Do you like cinnamon? Then you will love this triple cinnamon coffee cake. It’s the perfect breakfast cake to enjoy with a cup of coffee, as an afternoon snack or for dessert.

Triple Cinnamon Coffee Cake

Classic cinnamon coffee cake is good but this Triple Cinnamon Coffee Cake from The Baker Chick is scrumptious. The buttery cinnamon crumb, the moist cake and the cinnamon swirl make it the best coffee cake that I have had in a long time.

If you love cinnamon, cinnamon bread, or cinnamon rolls that you will definitely want to make this cake, because the cinnamon permeates this cake.

Need more coffee cake recipes?

Try Ina Gartens’ Sour Cream Coffee Cake, Cream Cheese Cinnamon Coffeecake, or Cinnamon Walnut Coffee Cake.

What do you need to make Triple Cinnamon Coffee Cake?

Don’t wait for a special occasion to make this cinnamon streusel coffee cake. It is one of the best cakes you will ever make if you love cinnamon.

Filling

1 cup brown sugar

2 tablespoons ground cinnamon

1 teaspoon unsweetened cocoa powder

Cake Batter

3/4 cup unsalted butter, softened

1 teaspoon salt

11/2 cups white sugar

1/2 cup brown sugar

2 teaspoons pure vanilla extract

3 large eggs, ROOM temperature

2 cups buttermilk ROOM Temperature

21/2 teaspoons baking powder

31/2 cups flour

Topping

2 cups flour

3/4 cup brown sugar

2 tablespoons cinnamon

6 tablespoons butter, melted

Glaze

1 cup of powdered sugar

1 teaspoon cinnamon

1-2 Tablespoons of milk

Directions for Cinnamon Coffee Cake

Preheat oven to 350 F. Prepare a 10″ spring-form ring pan with cooking spray or butter and flour. You could also use a 9 x 13″ pan or 2 9″ round baking pans. Set aside.

In a small bowl of mix together the ingredients for the filling and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, salt and sugars. Beat until the mixture is light and fluffy. Use a rubber spatula to scrape the bottom and the sides.

Add the vanilla and then add the eggs one at a time, beating well after each additional egg.

Sprinkle the baking powder over the batter and then 1/3 of the all purpose flour. Beat the mixture on low speed until just combined, Then add 1/2 the buttermilk, then another 1/3 of the flour, then the rest of the buttermilk and then end with the flour. Make sure not to over mix the batter or your cake will not be moist.

For the topping:

Melt the butter and then sir in the flour, sugar, and cinnamon until crumbs form.

Pour 1/2 the batter into the prepared pan and smooth the batter evenly, then sprinkle the cinnamon mixture over the batter. Make sure to make it even and keep it away from the edges of the pan.

Spread the remaining batter over the cinnamon layer and smooth again with the back of a spoon.

Sprinkle the buttery crumb topping over the top of the cake.

Bake the cake for 50-60 minutes in preheated oven until a toothpick inserted into the center comes out clean. Remove from the oven and cool in the cake pans on a wire rack.

For the glaze:

Stir together the powdered sugar and the cinnamon, add the milk or cream and stir together until smooth, If you would like add a little more milk until the glaze is more of a drizzling consistency. Drizzle the glaze over the cooled cake and serve.

How to store coffee cake.

What coffee cake in plastic wrap or store in an airtight container for up to three days. Or wrap in plastic, then foil and store for up to 3 months.

That’s All For Now

The next time that you make a coffee cake I hope that you try this cinnamon coffee cake. The streusel topping, the ribbon of cinnamon running through the middle and the buttery crumb make a cake your whole family will love.

What is your favorite coffee cake recipe?

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