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Cinnamon Swirl Coffee Cake with Crumble Topping

This coffee cake is moist and tender, not too sweet but packed with cinnamon flavour thanks to the cinnamon swirl and crumble topping. A perfect snack for anytime of the day.
Course Breakfast, Dessert, Snack
Keyword cinnamon, coffee cake, crumble, moist, swirl, tender, topping
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Author Marilia Yaldo

Ingredients

For Cake Batter

  • 1 cup of unsalted butter at room temp.
  • 1 cup of granulated sugar
  • 2 large eggs at room temp.
  • 2 tsp of vanilla extract
  • 2 cups of all purpose flour
  • 1 tsp of baking soda
  • 1 tsp of baking powder
  • ½ tsp of salt
  • 1 tsp of cinnamon
  • 1 cup of sour cream at room temp. full fat

For Cinnamon Swirl

  • ½ cup of brown sugar
  • 1 tsp of cinnamon
  • 2 tbsp. of milk

For Crumble Topping

  • ½ cup of brown sugar
  • 1 tsp of cinnamon
  • 4 tbsps. of unsalted butter at room temp
  • 4 tbsps. of flour

Instructions

For Cinnamon Swirl

  • Combine brown sugar, cinnamon and milk in a small bowl and set aside.

For Crumble Topping

  • In a bowl mix brown sugar, cinnamon and flour then with fork cut in butter until a crumbly coarse texture is formed and set aside.

Cake Batter

  • Preheat oven to 325°F and prepare a 9 inch loaf pan with parchment paper, spray it with cooking spray and set aside.
  • In a bowl whisk together flour, baking powder, baking soda, salt and cinnamon and set aside.
  • With mixer on med-high speed cream together butter and sugar for 5 mins until light and fluffy making sure to scrape down bowl in between.
  • Add eggs and vanilla and mix for another minute.
  • Now take your flour mixture and add half of it to butter mixture and mix on low speed. Then add half of sour cream and mix. Add rest of flour and mix and rest of sour cream and mix until just combined.
  • Pour half of batter into loaf pan then spoon cinnamon swirl mixture on top. Place rest of batter on top and finally top with remainder of cinnamon swirl mixture. With a knife cut through batter swirling the mixture around to get a swirl effect.
  • Finally sprinkle with crumble topping and bake for 1hr. 15mins. or until tooth pick comes out clean with a few crumbs.
    Cool in pan for 15 mins. before removing and transferring onto rack to cool completely.

Notes

This is best eaten same day and warm but can be wrapped and stored in fridge for two days or slice it up and individually wrap in plastic and place in freezer for up to 4 weeks. 
Be careful not to overmix it can make your cake tough.