Cinnamon Swirl Crumb Coffee Cake in a Loaf Pan.
Cinnamon Swirl Crumb Coffee Cake made in a loaf pan. My favorite kind of breakfast. I love coffee cakes!
Photos below show the process. The photo on the left is adding the cinnamon swirl part of the dough in the middle. The photo on the right shows the crumb topping added.
Look at all that crumb topping! Crumb topping is my favorite.
Cinnamon Swirl Crumb Coffee Cake in a Loaf Pan
Recipe type: Dessert
- -For Crumb Topping-
- 1¼ Tablespoons granulated sugar
- 1¼ Tablespoons packed brown sugar
- ¼ teaspoon ground cinnamon
- 2 Tablespoon salted butter, melted
- ¼ cup + 2 Tablespoons all purpose flour (may need a little more)
- -For The Cake-
- 1¼ cups all purpose flour
- ½ cup granulated sugar
- ¼ teaspoon baking soda
- 6 tablespoons salted butter, softened
- 1 large egg
- 1 egg yolk
- ⅓ cup plain (or vanilla) yogurt or buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon (for cinnamon swirl)
- Make the crumb topping: combine sugars, cinnamon, melted butter, & flour; stir well. If your crumb topping is still too wet add a little more flour. You want it to be a consistency you can easily crumble between your fingers. Set aside.
- Preheat oven to 325 F. Grease a 9x5" loaf pan.
- Using an electric mixer mix flour, sugar, & baking soda together. Add butter & mix. Mixture will become crumbly looking & a little dry. Add egg, egg yolk, yogurt/buttermilk, & vanilla. Beat until light & fluffy.
- Pour ⅓rd of mixture into greased 9x5" baking pan using a rubber spatula to smooth it out.
- Pour ⅓rd of batter into a small bowl and mix in 1 teaspoon cinnamon. Then pour into baking pan. Then cover with the last ⅓rd of batter. Take a butter knife and run it down the centerlength wise to add a swirl.
- Add crumb topping by using your fingers to break apart the crumbs & sprinkle them over the batter.
- Bake for 45-50 minutes, until toothpick inserted in center comes out clean.
- Let cool for 30 minutes, remove from pan.
How much salt if using unsalted butter?
Usually you add 1/4 teaspoon of salt for every 8 Tablespoons of unsalted butter. So for the crumb topping you can add a pinch of salt and for the coffee cake batter you can add just under 1/4 teaspoon.
this coffee cake loaf was a breeze to make! i enjoyed layering the different batters. the finished loaf was so tasty! it turned out super moist with a nice crumb and the topping was delicious. i can’t wait to make this again, highly recommend.
Cate, So glad you liked the coffee cake recipe! Thanks for taking the time to comment, we appreciate it.
HEATHER Roberts says
What if I don’t have buttermilk
You can use regular milk, vanilla or plain yogurt or sour cream.
Steph Williams says
Could you double this and bake in a 9×13?
Steph, I think you could double the recipe and make it in a 9×13 but it will end up being much thinner and the baking time will need to be adjusted to lower time probably.