Cinnamon Sugar Coffee Cake Recipe

It’s been a while since I’ve posted a new recipe around here! There are really two things that have led me to this point. One, I have been a recipe repeater. I’ve made funeral cake, chocolate chip cookies, and lemon bars galore. Two, I went through a huge phase of macaron testing. Spoiler: I’m still not an expert. Some days I make the perfect little cookie halves and others result in puffed up shell with almost no substance. I think I’m not beating the batter enough for fear that I will over mix it. You win some you lose some. The good news is that I have two new recipes coming up, and today’s is brunch appropriate and perfect for Easter morning!

Coffee cake is kind of a general term for any cake that can be eaten in the morning. I honestly don’t discriminate when it comes to cake – it should all be available at all times of day! I would say the most traditional style coffee cake comes with a cinnamon sugar crumble on top and tends to be a little dry. There’s a box mix you can get at the store. About half of it still remains after parties. It’s fine, but it could be so much better.

In order to improve upon an old classic, I focused on making this cinnamon sugar coffee cake incredibly moist and decadent. The buttery flavor is prominent, and I like it that way. This recipe is really quick and easy to whip up, and it’s perfect for a small group since it is made in a 9″ x 9″ pan. It lasts well over a couple of days, so it can easily be made ahead of time or the night before so that when you are exhausted in the morning you don’t have to get up early to slave away in the kitchen. (Ahem, I’m looking at you cinnamon rolls.)

Cinnamon Sugar Coffee Cake

  • Servings: 9 squares
  • Difficulty: easy
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1/2 cup Oil
1 Large Egg, beaten
1/2 tsp. Vanilla
1/2 cup Milk
1/2 cup Sugar
1 1/2 cups Flour
1 1/2 tsp. Baking Powder
1/4 tsp. Salt
3/4 cup Brown Sugar
1 tsp. Cinnamon
1/4 cup Butter, melted

1. Preheat the oven to 350 degrees F. In a large bowl, mix together the oil, egg, vanilla, and milk.

2. Gradually add in the sugar, flour, baking powder, and salt until it is all just combined.

3. Grease a 9″ x 9″ pan and pour 2/3 of the batter in to fill the bottom.

4. In a small bowl, mix together the brown sugar, cinnamon, and melted butter. Spoon 2/3 of the mixture on top of the batter.

5. Pour the remaining cake batter on top, and then sprinkle the remaining topping over that. Swirl the pan with a knife to combine further.

6. Bake the coffee cake for 20-25 minutes, or until a toothpick inserted into the middle comes out clean. Cool on a cooling rack for at least 10 minutes, cut, and serve.


Gingersnap Men

I’m not sure how the tradition of making cookies at Christmas time came about, but I’m not complaining about it. Cookies happen to be my favorite desserts to make, and probably my favorite dessert to eat. Something I’ve never really been fond of, though, is gingerbread. Continue reading “Gingersnap Men”

Peanut Butter Cheesecake Swirl Brownies

There are few things in life I love more than the chocolate/peanut butter combo. Nothing can top it. It doesn’t get old. It’s sweet and savory and lends itself to all sorts of heavenly desserts. I made some peanut butter cookies with a chocolate frosting swirl last Summer and it was sort of a life changing recipe. This peanut butter cheesecake swirl brownie recipe is this Summer’s triumph that are sure to be repeated for decades to come. Continue reading “Peanut Butter Cheesecake Swirl Brownies”

Small Batch Carrot Cake Recipe

Over Easter I was so lucky to have my family come to stay with me. Every time I see my them it takes me back to all of the memories I have baking with them in the kitchen. Starting back as a child standing on a chair peering over the bowl of the Kitchen Aid mixer, and more recently rolling out pie crust with my Dad and my sister as she teaches me how to make a proper lattice weave. Did I mention she is 14? I need to enlist her on the blog more often! Continue reading “Small Batch Carrot Cake Recipe”

Salted Brown Butter Rice Crispy Treats

I’m here to say that rice crispy treats have always been a mediocre dessert in my book. I eat and enjoy the sticky, crunchy bars, but they fall far below a good chocolate chip cookie, a piece of cake, or even a crumble. I thought all rice crispy treats were about the same, improving with a higher butter and marshmallow to cereal ratio, until I had these salted brown butter rice crispy treats.

Continue reading “Salted Brown Butter Rice Crispy Treats”

Mini Heart Red Velvet Whoopie Pies

And just like that, Valentine’s Day is a week away! With all of the wedding events happening, the Super Bowl was the last thing on my mind on Sunday, so I decided to bring heart shaped whoopie pies to the party we attended to try to fit in a little Valentine’s day celebrating before it passed me by.  Continue reading “Mini Heart Red Velvet Whoopie Pies”

Single Serve Caramel Apple Crisp Recipe

If there’s one thing I know, it’s that Fall arrives and there is a limited time to bake as many desserts as humanly possible. The spiced flavors mixed with seasonal fruits and squashes make for the best treats. After making three pumpkin desserts in a row, I had realized that I had completely left the apple treats to fall by the wayside! Continue reading “Single Serve Caramel Apple Crisp Recipe”

Recipe Update: Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

As we transition [slowly] from Summer to Fall here in Houston, I have found myself revisiting old recipes. The season change is never really fulfilled by the weather, so it always leads me to start changing the flavors I bake with to make it feel like Fall. Obviously, I’m talking about pumpkin spice.

Continue reading “Recipe Update: Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting”