My Grandmother’s Cinnamon Roll Coffee Cake Recipe
My grandmother used to make this cake for every occasion—from Mother’s Day brunch to a bridge group with her friends. It is delicious and tastes like a cinnamon roll but with a better crumb!
Ingredients
- For the Cake
- 2½ cup (290 grams/10 ounces) cake
- flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ sticks unsalted butter (170 grams/
- 6 ounces), softened
- 1½ cups (300 grams/10.5 ounces)
- granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1¼ cup (295 mL) sour cream
- For the Cinnamon Sugar Mixture
- ⅓ cup (75 grams/2 ½ ounces) light
- brown sugar
- ⅓ cup (75 grams/2 ½ ounces)
- granulated sugar
- 1½-2 tablespoons ground cinnamon
- 1 cup toasted pecans, finely
- chopped, optional
- ¾ cup cake or all purpose flour
- 4 tablespoon unsalted butter, cold,
- cut into small pieces
- For the Glaze, optional
- 1 cup (120 g/4 oz) icing sugar
- 3-4 tbsp whole milk or heavy cream
- ½ tsp vanilla extract, optional
- 3 tbsp cream cheese, optional
Instructions
- 1
Adjust oven rack to middle position and preheat oven to 350°F/180°C. Grease a 12- cup bundt or tube pan.
- 2
Make the Cinnamon Sugar Mixture: In a medium bowl, toss together sugar, cinnamon and pecans until combined. Toss in the butter pieces and using your fingers, pinch the butter into the sugar mixture until it is thoroughly combined and you have course crumbs, this can take a few minutes. Set aside.
- 3
To make the cake: In a medium bowl whisk together flour, baking powder, baking soda and salt. Set aside.
- 4
In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides twice.
- 5
Beat in the eggs, one at a time, until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. Beat in sour cream. Lower the speed to low and add the flour mixture and mix just until combined; do not overmix.
- 6
Pour ½ of the batter into the prepared pan, level out with the spatula. Sprinkle half of the Cinnamon Sugar Mixture into pan. Using a knife or a chopstick, gently swirl the cinnamon filling into the batter, but don’t overdo it to the point that the cinnamon mixture is completely mixed with the batter. Pour the remaining batter, then the remaining cinnamon mixture, then swirl the mixture in.
- 7
Bake for 50-55 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 15 minutes in the pan on a wire rack. Then remove from the pan onto the rack.
- 8
To make the glaze, optional: Whisk together powdered sugar, 1 tbsp milk, vanilla and cream cheese until combined and smooth. If the icing is too thick, add more milk; if it’s too thin, add more sugar. The consistency should be thick but pourable. When the cake has cooled, drizzle icing over. Serves 12 To make Cake Four: Replace 2 tablespoons of every cup of AP with cornstarch
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
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Frequently Asked Questions
How do I make My Grandmother’s Cinnamon Roll Coffee Cake?
This My Grandmother’s Cinnamon Roll Coffee Cake recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 29 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this my grandmother’s cinnamon roll coffee cake in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.