cinnamon swirl coffee cake

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dessert for breakfast is always a good idea if you ask me, especially if its this incredible cinnamon swirl coffee cake

what weekend brunch was made for | cinnamon swirl coffee cake

as a kid i was never a coffee cake fan. it was on the table at every family breakfast or brunch i can remember. my great grandmothers sour cream coffee cake was legendary. i never liked it. that is until i was an adult and made her recipe for a holiday brunch i was hosting. 

cinnamon swirl coffee cake

not only did i love it, but ian and the kids loved it as well. it is probably the recipe i get asked to make most often, well maybe after chocolate chip cookies [4]. the kids ask for those all the time. i should make this cinnamon swirl coffee cake more often, it is hands down the easiest cake recipe around. no fancy ingredients. no fancy equipment.  i love how it looks n a tube pan, but my great grandmother always used a 9×9 cake pan. and that cinnamon swirl…to die for.

cinnamon swirl coffee cake

cinnamon swirl coffee cake


for the cake
  • 1/2 cup butter, softened at room temperature
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp nutmeg, optional
  • 1 cup greek style yogurt, plain
for the cinnamon swirl
  • 1 cup sugar
  • 2 Tbsp butter, melted
  • 1 Tbsp cinnamon
  • 1 Tbsp vanilla


  • preheat the oven to 350 degrees
  • grease a 9 inch tube pan or a 9x9 cake pan
  • in a stand mixer cream together the butter, sugar, eggs, and vanilla
  • in a separate bowl whisk together the flour, baking powder, salt, baking soda, and nutmeg - if using
  • with the mixer on low add 1/3 of the flour mixture, once incorporated add 1/2 of the yogurt - repeat with the remaining flour, yogurt, and then end with the final 1/3 of the flour
  • prepare the cinnamon swirl by mixing the sugar, cinnamon, vanilla, and butter
  • spread 1/2 of the batter in the pan, top with 1/2 of the cinnamon mixture, add remaining cake better and top with the remaining cinnamon
  • bake cake at 350 degrees for 30 minutes
  • cool in pan for 20 minutes, then carefully move to a rack (cinnamon topping up) to cool
  • cooled cake can be kept covered tightly with plastic wrap at room temperature for up to 3 days

cinnamon swirl coffee cake

the coffee cake i remember most from my childhood had walnuts in it. so did some of my other most favorite baked goods aka banana bread, brownies, and cherry squares, making then inedible in my opinion.   this is probably why as  a kid i never liked coffee cake. because my kids are not nut fans i always leave them out. if you like nuts, add 1 cup of chopped walnuts to the cinnamon swirl.

cinnamon swirl coffee cake

in place of the sour cream i use plain greek yogurt. we dont often have sour cream at home, but i always have yogurt. i prefer to use whole milk dairy products, especially in baking, but again, use what you have on hand. its what makes this cake so easy.

this coffee cake is a must for any family brunch. it also happens to make a delicious afternoon treat or even late night dessert with coffee.

cinnamon swirl coffee cake


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