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Cinnamon Swirl Coffeecake

cinnamon swirl coffeecake Side Dish
Cinnamon Swirl Coffeecake
  • Prep 15 min
  • Total 3 hr 30 min
  • Servings 10

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

Sarah Caron
Created April 11, 2011
Gold Medal Flour
Make with
Gold Medal Flour

Ingredients

  • 1/2
    cup unsalted butter, softened
  • 1 1/4
    cup granulated sugar
  • 2
    large eggs
  • 1
    teaspoon vanilla
  • 2
    cups Gold Medal™ all-purpose flour
  • 1
    tablespoon baking powder
  • 1/2
    teaspoon kosher (coarse salt)
  • 1/2
    cup milk

Filling

  • 1/4
    cup unsalted butter, melted
  • 1/3
    cup packed light brown sugar
  • 4
    teaspoons ground cinnamon

Topping

  • 1
    tablespoon Gold Medal™ all-purpose flour
  • 2
    tablespoons packed light brown sugar
  • 2
    tablespoons old-fashioned oats
  • 2
    tablespoons unsalted butter, melted

Steps

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  • 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.

  • 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.

No nutrition information available for this recipe

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