Amish Cinnamon Sugar Coffee Cake with a Crackly Top

This Amish cinnamon sugar coffee cake has a soft, buttery crumb and a crackly cinnamon-sugar crust that fills the kitchen with the warm smell of baking spice. It’s the kind of old-fashioned cake you can stir together without a mixer and slice while it’s still warm.

No fancy ingredients, no long resting time, just a tender, simple cake with a thick ribbon of brown sugar and cinnamon running through the middle and crusting on top. It’s just as good with a mug of coffee in the morning as it is served plain for an afternoon snack.

Why This Coffee Cake Works

I’ve baked a lot of coffee cakes, and this one is the version I keep coming back to. The crumb is soft and tender, with just the right amount of dense, buttery richness.

What sets it apart is the thick cinnamon layer that stays crunchy even after a day or two. The brown sugar in the swirl melts into little caramelized pockets, so every bite has a different hit of sweet spice.

It’s the kind of cake that doesn’t need a special occasion—just a craving and a bit of butter left out to soften.

Ingredients

• 3 cups all-purpose flour: measured by spooning and leveling
• 1 tbsp baking powder: makes the crumb light
• 1/2 tsp baking soda: helps the cake rise with the sour cream
• 1 tsp fine salt: balances the sweetness
• 1 cup unsalted butter, softened: let it sit at room temp for an hour
• 1 3/4 cups granulated sugar: divided, most goes into the batter
• 4 large eggs, room temperature: adds structure and richness
• 1 tbsp vanilla extract: use pure extract if you have it
• 1 cup full-fat sour cream: keeps the cake moist for days
• 3/4 cup packed brown sugar: light or dark both work
• 3 tbsp ground cinnamon: use a fresh jar for the best flavor
• 2 tbsp all-purpose flour: mixed into the swirl to keep it from sinking

Variations / Substitutions

• Sour cream swap: full-fat Greek yogurt works just as well, the cake will be a tiny bit tangier
• Swap the brown sugar: dark brown sugar gives a deeper molasses note, light brown is milder
• Add nuts: fold 1/2 cup chopped pecans or walnuts into the cinnamon mixture for extra crunch
• Go dairy-free: use a good plant-based butter stick and unsweetened plant yogurt, the texture will be slightly different but still tender
• No bundt pan: bake it in a 9×13-inch pan and cut the bake time to 35-40 minutes, it won’t have the same dramatic shape but the taste stays the same

If you like a cake with more spice, try our Cinnamon Swirl Pumpkin Bread for another cozy option.

How to Make Amish Cinnamon Sugar Coffee Cake

Step 1: Whisk the Dry Ingredients

Preheat your oven to 350°F (175°C). Grease a 10 to 12 cup bundt pan really well with butter or nonstick spray, getting every crevice so the cake releases cleanly later.

In a large bowl, whisk together the 3 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1 tsp salt. Set the bowl aside while you work on the wet mixture.

Step 2: Cream the Butter and Sugar

In a stand mixer or a large bowl with a hand mixer, beat the 1 cup softened butter and 1 3/4 cups granulated sugar on medium speed for about 3 minutes, scraping the bowl down once. The mixture will look pale and fluffy, with a texture like wet sand.

Beat in the 4 eggs one at a time, mixing well after each until the batter is smooth. Stir in the 1 tbsp vanilla extract. At this point the mix might look a little curdled, and that is fine, the sour cream will fix it.

Step 3: Alternate the Flour and Sour Cream

With the mixer on low, add a third of the flour mixture, then half the 1 cup sour cream, another third of flour, the remaining sour cream, and the last of the flour. Stop mixing as soon as no dry streaks show.

The batter will be thick and glossy, heavy but not stiff. Overmixing here can make the cake tough, so just a few stirs with a spatula at the end will do.

Step 4: Layer the Batter and Cinnamon Sugar

In a small bowl, stir together the 3/4 cup brown sugar, 3 tbsp cinnamon, 1/4 cup granulated sugar, and 2 tbsp flour.

Spoon half of the batter into the prepared bundt pan and spread it into an even layer. Sprinkle half of the cinnamon sugar mixture over the batter, then top with the remaining batter and smooth the surface. Scatter the rest of the cinnamon mixture evenly over the top, pressing it down gently so it adheres during baking.

Step 5: Bake Until Golden

Set the pan in the center of the hot oven and bake for 50 to 55 minutes. A toothpick inserted near the center should come out with a few moist crumbs, and the top will be deeply golden and crackly.

Start checking at the 45 minute mark if your oven runs hot. The cake will pull away slightly from the sides of the pan when it’s done.

Step 6: Invert and Serve

Set the pan on a wire rack and let the cake cool for 15 minutes before you try to turn it out. Run a thin knife around the edges and center tube if needed, then place a plate over the pan and flip it in one confident motion.

The whole cake should drop onto the plate with the crackly cinnamon top facing up. Slice and serve while still warm, and watch the first piece disappear.

Tips for a Crackly Cinnamon Sugar Top

• Butter the bundt pan thoroughly, even if it’s nonstick, and get into all the fluted grooves so no cinnamon sugar sticks behind.
• Use a toothpick test in the thickest part of the cake. The crumb is done when the pick has just a few moist crumbs, never wet batter.
• If the top browns too fast but the center isn’t done yet, tent the pan loosely with foil for the last 10 minutes.
• Let the cake cool exactly 15 minutes in the pan. Any shorter and it may break apart when flipped, any longer and the sugar crust might glue itself to the pan.

Bake times by pan:

Keeping the Cake Fresh

Refrigerate the cake wrapped tightly at room temperature for up to 4 days in a covered container. The cinnamon top softens a little over time but the cake stays moist.

Reheating a slice for 10-15 seconds in the microwave revives the buttery crumb, or pop the whole cake in a 300°F oven for 5-8 minutes to crisp the top again.

Serve Cold is fine too. The texture is denser straight from the fridge, and some people prefer it that way with a hot drink.

What To Serve With This Coffee Cake

A strong black coffee is the obvious partner. Its bitterness plays off the sweet cinnamon and lets the brown sugar notes shine. For a slower morning, try it with a cup of Earl Grey tea, whose bergamot brightens the spice. A tall glass of cold milk is always a hit with kids and makes this cake feel like an after-school treat.

Frequently Asked Questions

Can I use a different size bundt pan?

Yes, if your pan is larger than 12 cups the cake will be shorter and bake faster, so start checking 5-10 minutes early. A smaller pan means a thicker cake that may need a few extra minutes.

Can I freeze this coffee cake?

Yes, wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature and refresh in the oven for a few minutes to bring back the crisp top.

Can I use yogurt instead of sour cream?

Full-fat plain Greek yogurt works perfectly. The cake will be just as moist with a little more tang, and the crumb structure stays the same.

Can I skip the flour in the cinnamon mixture?

You can, but the cinnamon sugar may sink more and form a dense layer rather than staying evenly dispersed. The flour helps it float in the batter.

How do I stop the cake from sticking to the pan?

Grease the pan with softened butter, not spray alone, and dust it lightly with flour. The butter creates a nonstick shell that releases the cinnamon sugar crust better than oil spray.

Amish Cinnamon Sugar Coffee Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup full-fat sour cream
• 3/4 cup packed brown sugar
• 3 tbsp ground cinnamon
• 1/4 cup granulated sugar
• 2 tbsp all-purpose flour

Method

 

1. Preheat oven to 350°F (175°C) and grease a 10-12 cup bundt pan thoroughly.
2. Whisk together 3 cups flour, baking powder, baking soda, and salt in a bowl.
3. Beat butter with 1 3/4 cups granulated sugar for 3 minutes until fluffy, then beat in eggs one at a time and vanilla.
4. Alternate adding the flour mixture and sour cream to the butter mix, stirring until just combined.
5. Stir together brown sugar, cinnamon, remaining 1/4 cup granulated sugar, and 2 tbsp flour. Layer half the batter, half the cinnamon mix, rest of batter, and rest of cinnamon mix in the pan.
6. Bake 50-55 minutes until a toothpick has moist crumbs. Cool 15 minutes, then invert onto a plate and serve.

Notes

Let the cake cool in the pan for exactly 15 minutes before turning it out; any longer and the sugar crust may stick. The crackly top is at its best the day it’s baked, but the cake stays moist at room temperature for days when stored tightly covered.