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Cinnamon Sugar Coffee Cake

Coffee cake is a dessert that I truly believe will never go out of style. This coffee cake tastes like a cross between a cinnamon sugar donut and a cinnamon roll. This is a great recipe to have on hand since it will always be a crowd-pleaser, and you will likely already have most of the ingredients in your pantry!

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The Coffee Cake

I utilize cake flour in place of all-purpose flour in this recipe so it balances the moisture from the sour cream, eggs and whole milk. The lower protein content of cake flour lightens this (otherwise dense) cake up!


The cinnamon brown sugar filling

There is nothing not-to-love about this cinnamon brown sugar filling. Just like the filling of a cinnamon roll, it brings the perfect touch of sweet, gooey, cinnamon flavor to the coffee cake.

The filling is best poured onto the cake when hot, since it becomes more difficult to spread as the melted butter cools.


The best part of coffee cake: cinnamon streusel crumb topping

This cinnamon streusel crumb topping reminds me of the top of a jumbo streusel muffin you would find in a bakery (where the muffin top is undoubtedly the best part!). Once you incorporate the melted butter, this crumb topping will quickly come together. Take extra time to thoroughly mix the ingredients (smearing with your fingers) so they are evenly distributed.


Prepare in advance

  • Generously grease and flour (1) round 8-inch cake pan. Tap the floured cake pan against the counter so you can loosen and discard any excess flour from the pan.
  • Measure and set out all ingredients ahead of time.
    • Set out one large bowl and sift the dry ingredients for the coffee cake.
    • Set out one large bowl and sift the dry ingredients for the cinnamon streusel crumb topping.
    • Set out one medium bowl and combine the dry ingredients for the cinnamon brown sugar filling.
  • Set out the following ingredients to bring to room temperature:
    • 150 g unsalted butter
    • 100 g eggs (2 eggs)
    • 120 g full-fat sour cream
    • 120 ml whole milk
Print
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Cinnamon Sugar Coffee Cake


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  • Author: Amy @ The Pastry Blog
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x

Description

While this recipe is not complex, many of the same ingredients are repeated in each component. For best efficiency, this recipe calls for a little extra preparation to make the baking process smooth and easy!


Ingredients

Units Scale

For the coffee cake:

  • 250 g unbleached cake flour + more for flouring the pan
  • 100 g granulated sugar
  • 55 g dark brown sugar
  • 1 1/3 tsp aluminum free baking powder
  • 150 g unsalted butter, at room temperature, + more for greasing the pan
  • 2 large eggs (100 g), at room temperature
  • 120 g full-fat sour cream, at room temperature
  • 120 ml whole milk, at room temperature
  • 1 tsp pure vanilla extract
  • 1/2 tsp fine sea salt

For the cinnamon streusel crumb topping:

  • 80 g unbleached cake flour
  • 150 g granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground nutmeg
  • 70 g unsalted butter, melted

The cinnamon brown sugar filling:

  • 160 g dark brown sugar
  • 1 tsp ground cinnamon
  • 80 g unsalted butter, melted
  • A pinch of fine sea salt

For assembly:

  • Powdered sugar, for sprinkling (optional)

Instructions

Prepare in advance:

  1. Preheat the oven to 375°F. Generously grease and flour (1) round 8-inch cake pan. Tap the floured cake pan against the counter to loosen and discard any excess flour from the pan.
  2. In a large bowl, sift the flour, baking powder and salt for the coffee cake, and set aside.
  3. In another large bowl, sift the flour, sugar, cinnamon, cardamom and nutmeg for the cinnamon streusel crumb topping and set aside.
  4. In a medium bowl, combine the brown sugar, cinnamon and salt for the cinnamon brown sugar filling and set aside.
  5. In a measuring cup, combine the milk and vanilla and set aside.
  6. In a medium bowl, whisk the eggs and sour cream until smooth and lump free, and set aside.
  7. In the bowl of a stand mixer using a whisk attachment, measure and combine both sugars and 150 g of the room temperature butter.

For the coffee cake:

  1. In the bowl of a stand mixer using a whisk attachment, cream the butter and sugars on medium-high speed for 2-3 minutes.
  2. Gradually add the sour cream mixture to the creamed butter, stopping to scrape the sides of the bowl with a rubber spatula frequently. The batter will have some lumps at this stage, but they will smooth out in the next step!
  3. Add the sifted flour mixture alternately with the milk mixture, beginning and ending with flour mixture, and scraping the sides of the bowl with a rubber spatula frequently. Be careful not to overmix!

For the cinnamon streusel crumb topping:

  1. In a small saucepan or using a small heatproof bowl in the microwave, melt 80 g of butter.
  2. Pour the butter over the sugar mixture and with your hands, mix thoroughly into a crumble. You will be left with small, pea-size chunks.

The cinnamon brown sugar filling:

  1. In a small saucepan or using a small heatproof bowl in the microwave, melt 80 g of butter.
  2. Pour the butter over the brown sugar mixture and stir until fully combined.

To assemble and bake:

  1. Pour the half of the batter (roughly 400-450 g) into the prepared pan. Pour the cinnamon swirl filling (while it’s still hot) on top of the batter and into the center of the pan. Spread the filling evenly across the cake batter, being careful not to push it too close to the edges.
  2. Pour the remaining cake batter into the pan and evenly smooth the top with a rubber spatula.
  3. Sprinkle the brown sugar cinnamon-streusel topping on top of the cake and very slightly press down on the topping with your hand so it isn’t too loose once baked.
  4. Line a baking sheet with parchment paper and place the cake pan on top. The cake will fill the pan to the max and will inevitably leak some butter during the baking process.
  5. Bake at 375°F for 55-60 minutes (start checking at 55), or until the cake feels firm and doesn’t jiggle or move when you gently press your hand against the top. Note: For this recipe, the dry toothpick test doesn’t always indicate the cake has been fully baked!
  6. Remove from the oven and cool completely on a wire rack.
  7. When the cake is fully cooled, place a dinner plate on top of the cake and with your other hand securing the bottom of the cake pan, flip it upside down. Carefully remove the pan. Place another plate on the base of the cake and flip it over once more.
  8. Sprinkle with powdered sugar prior to serving.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour

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