Cinnamon Coffee Cake

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There’s something special about a classic cinnamon coffee cake. The tender buttermilk cake, flavored with brown sugar and cinnamon, and topped with a cinnamon crumble, is the perfect coffee cake. Lightly spiced and full of brown sugar flavor, it has the ultimate moist coffee cake texture. We finish it with a vanilla bean glaze because vanilla bean makes everything better. It’s everything you want in a coffee cake—flavorful, moist, and perfect with a warm drink.


  1. Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting. This ensures a smoother batter and better texture.
  2. Don’t Overmix the Batter: Mix just until the ingredients are combined to avoid overworking the gluten in the flour, which can make the cake tough.
  3. Evenly Distribute the Crumble: When layering the cake batter and crumble in the pan, try to spread the crumble evenly to ensure every bite has that delicious cinnamon flavor.
  4. Check for Doneness: Start checking the cake a few minutes before the recommended baking time to avoid overbaking. The cake is done when a toothpick inserted into the center comes out clean.
  5. Let the Cake Cool Before Glazing: Allow the cake to cool for about 15 minutes before drizzling with the vanilla bean glaze to prevent it from melting.


1. Can I use regular milk instead of buttermilk for the cake?
Yes, you can substitute buttermilk with regular milk. Add a tablespoon of lemon juice to a cup of milk and let it sit for 5 minutes to make a DIY buttermilk. The acidity helps tenderize the cake, so the texture may be slightly different.

2. Can I make the cinnamon coffee cake ahead of time?
Yes, you can bake the cake ahead and store it at room temperature for up to two days. For longer storage, wrap it tightly in plastic wrap and aluminum foil before freezing.

3. Can I use unsalted butter for the crumble?
Yes, you can use unsalted butter. Just add an extra pinch of salt to the crumble mixture to balance the flavors.

4. Can I omit the almond extract in the crumble?
If you prefer not to use almond extract, you can leave it out. The crumble will still be delicious with just the cinnamon flavor.

5. Can I use a different size cake pan?
Yes, you can use a different size pan, but you may need to adjust the baking time accordingly. Keep an eye on the cake and test for doneness with a toothpick.

Cinnamon Coffee Cake

Course Dessert
Servings 8


**Coffee Cake:**

  • – 2 cups all-purpose flour 240 g
  • – 2 teaspoons baking powder
  • – 1/2 teaspoon baking soda
  • – 1/2 teaspoon salt
  • – 1 stick salted butter room temperature (113 g)
  • – 1 cup granulated sugar 200 g
  • – 1 large egg
  • – 1 teaspoon vanilla extract
  • – 1/2 teaspoon almond extract
  • – 1 cup buttermilk

**Brown Sugar Crumb:**

  • – 1 1/2 cups all-purpose flour 180 g
  • – 1/2 cup firmly packed light brown sugar 100 g
  • – 1/4 cup white sugar 50 g
  • – 1/2 teaspoon salt 3 g
  • – 1 tablespoon cinnamon
  • – 1 stick salted butter 113 g, melted
  • – 1/2 teaspoon almond extract

**Vanilla Bean Glaze:**

  • – 3/4 cup powdered sugar 60 g
  • – 1 tablespoon vanilla bean paste or 1 teaspoon vanilla extract
  • – 2-3 tablespoons heavy cream or milk 30-45 g


**Brown Sugar Crumb:**

  • In a medium bowl, combine the flour, brown sugar, white sugar, salt, and cinnamon. Stir to mix.
  • Pour in the melted butter and almond extract. Mix until large crumbs form. Set aside.

**Coffee Cake:**

  • Preheat the oven to 350°F. Line a 9-inch round cake pan with parchment paper and spray with cooking spray.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, cream together the room temperature butter and sugar using a hand mixer or stand mixer on medium-high speed for 2 minutes until light and fluffy.
  • Add the egg, vanilla, and almond extract, and mix for another 2 minutes on medium-high speed until light and fluffy.
  • Reduce the mixer speed to low and alternate adding the buttermilk and flour mixture, starting and ending with the dry ingredients. Mix just until combined after each addition.
  • Spread half the batter evenly in the prepared pan, then sprinkle half the crumbs over the top. Spread the remaining batter over the crumbs, then top with the remaining crumbs.
  • Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cake cool for about 15 minutes before topping with the vanilla bean glaze.

**Vanilla Bean Glaze:**

  • In a medium bowl, combine the powdered sugar and vanilla. Gradually whisk in the cream until the glaze is thick but pourable.
  • When the cake is slightly cooled, drizzle the glaze over the top using a spoon or a piping bag.

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