This Amish cinnamon sugar coffee cake is a soft, buttery cake with a tender crumb and a sweet, spiced ribbon of cinnamon running through the center. Topped with a crunchy cinnamon-sugar crust, it’s the kind of simple, no-fuss recipe I love pulling out for brunch, breakfast, or an afternoon treat with coffee.
Why You’ll Love This Recipe
I love how easy this coffee cake is to whip up using pantry staples, and the flavor is anything but basic. The cake is moist and fluffy, the cinnamon swirl gives it that nostalgic bakery feel, and the sugary topping adds the perfect crunch. There’s no yeast, no fuss—just mix, bake, and enjoy. It’s ideal when I want something cozy and sweet without a ton of effort.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Milk
- Egg
- Vanilla extract
- Melted butter
- Ground cinnamon
- Brown sugar (for the swirl and topping)
Directions
- I start by preheating the oven to 350°F (175°C) and greasing an 8x8-inch baking dish.
- In a large bowl, I mix together the flour, granulated sugar, baking powder, and salt.
- In a separate bowl, I whisk the milk, egg, vanilla, and melted butter until smooth.
- I pour the wet ingredients into the dry and stir just until combined—no overmixing here.
- I pour half the batter into the prepared pan and sprinkle a cinnamon-sugar mixture (made from brown sugar and cinnamon) evenly over it.
- Then I pour the remaining batter on top and finish with more cinnamon-sugar as a topping.
- I bake the cake for about 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- I let it cool for at least 10 minutes before slicing and serving.
Servings and Timing
This recipe makes 9 servings. It takes about 10 minutes to prep and 30–35 minutes to bake, so the total time is roughly 45 minutes from start to finish.
Variations
I like to switch things up by adding chopped nuts (like pecans or walnuts) into the cinnamon layer for some crunch. Sometimes I mix in a handful of raisins or even mini chocolate chips. If I’m feeling extra indulgent, I drizzle a simple glaze of powdered sugar and milk over the top once the cake cools.
Storage/Reheating
I store any leftovers covered at room temperature for up to 3 days, or in the fridge for up to 5 days. To reheat, I microwave individual slices for about 15–20 seconds to bring back that just-baked warmth. It also freezes well—just wrap slices in plastic wrap and store in a zip-top bag.
FAQs
Can I use buttermilk instead of regular milk?
Yes, I’ve made it with buttermilk and it adds a nice tang and extra moisture. I just reduce the baking powder slightly and add a pinch of baking soda to balance the acidity.
What makes it “Amish”?
The Amish version is typically known for using simple, wholesome ingredients and being extra moist and flavorful without fancy additions. It’s all about homemade goodness and straightforward technique.
Can I double the recipe?
Absolutely. I double it and bake in a 9x13-inch pan, just keeping an eye on the baking time—it usually takes a bit longer, around 40–45 minutes.
Do I need a mixer for this recipe?
Nope. I mix everything by hand. It’s quick, and overmixing is easy to avoid that way.
Can I make this ahead?
Yes, I often make it the night before and cover it tightly once cooled. The flavors meld beautifully overnight, and it’s still soft and moist the next day.
Conclusion
This Amish cinnamon sugar coffee cake is the kind of recipe I keep coming back to. It’s simple, sweet, and packed with cozy flavor. Whether I serve it with a hot cup of coffee in the morning or as a dessert after dinner, it always hits the spot. It’s a true classic—and one of my favorite no-fail bakes.
Print
Amish Cinnamon Sugar Coffee Cake
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Yield:
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: Amish / American
- Diet: Vegetarian
Description
This cozy and simple Amish cinnamon sugar coffee cake is soft, buttery, and filled with a sweet cinnamon swirl. Topped with a crunchy cinnamon-sugar crust, it's the perfect easy bake for breakfast, brunch, or a comforting afternoon treat.
Ingredients
- For the cake batter:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup milk
- 1 large egg
- 1 tsp vanilla extract
- ½ cup melted butter
- For the cinnamon sugar swirl and topping:
- ½ cup brown sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease an 8x8-inch baking dish.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- In a separate bowl, mix milk, egg, vanilla, and melted butter.
- Add wet ingredients to dry and stir until just combined—do not overmix.
- Pour half the batter into the prepared pan.
- Mix brown sugar and cinnamon, then sprinkle half over the batter.
- Pour remaining batter on top and sprinkle with the rest of the cinnamon-sugar mix.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before slicing and serving.
Notes
- Add chopped pecans or walnuts to the cinnamon layer for extra texture.
- Mix in raisins or mini chocolate chips for variation.
- For a sweet finish, drizzle a glaze of powdered sugar and milk once cooled.
- Buttermilk can be used instead of milk—just adjust leavening accordingly.
- Doubles well for a 9x13-inch pan; increase bake time to 40–45 minutes.
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