Cinnamon Coffee Cake
This is my take on my grandma’s famous coffee cake - moist cake with swirls of cinnamon, this cake is perfect to pair with your favorite cup of coffee, tea or to serve with brunch.
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes (includes baking and cooling time)
Total Time: 2 hours
Yield: One 9-inch bundt cake
Ingredients
1 cup (2 sticks) unsalted butter, softened to room temperature
1 3/4 cup granulated sugar
3 large eggs, room temperature
1 cup buttermilk, room temperature
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
For the cinnamon swirl
2 tablespoons cinnamon
1/4 cup brown sugar, lightly packed
Instructions
Pre-heat oven to 350 °F. Prep a bundt pan by coating with a bit of cooking spray.
In a medium sized bowl, whisk together dry ingredients (flour, baking soda, baking powder, salt) and set aside.
In a stand mixer fitted with a paddle attachment or with a hand mixer, cream butter and granulated sugar on medium speed for 2-3 minutes until light and fluffy, scraping down the sides as needed.
Add eggs one at a time, mixing after each addition. Then add buttermilk and vanilla and mix well.
Slowly add dry ingredients and mix on low until just combined, finish mixing by hand with a spatula if needed to ensure everything is fully incorporated.
Prep the cinnamon swirl. With a fork, mix the cinnamon and brown sugar together and set aside.
Pour half of the batter into the prepped bundt pan, spreading into an even layer, then add the cinnamon and sugar layer, spread that evenly as well. Top the cinnamon and sugar with the remaining batter; using a spatula to gently spread the batter into a final even layer.
Bake at 350 °F for 50-60 minutes or until the cake is golden brown and a is set in the middle.
Let cool for 20 minutes then serve and enjoy!
Tips & Tricks
Baking with eggs and milk that are at room temperature will help the mixture come together more smoothly, but if you forget to take them out of the fridge that’s okay, the batter just may look a bit curdled prior to adding the dry ingredients.
My grandma made this cake without icing so that’s the way I like to make it, but if you prefer icing on your coffee cake, you can make a simple glaze of 1 cup powdered sugar, a splash of vanilla extract and 1 tablespoon of water. Pour the glaze over the cake once the cake has completely cooled and let set for a few minutes before serving.
Nutrition Facts (per 1 slice serving)
Estimates. Will vary based on ingredients and serving size
Calories: ~390 kcal
Protein: ~5 g
Total Fat: ~17 g
Carbohydrates: ~54 g