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Easy Cinnamon Coffee Cake

Course Breakfast & Brunch, Sweets & Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 9 slices
Calories 525kcal
Author Kristine Underwood

Ingredients

  • 3/4 cup unsalted butter (melted and slightly cooled)
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 3/4 cup Greek yogurt (or full-fat sour cream *see notes)
  • 2 cups flour (all-purpose, spooned and leveled)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
For the crumble
  • 3/4 cup brown sugar
  • 2 tsp cinnamon
  • 3/4 cup flour (all-purpose, spooned and leveled)
  • 1/4 tsp sea salt
  • 6 TBS unsalted butter (melted and slightly cooled)

Instructions

  • Preheat the oven to 350°F and grease or line a 8x8 baking pan. Set aside.
  • In a large bowl, whisk together melted butter and sugar.
  • Add eggs and vanilla, then stir in the Greek yogurt.
  • Add flour, baking powder, baking soda, salt, and cinnamon. Mix just until combined. Set aside.
  • In a smaller bowl, mix brown sugar, cinnamon, flour, and sea salt.
  • Add melted butter and stir until thick and crumbly.
  • Spread half the batter into your pan. Add a generous layer of the crumble. Top with the remaining batter (gently spread or dollop—it’s thick and doesn’t have to be perfect), then finish with the rest of the crumble.
  • Bake for 45-50 minutes, until the center is set (no jiggle) and a toothpick comes out mostly clean. If the top starts browning too quickly, loosely cover with foil around the 30-minute mark.
  • Let it cool for at least 20 minutes before slicing so it sets properly.
Notes
  • This cake can be baked in a 9×9 pan, but it will be thinner and bake faster (closer to 30–40 minutes). I prefer an 8×8 pan for a thicker, more bakery-style cake (the 8×8 pan will be full almost to the top, which is how it should be).
  • The batter is thicker than a typical cake, this is what gives it that soft, sturdy texture.
  • When adding the second layer of batter, don’t worry about getting it perfectly smooth over the crumble. A few uneven spots actually bake up better and keep the layers from blending together.
  • Don’t rush the bake, an extra few minutes makes a big difference in the center. Depending on your oven, you may need to bake it longer than 50 minutes. You’re looking for a set center (no jiggle) and a lightly golden top.
  • If the top starts to brown too quickly, lightly tent it with aluminum foil.
  • If you want to take it one step further, make a simple glaze for the top. Mix 1/2 cup powdered sugar, 1 tablespoon milk, 1 teaspoon vanilla extract, and a pinch of sea salt together until smooth. Drizzle the glaze over the top of the cooled coffee cake. Let it is set up for 10 minutes before slicing and serving.
  • If you need a bigger cake, you can double the recipe without altering the outcome, but you’ll need to bake it in a 9×13 pan for 45-50 minutes.
    • When baking in a 9×13 pan, the center takes longer because of the crumb layers. The edges will be done first, so don’t pull it out too early. If the top is getting a little too dark before the center is done, just loosely tent it with foil for the last 5–10 minutes.
  • For slightly softer slices, pull closer to 45 minutes. For cleaner cuts, go closer to 50.
  • This is even better after it sits for a bit and everything has a chance to settle.
Nutrition
Serving: 1 slice | Calories: 525kcal | Carbohydrates: 71g | Protein: 7g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 355mg | Potassium: 113mg | Fiber: 1g | Sugar: 41g | Vitamin A: 762IU | Vitamin C: 0.02mg | Calcium: 97mg | Iron: 2mg