Cinnamon Coffee Cake is flavorful cake that comes together quickly and the house smells amazing while it bakes.
This cake is everything you’d want in a cinnamon coffee cake bundt cake. It is all kinds of cinnamony, moist and tasty.
Cinnamon Coffee Cake
Cinnamon coffee cakes are fun to serve for either breakfast, brunch or dessert. It would be great to bake for a gathering or some type of shower.
It not only tastes delightful but it looks pretty too. I love the thick cinnamon layer and the tenderness of the cake. Everyone will enjoy this cake and will be begging for seconds.
Ingredients
- Cinnamon
- Flour
- Sugar
- Butter
- Eggs
Recipe Instructions
- This comes together quickly!
- Mix together your dry ingredients and you wet and then stir them all together.
- Mix up some brown sugar and cinnamon.
- Layer the batter with the brown sugar and cinnamon mixture and bake.
- Let it cool a bit before removing from the pan and enjoy warm or at room temperature.
Frequently Asked Questions
People enjoy eating a sweet cake with a fresh cup of coffee, hot chocolate or tea. While the cake contains no actual coffee the two do pair nicely together.
This is a personal preference as to serve a cinnamon coffee cake warm or at room temperature. I think it tastes incredible warm. You can either eat it fresh from the oven or microwave it to get the desired temperature.
If your coffee cake turns out too dry than there is a good chance that you overcooked it. Watch carefully for the cake to be done but not overdone. It is also important to add just the right amount of flour. Too much flour will result in a dry cake.
If you are trying to make this a meal I would serve some fresh fruit, eggs and a hot drink of your choice.
More Recipes
- Snickerdoodle Coffee Cake
- Lemon Blueberry Coffee Cake
- Homemade Corner Bakery Cinnamon Creme Coffee Cake
- Pumpkin Sour Cream Streusel Coffee Cake
If you’ve tried this Cinnamon Coffee Cake or any other recipe on Barbara Bakes, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
Cinnamon Coffee Cake
Ingredients
- 1 cup butter room temperature
- 2 cups sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sour cream 16 ounces
- ¾ cup brown sugar
- 1 tablespoons ground cinnamon
- ¼ cup cinnamon chips optional
- ¼ cup white chocolate chips optional
- 1 teaspoon shortening optional
Instructions
- Preheat oven to 350º. Coat a 10 cup fluted bundt or tube pan coated with vegetable or olive oil cooking spray.
- Combine flour, baking soda and salt set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- Add flour mixture alternately with sour cream, beating just enough after each addition to keep batter smooth.
- Spoon a third of the batter into the Bundt pan. Combine cinnamon and brown sugar; sprinkle half over batter in pan. Repeat layers ending with ⅓ batter on top.
- Cook in oven for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. (I served it warm and it sliced perfectly.)
- To make the optional glaze: Melt ¼ cup cinnamon chips with ½ teaspoon butter flavored Crisco in the microwave in a Ziploc on 50% power for about 30 seconds to one minute until the chips are melted (just sort of knead the chips in the bag a little bit and don't over heat them). Then I did the same with ¼ cup white chocolate chips and ½ teaspoon butter flavored Crisco.
- You could also make a simple powdered sugar glaze by adding 1 cup powdered sugar with just enough milk to make a thick glaze. Both glaze options are optional and both work great.
Notes
- You could use plain whole fat Greek yogurt in place of the sour cream in this recipe if you’d like.
Nutrition
I am excited for you to make this Cinnamon Coffee Cake. There is no shortage of flavor and it can be served for any occasion. You’ll find yourself craving more of this delicious cake.
hedy
I made the recipe and absolutely loved it as did everyone at church. The only problem was the sugar/cinnamon swirl created a fault line and the cake split in two and would not come out of the pan. I finally managed to pry it out and place it on top of the bottom half. I let it sit overnight and it sort of repaired itself. Then I glazed it with a “light” cream cheese glaze to hide the cracks around the middle. Any good suggestions? I coated the pan with melted butter and flour and have used the pan before successfully. I might try using less batter in the pan so it’s not so heavy. Also, I’ll try swirling the cinnamon/sugar mixture but any other suggestions are greatly appreciated!
Barbara Schieving
Hi Hedy – glad the cake was a hit. Sorry you had trouble with it splitting. Try making a well it the batter so the cinnamon and sugar filling doesn’t touch the edges of the pan and is completely enclosed in batter. None of the sugar should be touching the pan itself. Also, be sure and do two layers of the cinnamon sugar swirl not just one. Sounds like you did a great job of making the cake look pretty despite your troubles. Thanks for sharing.
Cheryl
This cake is delicious. I would like to use my two six cup bundt pans so that I can freeze one since I am single. How long would I cook the cakes?
Barbara Schieving
Thanks Cheryl – I love using the smaller bundts and freezing one. The cook time should be about 25 minutes.
Arione Bowman
I made a coffee cake in response to a challenge from the doctor that I work with. He bought me a coffee cake with coffee and said this was one of his favorite sweets/desserts. I suggested I should learn the recipe, then he said bring me some.
I baked this and just as you said, it smelled AMAZING in the house! my teenage boys, fiancee and brother could not get enough of this cake!
Might I add the doctor was blown away as well. I did change the sugar content from 2 cups of granulated sugar to 1 cup white, 1 cup light brown sugar. I also sprinkled a little brown sugar cinnamon on the bottom of the bundt pan to see if it would turn into a caramelized shell-not quite but nice accent. I didn’t letit set too long in the bundt pan for fear of it hardening and getting stuck. I did not use the cinnamon chips or white chocolate chips. I instead used ready made vanilla frosting with a little cinnamon powder and melted it in the microwave for a few seconds to make a drizzle consistency. All and all, A.M.A.Z.I.N G. Thanks for sharing this recipe.
P.S. The boys have now declared this to be the birthday cake of All birthday cakes going forward.
Kelly M
I made this bundt cake for my husband and he said this is in the top 5 of all the things I have baked (and I bake A LOT). So whatever you are doing, stop, and go make this now!!! And an added bonus is my house smelled soooooo good during and after baking this. Thanks for the fantastic recipe!!!!! I baked for 60-minutes and used cinnamon chips in the sugar cinnamon mixture instead and just dusted it lightly with powdered sugar after it come out of the oven 🙂
Barbara Schieving
Thanks Kelly for letting me know how much you and your husband loved the cake! Your substitutions sound delicious.
Cheryl
This cake was absolutely delicious. I could have baked it less but I wanted to follow the recipe as stated. I had to take it out at about 45 minutes. The next time I will be hovering over it at 40 minutes. I decided not to use the glaze. The office was delighted.
Barbara Schieving
Thanks Cheryl! So glad it was a hit at the office. Did you end up making changes?
Cheryl
No I followed the recipe exactly. I only baked for less time than was stated and I didn’t make a glaze.
Barbara Schieving
Thanks!