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Cinnamon Swirl Coffee Cake with coffee and cinnamon sticks

Cinnamon Swirl Coffee Cake with Crumb Topping and Glaze

This delightful coffee cake features a moist batter swirled with cinnamon, topped with a sweet crumb mixture, and finished with a simple vanilla glaze, perfect for breakfast or dessert.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 400 kcal

Equipment

  • Oven
  • 9-inch baking pan
  • Small bowl
  • Large bowl
  • Medium bowl
  • Whisk
  • Knife
  • Skewer
  • Wire rack

Ingredients
  

For the Cake Batter:

  • 2 ½ cups All-purpose flour
  • 1 ½ cups Granulated sugar
  • 2 tsp Baking powder
  • ½ tsp Salt
  • ½ cup Unsalted butter softened (1 stick)
  • 2 large Eggs room temperature
  • 1 cup Milk room temperature
  • 1 tsp Vanilla extract

For the Cinnamon Swirl:

  • ½ cup Brown sugar packed
  • 1 tbsp Ground cinnamon
  • 3 tbsp Unsalted butter Melted

For the Crumb Topping:

  • ½ cups All-purpose flour
  • ¼ cup Granulated sugar
  • ¼ cup Brown sugar packed
  • 1 tsp Ground cinnamon
  • ¼ cup Unsalted butter Cold, cut into cubes

For the Glaze:

  • 1 cup Powdered sugar
  • 2-3 tbsp Milk or heavy cream
  • ½ tsp Vanilla extract

Instructions
 

Preheat and Prep

  • Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round or square baking pan.

Make the Crumb Topping

  • In a small bowl, combine flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter until coarse crumbs form, then set aside.

Prepare the Cinnamon Swirl

  • In another small bowl, whisk together brown sugar, ground cinnamon, and melted butter until well mixed, then set aside.

Combine Dry Ingredients (Cake Batter)

  • In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.

Cream Wet Ingredients (Cake Batter)

  • In a separate medium bowl, cream the softened butter and eggs until light and fluffy. Stir in the milk and vanilla extract.

Combine Wet and Dry (Cake Batter)

  • Slowly add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix.

Assemble the Cake

  • Pour half of the cake batter into the prepared pan and spread evenly. Spoon half of the cinnamon swirl mixture over the batter in dollops and gently swirl it in with a knife or skewer.
  • Carefully spoon the remaining cake batter over the cinnamon swirl layer and spread gently. Dollop the rest of the cinnamon swirl mixture on top and swirl again.
  • Spread the crumb topping evenly over the entire cake.

Bake

  • Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.

Cool and Glaze

  • Let the coffee cake cool in the pan on a wire rack for 10-15 minutes, then carefully remove it to cool completely on the rack.
  • Once cool, whisk together powdered sugar, milk or heavy cream, and vanilla extract for the glaze. Pour generously over the cake.

Notes

For a smoother batter, ensure eggs and milk are at room temperature. Be careful not to overmix the cake batter. Allow the cake to cool sufficiently before applying the glaze to prevent it from melting and soaking in too quickly.