Description
Irresistible cinnamon swirl coffee cake brings warmth from classic American kitchens, blending rich buttery layers with swirling cinnamon ribbons. Crisp crumb topping and sweet glaze complete this comforting slice that will make breakfast or afternoon tea feel like a delightful celebration.
Ingredients
Scale
Primary Ingredients:
- 3 ½ cups all-purpose flour
- 1 ½ cups white sugar
- 3 large eggs
- 1 ¼ cup milk
- ¾ cup unsalted butter, at room temperature
- ¾ cup sour cream or Greek yogurt
Sugars and Sweeteners:
- ½ cup white sugar
- ½ cup packed brown sugar (dark or light)
- ¼ cup packed brown sugar (dark or light)
- 2 tablespoons Turbinado sugar (optional)
Spices and Seasonings:
- 1 ½ tablespoons ground cinnamon
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 1 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 1 teaspoon cocoa powder (optional)
Leavening Agents:
- 2 ¼ teaspoons baking powder
- ½ teaspoon baking soda
Instructions
- Preheat the oven to 350°F (177°C) and thoroughly coat a 9 x 13 x 2-inch baking pan with non-stick cooking spray, ensuring complete coverage to prevent cake from adhering to the surface.
- Create the crumbly streusel topping by combining all-purpose flour, granulated white sugar, dark brown sugar, optional raw Turbinado sugar, sea salt, ground cinnamon, and freshly grated nutmeg in a medium mixing bowl. Drizzle melted unsalted butter over the dry ingredients, stirring until the mixture forms coarse, irregular clusters. Refrigerate the topping to maintain its texture.
- Prepare the aromatic cinnamon filling by whisking together dark brown sugar, ground cinnamon, optional dutch-processed cocoa powder, and a pinch of ground nutmeg until the ingredients are thoroughly integrated.
- In a stand mixer fitted with a paddle attachment, cream room temperature unsalted butter with granulated white sugar, dark brown sugar, pure vanilla extract, baking powder, baking soda, and salt until the mixture becomes light, smooth, and significantly increased in volume.
- Incorporate eggs individually into the butter mixture, ensuring each is fully blended before adding the next. Gradually introduce of all-purpose flour at low speed, then alternate adding milk and sour cream. Fold in the remaining flour, mixing only until the batter appears uniform.
- Transfer half of the cake batter into the prepared pan, spreading it evenly with a spatula. Uniformly distribute the cinnamon filling across the initial batter layer. Gently cover with the remaining cake batter, taking care not to disturb the underlying filling.
- Retrieve the chilled streusel topping and generously sprinkle it over the cake’s surface, creating a textured, crumbly crown that will become golden and crisp during baking.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center emerges clean and the top develops a rich, amber-brown coloration.
Notes
- Baking Prep Matters: Properly spray the pan with cooking spray to prevent the cake from sticking and ensure an easy, clean release after baking.
- Sugar Blend Magic: The combination of white and brown sugars creates a rich, deep sweetness that elevates the cake’s overall flavor profile.
- Mixing Technique Tip: Cream butter and sugars until light and fluffy to achieve a tender, moist cake texture that melts in your mouth.
- Layering Secrets: Carefully layer the cinnamon filling between cake batter to create beautiful swirls and intense cinnamon flavor throughout.
- Streusel Chilling Trick: Refrigerating the streusel topping helps it maintain a crumbly texture and prevents it from becoming too soft during baking.
- Gentle Mixing Rule: Mix flour just until combined to avoid overdeveloping gluten, which can make the cake tough and dense.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snacks, Desserts, Drinks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 385 kcal
- Sugar: 28 g
- Sodium: 250 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg