Cinnamon Swirl Coffeecake

Cinnamon Swirl Coffeecake with a toasted crunch topping is a sweet way to start the day off right.

  • Prep Time 15 min
  • Total Time 3 hr 30 min
  • Servings 10

cup unsalted butter, softened
1 1/4
cup granulated sugar
large eggs
teaspoon vanilla
cups Gold Medal™ all-purpose flour
tablespoon baking powder
teaspoon kosher (coarse salt)
cup milk


cup unsalted butter, melted
cup packed light brown sugar
teaspoons ground cinnamon


tablespoon Gold Medal™ all-purpose flour
tablespoons packed light brown sugar
tablespoons old-fashioned oats
tablespoons unsalted butter, melted

  • 1 Heat oven to 350°F. Grease a 9x5x3-inch loaf pan on the sides and bottom. Set aside.
  • 2 Combine 1/2 cup butter with granulated sugar in the bowl of a stand mixer. Beat on medium speed until creamed together about 3 to 4 minutes until smooth and fluffy. Add the eggs one by one, beating well after each addition. Add the vanilla; beat well.
  • 3 In a medium bowl, sift together the flour, baking powder and salt.
  • 4 With the stand mixer on low speed, add the flour mixture a little at a time, alternating with the milk. Do not over mix.
  • 5 In a separate small bowl, stir together all filling ingredients.
  • 6 Pour half of batter into pan. Spread filling over batter; pour remaining half of batter over filling.
  • 7 In another small bowl, stir together topping ingredients. Sprinkle topping over batter.
  • 8 Bake 50 to 60 minutes or until top is golden brown and toothpick inserted in center comes out clean.
  • 9 Cool 10 minutes in pan on wire rack. Loosen sides of loaf from pan; remove from pan and place on wire rack. Cool completely, about 2 hours before slicing.

Expert Tips

Store any leftovers in an airtight container at room temperature for up to 5 days.

If desired, toast slices of the coffeecake in the toaster oven and serve with a pat of butter.