Classic Cinnamon Coffee Cake

Classic Cinnamon Coffee Cake is always a delicious way to start your day. Light and fluffy cake with crunchy, sweet cinnamon layers. Whether you eat it while enjoying hot coffee and scrambled eggs for breakfast or as a special dessert, you’ll love every last crumb!

Who doesn’t love coffee cake in the morning with a steaming cup of coffee or tea, depending on your preference. This Classic Cinnamon Coffee Cake will satisfy your sweet tooth and put a smile on your face. Share some with a friend or two and they’ll love it too!

There are two ingredients in this coffee cake recipe that make it stand out from the rest. Sour cream and high-quality butter. The sour cream makes the cake moist and fluffy, while also giving it a slightly tangy flavor. The butter also makes a difference. I used Kerrygold, Pure Irish Unsalted Butter. It is rich and creamy, which makes the best coffee cake.

Classic Cinnamon Coffee Cake Recipe

What’s needed?

For the cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened (Kerrygold Unsalted Butter)
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup sour cream

For the topping:

• 3/4 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons of baking cocoa
• a pinch of salt
• 6 tablespoons of melted butter

How to make Classic Cinnamon Coffee Cake?

• Preheat the oven to 350 degrees. Spray the bottom of a 8×8-inch baking pan with cooking spray and set aside.
• Mix the topping ingredients in a medium bowl and set aside. The cocoa powder in the topping gives it a rich, delicious flavor.

• For the cake, mix together the dry ingredients and set aside. In a separate bowl, blend together the softened butter and sugar using an electric mixer. Beat in the eggs and vanilla. On low speed, add in 1/3 of the flour mixture, then 1/2 of the sour cream, then another 1/3 flour mixture, the rest of the sour cream, and the last of the flour mixture. The batter will be thick and fluffy.

• Spread half of the cake batter in the prepared pan or baking dish. Sprinkle with half of the cinnamon topping, then repeat the layers.

• Press the top layer of crumble down lightly so it adheres to the cake while baking. Bake the cake for 35-40 minutes until a toothpick inserted in the center comes out clean. Recipe makes 12 servings.

Serve this classic cake with fruit, fluffy scrambled eggs, or even as a dessert with coffee or hot tea. Every last crumb is truly delicious! Get ready to be blown away!

For more classic breakfast cakes and breads, check out these tasty recipes:

• Raspberry Crumble Coffee Cake
• Chocolate Zucchini Bread
• Buttermilk Blueberry Breakfast Cake
• Jamaican Banana Bread
• Blackberry Oatmeal Crumb Bars

Make this delicious Classic Cinnamon Coffee Cake today for your family! You won’t be disappointed. And I encourage you to join my community of bakers by entering your email address in the SUBSCRIBE BOX. When you do, I’ll send new recipes directly to your inbox.

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Classic Cinnamon Coffee Cake

5 from 1 vote

Classic Cinnamon Coffee Cake is a light and fluffy cake with crunchy, sweet cinnamon layers. Perfect with your morning coffee!

Servings: 12 servings

Prep Time: 20 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr

Ingredients 

For the cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 2 teaspoons vanilla
• 1 cup sour cream

For the topping:

• 3/4 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup granualted sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons baking cocoa
• pinch of salt
• 6 tablespoons unsalted butter, melted, Kerrygold

Instructions 

• Preheat the oven to 350 degrees. Spray the bottom of a 8×8-inch baking pan with cooking spray and set aside.
• Mix the topping ingredients in a medium bowl and set aside. The cocoa powder in the topping gives it a rich, delicious flavor.
• For the cake, mix together the dry ingredients and set aside. In a separate bowl, blend together the softened butter and sugar using an electric mixer. Beat in the eggs and vanilla. On low speed, add in 1/3 of the flour mixture, then 1/2 of the sour cream, then another 1/3 flour mixture, the rest of the sour cream, and the last of the flour mixture. The batter will be thick and fluffy.
• Spread half of the cake batter in the prepared pan or baking dish. Sprinkle with half of the cinnamon topping, then repeat the layers.
  
• Press the top layer of crumble down lightly so it adheres to the cake while baking. Bake the cake for 35-40 minutes until a toothpick inserted in the center comes out clean. Serve with fruit or soft scrambled eggs. Recipe makes 12 servings.

Equipment

• 1 8×8- inch baking pan

Notes

There are two ingredients in this coffee cake recipe that make it stand out from the rest.

• The sour cream makes the cake moist and fluffy, while give it a slightly tangy flavor.
• The butter also makes a difference. I used Kerrygold, Pure Irish Unsalted Butter. It is rich and creamy and delicious in this recipe.

Nutrition

Calories: 388kcalCarbohydrates: 53gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 78mgSodium: 256mgPotassium: 82mgFiber: 1gSugar: 35gVitamin A: 577IUVitamin C: 0.2mgCalcium: 63mgIron: 1mg