Print

Tender Cinnamon Swirl Coffee Cake with Easy Crunchy Topping

tender cinnamon swirl coffee cake - featured image
Print Recipe

A tender and moist cinnamon swirl coffee cake topped with a buttery crunchy topping, perfect for cozy mornings or gatherings. This easy recipe uses simple pantry ingredients and delivers a comforting, crowd-pleasing treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (240ml) sour cream
  • 2 large eggs, room temperature
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/3 cup (65g) brown sugar, packed
  • 1 tbsp ground cinnamon
  • 2 tbsp unsalted butter, melted
  • 1/2 cup (65g) all-purpose flour (for topping)
  • 1/3 cup (65g) brown sugar (for topping)
  • 1/4 cup (57g) unsalted butter, cold and diced (for topping)
  • 1/2 tsp ground cinnamon (for topping)
  • Optional: 1/4 cup chopped nuts (pecans or walnuts)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round or square baking pan.
  2. In a large bowl, cream softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  3. Beat in eggs one at a time, scraping down the sides as needed. Stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Add dry ingredients to the butter mixture in three additions, alternating with sour cream, beginning and ending with dry ingredients. Mix on low speed just until combined.
  6. In a small bowl, mix brown sugar, cinnamon, and melted butter to prepare the cinnamon swirl.
  7. Pour half of the batter into the prepared pan and smooth the surface. Spoon half of the cinnamon mixture over the batter in dollops.
  8. Use a knife or skewer to gently swirl the cinnamon mixture into the batter, creating a marbled effect.
  9. Pour the remaining batter over the first layer and repeat the cinnamon dollops and swirling.
  10. In a small bowl, combine flour, brown sugar, cinnamon, and cold diced butter for the crunchy topping. Blend with fingers or pastry cutter until coarse crumbs form. Stir in nuts if using.
  11. Evenly sprinkle the crunchy topping over the batter.
  12. Bake for 40-45 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Check after 35 minutes to avoid overbaking.
  13. Cool the cake in the pan on a wire rack for about 20 minutes before slicing.

Notes

Use room temperature ingredients for best texture. Cream butter and sugar until pale and fluffy to trap air for a tender crumb. Swirl cinnamon mixture gently to maintain pockets of flavor. Tent with foil if topping browns too fast. Let cake cool before slicing to prevent crumbling. For gluten-free, use 1-to-1 gluten-free baking blend. For dairy-free, substitute sour cream with coconut yogurt and butter with plant-based alternatives.

Nutrition

Keywords: cinnamon swirl coffee cake, coffee cake, cinnamon cake, crunchy topping, easy coffee cake, tender cake, breakfast cake, dessert

Find it online: https://emmayum.com/tender-cinnamon-swirl-coffee-cake-recipe-with-easy-crunchy-topping-guide/