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Delicious Cinnamon Swirl Coffee Cake dusted with powdered sugar

Classic Cinnamon Swirl Coffee Cake

This classic cinnamon swirl coffee cake features a moist, tender crumb, a delightful cinnamon sugar swirl, and a buttery streusel topping, making it a perfect treat for breakfast or dessert.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 12 slices
Calories 380 kcal

Equipment

  • 9x13 inch baking pan
  • medium bowl
  • pastry blender
  • small bowl
  • whisk
  • large bowl
  • knife or skewer
  • wooden skewer
  • wire rack

Ingredients
  

For the Moist Coffee Cake Batter:

  • 2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter (1 stick)
  • 2 Large eggs
  • 1 cup Milk (whole milk recommended for richness)
  • 1 tsp Vanilla extract

For the Irresistible Cinnamon Swirl:

  • 1/2 cup Brown sugar
  • 1 tbsp Ground cinnamon
  • 2 tbsp Melted unsalted butter

For the Crumbly Streusel Topping:

  • 1/2 cup All-purpose flour
  • 1/4 cup Granulated sugar
  • 2 tbsp Brown sugar
  • 1/2 tsp Ground cinnamon
  • 1/4 cup Cold unsalted butter cubed

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing and flouring it.
  • In a medium bowl, combine flour, granulated sugar, brown sugar, and cinnamon for the streusel. Cut in cubed cold butter until coarse crumbs form, then set aside.
  • For the cinnamon swirl, whisk together brown sugar and ground cinnamon in a small bowl. Stir in melted butter until a thick paste forms and set aside.

Create the Velvety Cake Batter

  • In a large bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, and salt.
  • In another large bowl, cream softened unsalted butter and granulated sugar until the mixture is light and fluffy.
  • Beat in the two large eggs one at a time, ensuring each is fully incorporated before adding the next.
  • Gradually add the whisked dry ingredients to the creamed butter and sugar mixture, alternating with milk and vanilla extract. Mix until just combined, avoiding overmixing.

Assemble and Bake

  • Spread half of the prepared cake batter evenly into the baking pan.
  • Dollop half of the cinnamon swirl mixture over the batter and gently swirl it in using a knife or skewer.
  • Carefully spread the remaining cake batter over the first swirled layer.
  • Dollop the remaining cinnamon swirl mixture on top and swirl it gently once more.
  • Evenly sprinkle the prepared streusel topping over the entire cake.
  • Bake the cake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.

Cool and Enjoy

  • Allow the coffee cake to cool in the pan on a wire rack for at least 30 minutes before slicing and serving.

Notes

For the richest flavor, use whole milk in the cake batter. Ensure your butter for the streusel is very cold and cubed for the best crumbly texture. Do not overmix the cake batter to keep it tender and moist.