Amish Cinnamon Sugar Coffee Cake Recipe
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
- Mixing bowls (medium and large)
- Hand or stand mixer
- 9x9 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 9x9 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.