Love cinnamon? Then you’ve got to try this cinnamon swirl coffee cake! This may look like a lot of steps but it comes together very quickly.
This coffee cake has cinnamon in the streusel topping as well as a cinnamon swirl. It lasts all week long, making it the perfect treat to bake on Sunday for breakfast or an after school snack.
Feel free to bake this in a square pan and cut it in squares or bake it in a round cake pan to cut into wedges. It really just depends what mood I’m in!
Cinnamon Swirl Coffee Cake
For the topping:
1/3 cup sugar
1/2 cup all-purpose flour
1/2 tsp cinnamon
1/8 tsp salt
1/4 cup (4 Tbsp) cold butter
For the cinnamon swirl:
1/4 cup sugar
1 1/2 tsp cinnamon
For the cake:
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1/4 cup (4 Tbsp) butter
1 large egg
1 tsp vanilla extract
1/2 cup milk
For the glaze:
1 cup powdered sugar
1 Tbsp milk
- Preheat the oven to 375°F. Lightly grease an 8″ square or 8″ round cake pan.
- First, make the topping. Whisk together the sugar, flour, cinnamon, and salt in a small bowl. Use a pastry blender or fork to cut in cold butter until the mixture is crumbly.
- Whisk together the sugar and cinnamon and set aside.
- In a large mixing bowl, beat together the sugar, butter, egg, and vanilla.
- Whisk together the flour, baking powder, and salt together in a small bowl.
- Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour. Do not over mix.
- Pour about 2/3 of the batter into the prepared pan. Cover with cinnamon sugar, then drop the remaining batter onto the cinnamon-sugar. Sprinkle the streusel topping on top.
- Bake the cake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake.
- Remove the cake from the oven, and let cool completely on a rack.
- Remove the cake from the pan, then whisk together powdered sugar and milk until smooth. Drizzle over the coffeecake and enjoy!
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