Light Cinnamon Coffee Cake
Start your morning or elevate your coffee break with this irresistible Light Cinnamon Coffee Cake—a delicately spiced, melt-in-your-mouth treat that perfectly balances sweetness and warmth. Featuring a soft, moist crumb infused with aromatic cinnamon and topped with a buttery, brown sugar streusel, this cake captures homemade comfort in every bite. With just 15 minutes of prep time, this simple recipe comes together effortlessly using pantry staples like flour, sugar, and vanilla, making it ideal for impromptu gatherings or lazy weekend mornings. Bake this cozy cinnamon cake to golden perfection in under 30 minutes, and enjoy its crumbly topping for the ultimate pairing with your favorite cup of coffee or tea. Perfect for breakfast, brunch, or dessert, this lighter twist on a classic coffee cake is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 0.5 cup unsalted butter, melted
- 0.75 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup brown sugar
- 0.25 cup all-purpose flour (for topping)
- 1 teaspoon ground cinnamon (for topping)
- 2 tablespoons unsalted butter, softened (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt.
In a separate bowl, combine the melted butter, milk, eggs, and vanilla extract. Whisk until well blended.
Gradually pour the wet ingredients into the dry ingredients while stirring gently. Mix until just combined; avoid overmixing to prevent a dense cake.
Pour the batter into the prepared baking pan and spread it into an even layer.
In a small bowl, prepare the topping by mixing the brown sugar, 1/4 cup all-purpose flour, ground cinnamon, and softened butter until crumbly.
Sprinkle the topping evenly over the batter in the pan.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack.
Serve the cake warm or at room temperature with a cup of coffee or tea.
Nutrition Facts
Calories |
3217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.2 g | 173% | |
| Saturated Fat | 81.2 g | 406% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 709 mg | 236% | |
| Sodium | 2318 mg | 101% | |
| Total Carbohydrate | 462.2 g | 168% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 245.9 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 449 mg | 35% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 830 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.
