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Cinnamon Swirl Coffee Cake


For the Crumb Topping:

½ cup (70 g) flour

¼ cup (50 g) granulated sugar

¼ teaspoon (1 g) kosher salt

4 tablespoons (55 g) unsalted butter, cold and cut into cubes

For the Cinnamon Sugar:

1/3 cup (66 g) granulated sugar

2 teaspoons (4 g) ground cinnamon

For the Cake:

2 cups (280 g) Cup4Cup flour

1 tablespoon (10 g) baking powder

½ teaspoon (2 g) kosher salt

1 cup granulated (200 g) sugar

1 large egg, lightly beaten

1 cup (240 g) milk

1/3 cup (70 g) vegetable oil

1 teaspoon (5 g) vanilla extract


For the Crumb Topping:

1. In a bowl, mix together all the ingredients for the crumb topping. Using your fingers, mix the cold butter into the other ingredients until it becomes chunky and crumbly. Set aside in the refrigerator until ready to use.

For the Cake:

2. Preheat oven to 350°F. Spray a 9-inch round pan or a 9-inch x 5-inch loaf pan with non-stick cooking spray.

3. In a small bowl, mix together the 1/3 cup sugar and 2 teaspoons cinnamon; set aside.

4. In a medium sized bowl whisk together the flour, baking powder, salt and 1 cup sugar; set aside.

5. In a small bowl combine the egg, milk, vegetable oil and vanilla extract.

6. Add the wet ingredients to the bowl with the flour mixture. Stir to fully combine. Do not over mix. The batter will be thick.

7. Evenly spread half of the batter into the prepared pan. Sprinkle half of the reserved cinnamon sugar on top. Spread the other half of the batter evenly on top. Sprinkle the remaining cinnamon sugar on top. Draw a small paring knife through the batter to swirl it. Sprinkle the crumb topping evenly over the top.

8. Bake for 40-55 minutes or until a toothpick inserted into the center of the cake comes clean. Let the cake cool in the pan for 15 minutes, and then remove and place on a wire rack to cool completely.

9. Before serving, dust powdered sugar over the top.