Cinnamon Swirl Coffee Cake Loaf
If you’re craving a cozy, comforting treat that pairs perfectly with your morning coffee or afternoon tea, this Cinnamon Swirl Coffee Cake Loaf is exactly what you need. Imagine tender, moist cake with a sweet cinnamon swirl tucked inside, topped with a slight crunch from chopped nuts. This loaf is a delightful spin on classic coffee cake, blending warm spices and buttery sweetness into every bite. It’s simple to make, requires basic pantry ingredients, and bakes up beautifully in a loaf pan, making slicing and sharing a breeze.
Why This Cinnamon Swirl Coffee Cake Loaf Stands Out
This Cinnamon Swirl Coffee Cake Loaf is a standout for several reasons. First, the cinnamon swirl inside the cake creates a visually appealing spiral that’s as delightful to look at as it is to eat. The cinnamon and brown sugar mixture adds a rich, caramelized flavor that contrasts perfectly with the tender vanilla-infused cake. Unlike crumb-topped coffee cakes, this loaf offers a smooth texture with a subtle crunch from the optional walnuts or pecans.
The recipe uses simple ingredients you probably already have, and it’s designed to be foolproof even for first-time bakers. The whole milk and butter ensure a moist crumb, while the baking powder provides just the right lift. Plus, the cinnamon in both the batter and the swirl intensifies that warm spice flavor we all love.
If you enjoy this loaf, you might also want to try the Chocolate Chip Cinnamon Roll Cake for a fun twist on cinnamon and chocolate, or for a fruitier cinnamon treat, the Cinnamon Sugar Stuffed Baked Apples are a must-try.
Your Shopping Guide
- All-purpose flour: The base of the cake, providing structure and tenderness.
- Baking powder: Essential for leavening to give the cake a light, airy texture.
- Salt: Balances sweetness and enhances overall flavor.
- Ground cinnamon: Two measurements are used—one in the batter and a larger amount for the swirl. Freshly ground cinnamon will boost the flavor.
- Unsalted butter: Softened to room temperature for easy creaming with sugar.
- Granulated sugar: Sweetens the batter and helps create a tender crumb.
- Brown sugar: Adds moisture and a rich molasses flavor to the cinnamon swirl.
- Large eggs: Bind the ingredients and add richness.
- Vanilla extract: Adds depth and complements the cinnamon.
- Whole milk: Keeps the cake moist and tender. You can substitute with any plant-based milk if preferred.
- Chopped walnuts or pecans (optional): Adds a delightful crunch and nutty flavor to the swirl.
Cook’s Kit
- 9×5-inch loaf pan: Perfect size for this coffee cake loaf.
- Mixing bowls: One large and one medium for dry and wet ingredients.
- Electric mixer or whisk: For creaming butter and sugar smoothly.
- Measuring cups and spoons: Precision matters for baking success.
- Rubber spatula: For folding ingredients gently.
- Cooling rack: To cool the loaf evenly after baking.
The Method for Cinnamon Swirl Coffee Cake Loaf
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan with butter or non-stick spray and lightly dust with flour to prevent sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, use an electric mixer to cream 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 2-3 minutes. This step is crucial for a tender crumb.
Step 4: Add Eggs and Vanilla
Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 teaspoon vanilla extract for that lovely aromatic touch.
Step 5: Alternate Adding Dry Ingredients and Milk
With the mixer on low speed, add the dry ingredients in three additions, alternating with 1 cup whole milk, beginning and ending with the dry ingredients. Mix just until combined after each addition to avoid overmixing.
Step 6: Prepare the Cinnamon Swirl
In a small bowl, combine 1/3 cup packed brown sugar, 1 tablespoon ground cinnamon, and 1/4 cup chopped walnuts or pecans, if using. This mixture will create the signature swirl inside the loaf.
Step 7: Layer the Batter and Swirl
Pour half of the batter into the prepared loaf pan, smoothing it out evenly. Sprinkle half of the cinnamon sugar mixture over the batter. Add the remaining batter, then top with the rest of the cinnamon sugar blend.
Step 8: Create the Swirl
Using a butter knife or skewer, gently swirl the cinnamon sugar through the batter to create a marbled effect. Be careful not to over-swirl—just enough to create visible layers.
Step 9: Bake
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and slightly firm to the touch.
Step 10: Cool and Serve
Allow the loaf to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy with your favorite hot beverage.
Health-Conscious Tweaks
- Swap whole milk for unsweetened almond or oat milk for a dairy-free version.
- Replace half the all-purpose flour with whole wheat pastry flour for added fiber.
- Use coconut sugar or a natural sweetener instead of granulated sugar for a lower glycemic index.
- Reduce the sugar slightly if you prefer a less sweet loaf.
- Try adding ground flaxseed or chia seeds for an omega-3 boost.
Notes from the Test Kitchen
- Make sure your butter is softened but not melted to achieve the best creaming results.
- Do not overmix the batter after adding flour; overmixing develops gluten and can make the cake tough.
- If you don’t like nuts, omit them or substitute with chocolate chips for a different twist.
- This loaf freezes well. Wrap tightly in plastic wrap and foil before freezing to preserve freshness.
Make Ahead Like a Pro
This Cinnamon Swirl Coffee Cake Loaf is perfect for making ahead of time. You can prepare the batter, swirl it in the pan, and then refrigerate it overnight to bake fresh in the morning. Just add an extra 5-10 minutes to the baking time if baking cold batter. Alternatively, bake the loaf completely, cool it, then wrap it tightly and store at room temperature for up to 2 days or in the refrigerator for up to a week. Reheat slices gently in the microwave or toaster oven before serving.
Quick Questions
Can I use a different type of flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour or pastry flour, but keep in mind the texture will be denser. For gluten-free options, a gluten-free flour blend can work, but additional adjustments may be needed for moisture.
What if I don’t have a loaf pan?
You can bake this batter in a 9-inch round or square cake pan, though the baking time will be shorter—check for doneness around 35-40 minutes. The swirl effect will still be lovely.
Can I add a glaze or frosting?
Absolutely! A simple vanilla glaze made with powdered sugar and milk brightens the loaf beautifully. A cream cheese frosting would also be decadent and delicious.
How do I store leftover coffee cake?
Store leftovers in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. The loaf freezes well for up to 3 months.
Reader Favorites
- Chocolate Chip Cinnamon Roll Cake – A perfect companion for cinnamon lovers seeking a chocolate twist.
- Cinnamon Sugar Stuffed Baked Apples – A warm, fruity dessert that highlights cinnamon in a whole new way.
Bring It Home
With its tender crumb, rich cinnamon swirl, and just the right amount of sweetness, this Cinnamon Swirl Coffee Cake Loaf is destined to become a favorite in your baking repertoire. It’s perfect for breakfasts, brunches, or a cozy afternoon snack. The simplicity of the ingredients and the ease of preparation make it approachable for bakers of all levels. Next time you want to impress your family or guests without fuss, pull out this recipe and enjoy the smiles that follow each delicious slice.
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Cinnamon Swirl Coffee Cake Loaf
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease your 9x5-inch loaf pan with butter or non-stick spray and lightly dust with flour to prevent sticking.
- In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. Set aside.
- In a large bowl, use an electric mixer to cream 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 teaspoon vanilla extract.
- With the mixer on low speed, add the dry ingredients in three additions, alternating with 1 cup whole milk, beginning and ending with the dry ingredients. Mix just until combined after each addition.
- In a small bowl, combine 1/3 cup packed brown sugar, 1 tablespoon ground cinnamon, and 1/4 cup chopped walnuts or pecans, if using.
- Pour half of the batter into the prepared loaf pan, smoothing it out evenly. Sprinkle half of the cinnamon sugar mixture over the batter. Add the remaining batter, then top with the rest of the cinnamon sugar blend.
- Using a butter knife or skewer, gently swirl the cinnamon sugar through the batter to create a marbled effect. Be careful not to over-swirl.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and slightly firm to the touch.
- Allow the loaf to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy.
Notes
- Ensure butter is softened but not melted for best creaming results.
- Do not overmix the batter after adding flour to avoid a tough cake texture.
- Omit nuts or substitute with chocolate chips for variation.
- This loaf freezes well; wrap tightly before freezing to keep it fresh.
- Make ahead by preparing batter and refrigerating overnight, adding extra bake time if baking cold.
