Cinnamon-Swirl Coffee Cake
3 mins read

Cinnamon-Swirl Coffee Cake

This is a great recipe where the caramel mixture on the bottom adds another layer of texture and flavor.  If you flip the cake over after baking, the bottom becomes the top of your cake, making it appear like a big scrumptious cinnamon roll. Now we have a perfect excuse to eat cake for breakfast!  Our kids declared this cake “Magic” and in one sitting, it disappeared.

Makes one 9-inch cake


1/4 cup heavy whipping cream

3/4 cup packed light brown sugar

1/8 teaspoon salt

3/4 – 1 cup chopped and toasted pecans * (optional)

Preheat the oven to 350F. Butter a 9-inch round cake pan (or use nonstick spray).

Place the cream, brown sugar and salt in a small bowl and whisk together. Poor this mixture into the bottom of your prepared pan. Use a spatula to spread evenly. If you are including the nuts, sprinkle the chopped pecans evenly over the top and set aside.


1/4 cup (1/2 stick) unsalted butter, cut into pieces

1/2 cup packed light brown sugar

1/3 cup all-purpose flour

2-3 teaspoons ground cinnamon (to taste)

1/4 teaspoon salt

Place all ingredients in a bowl or food processor. Mix with a fork, or pulse in the processor for 30-60 seconds or until moist crumbs are formed (like wet sand). Set aside.


1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 cup vanilla yogurt (you may substitute plain yogurt)

1/2 cup buttermilk

2 large eggs

1/2 cup (1 stick) unsalted butter, at room temperature

3/4 cup granulated sugar

Place the flour, baking soda, baking powder, and salt in a bowl. Whisk together and set aside. Place the yogurt, buttermilk, and eggs in a large measuring cup. Whisk together and set aside.

Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Blend on medium speed until just combined. Reduce mixer to low speed and add one-third of the flour mixture, blending only until the dry ingredients are moistened. Add one-half of the yogurt mixture and blend briefly. Add one-third of the flour mixture, blending only to mix the dry with the moist ingredients. Make sure to scrape down the sides while mixing. Blend in the remaining yogurt mixture. Add the remaining flour mixture and blend until just combined.

Spread half of the batter over the nuts in the cake pan. Sprinkle half of the streusel mixture over the top. Spread the remaining batter over the streusel. Top with remaining streusel.

Place the cake pan on a cookie sheet in case any batter bubbles up and spills over.  Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and place plan on a wire rack to cool for 5 minutes. Run a knife around the inside of the pan to loosen the cake and then invert it onto a serving plate while still hot. Allow to cool 10-15 more minutes before serving.

* Sugar Mommas’ Note:

Toast the pecans for 5 to 10 minutes in a dry frying pan over medium heat. Remove from heat once you start to smell the fabulous aroma. Be careful not to brown too much. 



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