Cinnamon Coffee Cake

This Cinnamon Coffee Cake recipe is perfect for serving with coffee. This easy brunch recipe will disappear when you serve it to your guests!

I made this Cinnamon Coffee Cake brunch recipe as part of a sponsored post for BAILEYS® Coffee Creamers.

My grandmother used to always tell people that they needed a “sugar lump” to go along with their coffee as she served them some of her delicious baked goodies. And I have to say that I agree and when serving brunch for guests, coffee cake is the perfect sweet treat to finish off the meal! There’s nothing better than enjoying a cup a hot coffee with a slice of something like this fantastic Cinnamon Coffee Cake.

I served this coffee cake when we had friends over and everyone absolutely loved it! Want to know what the secret ingredient was? I added BAILEYS® Coffee Creamer Vanilla Brown Sugar to the cake! This was my first time trying the vanilla brown sugar flavor of BAILEYS® Coffee Creamers and as soon as I opened the bottle, I knew I was going to love it from the smell alone…it’s delicious. Although the vanilla brown sugar flavor is perfect for this cake, you could substitute it with any of the 14 flavors of BAILEYS® Coffee Creamers.

This coffee cake is really easy to make. Mix together the flour, sugar, creamer, buttermilk, butter, eggs, baking powder and salt. Mix on low until combined and then beat for two minutes.

In a separate bowl, combine brown sugar, flour, butter and cinnamon with a pastry cutter or two knives until clumps form.

Spread half of the batter in a greased 9×13 inch pan. Sprinkle the batter with half of the cinnamon streusel. Add the remaining batter and carefully spread it out.

Sprinkle with the remaining streusel.

Bake at 350 degrees for 35-40 minutes until a toothpick inserted in the center comes out clean.

Finally, make a simple frosting to drizzle on the cake by mixing together powdered sugar and BAILEYS® Coffee Creamer Vanilla Brown Sugar. This cake was so delicious while still warm, right out of the oven, but it was also fantastic when I served it to my friends the next day. After allowing the cinnamon coffee cake to cool, I covered it and put in the fridge overnight. Before serving it, I warmed the cake up for a few minutes in the oven, at 350 degrees. Every last scrap of this Cinnamon Coffee Cake disappeared and everyone, from the kids to the adults, loved it!

Cinnamon Coffee Cake

This Cinnamon Coffee Cake recipe is perfect for serving with coffee. This easy brunch recipe will disappear when you serve it to your guests!

4.60 from 5 votes

↑ Click stars to rate!

Print Review SaveSaved! Add to Shopping ListGo to Shopping List

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 12

Cook ModePrevent your screen from going dark

Ingredients

• 3 cups flour
• 1 cup sugar
• 1 cup BAILEYS® Coffee Creamer Vanilla Brown Sugar
• ½ cup buttermilk
• ⅓ cup butter softened
• 2 large eggs
• 3 ½ teaspoon baking powder
• 1 teaspoon salt

Cinnamon Streusel:

• 1 ⅓ cups brown sugar
• 1 ½ cups butter
• 1 cup flour
• 2 teaspoon ground cinnamon

Frosting Drizzle:

• 1 cup powdered sugar
• 2 teaspoon BAILEYS® Coffee Creamer Vanilla Brown Sugar

Instructions

• Preheat the oven to 350˚F. Mix together the flour, sugar, BAILEYS® Coffee Creamer Vanilla Brown Sugar, buttermilk, butter, eggs, baking powder and salt. Mix on low until combined and then beat for two minutes.
• In a separate bowl, combine brown sugar, flour, butter and cinnamon with a pastry cutter or two knives until clumps form.
• Spread half of the batter in a greased 9×13-inch pan. Sprinkle the batter with half of the cinnamon streusel. Add the remaining batter and carefully spread it out.
• Sprinkle with the remaining streusel.
• Bake at 350˚F for 35-40 minutes.
• Mix together the powdered sugar and BAILEYS® Coffee Creamer Vanilla Brown Sugar.
• Drizzle over the coffee cake before serving.

ORDER COOKBOOK HERE

Nutrition

Serving: 1slice | Calories: 633kcal | Carbohydrates: 86g | Protein: 6g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 600mg | Fiber: 1g | Sugar: 54g

Course: Dessert

Cuisine: American

Author: Tonia Larson