Cinnamon Swirl Coffee Cake

Cinnamon Swirl Coffee Cake


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Dessert for breakfast is everyone’s favorite and what a better time to treat yourself than on a holiday? This cake is moist and airy with just a hint of spice from the cinnamon.

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Chicago, IL

Time needed

20 min preparation + 40 min cooking

Serving Size / Yield

12 servings


  • 1 stick of butter, room temperature
  • 2 eggs
  • 3 cups of flour
  • 1 cup of white sugar
  • 1 cup of brown sugar, divided
  • 1 cup of buttermilk
  • 1 tablespoon of cinnamon
  • 1 teaspoon of nutmeg
  • 1 teaspoon of vanilla
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • ½ teaspoon of salt

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As the oven preheats to 350 degrees, in a large bowl mix together flour, nutmeg, baking powder, baking soda, and salt. Using a separate bowl cream the butter and white sugar, then slowly add in the ½ cup of brown sugar, buttermilk, eggs, and vanilla, until the mixture is smooth. Next, whisk in the dry flour mixture into the butter mixture. Once this is well blended, pour the mixture into a Bundt cake pan until it is half full and then sprinkle the cinnamon on top. Gently mix the cinnamon and brown sugar into the batter before pouring the rest of the batter on top. Finally, give the mixture one last swirl and bake for 40 minutes or until the top is golden brown. Serve either warm or at room temperature. Enjoy!

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