Cinnamon Swirl Coffee Cake ☕🤎 is going to be your new favorite cake! Between the cinnamon-sugar crust AND the cinnamon-sugar swirled through the center, this EASY coffee cake is IRRESISTIBLE! Soft, fluffy, light, and of course it’s perfect with coffee!
Easy Cinnamon Coffee Cake Recipe
- This cinnamon swirl coffee cake is loaded with cinnamon-sugar in the best way, with a sweet ribbon swirled through the center and a cinnamon-sugar crust on the outside.
- Instead of greasing and flouring the Bundt pan, cinnamon-sugar is added to the pan to create a flavorful, lightly crunchy coating.
- The cake is fast, easy, and unfussy to make, with a soft, fluffy texture that isn’t heavy or overly dense.
- Serve it for brunch, enjoy it with your morning coffee, or have a slice as an afternoon pick-me-up. There’s never a wrong time for coffee and cake.
Cinnamon Swirl Coffee Cake Ingredients
To make this ultra moist cinnamon bundt coffee cake recipe, you’ll need the following:
- Ground cinnamon and granulated sugar: This mixture is used for both the cinnamon-sugar swirl in the center of the cake and the sweet, crunchy coating on the outside.
- Unsalted butter, eggs, vanilla, and sour cream: These keep the cake rich, soft, and flavorful. Sour cream helps keep the cake light and moist, adds a very slight tang, and prevents it from tasting overly sweet. Plain Greek yogurt may work as a substitute, but I have not tested it.
- All-purpose flour, baking soda, and salt: These dry ingredients give the cake structure and help it bake up soft and fluffy rather than heavy or dense.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Cinnamon Swirl Coffee Cake
This recipe for a classic bundt pan coffee cake with a cinnamon swirl running throughout is so quick and easy to prepare!
- Mix together the cinnamon sugar, then use some of it to coat the inside of a Bundt pan.
- Cream the butter and sugar, then mix in the eggs, vanilla, and sour cream until smooth.
- Add the dry ingredients and mix just until combined.
- Spread half the batter into the pan, sprinkle with the remaining cinnamon sugar, then add the rest of the batter on top.
- Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking around 30 to 35 minutes and don’t over bake so the cake stays soft and moist.
How to Add a Cinnamon Swirl to Coffee Cake
When pouring the batter into the bundt pan, you first only add half of the mixture to the pan. Make sure you don’t add more than half; novice bakers tend to underestimate how much batter they’re adding, and the problem is that you then don’t have sufficient batter to properly complete the cake.
Cinnamon Sugar Swirl Coffee Cake
Ingredients
Cinnamon-Sugar
- ½ cup granulated sugar
- 1 tablespoon cinnamon
Cake
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
Make the Cinnamon-Sugar:
- Add both ingredients to a small bowl and stir to combine.
Make the Coffee Cake:
- Preheat oven to 350F.
- Spray a 12-cup Bundt pan very well with cooking spray and add about 1/3 cup of the cinnamon-sugar to the pan. Carefully roll the cinnamon-sugar around the pan, getting it into all the nooks and crannies, so the pan is well coated in cinnamon-sugar; set both the Bundt pan and remaining cinnamon-sugar aside.
- To a large bowl, add the butter, sugar, and cream (beat) on high speed with a handheld electric mixer until light and fluffy.
- Add the eggs, vanilla, and beat on high speed to combine. Scrape down the sides of the bowl if necessary.
- Add the sour cream and beat on high speed to incorporate.
- Add the flour, baking soda, salt, and beat on low speed or mix by hand until incorporated; don’t overmix or cake will be tough.
- Turn half the batter out into the prepared Bundt pan, smoothing the top lightly with a spatula. Tip – Make sure you don’t add more than half; novice bakers tend to underestimate how much batter they’re adding and the problem is that you then don’t have sufficient batter to properly complete the cake. Set remaining batter aside.
- Evenly sprinkle the remaining cinnamon-sugar over the cake batter. It may look like a lot but it melts into the batter/cake while baking.
- Turn the remaining cake batter out over the cinnamon-sugar layer, smoothing the top lightly with a spatula.
- Bake for about 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. Since all ovens, pans, climates, etc. are different, I recommend starting to check on the cake at the 30 to 35-minute mark, and keep a close eye on it from there until it’s done; don’t overbake or it will be dry. Watch your cake and not the clock and if it takes a bit less or longer for your cake to be sufficiently baked than my baking time estimates, do what is needed for your cake.
- Allow the cake to cool in the pan on a wire rack for about 20 minutes before inverting it onto a serving platter and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Easy Coffee Cake Recipes:
Buttery Crumb Coffee Cake — A soft, fluffy cake with cinnamon-brown sugar streusel CRUMBS and a perfectly sweet glaze!! An easy coffee cake that’s perfect for brunch, holidays, or anytime you’re CRAVING cake!!
Blueberry Streusel Coffee Cake — An EASY, no-mixer cake studded with juicy blueberries and topped with big buttery streusel nuggets that are just SO GOOD!! Not overly sweet and PERFECT with a cup of coffee for breakfast, brunch, or a snack!
Cinnamon-Sugar Crust Cinnamon-Ribbon Bread — Even picky eaters who want the crust cut off will go nuts for this sweet, slightly crunchy crust. The interior is so soft and fluffy!
Pumpkin Crumb Coffee Cake — A FAST and EASY no-mixer pumpkin coffee cake with rich pumpkin flavor!! Super soft, tender, and topped with the BEST crumble topping that you’ll fall in love with! Great for brunches and holiday entertaining!!
Cinnamon Roll Coffee Cake with Cream Cheese Glaze — Tastes like a big warm buttery cinnamon roll, without any of the time or effort that goes into making them!
Brown Sugar-Topped Cinnamon-Sugar Coffee Cake with Vanilla Cream Cheese Glaze — Fast, easy, no mixer, and the cake is soft and fluffy, with a slightly crunchy topping, and the drippy glaze seals the deal!
Sweet Cream Vanilla Coffee Cake – You’ll never guess what special ingredient keeps this fast and easy cake so soft and moist!
Glazed Cinnamon Roll Cake — The flavor of cinnamon rolls in a soft, tender, EASY cake!! One bowl, no mixer, and you’re going to love the tangy-sweet GLAZE!!
Your cinnamon sugar swirl coffee cake says to add cream in the instructions then later to add sour cream. But cream isn’t listed in the ingredients. Am I missing something? I don’t want to waste the ingredients if somethings missing!
I’m not exactly sure what you’re referencing because sour cream is listed in the ingredients and in step five sour cream as mentioned. There is no actual cream (heavy cream). Where are you seeing that?
If you’re referring to step three, the word cream, that is a verb. That’s why I put in parentheses behind it “beat” because people tend to not understand what creaming ingredients means (it means beating) in baking.
great
great
great