This classic cinnamon coffee cake, baked to perfection in a beautiful Bundt pan, features decadent cinnamon swirls and is generously topped with a luscious cream cheese icing. It’s an effortlessly delicious recipe, perfect for any occasion!
Classic Cinnamon Coffee Cake with Cream Cheese Icing: A Family Tradition
Over the past few years, I’ve had the distinct pleasure of inviting all of you, my wonderful readers, to share your most cherished family recipes with me. The response has been nothing short of amazing! I’ve received hundreds of incredible submissions, and it has been an absolute joy to bake and cook my way through them, discovering new flavors and heartwarming stories. As often happens when I delve into a treasure trove of recipes, I find myself particularly drawn to those that carry a legacy—recipes passed down from a beloved mom or grandma, steeped in long-standing family history and tradition. And that, my friends, brings us directly to this truly fabulous Cinnamon Coffee Cake!
The Heart of Family Recipes: A Christmas Morning Delight
This particular gem was sent to me by Joanna, who had previously shared it on her own blog. Her story immediately captivated me: both her mother and grandmother regularly baked this coffee cake, making it a beloved Christmas morning tradition. A recipe intertwined with family history AND holiday rituals? That’s precisely the kind of food narrative that speaks to my soul and embodies everything I adore about baking! There’s something inherently special about food that connects generations, evoking memories and creating new ones with every bite. This coffee cake isn’t just a dessert; it’s a testament to enduring love and shared moments.
Speaking of holidays, can we take a moment to discuss Christmas traditions, even if it’s still August? Because I am wholeheartedly ready to welcome cooler weather, cozy sweaters, and all the delightful baking that comes with the autumn and winter seasons. Bring on the crisp air, the vibrant fall foliage, and the joyous anticipation of the holidays!
Baking Brilliance: The Magic of a Bundt Pan
This cake, as you might imagine from its elegant appearance, was wonderfully straightforward to prepare. The simple, rich butter and sour cream batter comes together with surprising ease, creating the perfect foundation for the tantalizing cinnamon-sugar filling. Layering the batter with the filling creates those signature, irresistible swirls that make each slice a delight. What truly impressed me was how beautifully high the cake rose and how absolutely regal it looked once I inverted it from the Bundt pan. The intricate design of the Bundt pan elevates a simple coffee cake into a show-stopping centerpiece without any extra effort.
Don’t Bundt cakes just possess an incredible charm? They somehow manage to exude an air of effortless simplicity while simultaneously appearing incredibly elegant. It’s a delightful paradox, a unique yin and yang that I find utterly captivating. Whether for a casual brunch or a festive gathering, a Bundt cake always feels special. Its fluted sides and central hole ensure even baking and a beautiful golden crust, while its inherent design allows for stunning presentations with minimal fuss. This particular cinnamon Bundt cake embraces that philosophy perfectly, making it a favorite for both seasoned bakers and beginners.
The Perfect Topping: Irresistible Cream Cheese Icing
Joanna’s original family recipe for this cinnamon coffee cake did not include any icing. And to be completely honest, it is absolutely scrumptious on its own—a moist, tender crumb bursting with aromatic cinnamon flavor. However, as a dedicated baker, I simply couldn’t resist. Staring at a “naked” cake felt like an incomplete masterpiece, and adding something extra is practically in my baking DNA! I instinctively knew that a really simple, sweet, and tangy cream cheese glaze would be the perfect complement. It doesn’t overpower the delicate flavors of the cake; instead, it adds a layer of richness and a touch of indulgence, reminiscent of a classic cinnamon roll. And let’s be real, a cinnamon roll vibe is never, ever a bad thing!
This quick cream cheese icing is a fantastic little addition that elevates the coffee cake to new heights. If you prefer to skip it, the cake remains wonderfully delicious. You could even serve the plain cinnamon coffee cake warm, straight from the oven, without needing to cool it completely. The warmth enhances the cinnamon aroma and creates an incredibly comforting experience. However, for those who love a touch of creamy sweetness, the icing is an irresistible touch. Its smooth texture and delightful tang perfectly balance the spiced sweetness of the cake, making each bite truly unforgettable. Whether served for breakfast, brunch, or as an afternoon treat, this coffee cake adapts beautifully to your preference.
I proudly served this cinnamon Bundt cake for Sunday dinner, and it was an undeniable hit with my family. There were numerous requests for second, and even third, helpings, which is always the ultimate seal of approval in my household! This cake is a total winner, loved by all. I sincerely hope that you and your family enjoy this cherished recipe as much as Joanna’s family has over the years, and as much as mine certainly did!
And now, I absolutely have to ask: do you have a special Christmas breakfast tradition? I would love to hear all about your festive morning rituals and the dishes that make them memorable!
A Toddler’s Seal of Approval
Do you happen to notice that delicious chunk of cake missing on the right side of the photo? While I was diligently snapping this picture, a certain rosy-cheeked toddler, my little Joseph, came ambling in from outside. With lightning speed and irresistible charm, he swiped that piece right off the plate! He polished it off in a split second, declaring with absolute conviction, “Good! Good!” So, you can rest assured, this amazing cinnamon coffee cake also comes with Joseph’s enthusiastic seal of approval—and if a toddler gives it two thumbs up, you know it’s truly something special! This cake isn’t just for adults; it’s a delightful treat for all ages, making it a perfect addition to any family meal or celebration.
Looking for more delicious recipes? Check out these past favorites:
One year ago: No Bake 5-Ingredient Granola Bars
Two years ago: Salted Chocolate Caramel Tart
Five years ago: Peach Strudel
Six years ago: Honey Fig Scones
Seven years ago: Lemon Bar
The Recipe: Cinnamon Coffee Cake with Cream Cheese Icing
Cinnamon Coffee Cake with Cream Cheese Icing
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Ingredients
For the Cake
- 3 cups (375 g) all-purpose flour
- 2½ teaspoons (2.5 teaspoons) baking powder
- 1½ cups (340.5 g) salted butter, at room temperature
- 1½ cups (300 g) granulated sugar
- 3 eggs
- 1½ cups (345 ml) sour cream
- 1½ teaspoons (1.5 teaspoons) baking soda
- 1½ tablespoons (1.5 tablespoons) vanilla extract
For the Cinnamon Filling
- ½ cup (110 g) light brown sugar
- 3 tablespoons salted butter, very soft
- 3 tablespoons ground cinnamon
For the Cream Cheese Icing
- 4 ounces (113.4 g) cream cheese, at room temperature
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoons milk
Equipment Used
- 12-cup Bundt pan
- Hand mixer
Instructions
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Make the Cake: Preheat oven to 350 degrees F. Grease and flour a standard 12-cup Bundt pan.
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In a medium bowl, sift together the flour and baking powder; set aside.
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Using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs and beat until well combined, scraping down the sides of the bowl as needed. Reduce the mixer speed to low and add the flour mixture in three additions, mixing until just combined after each.
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In a small bowl, stir together the sour cream and baking soda (it will start to fizzle and foam!), then add it to the cake batter and fold it in with a rubber spatula until thoroughly combined. Add the vanilla extract and stir to combine.
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Make the Cinnamon Filling: In a small bowl, mix together the brown sugar, butter, and cinnamon until completely combined.
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Bake the Cake: Place one-third of the batter into the prepared pan, then sprinkle half of the cinnamon filling over top of the batter. Cover with another third of the batter, then the remaining cinnamon filling, then finally the remaining batter. Smooth into an even layer.
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Bake for 50 to 60 minutes, or until a skewer inserted into the center comes out with moist crumbs. Allow the cake to cool in the pan for about 15 minutes, then turn out onto a wire rack to cool completely.
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Make the Cream Cheese Icing: In a medium bowl, stir together the cream cheese and powdered sugar until completely combined, then stir in the vanilla extract and 2 tablespoons of the milk. Add more milk 1 tablespoon at a time to get the desired consistency; for me, 4 tablespoons was the sweet spot of being thick like I wanted, but still dripping a bit down the sides of the cake.
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Drizzle the cream cheese icing over the top of the cake, letting it run down the sides. Allow to sit for 15 minutes before serving. Leftovers can be stored in an airtight container at room temperature for up to 5 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!