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    Home » Recipes » Breakfast » Coffee cake

    Cinnamon Coffee Cake

    Published by Melissa on December 9, 2022 | Updated December 9, 2022 | 79 Comments

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    Cinnamon Coffee cake is everything you’d want in a cake. It is all kinds of cinnamony, moist and tasty. Perfect for brunch or dessert. via @barbarabakesCinnamon Coffee cake is everything you’d want in a cake. It is all kinds of cinnamony, moist and tasty. Perfect for brunch or dessert. via @barbarabakesCinnamon Coffee cake is everything you’d want in a cake. It is all kinds of cinnamony, moist and tasty. Perfect for brunch or dessert. via @barbarabakesCinnamon Coffee cake is everything you’d want in a cake. It is all kinds of cinnamony, moist and tasty. Perfect for brunch or dessert. via @barbarabakes

    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.

    whole cinnamon bundt came with icing drizzled on top

    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. 

    cinnamon bundt cake slices served up on plates

    Ingredients

    • Cinnamon
    • Flour
    • Sugar
    • Butter
    • Eggs

    Recipe Instructions

    1. This comes together quickly!
    2. Mix together your dry ingredients and you wet and then stir them all together.
    3. Mix up some brown sugar and cinnamon.
    4. Layer the batter with the brown sugar and cinnamon mixture and bake.
    5. Let it cool a bit before removing from the pan and enjoy warm or at room temperature.
    top view of whole cinnamon bundt came with icing drizzled on top

    Frequently Asked Questions

    Why is it called a coffee cake?

    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.

    Do you serve coffee cakes warm or at room temperature?

    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. 

    Why is my coffee cake dry?

    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. 

    What should I serve with coffee cake?

    If you are trying to make this a meal I would serve some fresh fruit, eggs and a hot drink of your choice. 

    whole cinnamon bundt came with icing drizzled on top

    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.

    whole cinnamon bundt came with icing drizzled on top
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    4.50 from 4 votes

    Cinnamon Coffee Cake

    Cinnamon Coffee Cake is flavorful cake that comes together quickly and the house smells amazing while it bakes.
    Prep Time15 mins
    Cook Time1 hr 5 mins
    Total Time1 hr 20 mins
    Course: Coffee cake
    Keyword: cooking, food, recipe
    Servings: 12 servings
    Calories: 454kcal
    Author: Melissa Griffiths
    Prevent your screen from going to sleep

    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

    Calories: 454kcal | Carbohydrates: 82g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 347mg | Potassium: 162mg | Fiber: 1g | Sugar: 57g | Vitamin A: 354IU | Vitamin C: 0.4mg | Calcium: 101mg | Iron: 2mg
    pin that reads "cinnamon coffee cake" with photos of the bundt cake with icing on top

    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. 

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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. hedy

      September 25, 2019 at 6:10 am

      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!

      Reply
      • Barbara Schieving

        September 25, 2019 at 6:40 am

        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.

        Reply
    2. Cheryl

      June 14, 2018 at 8:40 pm

      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?

      Reply
      • Barbara Schieving

        June 14, 2018 at 9:35 pm

        Thanks Cheryl – I love using the smaller bundts and freezing one. The cook time should be about 25 minutes.

        Reply
    3. Kelly M

      May 19, 2015 at 11:07 pm

      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 🙂

      Reply
      • Barbara Schieving

        May 20, 2015 at 5:47 am

        Thanks Kelly for letting me know how much you and your husband loved the cake! Your substitutions sound delicious.

        Reply
    4. Cheryl

      December 12, 2014 at 12:30 pm

      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.

      Reply
      • Barbara Schieving

        December 12, 2014 at 2:31 pm

        Thanks Cheryl! So glad it was a hit at the office. Did you end up making changes?

        Reply
        • Cheryl

          December 12, 2014 at 4:13 pm

          No I followed the recipe exactly. I only baked for less time than was stated and I didn’t make a glaze.

          Reply
          • Barbara Schieving

            December 13, 2014 at 8:49 am

            Thanks!

            Reply
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