There’s something about a classic cinnamon coffee cake. The simplicity of tender buttermilk cake flavored with brown sugar and cinnamon and topped with cinnamon crumble is truly the perfect coffee cake. It’s lightly spiced full of brown sugar flavor and the ultimate moist coffee cake texture. We top it all off with a little vanilla bean glaze, because what doesn’t vanilla bean make better? It’s truly the epitome of everything you want in a coffee cake. Flavorful, moist, and the perfect companion for a warm beverage.
Components of cinnamon coffee cake:
Buttermilk Cake: The base of this coffee cake is a tender buttermilk cake. It’s flavored with vanilla and almond extract, but is super tender and not too sweet because of the buttermilk. We find this produces the best cakes if you are looking for something that is moist but still light.
Cinnamon layer: In between the buttermilk cake, there is a ribbon of cinnamon brown sugar. This adds flavor and sweetness inside the cake. Luckily, it is the same extract recipe as the cinnamon crumble that goes on top. Half of it gets reserved and sprinkled in between the batter of the cake.
Cinnamon Crumble: The second half of the cinnamon crumble gets sprinkled on top of the cake. This adds incredible texture and flavor to the coffee cake. Butter, sugar, flour, brown sugar, and cinnamon get mixed with a fork until large crumbs form. These get a little bit crispy when baked and add texture for the perfect coffee cake.
Vanilla bean glaze: We think a little vanilla bean makes everything better, so to add vanilla and creaminess, we drizzle a little vanilla bean glaze on top.
Cinnamon coffee cake Ingredient Notes
- Buttermilk: Buttermilk adds a tangy flavor and tender texture to the cake. If you don’t have buttermilk on hand, you can make a homemade version by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Almond Extract: Almond extract adds a subtle nutty flavor to the cake and crumble. If you’re not a fan of almond flavor, you can omit it or replace it with additional vanilla extract.
- Vanilla Bean Paste: Vanilla bean paste provides a rich vanilla flavor with the added bonus of vanilla bean specks throughout. If you don’t have vanilla bean paste, you can use vanilla extract as a substitute.
- Parchment Paper: Lining the cake pan with parchment paper makes it easier to remove the cake from the pan without sticking. Be sure to grease the parchment paper and pan for easy release.
- Powdered Sugar: For the vanilla bean glaze, powdered sugar works best to achieve a smooth consistency.
Tips for the Best Cinnamon Coffee Cake
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting the recipe. Room temperature ingredients mix more evenly, resulting in a smoother batter and better texture.
- Don’t Overmix the Batter: When mixing the batter, be careful not to overmix, as this can lead to a tough cake. Mix just until the ingredients are combined to avoid overworking the gluten in the flour.
- Evenly Distribute the Crumble: When layering the cake batter and crumble in the pan, try to distribute the crumble evenly across the surface to ensure every bite has a delicious cinnamon flavor.
- Check for Doneness: To avoid overbaking the cake, start checking for doneness a few minutes before the recommended baking time. The cake is ready when a toothpick inserted into the center comes out clean.
- Let the Cake Cool Before Glazing: Allow the cake to cool for about 15 minutes before drizzling with the vanilla bean glaze. This prevents the glaze from melting.
Cinnamon coffee cake FAQ
1. Can I use regular milk instead of buttermilk for the cake?
Yes, you can substitute buttermilk with regular milk in this recipe. We recommend adding a tablespoon of lemon juice and letting it sit for 5 minutes to make a DIY buttermilk. The acidity of buttermilk helps to tenderize the cake, so the texture may be slightly different.
2. Can I make the cinnamon coffee cake ahead of time?
We find this cake is best the day of, but you can bake the cake ahead of time and store it at room temperature for up to two days. You can also freeze the cake for longer storage. Simply 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 for the crumble. However, you may want to add an additional pinch of salt you add 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 omit it from the crumble. 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 cake pan, but you may need to adjust the baking time accordingly. Keep an eye on the cake and test for doneness with a toothpick inserted into the center.
Cinnamon Coffee Cake
Ingredients
- 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 ½ cup all-purpose flour 180 grams
- 1/2 cup firmly packed light brown sugar 100 grams
- 1/4 cup white sugar 50 grams
- 1/2 teaspoon salt 3 grams
- 1 tablespoon cinnamon
- 1 stick salted butter 113 grams
- 1/2 teaspoon almond extract
Vanilla Bean Glaze:
- ¾ cups powdered sugar 60 g
- 1 tablespoon vanilla bean paste or 1 teaspoon vanilla extract 5 g
- ~2-3 tablespoons heavy cream or milk ~30 g
Instructions
Brown sugar crumb:
- Add the flour, brown sugar, sugar, salt and cinnamon to a medium bowl. Stir to combine
- Pour in the melted butter and almond extract. Mix together until large crumbs form. Set aside
Coffee Cake:
- Preheat the oven to 350 degrees fahrenheit
- Add the flour, baking powder, baking soda and salt into a medium bowl. Stir with a fork to combine and set aside
- In the base of a stand mixer or with a hand mixer, cream together the room temperature butter and sugar on medium-high speed for 2 minutes until light and fluffy
- Add in the eggs and extracts and cream for 2 more 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. To do this, our preferred method is as follows: ⅓ of the dry ingredients, ½ of the buttermilk, ⅓ of the dry ingredients, ½ of the buttermilk, ⅓ of the dry ingredients (pulse after each addition). Note: do not over mix at this stage and just barely mix at each step to evenly combine the ingredients.
- Line a 9 inch round metal cake pan with parchment paper and spray with cooking spray. Place the 1/2 batter into the pan and spread in an even layer then place ½ the crumbs on top in an even layer. Spread the second ½ of the batter on top in an even layer and then place the remaining ½ of the crumbs on top.
- Bake for 40-50 minutes or until a toothpick comes out clean
- Set aside to cool for about 15 minutes before topping with the vanilla bean glaze
Vanilla Bean Glaze:
- In a medium bowl, add powdered sugar and vanilla. Gradually whisk in cream until is is thick but drizzle-able (start with 2 tablespoons and add additional if needed)
- When the cake is slightly cooled, drizzle the glaze over top with a spoon or piping bag (a ziploc with the corner snipped off will also work)
