Cinnamon Coffee Cake
A buttery cinnamon crumble tops a sweet breakfast favorite; the cake itself gets an extra boost of flavor from cinnamon extract. Get the recipe for Cinnamon Coffee Cake ». Todd Coleman

Ground cinnamon gives the topping for this coffee cake its signature zing; the cake itself gets an extra boost of flavor from cinnamon extract.

Yield: serves 8


  • 16 tbsp. unsalted butter, melted, plus more for the pan
  • 3 34 cups flour, plus more for pan
  • 1 14 cups plus 2 tsp. sugar
  • 6 tbsp. plus 1 1/2 tsp. packed light brown sugar
  • 2 tbsp. plus 1/2 tsp. ground cinnamon
  • 1 14 tsp. kosher salt
  • 13 cup finely chopped pecans
  • 2 12 tsp. baking powder
  • 1 cup milk
  • 6 tbsp. sour cream
  • 2 14 tsp. vanilla extract
  • 1 12 tsp. cinnamon extract
  • 2 eggs


  1. Heat oven to 325°. Grease an 8″ x 8″ baking pan with a little butter and sprinkle with a little flour; set aside. Make topping: In a bowl, mix 8 tbsp. melted butter, 1⁄4 cup sugar, 6 tbsp. brown sugar, 2 tbsp. ground cinnamon, and 1⁄2 tsp. salt until smooth. Add 1 1⁄2 cups flour; mix with a fork until crumbly; chill. Make filling: In a bowl, mix remaining brown sugar, 2 tsp. sugar, 1⁄2 tsp. ground cinnamon, and pecans; set filling aside.
  2. Make cake batter: In another bowl, whisk together remaining flour, sugar, salt, and baking powder; set aside. In a large measuring cup, whisk together remaining butter, milk, sour cream, vanilla, cinnamon extract, and eggs until smooth. Pour wet ingredients over dry ingredients; whisk to combine. Pour half the batter into prepared baking pan. Sprinkle filling over top; pour remaining batter over it. Break up reserved topping with fingers; sprinkle over top; bake until a toothpick inserted into middle of cake comes out clean, about 1 hour 15 minutes. Let cool before serving.