Classic Cinnamon Swirl Coffee Cake
Indulge in this classic coffee cake featuring a moist, tender batter generously swirled with a sweet cinnamon filling and topped with an irresistible crumb topping. Perfect for breakfast, brunch, or an afternoon treat.
Equipment
- 9x13 inch baking pan
- Medium bowl
- Large bowl
- Electric mixer
- Small bowl
- Knife or skewer
- Pastry blender
- Wire rack
Ingredients
For the Cake Batter
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (2 sticks), softened
- 3 large eggs
- 1 cup sour cream (or plain Greek yogurt)
- 2 teaspoons vanilla extract
For the Cinnamon Swirl Filling
- ¾ cup brown sugar (light or dark)
- 2 tablespoons ground cinnamon
- ¼ cup unsalted butter (½ stick), melted
For the Crumb Topping
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup cold unsalted butter (½ stick), cubed
- ½ teaspoon ground cinnamon
Instructions
Preparation
- Grease and flour a 9x13 inch baking pan, then preheat your oven to 350°F (175°C).
Cake Batter
- In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy for 2-3 minutes.
- Beat in the eggs one at a time, ensuring each is well mixed, then stir in the vanilla extract.
- Gradually add the dry ingredients in three parts, alternating with the sour cream in two parts, mixing until just combined without overmixing.
Assembly
- In a small bowl, combine brown sugar, ground cinnamon, and melted butter for the filling.
- Spread half the cake batter into the prepared pan, sprinkle with half the cinnamon mixture, then layer with the remaining batter and cinnamon mixture.
- Gently swirl the cinnamon filling through the batter using a knife or skewer to create a marbled effect.
Crumb Topping & Baking
- For the topping, whisk flour, both sugars, and cinnamon, then cut in cold cubed butter until coarse crumbs form.
- Sprinkle the crumb topping evenly over the cake batter, then bake for 40-50 minutes, or 30-40 minutes for a 9-inch round pan, until a toothpick comes out with moist crumbs.
Cooling
- Allow the coffee cake to cool in the pan on a wire rack for at least 15-20 minutes before slicing and serving.
Notes
For best results, do not overmix the batter. The crumb topping is optional but highly recommended for an extra layer of texture and flavor. You can use either a 9x13 inch rectangular pan or a 9-inch round pan, adjusting baking time as needed.