The Corner Bakery Cafe’s Cinnamon Creme Coffee cake is a “rich, golden cake swirled with ribbons of cinnamon, topped with a crumbly cinnamon streusel and powdered sugar.” Similar to a New York crumb cake, this cinnamon crumb coffee cake is perfect for a decadent breakfast, mid-day snack, or dessert.
When my daughter and I were having lunch at the Corner Bakery, she raved about their Cinnamon Creme Coffee Cake. Of course, I ordered a slice and it is heavenly. Since it’s over $20 for a small cake, she asked if I could recreate it a home.
A quick internet search took me to IgoUgo (no longer on the web) and a copy cat version of Corner Bakery’s signature coffee cake. I used their recipe as a starting point. My daughter thought it needed more cinnamon because it didn’t quite have the oh wow factor of the original. So I’ve doubled the cinnamon in the recipe below.
You’ll need a coffee cake pan, or a tube pan to make this cake. There’s too much batter to make it in a bundt pan. The pan you use can make a big difference in cook times. So cook the cake until it has an internal temperature of 210°F. If the top is getting too brown, cover it loosely with foil.
In addition to the crumb topping, the cake has a streusel layer in the middle of the cake.
It can be hard to spread the batter after you add a streusel layer to the middle of a cake, so I use an ice cream scoop and put dollops of the dough on top of the streusel. Then it makes it easy to evenly spread the dough on top of the streusel.
Another great tip is to place parchment around the cake before sprinkling the powdered sugar to keep the serving platter clean. See the photos above.
This cake is more moist and delicious the day after it’s made, so you may want to make this Cinnamon Creme Coffee Cake the day before you plan to serve it.
Coffee cake is one of my favorite ways to start the day. Be sure and check out all my luscious coffee cake recipes, including two of my most popular streusel-topped coffee cakes, Fresh Peach Coffee Cake and Lemon Blueberry Coffee Cake.
I made the following high altitude changes in the cake batter: 1 1/2 teaspoon baking powder, 3/4 teaspoon baking soda, 1 1/4 cup sugar. slightly adapted from IgoYOUgo As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Topping and Filling Ingredients
Serving Size: 1
Amount Per Serving: Calories: 580 Total Fat: 31g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 124mg Sodium: 344mg Carbohydrates: 69g Fiber: 2g Sugar: 34g Protein: 7g
I made the following high altitude changes in the cake batter: 1 1/2 teaspoon baking powder, 3/4 teaspoon baking soda, 1 1/4 cup sugar. slightly adapted from IgoYOUgo
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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