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Amish Cinnamon Sugar Coffee Cake

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A moist and tender Amish Cinnamon Sugar Coffee Cake with a cinnamon swirl and a crunchy sugar topping, perfect for enjoying with coffee or as a comforting snack.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, homemade soured milk)
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ cup (1 stick) melted butter
  • For the topping swirl: ⅓ cup granulated sugar + 1½ tsp cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking pan (or line it with parchment).
  2. In a large bowl, whisk together flour, sugar, cinnamon, baking soda, and salt.
  3. In another bowl, mix buttermilk, egg, vanilla, and melted butter.
  4. Gently stir the wet mixture into the dry until just combined—don’t overmix.
  5. Spread half the batter in the pan. Sprinkle with half the cinnamon-sugar topping mixture.
  6. Dollop remaining batter over the swirl and smooth gently. Finish by sprinkling the rest of the cinnamon-sugar on top.
  7. Bake for 30–35 minutes, until golden and a toothpick comes out clean.
  8. Let cool 15 minutes before slicing. Serve warm or at room temperature.

Notes

  • Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5–6 days.
  • Freeze individual slices wrapped in foil/plastic for up to 2 months.
  • Reheat by warming in the microwave for ~15 seconds or in a low oven to keep the crust crisp.
  • For a variation, try adding chopped nuts like pecans or walnuts, or stir in some soft chopped apples or pears for a fruit twist.

Nutrition

Find it online: https://lauracooks.com/amish-cinnamon-sugar-coffee-cake/