This Cinnamon Crusted Coffee Cake features a tender coffee cake covered entirely with a cinnamon – brown sugar mixture. It’s a cinnamon lover’s dream!
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I admit it. There have been times that I’ve sliced the top layer off of a coffee cake. That cinnamon + brown sugar streusel on top is just too good! If you are a cinnamon fanatic like me, then I’m sure you understand the (nearly) uncontrollable urge to go straight for the streusel first!
Well, I’m flipping things on their head with today’s recipe. Watch out! This Cinnamon Crusted Coffee Cake might not have the big chunks of streusel, but it is entirely covered (literally) with brown sugar + cinnamon.
Cinnamon Crusted Coffee Cake
As if coating the cake with cinnamon and brown sugar wasn’t enough, I decided to add a layer of cinnamon + brown sugar + chopped pecans through the middle of the cake. Holy cow, Batman! This coffee cake is a cinnamon lover’s dream!
If you aren’t a huge fan of nuts in cake, then you can absolutely leave ’em out. I really enjoy the flavor of pecans, so I chose to include those here. You could absolutely use other nuts (walnuts perhaps?) or just omit them entirely.
I baked this Cinnamon Crusted Coffee Cake in a traditional Bundt style pan, although I suspect you could use a rectangular baking pan if you prefer. I just love the way a Bundt style cake looks when you slice it. In the end, this cake will be absolutely delicious no matter the pan you use!
I baked this cake recently when we had friends visiting for a long weekend – the cake was a huge hit! It didn’t even make it the entire weekend. So I did the logical thing and made another one. Yes, that’s right. I baked this cake twice within about 3 days. And I’m not sad about that at all!
Baker’s note: Make sure to generously coat the inside of the pan with vegetable shortening. I don’t use shortening when baking, but I do keep a container in the pantry to use for greasing pans. (And if we’re being really honest, I usually just use baking spray instead.) For this cake, though, definitely grease the pan with shortening. You want to make sure that brown sugar + cinnamon coating doesn’t stick to the pan!
If you love cinnamon, then put this cake on your baking list! It’s fantastic, and I promise you won’t have to worry about leftovers. (Although you might want to plan ahead and have enough ingredients on hand to bake another one of these cakes – it’s that good!) Happy baking!
Did you bake this Cinnamon Crusted Coffee Cake at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Cinnamon Crusted Coffee Cake
- Preheat oven to 350°F.
- Generously grease a Bundt pan with vegetable shortening.
- Using a small bowl, mix together brown sugar and cinnamon. Coat inside of the pan with the mixture, shaking out any excess. (Note: Reserve excess brown sugar mixture!) Set pan aside.
- Using an electric mixer, beat butter and granulated sugar on medium speed until light and fluffy (~3-4 minutes).
- And eggs; beat on low speed until well combined.
- Using a medium bowl, add flour, baking powder, ground ginger, baking soda and salt; stir until well combined.
- Add half of the flour mixture to the mixing bowl; mix until well combined.
- Add the sour cream and vanilla extract; mix until well combined.
- Add the remaining flour mixture; mix until well combined.
- Spoon half of the batter into the prepared Bundt pan.
- Stir the chopped pecans in with the reserved brown sugar mixture (from above). Sprinkle ~½ of this mixture over the batter in the pan.
- Spoon the remaining batter over the pecan mixture and then sprinkle the remaining pecan mixture on top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
- Let cake cool in pan for 10 minutes. Loosen edges and then invert cake onto a serving plate.
- Serve warm or at room temperature.
Looking for more tasty coffee cake recipes? Check out these other favorites, too: