Amish Cinnamon Sugar Coffee Cake
A delightful treat that combines the warmth of cinnamon with the sweetness of sugar, perfect for breakfast, brunch, or as a snack with coffee.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar For the batter
- 0.5 cups unsalted butter, softened Make sure butter is softened for best results
- 1 cup buttermilk Regular milk can be substituted
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- 0.5 tsp salt
Topping Ingredients
- 0.5 cups granulated sugar For topping
- 2 tsp ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9x13-inch baking pan.
- In a large bowl, beat together the softened butter and 1 1/2 cups of sugar until fluffy.
- Add in the egg and vanilla extract, mixing well.
- Stir in the buttermilk.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until combined.
Assembly
- Spread half of the batter into the prepared pan.
- In a small bowl, mix cinnamon and 1/2 cup of sugar for the topping.
- Sprinkle half of this mixture over the batter.
- Add the remaining batter on top, spreading gently.
- Sprinkle the rest of the cinnamon sugar evenly over the top.
Baking
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool slightly before slicing and serving warm or at room temperature.
Notes
Store any leftover coffee cake in an airtight container. It can stay at room temperature for a couple of days or in the refrigerator for up to a week. If you want it to last longer, freeze individual slices and thaw them at room temperature when ready to enjoy.