Cinnamon Swirl Coffee Cake with Cinnamon Blend Olive Oil

This cinnamon swirl coffee cake is the kind of bake that makes the whole kitchen smell inviting, and the gentle warmth of Cinnamon Infused Olive Oil gives every bite a soft, cozy depth that feels right at home with coffee or tea.

Garden Infuzions

Cinnamon Swirl Coffee Cake with Cinnamon Blend Olive Oil

A cozy coffee cake with a tender crumb, cinnamon ribbon, and buttery streusel-style topping that brings warm bakery-style comfort to the breakfast table.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar packed
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1 1/2 teaspoons ground cinnamon
• 2 large eggs
• 1/2 cup Cinnamon Infused Olive Oil
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/4 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons Cinnamon Infused Olive Oil
• 1/2 cup chopped pecans optional

Equipment

• 1 8x8-inch baking pan greased and lined with parchment
• 3 Mixing bowls one large, two medium
• 1 whisk for batter
• 1 rubber spatula for folding and spreading
• 1 Butter knife for swirling
• 1 set Measuring cups and spoons for dry and liquid ingredients

Method

 

Instructions

1. Preheat the oven to 350°F. Grease and line an 8x8-inch baking pan with parchment paper.
2. In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk the eggs, Cinnamon Infused Olive Oil, milk, vanilla, and sour cream until smooth.
4. Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
5. In a small bowl, mix the flour, sugar, cinnamon, and Cinnamon Infused Olive Oil for the swirl until crumbly and thick.
6. Spread half of the batter into the prepared pan. Sprinkle half of the cinnamon swirl mixture over the batter.
7. Add the remaining batter in an even layer, then top with the rest of the swirl mixture and pecans if using.
8. Use a butter knife to gently drag through the batter in a few figure-eight motions to create a soft swirl.
9. Bake for 38 to 45 minutes, or until the center is set and a toothpick inserted in the middle comes out with a few moist crumbs.
10. Cool in the pan for 15 minutes, then lift out and cool slightly before slicing and serving.

Notes

For a taller cake, bake in an 8-inch square pan and check for doneness a few minutes early. Let the cake cool long enough to set so the swirl slices cleanly.

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Recipe Tips

For the softest crumb, mix the batter just until combined. Spoon half the batter into the pan, add the cinnamon swirl, then finish with the remaining batter so the ribbon stays distinct.

If the top browns quickly, tent loosely with foil during the last 10 to 15 minutes of baking.

Serving Suggestions

Serve warm slices with coffee, chai, or a cold glass of milk. It also makes a lovely brunch centerpiece with fresh fruit on the side.

Storage

Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Warm individual slices briefly before serving for the best texture.

Variations

Add chopped pecans to the streusel for extra crunch, or fold a handful of finely diced apples into the batter for a fruit-forward version.

For a sweeter finish, drizzle the cooled cake with a simple vanilla glaze.

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