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

Ingredient Substitutions

• Instead of Brown Sugar: white sugar + molasses, dark brown sugar
• Instead of Ground Cinnamon: ground nutmeg, pumpkin pie spice
• Instead of All-Purpose Flour: pastry flour, whole wheat flour (will be denser)
• Instead of Baking Powder: baking soda + cream of tartar
• Instead of Sea Salt: kosher salt
• Instead of Unsalted Butter: margarine, vegetable shortening
• Instead of Granulated White Sugar: coconut sugar, turbinado sugar
• Instead of Large Eggs: egg replacer (for vegans), applesauce (for binding only)
• Instead of Vanilla Extract: almond extract (use half amount), maple extract
• Instead of Whole Milk: buttermilk (reduce baking powder), almond milk (will be slightly less rich)

Equipment Needed

• Stand Mixer with Paddle Attachment
• Large Mixing Bowl
• Small Mixing Bowl
• Measuring Cups and Spoons
• Spatula
• 8×5 Inch Loaf Pan
• Parchment Paper
• Oven

Critical Steps — Do Not Skip

• Cream butter and sugar until light and fluffy.
• Alternate adding dry ingredients and milk to avoid over‑mixing.
• Layer half of the batter with cinnamon‑sugar mixture to create the swirl.
• Bake until golden and a toothpick comes out clean.

Chef Tips from the Video

• Use room‑temperature butter, eggs, and milk for a smoother batter.
• For an extra caramelized topping, drizzle a thin glaze of melted butter and brown sugar over the cake during the last 5 minutes of baking.
• If you like a stronger cinnamon flavor, increase the cinnamon to 1½ teaspoons.

Troubleshooting

Storage

Refrigerator: Cover tightly; lasts up to 4 days.

Freezer: Wrap slices in foil and place in a freezer bag; up to 2 months.

Room temperature: Can sit uncovered for up to 2 days in an airtight container.

Make-Ahead Tips

• Bake the cake a day ahead; reheat slices briefly in the oven before serving.
• Freeze the cooled loaf, then thaw at room temperature or warm in the oven.

Frequently Asked Questions