Cinematic overhead shot of a freshly baked cinnamon swirl coffee cake on a rustic wooden cutting board, featuring a golden-brown crumb topping and one slice cut to reveal its moist interior with cinnamon ribbons, warm morning light creating soft shadows, with scattered cinnamon sticks and brown sugar crystals alongside a steaming coffee mug, capturing a cozy kitchen atmosphere with rustic charm.
Coffee Recipes / By

Cinnamon Swirl Coffee Cake: Your New Weekend Breakfast Obsession

Cinnamon swirl coffee cake is that magical breakfast treat that makes your kitchen smell like a bakery and your mornings feel special—even on a Tuesday.

KEY INFO

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 10 minutes (including cooling)
Servings: 9-12 generous slices
Difficulty Level: Easy
Dietary Tags: Vegetarian (contains eggs, dairy)

EQUIPMENT NEEDED
  • 9-inch square baking pan (or 9-inch round)
  • Large mixing bowls (2-3)
  • Electric mixer or sturdy whisk
  • Measuring cups and spoons
  • Pastry cutter or two forks
  • Rubber spatula
  • Butter knife for swirling
  • Toothpick for testing
  • Wire cooling rack

Simple Alternatives: No pastry cutter? Use your fingertips or two forks. No electric mixer? A whisk and some elbow grease work perfectly.

INGREDIENTS
For the Cake Batter
  • ½ cup (113g) unsalted butter, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup (180g) sour cream, room temperature
  • ¼ cup (60ml) whole milk, room temperature
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
For the Cinnamon Swirl
  • ½ cup (100g) brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 3 tablespoons (42g) softened butter
For the Crumb Topping
  • ¾ cup (95g) all-purpose flour
  • ½ cup (100g) brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 6 tablespoons (85g) cold butter, cubed
Optional Vanilla Glaze
  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons milk
  • ½ teaspoon vanilla extract

Substitutions: Greek yogurt works instead of sour cream. Add ½ tablespoon lemon juice to milk if you need buttermilk tang.

METHOD
1. Set Up Your Station

Preheat your oven to 350°F (175°C).
Line a 9-inch square pan with parchment paper, leaving overhangs on two sides for easy lifting.
Spray lightly with cooking spray.

Overhead view of a pristine kitchen counter with measured baking ingredients for cinnamon cake, including softened butter, cracked eggs, brown sugar, vanilla, and ground cinnamon, arranged in a warm color palette, illuminated by soft morning light.

2. Make the Crumb Topping First

Combine flour, brown sugar, and cinnamon in a medium bowl.
Add cold, cubed butter.
Use a pastry cutter or your fingertips to work the butter into the dry ingredients until you get pea-sized crumbs.
Pop this in the fridge while you make the batter—cold butter makes crunchier crumbs.

3. Mix Your Dry Ingredients

Whisk together flour, baking powder, and salt in a medium bowl.
Set aside.

4. Cream Butter and Sugar

Beat softened butter with both sugars in a large bowl for 2-3 minutes until light and fluffy.
This step adds air and makes your cake tender, so don’t rush it.

5. Add Eggs and Flavor

Beat in eggs one at a time, mixing well after each.
Add vanilla extract and mix until combined.

6. Fold in Sour Cream

Gently fold in the sour cream until just combined.
The mixture should look creamy and smooth.

7. Combine Wet and Dry

Add half the flour mixture to the batter and stir gently.
Pour in half the milk and mix.
Add remaining flour, then remaining milk.
Mix until just combined—you should still see a few flour streaks. Overmixing makes tough cake.

8. Prepare the Cinnamon Swirl

Mix brown sugar, cinnamon, and softened butter in a small bowl until it forms a thick paste.

9. Layer Your Cake

Spread half the batter into your prepared pan.
Drop spoonfuls of the cinnamon mixture over the batter.
Use a butter knife to gently swirl it through—make figure-eights or zigzags, but don’t overmix.

10. Add the Top Layer

Carefully spread the remaining batter over the cinnamon layer.
It doesn’t need to be perfect—just cover the swirl.

11. Top with Crumbs

Sprinkle your chilled crumb topping evenly over the entire surface.
Press very lightly so it adheres.

12. Bake to Golden Perfection

Bake for 45-50 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
The top should be golden brown and spring back when touched lightly.
If the crumbs are browning too quickly, tent with foil for the last 10 minutes.

Dramatic side-angle view of a golden-brown cinnamon swirl coffee cake on a rustic wooden board, showcasing a cut slice revealing the moist interior with cinnamon ribbons, alongside a steaming cup of coffee, all set against a softly blurred sunlit kitchen background.

13. Cool Properly

Let the cake cool in the pan for 20 minutes—this prevents crumbling.
Use the parchment overhangs to lift it onto a wire cooling rack.
Let it cool completely before glazing (about 1 hour).

14. Drizzle with Glaze (Optional)

Whisk together powdered sugar, milk, and vanilla until smooth and pourable.
Drizzle over the cooled cake in a zigzag pattern.

CRUCIAL TIPS
  • Room temperature ingredients are non-negotiable—they blend smoothly and create better texture
  • Don’t skip chilling the crumb topping—cold butter = crispy crumbs, warm butter = soggy disappointment
  • Use the toothpick test starting at 40 minutes—ovens vary wildly and overbaking means dry cake
  • Swirl gently—you want ribbons, not a muddy mess

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