There’s nothing quite like the aroma of cinnamon and butter wafting from the oven. This Cinnamon Coffee Cake is the epitome of simple, home-baked comfort: a supremely moist, tender vanilla cake layered with a sweet cinnamon-pecan swirl and crowned with a generous, crumbly streusel topping. It’s the kind of cake that doesn’t wait for a special occasion—it is the occasion, whether it’s a slow weekend breakfast, an afternoon pick-me-up with coffee, or a welcome treat for guests.
Made with simple ingredients, often in just one bowl, this recipe delivers maximum flavor and texture with minimal fuss. Every bite offers a harmony of soft cake, gooey cinnamon filling, and buttery crunch. It’s a timeless classic that always disappears fast.
The Science of a Perfectly Moist Cake with a Defined Swirl
This cake achieves its exceptional texture through a careful balance of fats and liquids. Using both butter and sour cream (or yogurt) is the key. Butter provides rich flavor and structure, while the sour cream adds tang, tenderness, and, most importantly, moisture that lasts for days.
The high-ratio of wet to dry ingredients ensures a dense-yet-soft crumb that can support the heavy swirl and streusel without collapsing. The signature swirl isn’t just sprinkled on; it’s layered and marbled. By adding half the batter, then the cinnamon-sugar-nut mixture, then the remaining batter, you create a distinct ribbon that stays put during baking.
A final streusel layer, made with cold butter rubbed into the dry ingredients, bakes into a crunchy, craggy top that provides the perfect textural contrast to the soft cake beneath. It’s a masterclass in layered baking using straightforward techniques.
Ingredients
For the Cake Batter:
- ½ cup (115g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240g) full-fat sour cream or plain Greek yogurt
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Cinnamon Swirl & Topping:
- ¾ cup (150g) packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 ½ tablespoons ground cinnamon
- ½ cup (60g) chopped pecans or walnuts (optional)
- ¼ cup (½ stick / 57g) cold unsalted butter, cubed
Instructions
1. Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×9 inch square baking pan (or an 8×8 for a thicker cake). In a small bowl, make the cinnamon mixture: combine brown sugar, 2 tbsp flour, cinnamon, and nuts (if using). Set aside.
2. Make the Cake Batter: In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then vanilla. Mix in the sour cream until combined (it may look slightly curdled—that’s okay).
3. Add Dry Ingredients: In a separate bowl, whisk together the 2 cups flour, baking powder, baking soda, and salt. Add this to the wet ingredients and mix on low speed *just* until combined and no dry streaks remain. Do not overmix.
4. First Layer & Swirl: Spread half of the batter into the prepared pan (it will be a thin layer; a spatula helps). Sprinkle *all* of the cinnamon-sugar-nut mixture evenly over the batter.
5. Top & Streusel: Carefully spread the remaining batter over the cinnamon layer. It’s okay if it doesn’t cover every bit; just do your best. For the streusel, use your fingers or a pastry cutter to work the cold, cubed butter into the reserved ½ cup of the cinnamon-sugar mixture until it forms coarse crumbs. Sprinkle this crumb mixture evenly over the top layer of batter.
6. Bake: Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake (not just the swirl) comes out clean or with a few moist crumbs. The top will be golden and the streusel will be crisp.
7. Cool & Serve: Let the cake cool in the pan on a wire rack for at least 30 minutes before slicing. This allows the structure to set for clean cuts. Serve warm or at room temperature. Dust with powdered sugar if desired.
8. Store: Keep covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
Pro-Tips for a Flawless Cinnamon Coffee Cake
- Room Temperature is Key: Using room-temperature butter, eggs, and sour cream ensures they emulsify properly, creating a smooth, even batter that rises well.
- Don’t Overmix: Once you add the flour, mix only until just combined. Overmixing develops gluten and leads to a tough cake.
- Layer with Care: Spreading the second layer of batter over the loose cinnamon sugar can be tricky. Dollop spoonfuls across the pan first, then gently spread them together.
- The Cold Butter Secret: For the best streusel topping, the butter must be cold. This ensures it creates distinct, crunchy crumbs rather than melting into a paste.
- Test for Doneness: Ovens vary. Start checking at 45 minutes. The cake is done when it springs back lightly to the touch and a tester comes out clean.
- Make it Your Own: Add ½ cup of blueberries or diced apples to the batter. Swap the nuts for chocolate chips in the swirl, or add a simple powdered sugar glaze after baking.
This Easy Cinnamon Coffee Cake is a versatile, foolproof recipe that feels like a warm hug in dessert form.
