Soft Cinnamon Coffee Cake
Cinnamon coffee cake is the quintessential treat to brighten up any day. Whether served as an indulgent breakfast option, a comforting afternoon snack, or a sweet finish to a dinner party, this versatile dessert is perfect for every occasion. Its soft, moist layers are complemented by the irresistible crunch of cinnamon streusel and a drizzle of velvety vanilla glaze. The harmonious blend of flavors and textures makes this Cinnamon coffee cake a crowd-pleaser that’s sure to disappear quickly whenever it’s served.
More than just a cake, this recipe is a cozy comfort food that evokes warmth and familiarity. With its fragrant aroma of cinnamon filling your kitchen, baking this Cinnamon coffee cake is as delightful as enjoying the first bite.
Ingredients Breakdown
Cinnamon Streusel: The Flavor-Packed Topping
The streusel is what sets this Cinnamon coffee cake apart, adding a rich, buttery crunch to every bite. Made from a simple combination of melted butter, light brown sugar, cinnamon, and flour, it delivers a caramelized sweetness with subtle spice. The trick to achieving the perfect crumble lies in using cold melted butter, which binds the ingredients just enough to create a sand-like consistency. Avoid overmixing, as the goal is to retain those delightful little clumps that bake into crisp perfection.
Cake Batter: The Base for a Moist and Fluffy Cake
The cake’s light and tender texture is the result of thoughtful ingredient choices. Buttermilk plays a starring role, contributing acidity that reacts with the leavening agents to create an airy crumb. Cornstarch is another key player, adding a delicate softness to the batter that elevates the overall texture.
The combination of unsalted butter and vegetable oil is the secret to a perfectly balanced cake rich but not greasy. Butter provides flavor, while the oil keeps the crumb moist even after a day or two. Each ingredient works in harmony to create a cake that’s as pleasing to the palate as it is to the eye.
Vanilla Glaze: The Finishing Touch
The vanilla glaze is the cherry on top, offering a glossy sheen and a hint of sweetness to tie everything together. With just powdered sugar, a splash of milk or cream, and a touch of vanilla extract, this glaze is wonderfully simple yet luxurious. Drizzling it over the slightly warm cake allows it to seep into the top layer, adding an extra dimension of flavor and moisture.
Step-by-Step Instructions for Success
Prepping the Pan and Oven: Setting the Foundation
Proper preparation ensures your Cinnamon coffee cake bakes evenly and releases effortlessly from the pan. Grease an 8×8 inch square cake tin thoroughly, and line the bottom with parchment paper for an extra layer of protection. Preheat your oven to 180°C (350°F) to allow consistent heat distribution throughout the baking process.
Making the Cinnamon Streusel: How to Achieve a Perfect Crumble
Combine the dry ingredients light brown sugar, flour, and cinnamon before adding melted butter. Mix until you achieve a coarse, crumbly texture. Chill the mixture in the refrigerator while preparing the batter to firm up the streusel and prevent it from sinking into the cake during baking.
Mixing the Cake Batter: Avoiding Overmixing for the Best Results
Cream the butter, sugar, and oil until the mixture is pale and fluffy, a crucial step for incorporating air into the batter. Add eggs one at a time, blending thoroughly after each addition, followed by the buttermilk and vanilla. Gradually fold in the dry ingredients, ensuring the batter remains light and lump-free. Avoid overmixing to preserve the tender crumb.
Layering the Cake: Achieving a Perfect Cinnamon Swirl
Spread half the batter evenly in the prepared pan, then sprinkle half the streusel mixture over it. Repeat with the remaining batter and streusel, ensuring even coverage. This layering technique creates distinct, flavorful ribbons of cinnamon throughout the cake.
Baking to Perfection: Tips to Avoid Overbaking
Place the cake in the center of the oven and bake for 35 minutes or until a toothpick inserted in the middle comes out clean or with a few moist crumbs. Allow the cake to cool in the pan for 20 minutes before transferring it to a wire rack.
Drizzling the Glaze: When and How to Apply
Prepare the glaze while the cake cools slightly. Once the cake is warm to the touch, drizzle the glaze generously over the top, allowing it to cascade over the edges for a tempting finish.
Recipe Tips & Frequently Asked Questions
- Essential Tips for Beginners and Experienced Bakers: Ensure all ingredients are at room temperature for even mixing.
- How to Adjust the Recipe for Different Pan Sizes: For larger pans, double the recipe and adjust the baking time.
- Storing and Reheating Tips for Longer Enjoyment: Store in an airtight container for up to three days. Briefly warm slices in the microwave for a just-baked feel.
- Common Mistakes to Avoid When Making This Recipe: Don’t overmix the batter or overbake the cake to maintain its soft texture.
- Can I Make This Recipe Ahead of Time? Yes, bake the cake a day in advance and glaze it just before serving.
- What’s the Best Way to Store Leftover Cake? Keep leftovers covered in the refrigerator or at room temperature in a sealed container.
- How Do I Know When the Cake is Fully Baked? A clean toothpick inserted into the center is the best indicator.
- Can I Double the Recipe for a Larger Crowd? Absolutely just ensure you use a larger pan or two smaller ones.
- Why Did My Streusel Sink Into the Cake? The streusel might not have been firm enough or was added to a batter that was too thin.
What to Serve With This Recipe
Pair this cinnamon coffee cake with a steaming cup of freshly brewed coffee or spiced chai to complement its warm flavors. For a full breakfast spread, serve alongside scrambled eggs, fresh fruit, and yogurt. If presenting it as a dessert, consider a scoop of vanilla ice cream or a dollop of whipped cream to elevate its sweetness.
Customization Ideas for the Adventurous Baker
Enhance the flavor and texture by folding chopped walnuts or pecans into the streusel. For a citrusy twist, add orange zest to the glaze or sprinkle dried cranberries between the layers. Substitutions like whole wheat flour or a non-dairy buttermilk alternative can cater to specific dietary needs without compromising flavor.
Conclusion
This cinnamon coffee cake brings together the perfect balance of sweetness, spice, and texture, making it a go-to recipe for gatherings or quiet mornings. With its tender crumb, crunchy streusel, and glossy glaze, this Cinnamon coffee cake is as delightful to make as it is to eat. Bake it once, and it’s sure to become a cherished favorite in your Cinnamon coffee cake recipe collection.
Cinnamon Coffee Cake
Ingredients
Cinnamon Streusel
- 6 tbsp 85 g melted unsalted butter
- ¾ cup 150 g soft light brown sugar
- 2 tsps ground cinnamon
- 1 cup 120 g all-purpose flour
Cake Batter
- ¼ cup 56 g unsalted butter, softened to room temperature
- ¾ cup 150 g white granulated sugar
- ¼ tsp baking soda
- 1½ tsps baking powder
- 1½ cups 180 g all-purpose flour
- 2 large eggs at room temperature
- 1 cup 225 g buttermilk, brought to room temperature
- ¼ cup 30 g cornstarch
- ½ tsp salt skip if using salted butter
- 2 tsps vanilla extract or essence
- ¼ cup 53 g neutral vegetable oil, such as canola
Vanilla Glaze
- 1 tbsp milk or heavy cream
- ½ cup 63 g powdered sugar (also known as icing or confectioners’ sugar)
- ¼ tsp vanilla extract or essence
Instructions
Cinnamon Streusel
- In a medium bowl, blend together the light brown sugar, all-purpose flour, and cinnamon until they are evenly combined and free of any large lumps. Stir in the melted butter until the mixture takes on a crumbly texture. Refrigerate the streusel to firm up slightly while you prepare the cake batter.
Cake Batter
- Sift the all-purpose flour, cornstarch, baking powder, baking soda, and salt into a separate bowl. Mix the dry ingredients thoroughly with a whisk or fork, then set aside.
- In a large mixing bowl, cream the softened butter, vegetable oil, and granulated sugar together using a hand or stand mixer set to medium speed. Beat for two minutes or until the mixture is light, fluffy, and pale in color.
- Add the eggs one at a time, mixing on low speed between additions to ensure even incorporation. Follow with the vanilla extract and buttermilk, blending on low speed. Don’t worry if the mixture appears slightly curdled; this is normal.
- Gently fold the dry ingredients into the wet mixture using a spatula, working just until the ingredients are combined. Avoid overmixing to maintain a tender crumb.
- Remove the chilled streusel from the refrigerator. Use a spoon or your fingers to break it into small, sand-like clumps with a few lumps scattered throughout.
Assembling the Cake
- Pour half the cake batter into a greased and parchment-lined 8×8 inch square cake pan. Spread the batter evenly with a spatula. Sprinkle half the streusel mixture over the batter, ensuring it forms a complete layer with no exposed areas.
- Carefully spread the remaining batter over the streusel. To do this, place spoonfuls of batter across the pan and smooth them out gently with a spatula, avoiding contact with the streusel layer underneath. Finish by sprinkling the remaining streusel evenly over the top.
- Gently tap the pan on your countertop once to release any trapped air bubbles. Bake in a preheated oven at 180°C (350°F) for 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 20 minutes. Then, transfer it to a wire rack to cool further. Once cooled slightly, flip the cake onto a serving plate so the top faces upward.
Vanilla Glaze
- Prepare the glaze by whisking together the powdered sugar, vanilla extract, and milk or cream until smooth.
- When the cake is warm to the touch but not hot, drizzle the glaze generously over the top. Slice into portions and serve. Enjoy the rich, cinnamon-swirled layers with a hint of sweet vanilla glaze in every bite!