oven for 45-65 minutes or until a toothpick comes out clean.
Allow to cool for 20 minutes in the pan, lift the cake out of the pan and set it on a wire rack.

For the Vanilla Icing:

Combine the powdered sugar, cream, and vanilla in a small bowl and whisk together. 1 cup powdered sugar, 2 TBS heavy cream, 1/2 tsp vanilla extract
Drizzle the icing over the top of the cake.
Slice the cake when warm, or let it cool to room temperature and then enjoy.

Video

Notes

Store cake covered with plastic wrap at room temperature for 3 or 4 days. Cake will be best on the first or 2nd day.

Nutrition