Moist Cinnamon Swirl Coffee Cake

This vanilla coffee cake is tender and moist, with a delicious gooey cinnamon swirl in the middle.

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 254kcal

Author Lizet Bowen

1 cup butter (227g)
2 cups granulated sugar (400g)
4 eggs
3 cups flour (375g)
3 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon baking soda
1 cup milk (236.5ml)
2 teaspoons vanilla extract
2 tablespoons cinnamon mixed with 2 tablespoons brown sugar save this for the last step

Preheat the oven to 350F/180C. Butter and flour a bundt cake pan.
Cream butter with sugar.
Add the eggs, one at a time.
Mix all the dry ingredients and add to the batter alternately with the milk. Add the vanilla.
Pour half into the pan, add the cinnamon/sugar mixture on top, then add the rest of the batter.
Using a table knife swirl it around and through the batter.
Bake for 60 minutes.
Let it cool for 15 minutes before removing from pan.
Serve warm or cold.

All ingredients should be at room temperature before using.

Calories: 254kcal