Glazed Cinnamon Coffee Cake – Soft, Cozy, and Perfect with Coffee
Coffee cake is one of those comforting bakes that never disappoints. This glazed cinnamon version hits all the right notes: tender crumb, warm spice, and a sweet drizzle that melts into every bite. It’s easy enough for a weekday treat, but special enough for brunch or company.
The cinnamon swirl brings big flavor without a lot of fuss, and the glaze makes it look bakery-worthy. If you want a recipe that feels cozy and tastes like home, this is it.
Glazed Cinnamon Coffee Cake - Soft, Cozy, and Perfect with Coffee
Ingredients
Method
- Prep the pan and oven. Heat the oven to 350°F (175°C).Grease and line an 8-inch square pan or a 9-inch round pan with parchment, leaving some overhang for easy lifting.
- Make the cinnamon mixture. In a small bowl, combine brown sugar, cinnamon, flour, and a pinch of salt. If using the butter, cut it in with your fingers until sandy. Set aside.
- Whisk the wet ingredients. In a large bowl, whisk melted butter, granulated sugar, and brown sugar until glossy.Whisk in eggs one at a time until smooth. Add sour cream and vanilla; whisk until combined.
- Combine the dry ingredients. In a separate bowl, mix flour, baking powder, baking soda, and salt.
- Bring the batter together. Add the dry ingredients to the wet. Stir gently with a spatula just until no dry streaks remain.Do not overmix.
- Layer the cake. Spread half the batter in the pan. Sprinkle half the cinnamon mixture over it. Dollop the remaining batter on top and spread gently.Finish with the rest of the cinnamon mixture.
- Swirl (optional). For a marbled look, run a butter knife through the batter in a few gentle S-shapes.
- Bake. Bake for 35–45 minutes, until the top springs back and a toothpick comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil near the end.
- Cool. Let the cake cool in the pan for 15 minutes, then lift it out using the parchment and transfer to a rack to cool to barely warm.
- Glaze. Whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable. Drizzle over the warm cake.Let it set for 10 minutes, then slice and serve.
What Makes This Recipe So Good
- Soft, moist crumb: Sour cream (or yogurt) keeps the cake tender without being heavy.
- Bold cinnamon flavor: A generous ribbon of cinnamon sugar runs through the center and on top.
- No mixer required: A whisk and a bowl are enough. The batter comes together quickly.
- Balanced sweetness: The glaze adds shine and sweetness without overpowering the cake.
- Great make-ahead: Stays moist for days and freezes beautifully.
Ingredients
- For the cake:
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 cup sour cream (or plain Greek yogurt), room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- For the cinnamon filling and topping:
- 1/2 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 2 tablespoons all-purpose flour
- 2 tablespoons cold unsalted butter, diced (optional for a light streusel effect)
- Pinch of salt
- For the glaze:
- 1 cup powdered sugar, sifted
- 2–3 tablespoons milk or cream
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Prep the pan and oven. Heat the oven to 350°F (175°C).Grease and line an 8-inch square pan or a 9-inch round pan with parchment, leaving some overhang for easy lifting.
- Make the cinnamon mixture. In a small bowl, combine brown sugar, cinnamon, flour, and a pinch of salt. If using the butter, cut it in with your fingers until sandy. Set aside.
- Whisk the wet ingredients. In a large bowl, whisk melted butter, granulated sugar, and brown sugar until glossy.Whisk in eggs one at a time until smooth. Add sour cream and vanilla; whisk until combined.
- Combine the dry ingredients. In a separate bowl, mix flour, baking powder, baking soda, and salt.
- Bring the batter together. Add the dry ingredients to the wet. Stir gently with a spatula just until no dry streaks remain.Do not overmix.
- Layer the cake. Spread half the batter in the pan. Sprinkle half the cinnamon mixture over it. Dollop the remaining batter on top and spread gently.Finish with the rest of the cinnamon mixture.
- Swirl (optional). For a marbled look, run a butter knife through the batter in a few gentle S-shapes.
- Bake. Bake for 35–45 minutes, until the top springs back and a toothpick comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil near the end.
- Cool. Let the cake cool in the pan for 15 minutes, then lift it out using the parchment and transfer to a rack to cool to barely warm.
- Glaze. Whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable. Drizzle over the warm cake.Let it set for 10 minutes, then slice and serve.
Storage Instructions
- Room temperature: Keep covered at room temp for up to 3 days. A cake dome or tightly wrapped pan helps lock in moisture.
- Refrigerator: Store up to 5 days. Bring slices to room temp or warm briefly before serving for the best texture.
- Freezer: Wrap individual slices tightly in plastic, then place in a freezer bag.Freeze for up to 2 months. Thaw at room temp or warm in a low oven.
- Glaze after thawing (optional): If you plan to freeze the whole cake, add the glaze after thawing for a fresh finish.
Benefits of This Recipe
- Foolproof texture: Sour cream and melted butter make it forgiving, even for beginners.
- Pan-flexible: Works in an 8-inch square, 9-inch round, or a small bundt. Adjust time as needed.
- Kid and crowd friendly: Familiar flavors, not too sweet, and easy to slice and serve.
- Simple pantry ingredients: No specialty items.Everything is easy to find and affordable.
- Make-ahead friendly: Stays moist, and the flavor actually deepens by day two.
What Not to Do
- Don’t overmix the batter. This can make the cake tough and dense. Stir just until combined.
- Don’t bake at a higher temperature to rush it. You’ll brown the outside while the center stays underdone.
- Don’t skip room-temperature ingredients. Cold eggs and sour cream can seize the butter and create a lumpy batter.
- Don’t drown it in glaze. A thin drizzle is enough; too much can make the cake gummy.
- Don’t cut while piping hot. Let it set slightly so the crumb holds together.
Alternatives
- Butter swap: Use 1/2 cup neutral oil instead of melted butter for an even softer crumb.
- Dairy-free: Use plant-based butter and a thick dairy-free yogurt. Choose a neutral-flavored milk for the glaze.
- Gluten-free: Use a 1:1 gluten-free baking blend that includes xanthan gum.Check doneness carefully, as bake times can vary.
- Add-ins: Fold in 1/2 cup chopped toasted pecans or walnuts, or 1/2 cup mini chocolate chips for a twist.
- Spice blend: Replace 1/2 teaspoon of the cinnamon with cardamom or pumpkin pie spice for a cozy variation.
- Crumble top: Double the cinnamon mixture and add 2 more tablespoons butter for a chunkier streusel layer on top.
- Bundt pan: Bake in a well-greased 6-cup bundt for 40–50 minutes. Cool 20 minutes before inverting.
FAQ
Can I make this the night before?
Yes. Bake, cool, and cover the cake at room temperature.
Glaze in the morning for the freshest look and texture.
What if I don’t have sour cream?
Use plain Greek yogurt with at least 2% fat. Regular yogurt also works, but drain it briefly if it’s very thin.
How do I know it’s done?
The top should be golden and spring back lightly. A toothpick in the center should come out clean or with a few moist crumbs, not wet batter.
Can I reduce the sugar?
You can cut the granulated sugar in the batter to 1/2 cup and the brown sugar in the swirl to 1/3 cup.
The cake will be less sweet but still delicious.
Why is my cake dense?
Common reasons are overmixing, old baking powder, or not bringing ingredients to room temperature. Measure flour with a light hand to avoid packing.
What’s the best way to reheat a slice?
Warm it in a 300°F (150°C) oven for 5–8 minutes or microwave for 10–15 seconds. This refreshes the crumb and softens the glaze slightly.
Can I add a cream cheese glaze?
Absolutely.
Beat 3 ounces softened cream cheese with 1 cup powdered sugar, 1 tablespoon milk, and 1/2 teaspoon vanilla until smooth. Drizzle over a cooled cake.
Will this work as muffins?
Yes. Line a 12-cup muffin tin, layer batter and cinnamon mixture, and bake 16–20 minutes.
Glaze once cool enough to handle.
In Conclusion
This Glazed Cinnamon Coffee Cake is simple, cozy, and reliable. It’s the kind of bake that fills your kitchen with warm spice and delivers a soft, buttery crumb every time. Whether you serve it for brunch, a holiday morning, or a quiet afternoon with coffee, it feels special without being complicated.
Keep this recipe handy—you’ll want to make it again and again.
