Amish Cinnamon Sugar Coffee Cake

A moist and fluffy old-fashioned coffee cake with layers of cinnamon sugar – perfect for breakfast, brunch, or an afternoon treat

There’s something timeless and comforting about Amish baking. It’s simple, homemade, and always full of flavor. This Amish Cinnamon Sugar Coffee Cake is no exception. With its soft and buttery crumb, rich cinnamon swirl, and golden top, this cake brings back memories of warm kitchens and cozy mornings. Whether you’re serving it with a hot cup of coffee, offering it to guests, or preparing a sweet weekend breakfast, this cake is always a winner.

Ingredients

For the Cake Batter:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 large eggs (room temperature)
• 1 cup whole milk
• 1/2 cup unsalted butter (softened)

For the Cinnamon Sugar Swirl:

• 1/2 cup light brown sugar (packed)
• 2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter (melted)

Optional Glaze (for topping):

• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon vanilla extract

Instructions

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).
Grease a 9×9 inch baking pan with butter or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine:

• 2 cups of flour
• 1 cup of sugar
• 1 tablespoon of baking powder
• 1/4 teaspoon of salt

Whisk everything together to evenly distribute the baking powder and salt.

Step 3: Mix the Wet Ingredients

In another bowl, whisk the 2 eggs. Add in the 1 cup of milk and the 1/2 cup of softened butter.
Mix until smooth and creamy.

Step 4: Combine Wet and Dry

Slowly pour the wet mixture into the bowl of dry ingredients.
Use a spatula or whisk to gently mix until just combined. Avoid overmixing – you want a soft, tender cake, not a dense one.

Step 5: Make the Cinnamon Swirl

In a small bowl, stir together:

• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons melted butter

This will create a delicious, moist cinnamon filling.

Step 6: Layer the Cake

• Pour half the batter into the prepared baking pan.
• Spoon half the cinnamon sugar mixture over the batter and gently swirl it in with a butter knife.
• Add the remaining batter on top.
• Finish with the rest of the cinnamon mixture, again swirling it slightly.

Step 7: Bake

Place the pan in the oven and bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Optional: Add a Glaze

While the cake is still slightly warm, drizzle with this simple glaze:

To make glaze:
Mix 1/2 cup powdered sugar with 1 tablespoon milk and a drop of vanilla extract until smooth.
Drizzle on top of the cake for an extra sweet finish.

Storage

• Store in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate for up to a week.
• Freeze slices individually wrapped for up to 2 months.

Why This Recipe Works

• Easy ingredients: You likely have everything already at home.
• Quick to prepare: No complicated steps or special equipment.
• Perfect texture: Soft, moist, and rich without being too heavy.
• Versatile: Serve it plain, glazed, or with fruit and cream.

Frequently Asked Questions

Can I make it ahead of time?
Yes! It tastes even better the next day after the flavors settle.

Can I double the recipe?
Absolutely. Use a 9×13 inch pan and increase the baking time by 5–10 minutes.

Can I make it dairy-free?
Substitute the milk with almond or oat milk and use dairy-free butter.

Nutrition Information (per serving – approx. 9 servings):

• Calories: 280
• Total Fat: 12g
• Carbohydrates: 38g
• Sugar: 21g
• Protein: 4g