Description
This old-fashioned Amish coffee cake is ultra-moist and buttery with a sweet cinnamon sugar swirl and optional crunchy nuts. Perfect for breakfast, brunch, or an afternoon coffee break, it brings comfort and warmth with every bite.
Ingredients
For the Cake:
-
2 1/2 cups all-purpose flour
-
2 tsp baking powder
-
1/2 tsp baking soda
-
1/2 tsp salt
-
1 cup unsalted butter, softened
-
1 3/4 cups granulated sugar
-
3 large eggs
-
1 tbsp vanilla extract
-
1 cup sour cream (or buttermilk for extra tang)
For the Cinnamon Sugar Swirl & Topping:
-
1/2 cup brown sugar, packed
-
2 tsp cinnamon
-
1/4 cup chopped pecans or walnuts (optional)
Instructions
1. Prep the Batter
-
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or bundt pan.
-
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
-
In a large bowl, beat butter and sugar until fluffy (about 2 minutes).
-
Add eggs one at a time, then stir in vanilla.
-
Mix in sour cream until smooth.
-
Gradually add dry ingredients, mixing just until combined.
2. Make the Cinnamon Sugar Swirl
-
In a small bowl, combine brown sugar and cinnamon.
3. Assemble & Bake
-
Spread half the batter in the prepared dish.
-
Sprinkle with half the cinnamon sugar mix.
-
Add remaining batter and top with the rest of the cinnamon sugar.
-
Swirl gently with a knife or toothpick.
-
Sprinkle with nuts if using.
-
Bake 35–40 minutes, until a toothpick comes out clean.
-
Cool slightly before serving.
Notes
For added moisture, use buttermilk instead of sour cream.
Swap nuts for chocolate chips for a twist.
Store leftovers tightly covered at room temp for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
