Cinnamon Coffee Cake
Enjoy a comforting Cinnamon Coffee Cake, featuring cinnamon layers and a golden topping perfect for any gathering.
Servings: 15
Calories: 574kcal
Equipment
- 9x13 Baking Dish
- Stand Mixer with Paddle Attachment
- Measuring Cups and Spoons
- Mixing Bowls
- Parchment Paper
- Cooling Rack
Ingredients
CINNAMON FILLING:
- 62.5 grams all-purpose flour about ½ cup
- 50 grams white granulated sugar about ¼ cup
- 50 grams light brown sugar about ¼ cup, packed
- 1 tablespoon ground cinnamon
CRUMB TOPPING:
- 1 stick salted butter melted
- 250 grams light brown sugar about 1 ¼ cup
- 125 grams all-purpose flour about 1 cup
- 2 tablespoon ground cinnamon
CAKE:
- 2 sticks butter room temperature
- 200 grams granulated white sugar about 1 cup
- 100 grams light brown sugar about ½ cup
- 1 tablespoon ground cinnamon
- 1 cup Greek yogurt full fat
- 3 large eggs room temperature
- 1 tablespoon pure vanilla extract
- 1 tablespoon baking powder
- ½ tablespoon sea salt
- 400 grams all-purpose flour
- ¾ cup whipping cream
DRIZZLE:
- 1 cup powdered sugar
- 2-3 tbsp whole milk
Instructions
- Preheat oven to 350F degrees and line a 9x13 baking dish with parchment paper, and set aside.
- Prepare the cinnamon filling by whisking together the white sugar, brown sugar and cinnamon in a small bowl, and set aside.
- Make the crumb topping in a medium bowl add the melted butter, brown sugar, flour and cinnamon, mix until it takes the appearance of coarse crumbs. Set aside until the end.
- To make the cake batter add the butter, white sugar, brown sugar and cinnamon into the bowl of a stand mixer, with the paddle attachment, on medium for 2 minutes to until fluffy and a pale yellow color.
- Add in the Greek yogurt, eggs, pure vanilla extract, baking powder, sea salt and mix for an additional minute until combined.
- With the mixer on low, alternate adding the flour and whipping cream, mixing until smooth. Scrape down sides of bowl, and the bottom, as needed.
- Spread half the batter into the prepared 9x13 pan then sprinkle the cinnamon filling evenly on top. Add dollops of the remaining batter on top of the cinnamon layer, then carefully spread.
- Sprinkle the crumb topping evenly on top.
- Bake for 55 minutes or until cake is set.
- Remove from oven and set on wire rack to cool completely.
- For the drizzle, whisk together the powdered sugar and milk until smooth, then lightly drizzle on top of cooled coffee cake.
Notes
- Room Temperature: Make sure your butter and eggs are at room temperature for the smoothest batter.
- Even Layers: Spread each layer carefully so you get a consistent ribbon of cinnamon sugar throughout.
- Don’t Overmix: Mix just until combined once you add the dry ingredients to keep the cake soft.
- Check Doneness: Use a cake tester to ensure the center is set before removing from the oven.
- Batter Tip: I like to add a little non-stick spray to the back of a spoon or offset spatula to spread the top layer of cake.
- Refrigerator: Cover in plastic wrap and store in an airtight container for up to 3-4 days.
- Freezer: Freeze individual slices in a freezer-safe container for up to 3 months.
- Reheating: Warm slightly in an oven or air fryer, before serving to bring back that soft, fresh texture.
Nutrition
Calories: 574kcal | Carbohydrates: 84g | Protein: 7g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 495mg | Potassium: 141mg | Fiber: 2g | Sugar: 52g | Vitamin A: 805IU | Vitamin C: 0.2mg | Calcium: 133mg | Iron: 2mg
