Cinnamon Crusted Coffee Cake
Prepare to elevate your breakfast or dessert game with this irresistible Cinnamon Crusted Coffee Cake! Featuring a moist, buttery crumb layered with a decadent swirl of cinnamon and brown sugar, this classic treat is crowned with a golden crust that’s bursting with warm, spiced flavor. The recipe is simple yet indulgent, combining pantry staples like all-purpose flour, whole milk, and vanilla extract for a perfectly tender texture. Ideal for special occasions or a cozy weekend indulgence, this coffee cake comes together in just 50 minutes and serves 8 generously. With its inviting aroma and optional dusting of powdered sugar, it’s as visually stunning as it is delicious. Serve it warm or at room temperature alongside your favorite cup of coffee or tea, and watch it disappear! Perfect for brunch tables, holiday gatherings, or any time you crave a sweet, cinnamon-kissed delight.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter
- 2 large Eggs
- 0.75 cup Whole milk
- 2 teaspoons Baking powder
- 2 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 2 teaspoons Ground cinnamon
- 0.75 cup Brown sugar
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square or round baking pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour half of the batter into the prepared baking pan, spreading it into an even layer.
In a small bowl, mix together the brown sugar and ground cinnamon. Sprinkle half of this mixture over the batter in the pan.
Spread the remaining batter over the cinnamon-sugar layer, then top it with the remaining cinnamon-sugar mixture, evenly coating the surface.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Optional: Dust the top of the cake with powdered sugar before serving for an extra touch of sweetness.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 1743 mg | 76% | |
| Total Carbohydrate | 523.4 g | 190% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 331.3 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 469 mg | 36% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 867 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
