Cinnamon sugar coffee cake

cinnamon sugar bread — but it’s more like a coffee cake, so let’s call it cinnamon sugar coffee cake

This might be the easiest baking I’ve ever done. I came across this recipe a week ago and have been craving it since. Tonight I finally gave in and made it. Henry grew increasingly restless as aromas of cinnamon and cake filled the house. With Chris’s approval, I gave the poor puppy a few (big, crumbly) morsels. The crust is my favorite part.

Bonus: I cut the sugar in half with Splenda. Chris hasn’t noticed, and I’m not sure I can tell.

Here’s the recipe, with my slightly altered directions.

Cinnamon Sugar Coffee Cake


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup white sugar
  • 1 egg
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1/3 cup white sugar
  • 2 teaspoons ground cinnamon


  1. Preheat oven to 350 degrees F.
  2. In large bowl combine flour, baking powder, salt and 1 cup sugar. Add egg, milk, and oil to flour mixture. Stir until smooth (small lumps are okay).
  3. Stir together the remaining 1/3 cup sugar and cinnamon.
  4. Lightly grease a 9″ loaf pan with cooking spray. Pour half of the batter into pan.
  5. Sprinkle with about half of the cinnamon-sugar mixture.
  6. Cover with remaining batter.
  7. Top with the remaining cinnamon-sugar mixture. With a fork, swirl the topping into the batter until it is marbleized.
  8. Bake for 55 minutes or until a toothpick inserted into center of the loaf comes out clean.

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