Cinnamon Sugar Swirl Coffee Cake

Cinnamon Sugar Swirl Coffee 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!!

Why Make This Cinnamon Sugar Swirl Coffee Cake

There are so many reasons to love and make this cake.

First, it’s a coffee cake. I’ve always loved coffee cakes which I identify as either something with lots of cinnamon-sugar, or something with streusel. This one has plenty of cinnamon-sugar and is squarely in the coffee cake camp.

Second, there’s a ribbon of cinnamon-sugar swirled through the center of the cake. Not only is it eye-catching and pretty, it tastes damn good too.

Third, the outside of the cake has a cinnamon-sugar crust which is accomplished simply by adding cinnamon-sugar to a cooking-sprayed Bundt pan and rolling it around. Why grease and flour a pan when you can cinnamon-sugar it instead?

There’s plenty of cinnamon-sugar in this cake and I’m not complaining nor did anyone in my family when they tried it.

It’s also a fast, easy, and an unfussy kind of cake that comes together in minutes, the only kind I make.

What Does The Cake Taste Like

The cake is soft, fluffy, and isn’t heavy or overly dense.

There’s one cup of sour cream in the batter which helps keep the cake light, it adds a very slight tanginess, and it prevents the cake from being overly sweet.

All things considered though, in a cake of this size, there’s only one and a half cups of sugar in the batter, which isn’t enough to create an overly sweet cake anyway – with or without the sour cream variable.

I have not tried substituting Greek yogurt so I cannot speak from experience how it will taste or what the results will be.

My daughter said the cinnamon-sugar crust reminded her of the taste of Cinnamon Toast Crunch cereal. I love that stuff so it’s no surprise I loved the cake, loved the crust, loved everything about it, including the ribbon of cinnamon-sugar swirled through the center. So good.

Between the cinnamon-sugar crust and the swirl of cinnamon-sugar in the cake, it reminds me of this Cinnamon-Sugar Crust Cinnamon Ribbon Bread from 2014 which has been a reader favorite since then. In fact, many of the coffee cakes in the Related Recipes below are circa 2013-14. Apparently I was into making lots of coffee cakes then.

A Cake for Brunch (Or Breakfast)

It’s a coffee cake for a reason. It’s an absolutely perfect cake to be paired with your morning cup of coffee or tea.

And being that it’s not too sweet, rich, or dense, it would be a great cake for a brunch you’re hosting.

Or just have it for breakfast. Yes cake for breakfast is always a win for me. Or have some in the afternoon with your afternoon pick-me-up cup of coffee.

There’s never a wrong time to enjoy coffee + cake.

Favorite Coffee Cake Recipes:

Cinnamon Sugar Swirl Coffee Cake

Cinnamon Sugar Swirl Coffee 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!!

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  • 1/2 cup granulated sugar
  • 1 tablespoon cinnamon


  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  1. Preaheat oven to 350F.
  2. Cinnamon-Sugar – Add both ingredients to a small bowl and stir to combine.
  3. 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.
  4. Cake – To a large bowl, add the butter, sugar, and cream (beat) on high speed with a handheld electric mixer until light and fluffy.
  5. Add the eggs, vanilla, and beat on high speed to combine. Scrape down the sides of the bowl if necessary.
  6. Add the sour cream and beat on high speed to incorporate.
  7. 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.
  8. 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.
  9. 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.
  10. Turn the remaining cake batter out over the cinnamon-sugar layer, smoothing the top lightly with a spatula.
  11. 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.
  12. 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. Cake will keep airtight at room temp for up to 5 days.
Only Eats

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