Description
A delicious and fluffy Cinnamon Vanilla Breakfast Swirl Cake perfect for breakfast or brunch.
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs, at room temperature
- ¾ cup milk
- ½ cup unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- ½ cup sour cream
- ½ cup packed brown sugar (for cinnamon swirl)
- 1 tablespoon ground cinnamon (for cinnamon swirl)
- 2 tablespoons unsalted butter, melted (for cinnamon swirl)
- ¼ cup all-purpose flour (for cinnamon topping)
- ¼ cup packed brown sugar (for cinnamon topping)
- ½ teaspoon ground cinnamon (for cinnamon topping)
- 2 tablespoons cold unsalted butter, cubed (for cinnamon topping)
- ½ cup powdered sugar (optional vanilla glaze)
- 1–2 tablespoons milk (optional vanilla glaze)
- ¼ teaspoon vanilla extract (optional vanilla glaze)
Instructions
- Preheat the oven. Heat your oven to 350°F. Grease an 8-inch square baking pan and line it with parchment paper.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Mix the wet ingredients. In a separate bowl, whisk the eggs, milk, melted butter, vanilla extract, and sour cream until smooth.
- Make the batter. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Avoid overmixing to keep the cake tender.
- Prepare the cinnamon swirl. Combine the brown sugar and cinnamon in a small bowl. Stir in the melted butter until the mixture resembles moist cinnamon sugar.
- Layer the cake. Spread half of the cake batter into the prepared pan. Sprinkle the cinnamon mixture evenly over the batter, then carefully spread the remaining batter on top.
- Create the topping. Combine the flour, brown sugar, and cinnamon in a bowl. Cut in the cold butter with a fork until coarse crumbs form. Sprinkle evenly over the cake.
- Bake. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil.
- Cool the cake. Let the cake rest in the pan for 15 minutes before transferring it to a wire rack or slicing.
- Add the glaze. Whisk the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled or slightly warm cake before serving.
Notes
- Don’t overmix: Stir the batter just until the flour disappears for a soft, fluffy crumb.
- Create a defined swirl: Use a butter knife to make two or three gentle figure-eight motions through the layers before baking.
- Measure flour carefully: Spoon it into the measuring cup and level the top rather than packing it down.
- Serve warm: A slightly warm slice pairs wonderfully with coffee, tea, or a glass of milk.
- Storage: Keep the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Warm individual slices in the microwave for 10–15 seconds before serving.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg