Cinnamon Swirl Coffee Cake with Buttery Crumble Topping Recipe
This easy coffee cake is a moist, tender treat perfect for breakfast, brunch, or an afternoon snack. Featuring a cinnamon sugar swirl in the middle and a buttery crumble topping, it pairs wonderfully with a cup of coffee or tea.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 15 to 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Filling
- ⅓ cup brown sugar
- ¼ cup cane sugar
- 1 teaspoon cinnamon
Crumble Topping
- ⅔ cup all-purpose flour, spooned and leveled
- ⅓ cup brown sugar
- ¼ cup cane sugar
- 1 teaspoon cinnamon
- 5 tablespoons unsalted butter, at room temperature
For The Cake
- 2½ cups plus 2 tablespoons all-purpose flour, spooned and leveled
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ¾ teaspoon sea salt
- ¾ cup unsalted butter, at room temperature
- 1½ cups cane sugar
- 3 large eggs
- 1½ teaspoons vanilla extract
- 1½ cups whole milk Greek yogurt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Make the Filling: In a small bowl, combine brown sugar, cane sugar, and cinnamon. Mix well and set aside.
- Make the Crumble Topping: In a medium bowl, mix flour, brown sugar, cane sugar, and cinnamon. Add the room temperature butter and use a spatula to combine until crumbly but not overmixed. Set aside.
- Prepare Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and sea salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a stand mixer or with an electric mixer, cream the unsalted butter until smooth. Gradually add the cane sugar and mix until fluffy.
- Add Eggs and Vanilla: Add eggs one at a time to the butter and sugar mixture, beating well after each addition. Mix in the vanilla extract thoroughly.
- Combine Batter: Alternately add the dry ingredients and Greek yogurt to the creamed mixture in portions: add one quarter of dry ingredients then one third of yogurt, mixing after each addition. Finish with the dry ingredients. Mix just until combined.
- Layer Batter and Filling: Spread half of the batter evenly into the bottom of the prepared pan. Sprinkle the cinnamon sugar filling evenly over the batter.
- Top with Remaining Batter and Crumble: Dollop spoonfuls of the remaining batter over the filling. Use a spatula or knife to gently spread it evenly covering the filling. Sprinkle the crumble topping over the top.
- Bake: Place the pan in the oven and bake for 45 to 50 minutes, or until a toothpick inserted comes out clean and the top is golden brown.
- Cool and Serve: Allow the coffee cake to cool slightly before slicing and serving warm or at room temperature with coffee or tea.
Notes
- Make sure not to overmix the crumble topping to keep it light and crumbly.
- The Greek yogurt adds moisture and tenderness to the cake while providing a subtle tang.
- You can substitute whole milk Greek yogurt with regular Greek yogurt or plain yogurt if preferred.
- Use fresh cinnamon for the best flavor in both the filling and topping.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
