There’s something about the smell of cinnamon and sugar baking in the oven that takes me straight back to my grandmother’s cozy kitchen. Every Sunday morning, she’d surprise us with her signature Amish cinnamon sugar coffee cake, and the aroma alone would pull everyone out of bed.
I’ve put a small twist on her original by adding a brown sugar crumble on top for that extra bit of texture and warmth. This Amish Cinnamon Sugar Coffee Cake Recipe is my way of preserving those cherished moments and flavors.
What Makes It Special
This Amish Cinnamon Sugar Coffee Cake Recipe stands out because of its ultra-moist texture, buttery cinnamon swirl, and a sugary topping that slightly caramelizes during baking.
Equipment List
- Mixing bowls (medium and large)
- Hand or stand mixer
- 9×9 inch baking dish or equivalent
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Cooling rack
Ingredients List
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
For the Cinnamon Sugar Swirl:
- 1/3 cup granulated sugar
- 1 tbsp ground cinnamon
For the Topping:
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 2 tbsp melted butter
- Optional: pinch of nutmeg
Step-by-Step Guide
Step 1:
Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking dish or line it with parchment paper.
Step 2:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3:
In a large bowl, cream butter and sugar using a mixer until light and fluffy.
Step 4:
Add egg and vanilla extract. Mix until combined. Slowly pour in the buttermilk and mix on low speed.
Step 5:
Gradually add dry ingredients into the wet. Mix just until combined — do not overmix.
Step 6:
In a small bowl, mix together cinnamon and sugar for the swirl.
Step 7:
Pour half the batter into the dish. Sprinkle half the cinnamon sugar mixture. Add the rest of the batter, top with remaining swirl mix, and gently swirl with a knife.
Step 8:
For the topping, mix brown sugar, flour, melted butter, and nutmeg until crumbly. Sprinkle over the top.
Step 9:
Bake for 35–40 minutes, or until a toothpick comes out clean.
Step 10:
Cool on a rack for 15 minutes before slicing and serving.
Chef’s Tips
- Use room temperature butter and eggs for smoother batter.
- Don’t skip swirling the cinnamon sugar; it creates beautiful layers.
- If using salted butter, omit the added salt.
- Add chopped pecans to the topping for a crunch.
- Store leftovers in an airtight container to retain moisture.
Sides & Pairings Suggestions
This Amish Cinnamon Sugar Coffee Cake Recipe shines when paired with thoughtful sides. Here are some ideas to round out your table:
- Creamy coffee that complements the cinnamon and sugar beautifully.
- Adds a tangy and fresh contrast to the sweet cake.
- A savory and protein-rich breakfast side.
- Adds brightness and citrusy balance.
- Sweet and salty combo that enhances the comfort-food feel.
Store & Leftovers
Store in an airtight container at room temperature for up to 3 days or refrigerate for 5 days. Reheat slices in the microwave for 15–20 seconds. Leftovers make great dessert trifles when layered with whipped cream and caramel sauce.
Nutritional Breakdown
- Calories: 320
- Carbs: 45g
- Fat: 14g
- Protein: 4g
- Fiber: 1g
- Sugar: 24g
- Cholesterol: 55mg
- Sodium: 190mg
Encouragement to Share
I hope you enjoy baking this Amish Cinnamon Sugar Coffee Cake Recipe as much as I do. It’s simple, nostalgic, and full of heart. Share your results on social media, tag my blog, or leave a comment. Let’s keep the tradition alive, one delicious slice at a time!
Amish Cinnamon Sugar Coffee Cake Recipe
Equipment
- Mixing bowls (medium and large)
- Hand or stand mixer
- 9×9 inch baking dish or equivalent
- Measuring cups and spoons
- Rubber spatula
- Whisk
Ingredients
For the Cake:
- All-purpose flour 2 cups
- Granulated sugar 1 cup
- Unsalted butter softened 1/2 cup
- Buttermilk or 1 cup milk + 1 tbsp vinegar 1 cup
- Large egg 1
- Vanilla extract 1 tsp
- Baking powder 1 tbsp
- Baking soda 1/2 tsp
- Salt 1/4 tsp
For the Cinnamon Sugar Swirl:
- Granulated sugar 1/3 cup
- Ground cinnamon 1 tbsp
For the Topping:
- Brown sugar 1/2 cup
- All-purpose flour 1/4 cup
- Melted butter 2 tbsp
- Optional: pinch of nutmeg
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking dish or line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar using a mixer until light and fluffy.
- Add egg and vanilla extract. Mix until combined. Slowly pour in the buttermilk and mix on low speed.
- Gradually add dry ingredients into the wet. Mix just until combined — do not overmix.
- In a small bowl, mix together cinnamon and sugar for the swirl.
- Pour half the batter into the dish. Sprinkle half the cinnamon sugar mixture. Add the rest of the batter, top with remaining swirl mix, and gently swirl with a knife.
- For the topping, mix brown sugar, flour, melted butter, and nutmeg until crumbly. Sprinkle over the top.
- Bake for 35–40 minutes, or until a toothpick comes out clean.
- Cool on a rack for 15 minutes before slicing and serving.
