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Grandma’s Cinnamon Coffee Cake – A Tender, Timeless Classic

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This old-fashioned cinnamon coffee cake is moist, buttery, and swirled with a sweet cinnamon filling — just like Grandma used to make.

Ingredients

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Cake:

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup (1 stick) unsalted butter, softened

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1 cup sour cream (or buttermilk)

  • 1 1/2 teaspoons vanilla extract

Cinnamon Filling:

  • 1/2 cup packed brown sugar

  • 1 tablespoon ground cinnamon

  • 1/2 cup chopped walnuts or pecans (optional)

Streusel Topping (optional):

  • 1/2 cup all-purpose flour

  • 1/4 cup sugar

  • 1/4 teaspoon cinnamon

  • 3 tablespoons cold butter, cut into pieces

Instructions

  • Preheat oven to 350°F (175°C). Grease and flour a 9×9 or 9×13-inch pan.

  • Mix brown sugar, cinnamon, and nuts (if using) for filling; set aside.

  • In a large bowl, cream butter and sugar until fluffy.

  • Beat in eggs one at a time, then add vanilla.

  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

  • Add flour mixture to the butter mixture in thirds, alternating with sour cream.

  • Spread half the batter in pan, sprinkle cinnamon filling, then top with remaining batter.

  • For streusel, cut cold butter into flour, sugar, and cinnamon until crumbly; sprinkle on top.

  • Bake 35–45 minutes or until a toothpick comes out clean.

  • Cool before slicing and serving.

Notes

  • Store covered at room temp up to 4 days

  • Add fruit or glaze for variation

  • Freezer-friendly for up to 2 months

Find it online: https://goldenflavorstudio.com/grandmas-cinnamon-coffee-cake-a-tender-timeless-classic/