Classic coffee cake - the best moist cinnamon swirl pound cake loaf

Ingredients

• 1.75 cups Brown Sugar (packed, light or dark)
• 1 teaspoon Ground Cinnamon (freshly ground if possible)
• 2 cups All-Purpose Flour (sifted)
• 1.5 teaspoons Baking Powder (equivalent to 1/2 tablespoon)
• 0.25 teaspoon Sea Salt (fine)
• 0.5 cup Unsalted Butter (softened, room temperature)
• 1 cup Granulated White Sugar
• 2 Large Eggs (room temperature)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 1 cup Whole Milk (2% milk, room temperature)

Instructions

1. Make Cinnamon‑Brown Sugar Swirl

   In a small bowl combine 1 ¾ cups packed brown sugar with 1 teaspoon ground cinnamon and whisk until evenly blended.

   Time: PT2M

2. Whisk Dry Ingredients

   In a large bowl whisk together 2 cups all‑purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon sea salt until well combined.

   Time: PT2M

3. Cream Butter and Sugar

   Using the stand mixer on low speed, beat ½ cup softened butter with 1 cup white sugar for about 3 minutes, or until the mixture is light and fluffy.

   Time: PT3M

4. Add Eggs and Vanilla

   Add 2 room‑temperature eggs and 1 teaspoon vanilla extract to the butter‑sugar mixture and mix on low for 1 minute.

   Time: PT1M

5. Incorporate First Half of Dry Ingredients and Milk

   Add half of the dry‑ingredient mixture and ½ cup whole milk (half of the total milk) to the batter. Mix on low until just combined.

   Time: PT2M

6. Add Remaining Dry Ingredients and Milk

   Add the remaining dry ingredients and the remaining ½ cup milk, mixing on low until the batter is smooth.

   Time: PT2M

7. Prepare Loaf Pan

   Lightly grease an 8×5‑inch loaf pan and line it with a sheet of parchment paper that extends slightly above the sides.

   Time: PT2M

8. First Layer and Cinnamon Sugar

   Pour half of the batter into the prepared pan, spreading it evenly. Sprinkle half of the cinnamon‑brown‑sugar mixture over the batter.

   Time: PT3M

9. Second Layer

   Gently pour the remaining batter over the top, trying not to disturb the cinnamon layer. Smooth the top with a spatula.

   Time: PT2M

10. Final Cinnamon Sugar Topping

    Sprinkle the remaining cinnamon‑brown‑sugar mixture evenly over the top of the cake.

    Time: PT1M

11. Bake the Coffee Cake

    Bake in a preheated oven at 350°F (175°C) for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

    Time: PT50M

    Temperature: 350°F

12. Cool and Remove

    Allow the cake to cool in the pan for about 30 minutes, then use the parchment handles to lift it out onto a wire rack.

    Time: PT30M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

38 g

Fat

10 g

Fiber

1 g