This easy cinnamon coffee cake is soft, buttery, and layered with a sweet cinnamon sugar swirl that bakes perfectly into every slice. Made completely from scratch with simple pantry ingredients, this classic coffee cake is the kind of dependable recipe you can make for breakfast, brunch, or dessert.
Cinnamon Swirl Bundt Cake
I love this easy coffee cake! Using sour cream keeps the cake moist and tender, while the cinnamon swirl adds just the right amount of warmth and sweetness.
Baked in a bundt pan, this cinnamon coffee cake looks impressive but is simple to prepare, making it perfect for holidays, weekends, or anytime you want a no-fuss homemade cake. If you have more time for baking, try our homemade cinnamon swirl bread! It’s so good!
Why You’ll Love This Cinnamon Coffee Cake
- Easy, from-scratch recipe with simple ingredients
- Soft, moist crumb thanks to sour cream
- Classic cinnamon sugar swirl in every bite
- Perfect for breakfast, brunch, or dessert
- Bakes beautifully in a Bundt pan
- Stays moist for days and freezes well
This is one of the best cinnamon coffee cake recipes, and once you bake it, you’ll make it again and again!
Helpful Tools for Baking This Cake
Cinnamon Swirl Bundt Coffee Cake Ingredients
- Butter (softened)
- Sour cream
- Sugar
- Flour
- Chopped walnuts (optional)
- Baking soda
- Baking powder
- Vanilla extract
- Eggs
Cinnamon Swirl Mixture
- Cinnamon
- Sugar
Other Easy Bundt Cakes to Try:
How To Make Homemade Cinnamon Coffee Cake
- Preheat oven to 350 degrees. Prepare a bundt pan by greasing and dusting with flour. Set aside.
- In a medium bowl, combine flour, baking powder, and baking soda. Set aside.
- Mix 1/4 cup of granulated sugar and 1 Tablespoon of cinnamon in a small bowl. Set aside.
- In a large bowl, cream 1 1/2 cups sugar and 3 eggs with a hand mixer until well blended.
- Add sour cream, vanilla, and butter, and beat well.
- Slowly add flour to the sugar mixture.
- Spoon half of the cake batter into your prepared bundt pan.
- Next, sprinkle the cinnamon sugar mixture evenly over the batter.
- Cover the cinnamon sugar with the remaining batter and gently smooth out the top.
- Bake the coffee cake for 45-50 minutes, until a toothpick inserted into the center comes out clean.
- Cool for 5-10 minutes on a wire cooling rack, then invert to a serving plate
Tips for the Best Coffee Cake
- Use room temperature ingredients for the smoothest batter
- Do not overmix once the flour is added
- Grease the Bundt pan thoroughly to prevent sticking
- Let the cake cool slightly before inverting for clean edges
Serving Suggestions
This cinnamon coffee cake is delicious served:
- Plain
- With a dusting of powdered sugar
- Alongside coffee or tea
- As part of a brunch spread
It’s just as good the next day, making it perfect for make-ahead baking!
Freezing & Storage
- Store covered at room temperature for up to 3 days.
- Refrigerate for up to 5 days.
- Freeze slices or the whole cake for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
If you try this delicious treat, and I hope you do, please let me know in the comments!
Cinnamon Coffee Cake
Ingredients
- 3/4 cup butter softened
- 1 cup sour cream
- 1 1/2 cups granulated sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3 large eggs
- Optional:
- 1/2 cup chopped walnuts optional, can be omitted
- Cinnamon Sugar Swirl
- 1 Tablespoon ground cinnamon
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 350°F. Prepare a Bundt pan by greasing well and dusting with flour. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- In a small bowl, mix together the cinnamon and 1/4 cup sugar. Set aside.
- In a large bowl, cream the 1 1/2 cups sugar and eggs with a hand mixer until well blended.
- Add the sour cream, vanilla extract, and softened butter. Beat until smooth and fully combined.
- Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
- Spoon half of the cake batter into the prepared Bundt pan.
- Sprinkle the cinnamon sugar mixture evenly over the batter.
- Top with the remaining cake batter and gently smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 5–10 minutes on a wire rack, then carefully invert onto a serving plate to cool completely
Original post: 2/27/2011
Updated post: 12/30/25 with new content, photos, and recipe card.
Mmm that sounds amazing! Your first line says it all & is so very true!
“When the snow falls, I bake. It makes the house smell so good when you come in from the cold.”
Your photos are perfect and this recipe? Is so going into my to-bake and SOON pile! XO
This will become a fast favorite!! It is so yummy! I will have to try freezing it to see how it holds up. Hmmm…science experiment will be in the works…
This looks fantastic. I’m going to try it soon – snow or no snow. Thanks.
Let me know when you do!
really good and easy… making this is place of our traditional cinnamon roll next Christmas. It’s a lot easier and just as good
Oh! I NEVER thought of that! We have cinnamon rolls every Christmas too…this would be soooo much easier!
So totally hungry now…LOL that looks delicious!
It is so, so good- and did not last long! It was gone yesterday!
Kelly,I have had the same recipe for years and have had the same results…yummmm.I send one to David, in Colorado,at his request,at least 6-7 times a year.The other times I send a chocolate chip cake,made in a bundt pan,that is dense and mails well too.Both cakes are great for tailgating,picnics etc. where no plates or forks are necessary.I love your recipes,keep them coming.
Thanks Mary!! That is good to know that this mails well! Glad you are liking the recipes- More are on the way! 🙂
Oooooh, that looks DELICIOUS!! Thanks for sharing; this must make the house smell amazing 🙂
OMG! This is the recipe that my mom makes!! It’s sooooo good. Her only addition is Hershey’s powder with the cinnamon. YUM.