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Cinnamon Coffee Cake Recipe

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A soft, moist cinnamon coffee cake made with cream cheese and buttermilk, layered with a cinnamon-sugar ribbon and topped with buttery brown sugar streusel. An optional glaze adds a sweet finishing touch.

Ingredients

  • ½ cup (113 g) unsalted butter, softened
  • 8 oz (225 g) cream cheese, softened
  • 1 cup (200 g) light brown sugar, firmly packed
  • ½ cup (100 g) granulated sugar
  • 2 large eggs
  • 1½ teaspoons vanilla extract
  • 2½ cups (315 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cornstarch
  • ¾ teaspoon table salt
  • ½ cup (120 ml) buttermilk
  • ¼ cup (50 g) granulated sugar, for cinnamon swirl
  • 1½ teaspoons ground cinnamon, for cinnamon swirl
  • 1⅓ cups (175 g) all-purpose flour, for streusel
  • 1 cup plus 2 tablespoons (225 g) packed brown sugar, for streusel
  • 3 tablespoons granulated sugar, for streusel
  • 4½ teaspoons ground cinnamon, for streusel
  • ¼ teaspoon salt, for streusel
  • 10 tablespoons (140 g) unsalted butter, melted, for streusel
  • ½ cup (65 g) powdered sugar, optional glaze
  • 2–3 teaspoons milk, optional glaze

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease and flour a 13×9-inch baking pan.
  2. Beat the softened butter and cream cheese together in a large mixing bowl until smooth and creamy.
  3. Add the brown sugar and granulated sugar and beat until lighter and fluffy.
  4. Add the eggs one at a time, mixing after each addition and scraping the bowl as needed. Mix in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, cornstarch, and salt.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix just until combined. The batter will be thick.
  7. Spread approximately half of the batter evenly in the prepared pan.
  8. Combine the granulated sugar and cinnamon for the cinnamon swirl, then sprinkle evenly over the batter.
  9. Spoon the remaining batter over the cinnamon layer and carefully spread it across the surface. If desired, gently swirl the cinnamon mixture into the batter with a knife.
  10. For the streusel, combine the flour, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl.
  11. Pour the melted butter over the streusel mixture and toss with a fork until large, moist crumbs form. Do not overmix.
  12. Sprinkle the streusel evenly over the cake batter.
  13. Bake for 40–50 minutes, checking toward the lower end of the baking time. The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  14. Remove from the oven and allow the coffee cake to cool before slicing.
  15. For the optional glaze, whisk the powdered sugar with 2 teaspoons milk, adding a little more milk as needed for a smooth, drizzleable consistency.
  16. Drizzle the glaze over the cooled coffee cake, slice into approximately 24 pieces, and serve.

Notes

  • The cake batter is intentionally thick, which helps support the cinnamon-sugar layer.
  • Add chopped pecans or walnuts to the streusel for extra crunch.
  • The glaze can be omitted for a less sweet coffee cake.
  • A small amount of nutmeg or cardamom can be added to the streusel for additional spice.
  • For a fruit variation, add a thin layer of finely diced apples near the cinnamon layer without adding excessive fruit.
  • Store cooled coffee cake in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
  • Individual slices can be wrapped securely and frozen in a freezer-safe container or bag.
  • Reheat individual portions briefly in the microwave until just warm, taking care not to overheat.

Nutrition

Find it online: https://yumfamilyrecipes.com/cinnamon-coffee-cake-recipe/