This Amish cinnamon coffee cake is a tender, buttery square with a ribbon of cinnamon sugar through the middle and a sweet crunchy layer on top. It needs about 15 minutes of mixing, 40 minutes in the oven, and a short cool before you slice it.
Buttermilk keeps the crumb soft and slightly tangy, while a simple batter comes together with a whisk and a spoon. It tastes like a bakery morning cake, and it needs only pantry items, so you can bake it any day of the week.
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Why This Amish Cinnamon Coffee Cake Recipe Works
The cinnamon sugar layer is what makes this cake special. Half of the topping goes between two layers of batter, so every slice has a swirl of spice inside, and the rest forms a sweet, slightly crisp crust on top.
Buttermilk reacts with baking soda to give the cake lift and a tender texture. The acidity also balances the sugar, so the cake tastes rich but not flat.
A simple creaming method, beating butter and sugar until fluffy, traps air in the batter and builds a fine crumb. Mixing the flour in only until combined keeps the cake soft instead of tough.
Ingredients for Amish Cinnamon Coffee Cake
- 2 cups all purpose flour
- 1 1/2 cups granulated sugar for the batter
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup granulated sugar for the topping
- 2 tsp ground cinnamon
Butter. Soften it on the counter for about 45 minutes. It should dent easily under a finger but still hold its shape.
Buttermilk. Shake it before measuring. Regular milk with 1 tablespoon of lemon juice works if you have none, but let it rest for 5 minutes first.
Cinnamon. Use fresh ground cinnamon. Old spices lose flavor and the swirl tastes flat.
Baking soda. Measure it level and whisk it with the flour so it spreads through the batter without leaving bitter pockets.
Granulated sugar. Beat it into the butter for a full 2 to 3 minutes. The mixture should lighten in color and look fluffy.
How to Make Amish Cinnamon Coffee Cake
1. Heat the oven Heat the oven to 350 degrees F and grease a 9×9 inch pan.
2. Cream the butter Beat the butter and 1 1/2 cups of sugar in a large bowl until fluffy, about 2 to 3 minutes.
3. Add the egg Beat in the egg and the vanilla until smooth.
4. Add the buttermilk Stir in the buttermilk. The batter may look slightly curdled, which is normal.
5. Mix the dry ingredients Whisk the flour, baking soda, and salt in another bowl, then add it to the wet mixture and stir until just combined.
6. Make the topping Mix the remaining 1/2 cup of sugar with the cinnamon in a small bowl.
7. Layer Spread half the batter in the pan, sprinkle with half the cinnamon sugar, spread the remaining batter on top, and finish with the rest of the cinnamon sugar.
8. Bake Bake for 40 minutes, until a toothpick in the center comes out clean.
9. Cool Cool for 15 minutes before cutting so the layers hold together.
How to Serve Amish Cinnamon Coffee Cake
Serve squares warm with a cup of hot coffee or tea. For a full brunch, add muffin tin egg bites and a stack of fluffy pancakes to the table. A cold banana blueberry smoothie or an iced caramel coffee frappe pairs well with the cinnamon flavor. A spoonful of whipped cream or a drizzle of cream turns a plain square into a plated dessert.
How to Store and Reheat Amish Cinnamon Coffee Cake
Cover the pan tightly and store the cake at room temperature for up to 2 days, or refrigerate it for up to 5 days. Freeze individual slices wrapped in plastic for up to 3 months, then thaw them at room temperature. Warm a slice for 10 seconds in the microwave to bring back the soft crumb and the smell of cinnamon.
Tips and Variations for Amish Cinnamon Coffee Cake
Use a 9×9 pan. A square pan gives a tall, tender cake with a thick cinnamon layer. A 9×13 pan makes a thinner cake that bakes faster.
Skip the raw batter. Do not taste the batter, since it contains a raw egg and raw flour. Bake the cake fully before slicing.
Flag the allergens. This cake contains wheat, milk, and egg. Tell guests before serving.
Spread gently. Use an offset spatula to spread the top layer without disturbing the cinnamon sugar underneath.
Add nuts. A handful of chopped pecans in the topping adds crunch. Add tree nuts to the allergen warning if you do.
Make a streusel. Mix 2 tablespoons of cold butter into the topping for a crumbly crust.
Check the center. A toothpick should come out clean or with a few dry crumbs. Bake 5 more minutes if it looks wet.
Check trusted guidance. For safe handling and storage of baked goods, read the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Amish Cinnamon Coffee Cake
What makes an amish cinnamon coffee cake so tender?
Buttermilk and butter give the crumb its softness, and mixing the flour in only until combined keeps it from turning tough.
Can I make an amish cinnamon coffee cake the night before?
Yes. Bake it, cool it fully, and cover it tightly. Warm a slice before serving.
Can I freeze an amish cinnamon coffee cake?
Yes. Freeze wrapped slices for up to 3 months and thaw them at room temperature.
Can I use milk instead of buttermilk?
Yes. Stir 1 tablespoon of lemon juice into 1 cup of milk and let it rest for 5 minutes before using it.
Why did my cinnamon layer sink?
A thin batter or too much cinnamon sugar can sink the layer. Spread the batter gently and use the measured amount.
Amish Cinnamon Sugar Coffee Cake
Equipment
- 9×9 inch baking pan
- Large mixing bowl
- Whisk
- Offset spatula
- Hand mixer or wooden spoon
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 2 cup granulated sugar 1 1/2 cups for the batter and 1/2 cup for the topping
- ½ cup unsalted butter softened
- 1 cup buttermilk
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
Instructions
Cooking
- Mix the batter. Heat the oven to 350 degrees F. Beat the butter and 1 1/2 cups sugar until fluffy, then beat in the egg, vanilla, and buttermilk.
- Add dry. Stir in the flour, baking soda, and salt until just combined.
- Layer. Mix 1/2 cup sugar with the cinnamon. Spread half the batter in a greased 9×9 pan, add half the cinnamon sugar, then the rest of the batter and topping.
- Bake. Bake 40 minutes, until a toothpick comes out clean.
- Cool. Cool 15 minutes before slicing.
