This small batch of cinnamon coffee cake is warm, buttery, and full of cinnamon-sugar goodness. It’s tender and moist with a sweet cinnamon swirl in the center and a crumbly topping that’s hard to resist. Just the right size when you want a comforting homemade treat, with some for later but without a mountain of leftovers. No mixer needed and no fuss, just simple ingredients and that nostalgic flavor we all know and love.
Whether you’re baking for a quiet morning, treating yourself to a cozy afternoon snack, or just need a little something sweet with your coffee, this is the kind of cake that makes you feel at home.
Recipe Highlights
- Simple to make: No mixer or fancy tools required.
- Just enough: Bakes up in a loaf pan, perfect for 2 to 4 servings.
- Cinnamon swirl with crumb topping: Every bite is layered with cozy flavor.
- Moist and tender: Thanks to a touch of sour cream or easy homemade buttermilk.
If you want a full size recipe, I have that posted on the thebuttercookie.com.
Ingredients
Step-by Step Photos
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Cinnamon Coffee Cake
Ingredients
Recipe Directions
- Preheat your oven to 350℉ and lightly oil a 5 x 7 inch baking dish. In a small cup mix the milk and vinegar and set aside.½ cup whole milk, 1 teaspoon white vinegar
- Make the cinnamon filling by stirring together all of the ingredients for the cinnamon filling; brown sugar, flour, and cinnamon.¼ cup brown sugar, 2½ teaspoons all purpose flour, 1¼ teaspoons ground cinnamon
- Then make crumble topping by stirring together the flour, brown sugar, and cinnamon for the topping. Once stirred, cut in the cold butter until most of the dry ingredients have mixed with the butter.¼ cup all purpose flour, ¼ cup brown sugar, 1 teaspoon ground cinnamon, 3 tablespoons butter
- Finally, make the batter by whisking together the dry ingredients, the flour, cornstarch, baking powder, baking soda, and cinnamon, in a large bowl.1 ¼ cups all purpose flour, 1 tablespoon cornstarch, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon cinnamon
- Then in another bowl, whisk together the remaining ingredients, the vegetable oil, sugar, vanilla, sour cream, and vinegar & milk mixture. Then pour into the bowl with the mixed dry ingredients and combine well with a spoon.¼ cup vegetable oil, 6 tablespoons granulated sugar, ½ teaspoon vanilla extract
- Pour about ⅓ of the batter into the prepared baking dish. Add the cinnamon filling on top of the batter, evenly.⅓ cup sour cream
- Pour the remaining batter on top, and then evenly sprinkle the crumble topping on top of the batter.
- Bake for about 45-50 minutes, or until a toothpick comes out clean. Let cool slightly before slicing, serving, and enjoying!
Nutrition
Notes
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- Store any leftovers in an airtight container at room temperature.for about 2–3 days.
- if your kitchen is warmer, pop the container in the fridge to keep it fresh a bit longer. Just let it come to room temp before serving to bring the soft texture back.
Tried this recipe?
Let us know how it was!🧊 How to Store Your Leftover Coffee Cake
This little coffee cake keeps well, so you can enjoy a slice now and save the rest for later.
- On the Counter: Once completely cooled, store any leftovers in an airtight container at room temperature. It’ll stay fresh for about 2–3 days.
- In the Fridge: If your kitchen runs warm, pop the container in the fridge to keep it fresh a bit longer. Just let it come to room temp or give it a quick warm-up in the microwave before serving—it brings the soft texture back.
- Freezer-Friendly: Absolutely! Slice up the cake and wrap the pieces individually in plastic wrap, then tuck them into a freezer-safe bag. They’ll keep for up to 2 months. When you’re ready for a slice, just thaw at room temp or warm it gently in the microwave.