Cinnamon Coffee Cake Recipe
This delicious and super moist coffee cake with a cinnamon filling and cinnamon crumb is the perfect way to spice up your tea and coffee time this fall!
Equipment
- Loaf Pan/ 9x11" baking pan, I prefer using a loaf pan as it results in better slices, but you can use a 9x11" cake pan if you don't have one.
- Stand or electric mixer
- Silicone spatula
Ingredients
Cinnamon Filling
- 120 gs packed brown sugar
- 25 gs all-purpose flour
- 2 tsp cinnamon powder
Cinnamon Streusel Crumb
- 120 gs packed brown sugar
- 110 gs all-purpose flour
- 2 tsp cinnamon powder
- 1/2 tsp salt
- 100 gs unsalted butter, cold
Cake Batter
- 270 gs all-purpose flour
- 30 gs cornstarch
- 2.5 tsp baking powder
- 3/4 tsp salt
- 170 gs unsalted butter softened
- 150 gs packed brown sugar
- 150 gs white sugar
- 3 eggs
- 2 tsp vanilla extract
- 240 gs full-fat yogurt, whisked
Topping Glaze
- Icing sugar
- Full-fat milk
Instructions
Cinnamon Filling
- Mix all the ingredients in a bowl using a whisk or spoon until well combined and set aside until ready to use120 gs packed brown sugar, 25 gs all-purpose flour, 2 tsp cinnamon powder
Cinnamon Streusel Crumb
- In a bowl, mix all the dry ingredients: brown sugar, flour, cinnamon powder, and salt until well combined.120 gs packed brown sugar, 110 gs all-purpose flour, 2 tsp cinnamon powder, 1/2 tsp salt
- Cut the cold butter* into small cubes and add it to the dry ingredients. Rub the mixture using your hand or a fork until the crumb reaches a wet sand-like mixture. Don't overwork the mixture or the butter will become too soft and the crumb will not crisp up while baking.100 gs unsalted butter, cold
Cake Batter
- Preheat the oven to 170 degrees Celsius. Prepare the baking pan by lining it with baking paper. Make sure to leave an overhand on the sides to make it easier to remove the cake from the pan after baking.
- Combine the dry ingredients in a bowl using a hand whisk: flour, cornstarch, baking powder, and salt.270 gs all-purpose flour, 30 gs cornstarch, 2.5 tsp baking powder, 3/4 tsp salt
- In a bowl, add the softened butter and both the sugars, then whisk for 3-5 minutes on high speed using an electric or stand mixer until the mixture becomes pale and creamy.170 gs unsalted butter softened, 150 gs packed brown sugar, 150 gs white sugar
- Add the eggs into the batter, one at a time, and whisk on low speed for 30 seconds after every addition. Then, add the vanilla essence and whisk for another 30 seconds until well combined.3 eggs, 2 tsp vanilla extract
- Add the yogurt into the batter and whisk for 1-2 minutes on medium speed until it's fully combined. The batter may appear split at this point but it will come together once you add the dry ingredients.240 gs full-fat yogurt, whisked
- Add the dry ingredients and fold in the batter slowly using a silicone spatula and mix until just combined. Don't rush this process, you want the batter to retain as much air as possible.
- In the prepared pan, pour half of the cake batter, then top it with the cinnamon filling. Pour the remaining batter on top of the filling, then top it with the cinnamon streusel crumb.
- Bake the cake for 45-60 minutes*, until the top is golden brown, and a toothpick comes out clean from the center of the cake.
- Let the cake cool, then top it with an an icing sugar and milk glaze and serve.
Notes
Storage:
This cake can be stored for 2-3 days at room temperature. I recommend cutting it into slices and wrapping it tightly with cling film to retain the moistness.
Tips & Tricks:
- Using cold butter for the cinnamon streusel crumb: if the butter is not cold, the crumb will not hold its shape properly and will not crisp up while baking.
- Baking time: The bake time mentioned in this recipe (45-60 mins) is for a loaf tin. A loaf tin requires longer baking time as it is deeper than a regular 9x11" baking pan. If you are using a 9x11" baking pan, you should reduce the baking time to 30-45 minutes.