This Amish Cinnamon Sugar Coffee Cake is a perfect treat for breakfast, brunch, or even an afternoon snack. With a tender, moist cake base, swirled with cinnamon sugar, and topped with a crunchy streusel, it’s the ultimate comfort food. The warm cinnamon aroma filling your kitchen will make it irresistible!

Amish Cinnamon Sugar Coffee Cake Recipe

Why You’ll Love This Recipe

I absolutely love how easy this recipe is, and the results are always fantastic. The cake is so soft and flavorful, with just the right amount of sweetness. The cinnamon sugar swirl gives it that perfect balance of spice, while the streusel topping adds a crunchy texture that I can’t resist. It’s one of those recipes that never goes out of style and is loved by everyone, no matter the occasion.

Ingredients

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup whole milk
1/2 cup packed light brown sugar
1 tbsp ground cinnamon
1/2 cup chopped pecans or walnuts (optional)

(Hopefully, this tip helps: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy. I usually do this for about 3-4 minutes using a hand mixer.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in batches, alternating with the milk. Start and end with the dry ingredients, mixing just until combined.
In a small bowl, combine the brown sugar and cinnamon. Set this cinnamon-sugar mixture aside.
Pour half of the cake batter into the prepared pan and spread it evenly. Sprinkle half of the cinnamon-sugar mixture over the batter.
Add the remaining cake batter, smoothing it out over the cinnamon layer. Sprinkle the rest of the cinnamon-sugar mixture on top and, if desired, add the chopped pecans or walnuts.
Use a knife or skewer to gently swirl the cinnamon-sugar mixture into the batter.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and Timing

This recipe makes about 12 servings. Preparation takes about 15-20 minutes, with a bake time of 35-40 minutes. Overall, you’ll have this delicious cake ready in just under an hour!

Variations

Nut-Free: You can skip the nuts if you prefer a nut-free version of this coffee cake.
Fruit Addition: For a fruity twist, I sometimes add diced apples or berries to the batter. Just make sure to fold them in gently so they don’t sink.
Glazed: For extra sweetness, drizzle a simple glaze (powdered sugar and milk) over the top once the cake has cooled.

Storage/Reheating

I store any leftover cake in an airtight container at room temperature for up to 3 days. It also keeps well in the fridge for up to a week. To reheat, simply pop a slice in the microwave for 15-20 seconds or warm it up in the oven at 300°F (150°C) for about 10 minutes.

FAQs

Can I use a different type of flour for this recipe?

I’ve tried using whole wheat flour before, and it works great for a heartier texture. However, the cake may be a bit denser. If you prefer a fluffier result, I recommend sticking with all-purpose flour.

How do I make this cake gluten-free?

To make this cake gluten-free, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure to check that the other ingredients are also gluten-free.

Can I make this cake ahead of time?

Yes! I love making this cake the day before I need it. It actually tastes even better the next day as the flavors have time to meld together. Just cover it tightly and store it at room temperature.

Can I freeze Amish Cinnamon Sugar Coffee Cake?

Yes, you can freeze the cake! After it cools completely, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. To serve, let it thaw at room temperature or reheat it in the oven.

Is there a way to make this recipe dairy-free?

To make it dairy-free, I suggest using dairy-free butter and a plant-based milk like almond or soy milk. Just ensure that your sugar is also dairy-free, as some sugars are processed with bone char.

Conclusion

This Amish Cinnamon Sugar Coffee Cake is an easy and delicious treat that I can always count on to impress my family and friends. It’s perfect for any occasion, whether it’s a cozy breakfast or a holiday gathering. I love how it’s simple to make but so full of flavor, and the cinnamon-sugar swirl really takes it to the next level!