This Cinnamon Swirl Coffee Cake is soft and tender, with a cinnamon sugar ribbon through the middle and a crunchy oat streusel topping. It has the flavor of a cinnamon roll in an easy 8-inch cake, with no yeast, kneading, or mixer needed.
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Why This Coffee Cake Is So Easy to Love
The cake itself is soft and lightly sweet, which lets the gooey cinnamon swirl and crunchy oat streusel do the heavy lifting. I use neutral oil in the cake for a more even crumb, then coconut oil in the swirl and topping so they set with the right texture instead of sinking into the batter.
If you enjoy this recipe, you may also like my Apple Cinnamon Scones, Pumpkin Bread with Maple Glaze, or Lemon Pound Cake. They all have that same simple, cozy baking feel and work well as make-ahead bakes for brunch, coffee, or dessert.
Instructions
Follow along with this step-by-step guide to make your Cinnamon Swirl Coffee Cake. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step One: Make the streusel first by mixing the dry crumble ingredients, then stirring in the melted oil and water until small clumps form.
Step Two: Stir the cinnamon swirl together in a separate bowl until it forms a thick, spreadable paste.
Step Three: Mix the dry cake ingredients in one bowl, then whisk the wet ingredients in another. Combine them gently until the batter is just smooth.
Step Four: Spread half the batter into the prepared pan, add the cinnamon swirl over the top, then cover with the remaining batter.
Step Five: Sprinkle the streusel evenly over the surface, then bake until the cake is risen and a skewer inserted in the center comes out clean.
Step Six: Let the cake cool before slicing so the crumb can set and the cinnamon layer holds together neatly.
Storage
Store leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices for up to 1 month, then thaw at room temperature. Serve at room temperature, or warm slices briefly in the microwave to soften the crumb.
Expert Tips
Let the coffee cake cool completely before slicing. The cinnamon swirl sets as it cools, so the slices hold together better and the middle stays gooey rather than messy.
FAQ
No, this coffee cake does not contain coffee. It is called coffee cake because it is usually served with coffee or tea.
This usually happens if the batter is overmixed, the flour is packed too tightly, or the cake is baked too long. Stir the batter only until smooth and check the center as soon as it looks risen and set.
Yes, oat, almond, or soy milk all work well here. Avoid canned coconut milk, as the higher fat content can make the crumb too dense.
Serving Suggestions and More Recipes
Serve this coffee cake at room temperature, or warm individual slices slightly to soften the crumb. It pairs well with coffee or tea, and works as a simple brunch bake, afternoon snack, or dessert.
For more simple bakes to serve with coffee or tea, try my Lemon Poppyseed Scones, Raspberry Chocolate Scones, or Vegan Raspberry Muffins. They all work well for brunch, dessert, or making ahead for the week.
Cinnamon Swirl Coffee Cake Recipe
Ingredients
Cake
- 2 1/4 cups all-purpose flour 270 g
- 1/2 tsp salt 3 g
- 2 tsp baking powder 8 g
- 1/2 tsp baking soda 2 g
- 3/4 cup granulated sugar 175 g (+ 2 tbsp)
- 1/3 cup neutral oil such as canola, vegetable, or sunflower oil (78 ml)
- 1 cup oat milk or other non-dairy milk (235 ml)
- 1 tsp vanilla extract 5 ml
- 1 tbsp apple cider vinegar 15 ml
Streusel
- 1/4 cup light brown sugar 50 g
- 1/4 cup rolled oats 25 g
- 5 tbsp all-purpose flour 37 g
- 1 tsp ground cinnamon 2 g
- 2 tbsp coconut oil melted (30 ml)
- 2 tsp water 10 ml
Cinnamon Swirl
- 1/3 cup light brown sugar 78 g
- 1 tbsp ground cinnamon 6 g
- 2 tbsp coconut oil mostly melted or melted (30 ml)
Instructions
- Preheat oven to 350°F/175 C. Grease or line an 8” x 8”/20cm x 20cm baking pan with parchment.
Make the streusel:
- In a small bowl combine the sugar, oats, flour, and cinnamon. Stir to distribute everything evenly.
- Pour in the melted oil and water. Use a fork to stir vigorously until everything is wet and forms crumbles.
- Make the swirl:
- Combine the sugar, cinnamon, and coconut oil
Make the cake:
- In a medium bowl combine the flour, baking powder, baking soda, and salt. Stir to evenly distribute everything. Having the dry ingredients combined before adding to the wet ingredients reduces the amount of stirring needed which keeps a light and delicate cake.
- In a large bowl, combine the sugar and oil. Whisk to blend.
- Add in the oat milk, vinegar, and vanilla extract. Whisk until smooth and well emulsified.
- Add in the flour mixture. Stir until just smooth. Do not over mix.
- Pour half the batter into prepared baking pan and shake to level, pushing all the way to the corners as needed.
- Crumble/spread the cinnamon swirl paste over the surface of the batter.
- Pour the remaining batter in an even layer.
- Sprinkle the streusel over the top of the batter.
- Bake for 35-40 minutes until a skewer inserted comes out clean.
- Allow to cool in the pan for at least 10 minutes before removing and allow to cool completely.
- Store at room temperature for up to 3 days or in the freezer for up to 1 month. Cake improves when left to sit for a day before eating.
Ron says
Love this so much! I saw this first on instagram and now came back after trying this. So yum gonna try your other cake recipe too. 😍