Cinnamon Coffee Cake with Cinnamon Swirls
This cinnamon coffee cake is soft, buttery, and packed with cozy cinnamon flavor. A rich sour cream batter keeps it super moist, with gooey cinnamon-sugar ribbons running through the center and a thick, crumbly brown sugar topping. It’s a bakery-style treat that’s easy to make at home!
Equipment
Ingredients
For the Coffee Cake Batter
- 1 1/2 cups all-purpose flour *See notes below for measuring*
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1/2 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla bean paste or extract
- 3/4 cup sour cream room temperature
- 1/4 cup whole milk room temperature
For the Cinnamon Sugar Layers
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 3 tablespoons ground cinnamon
For the Vanilla Icing
- 1 cup powdered sugar
- 3-4 tablespoons whole milk
- 1 teaspoon vanilla extract or paste
Instructions
- Preheat the oven to 350°F/180°C. Line the bottom of a 9x9 spring form baking pan with parchment paper and butter the sides of the pan. Set aside.
- In a small bowl, combine the flour, baking powder, and salt. Set aside.
- Cream the butter, sugar, and brown sugar for 3 minutes until light and fluffy. Scrape down the bowl.
- Mix in the eggs one at a time, scraping down the bowl before adding the next one, then mix in the vanilla.
- Once combined, mix in the sour cream. Scrape down the bowl.
- Add the flour mixture. Start mixing on low speed while streaming in the milk. Mix until just combined. Scraping the bottom of the bowl to make sure everything is combined.
- In a small bowl, combine the sugar, brown sugar, and cinnamon.
- Spread a third of the batter into the prepared cake pan (about 288 grams), sprinkle a third of the cinnamon sugar (about 66 grams), and repeat two more times, with the top covered in the rest of the cinnamon sugar.
- Bake for 35-45 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs. Let the pan cool on a wire rack for 30 minutes, then unclasp the sides and remove the ring from the cake. Let it finish cooling on the rack for 1-2 hours.
- Once cool, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cake and enjoy! The icing won’t fully stick to the cinnamon sugar topping; it’ll run off a bit, but you’ll still get that extra sweetness in every bite. Or skip it if you prefer it plain!
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Never scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Keep leftovers in an airtight container at room temperature for 3-4 days. You can reheat them in the microwave for warm slices!
Freezing: Wrap tightly in plastic wrap and store in an airtight container or freezer bag for up to 1 month.
