Introduction

This Moist Cinnamon Coffee Cake with Cinnamon Swirls is the perfect treat for breakfast or afternoon tea. With tender crumb layers and sweet cinnamon pockets, it’s comforting and flavorful in every bite. The light vanilla glaze adds just the right amount of sweetness.

A round, single-layer cake with a golden brown, slightly rough top sprinkled with a fine layer of sugar, baked inside a silver springform pan. The cake surface has small cracks and a warm, slightly uneven texture indicating a soft inside. The pan rests on a white marbled surface on top of a black wire cooling rack, highlighting the cake’s warm tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour (*see notes below for measuring*)
2 teaspoons baking powder
1 teaspoon fine sea salt
1/2 cup unsalted butter (room temperature)
3/4 cup granulated sugar
1/4 cup brown sugar (packed)
2 large eggs (room temperature)
2 teaspoons vanilla bean paste or extract
3/4 cup sour cream (room temperature)
1/4 cup whole milk (room temperature)
1/2 cup granulated sugar
1/3 cup brown sugar
3 tablespoons ground cinnamon
1 cup powdered sugar
3-4 tablespoons whole milk
1 teaspoon vanilla extract or paste

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line the bottom of a 9×9 springform pan with parchment paper and butter the sides. Set aside.
Step 2: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream the butter, granulated sugar, and brown sugar together for about 3 minutes until light and fluffy. Scrape down the bowl.
Step 4: Mix in the eggs one at a time, scraping down the bowl before adding the next. Stir in the vanilla.
Step 5: Add the sour cream and mix until combined. Scrape down the bowl again.
Step 6: Add the flour mixture. Mix on low speed while slowly streaming in the milk. Mix just until combined, making sure to scrape the bottom of the bowl.
Step 7: In a small bowl, combine the 1/2 cup granulated sugar, 1/3 cup brown sugar, and cinnamon. Set aside.
Step 8: Spread one third of the batter (about 288 grams) into the prepared pan. Sprinkle one third of the cinnamon sugar mixture (about 66 grams) over the batter. Repeat twice more, finishing with the cinnamon sugar on top.
Step 9: Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan on a wire rack for 30 minutes. Then, remove the sides of the springform and let the cake cool completely on the rack for 1 to 2 hours.
Step 10: Whisk together the powdered sugar, 3 to 4 tablespoons milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake. The glaze will run off a bit but adds a lovely sweetness. Skip the glaze if you prefer the cake plain.

Tips & Variations

For best texture, measure flour by spooning it into your cup and leveling off instead of scooping directly from the bag.
Room temperature ingredients help the batter mix evenly and improve the cake’s rise.
Add chopped nuts or raisins to the cinnamon layers for extra texture.
Use Greek yogurt instead of sour cream for a slightly tangier flavor.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual slices gently in the microwave for 10-15 seconds if desired. The glaze may soften when refrigerated but will still taste delicious.

How to Serve

The image shows a close-up of a cinnamon swirl cake with a slice lifted from the whole cake. The cake has two main layers of soft, light yellow cake with a dark brown cinnamon swirl running horizontally through the middle. The top of the cake is golden brown with a slightly rough texture and is sprinkled with cinnamon sugar and a light drizzle of white icing. The cake sits on a white plate, and the background is a white marbled texture, softly blurred to keep the focus on the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size?

A 9×9 inch springform pan is ideal for this recipe. If using a different size, adjust the baking time accordingly and check doneness early with a toothpick.

What if I don’t have sour cream?

You can substitute sour cream with plain Greek yogurt or buttermilk in the same amount. This will maintain the cake’s moist texture and slightly tangy flavor.