Cinnamon Coffee Cake

What is not to love?  Tender cake, crunchy topping, and loads of cinnamon!


Cinnamon Coffee Cake

Serves 9

Total Time:  1 hr.

Prep Time:  30 min

Cook Time:  30 min


Topping Ingredients

  • 2 oz. all-purpose flour (approximately ½ scant cup)
  • 2 oz. brown sugar (approximately ¼ cup, packed)
  • 2 oz. granulated sugar (approximately ¼ cup)
  • 1 tsp. ground cinnamon
  • 1/8 tsp. freshly ground nutmeg
  • 3 Tbsp. unsalted butter, chilled and cut into small cubes


Cake Ingredients

  • 4 oz. unsalted butter, room temperature
  • 4 oz. granulated sugar (approximately ½ cup)
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 4 oz. sour cream
  • ¼ tsp kosher salt
  • ¼ tsp ground cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 4 oz. cake flour (approximately 1 cup)



  1. Lightly butter a 9-inch square baking pan or line the bottom with parchment paper.
  2. Prepare the topping by combining the flour, brown sugar, granulated sugar, cinnamon, and nutmeg.
  3. Cut the chilled butter into the flour mixture until it is well combined and crumbly.  Store in the refrigerator while preparing the batter.
  4. Preheat the oven to 350 degrees Fahrenheit.
  5. In the bowl of a stand mixer with the paddle attachment (or with an electric mixer), beat the butter for 1 minute on medium high speed.
  6. Add the sugar and beat for 2 minutes on medium high speed.
  7. Add the egg, vanilla extract, and sour cream and beat on medium speed until the ingredients are combined.
  8. In a separate bowl, whisk together the salt, cinnamon, baking powder, baking soda, and cake flour.
  9. Add the flour to the batter and beat on low until combined, scrapping down the sides of the bowl as needed.
  10. Pour the batter into the prepared pan.  Sprinkle the topping over the batter and smooth into an even layer.
  11. Bake for 30 minutes or until golden brown and a toothpick inserted in the middle comes out cleanly.
  12. Once done, place the pan on a wire rack to cool completely.
  13. Store tightly covered at room temperature.  To reheat, wrap leftover pieces in aluminum foil and place in a 350 degree Fahrenheit oven for 10-15 minutes.

Hi friends!  The past few months have been quite hectic – moving into a new house, family vacation out to California, and very busy at work.  Now that things have settled down, I’m pleased to be back and share a new arsenal of recipes with you.

Starting with – this little beauty!


My personal favorite part of this coffee cake – the crumbly, crispy topping.  The line up includes:  cinnamon, nutmeg, granulated sugar, brown sugar, all-purpose flour, and unsalted butter.


Place the flour, brown sugar, granulated sugar, and cinnamon in a bowl.  Along with nutmeg (freshly grated, please! :)).


Stir these ingredients together.


Then add the cubed, chilled butter.


And cut into the dry ingredients using a pastry blender, couple of forks/knives, or your fingertips.  Blend until the mixture resembles coarse sand.  Store in the refrigerator while you prepare the batter – this will ensure the butter does not soften and will create a crispy topping.


The coffee cake batter is composed of vanilla extract, kosher salt, cinnamon, baking soda, baking powder, sour cream, an egg, granulated sugar, cake flour, and unsalted butter.


Add the butter to a bowl.


Beat for one minute; feel free to use either a hand mixer or a stand mixer fitted with the paddle attachment.


Add the sugar.


And beat for another two minutes until light and fluffy.


Next, add the wet ingredients – the egg, vanilla extract, and sour cream.


And beat on medium speed until the ingredients are combined.  Do not fret if the mixture looks a little curdled, as it will come together after adding the dry ingredients.


In a separate bowl, add the dry ingredients (cake flour, cinnamon, baking powder, baking soda, and salt).


And mix until well combined.


Because we are using sour cream (an acid), we are also using baking soda (a base).  We are also using cake flour today.  It has less protein than all-purpose flour and will create a tender, light crumb.


Add the dry ingredients to the batter.


Add beat until just combined.


Place the batter in a prepared 9-inch square baking pan.  I usually line the pan with parchment paper, leaving some overhang to easily remove the cake from the pan.  You could also butter the pan or spray with non-stick cooking spray.


Spread the batter evenly in the pan.


Then sprinkle on the delicious topping!




Spread into an even layer.


And bake in a 350 degree Fahrenheit oven for about 30 minutes.  Use the toothpick test to determine when the cake is done.


Golden, brown, and delicious!


Cool on a wire rack, then slice and serve!


Putting cinnamon in both the cake and topping was a great decision 😀



4 Comments Add yours

  1. Tom Biggs says:

    Looks great, Betsy!

    Liked by 2 people

    1. Thank you, Tom!! Hope you are doing well! 🙂


  2. Tom Biggs says:

    Doing great, Betsy. The Buttermilk Bakery in Winter Park makes kouign-amann in several varieties. Maybe a field trip is in order.


    1. Oh, wow! Yes, I’m definitely interested – would love to try them!


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