Cinnamon Coffee Cake
User Reviews
5
Cinnamon Coffee Cake
Description
This Cinnamon Coffee Cake combines all-purpose flour and sugar with baking powder and salt to create a soft batter enriched with cubed butter, egg, milk, and vanilla extract. Butter is cut into the dry mixture creating a coarse crumb, then wet ingredients are folded in resulting in a lumpy, tender batter. The batter is poured into a greased square pan.
The topping is a blend of cinnamon and light brown sugar spread evenly over the batter in the pan. Lines are gently cut through the topping to allow partial swirling and texture variation, then chopped walnuts are sprinkled for optional crunch. The cake is baked until the edges are lightly golden and a toothpick inserted comes out clean.
Once cooled, a simple glaze made with powdered sugar and water is drizzled over the cake, adding a soft sweetness and slight sheen. The cake is best enjoyed fresh and can be sliced into squares for serving alongside coffee or tea.
Walnuts may be replaced with chopped pecans or omitted according to preference.If light brown sugar is unavailable, granulated sugar may be used in the topping instead.
Ingredients
Cake
- 1 ¾ cup all-purpose flour
- 1 cup granulated sugar
- ¼ teaspoon kosher salt
- 2 teaspoons baking powder
- ¼ cup butter cubed, unsalted
- 1 large egg beaten
- ¾ cup milk whole
- 1 teaspoon vanilla extract
Topping
- 2 teaspoons cinnamon
- ¼ cup light brown sugar
- ¼ cup walnuts optional, chopped
Glaze
- 1 tablespoon water
- 6 tablespoons powdered sugar
Instructions
- Preheat the oven to 375°F and grease an 8x8" square baking pan with cooking spray and set aside.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- Use a pastry cutter to cut the butter into the flour mixture until a coarse crumb forms.
- Add in the egg, milk, and vanilla and mix with a rubber spatula just until combined. The batter will be lumpy. Pour the batter into the prepared baking pan.
- In a small bowl, mix together the cinnamon and brown sugar, then sprinkle it over the top of the batter in the pan. Use a butter knife to cut lines through the batter. Sprinkle the top with the chopped walnuts, if desired.
- Bake for 25 to 30 minutes, then allow the cake to cool in the pan for 15 minutes on a cooling rack.
- Whisk together the water and powdered sugar to make the glaze and drizzle over the top of the cake before slicing and serving.
Notes
- Walnuts can be swapped with chopped pecans or left out without affecting the cake’s texture.
- Use granulated sugar in the topping if light brown sugar is not available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9people
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286 | 14% |
| Carbohydrates | 54g | 18% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 34mg | 11% |
| Sodium | 84mg | 4% |
| Potassium | 157mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 215IU | 4% |
| Calcium | 79mg | 8% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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