This fragrant and delicious cinnamon swirl coffee cake is your perfect snack cake for tea and coffee. The cinnamon-sugar crumb on top along with the cinnamon sugar swirl makes this cake a perfect crumb cake. Serve this cake while it’s still warm from the oven, at room temperature, or even cold and this also makes a perfect travel cake.
I have baked this cake 4 times in last two weeks. Three times for 3 friends and one time for my husband to take it to his friends from the cricket team. And each time they all have come back to me with great reviews. Having said that, this cinnamon swirl coffee cake recipe is a keeper.
I love my cakes simple and snack friendly. Something that you can use your fingers to eat. Something crumbly and soft and spongy. Something not too sweet. I like baking a cake that you can enjoy guilt free. 🙂
All these cakes are baked with olive oil and very less sugar. If you end up of making any of my recipes, please tag me on the following social media. Remember, Sharing is Caring. 🙂
Cinnamon Swirl Coffee Cake
This fragrant and delicious cinnamon swirl coffee cake is your perfect snack cake for tea and coffee. The cinnamon-sugar crumb on top along with the cinnamon sugar swirl makes this cake a perfect crumb cake. Serve this cake while it's still warm from the oven, at room temperature, or even cold and this also makes a perfect travel cake
- For Cinnamon Sugar:
- 1/4 cup/55g firmly packed light brown sugar
- 1 1/2 teaspoon/ (2 grams) ground cinnamon For Coffee Cake:
- 2 cups (260 grams) all-purpose flour
- 1 teaspoon (4 grams) baking powder
- 1/2 teaspoon (2 grams) baking soda
- 1/2 teaspoon (2 grams) salt
- 1/2 cup (113 grams) light olive oil
- 1 cup (200 grams) granulated white sugar
- 2 large eggs, at room temperature
- 1 teaspoon (4 grams) pure vanilla extract
- 1 cup (240 ml) buttermilk, at room temperature or 1 cup milk mixed with 1 table spoons lemon juice
- Preheat your oven to 350 degrees F (180 degrees C).
- Butter your loaf pan.
- Line the bottom of the pan with parchment paper
- In a small bowl stir the brown sugar with the ground cinnamon.
- Keep it aside
- In a bowl whisk or sift together the flour, baking powder, baking soda, and salt.
- In the beat the oil and sugar until light and fluffy (about 3-4 minutes).
- Add the eggs, one at a time, beating well after each addition.
- Scrape down the sides and bottom of the bowl as needed. Beat in the vanilla extract.
- With the mixer on low speed, add the flour mixture (in three additions) alternately with the milk (in two additions), starting and ending with the flour. Mix only until combined.
- Spoon about half (450 grams) of the batter into the prepared pan, smoothing the top with an offset spatula or the back of a spoon.
- Then sprinkle on the batter about half (30 grams) of the cinnamon sugar topping.
- Cover with the remaining batter and then sprinkle with the remaining cinnamon sugar topping.
- Take a wooden skewer or knife and swirl the batter. Bake for about 55 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Remove from the oven and let cool on a wire rack for about 10 minutes before removing from pan.