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Easy, tender and delicious – Cinnamon Breakfast Cake!
A little bit coffee cake, a little bit tea cake and a lot like a big, soft snickerdoodle, this easy Cinnamon Breakfast Cake is so good!
You may know I have a thing for breakfast cakes. I’ve made Blueberry, Pumpkin, Peach, Strawberry, Cranberry, Raspberry and Lemon. And I don’t think this Cinnamon Breakfast Cake is the last variety I’ll make either! I have so many ideas for this simple, not too sweet, brunch-style cake, I just can’t help myself!
Perfect texture in a baked good can be hard to achieve, but this little cake nails it.
Made with buttermilk and all the basics like eggs, flour, sugar and butter, this cake tastes like you went to a whole lot of trouble. Hot from the oven the cake top is brushed with melted butter then dusted with a hefty dose of cinnamon and sugar. I don’t usually add cinnamon to the cake batter, but you can if you want. More cinnamon is a good thing!
Eaten slightly warm all our breakfast cakes are dreamy for sure.
If you’re going to enjoy some carbs, I say eat them in the morning! But be sure to save a slice or two for afternoon tea. This is a terrific tea cake and also makes a great gift. It’s quick and easy to make, and holds up well when traveling. I hope you’ll give it a try!
No mixer is required for this delicious Cinnamon Breakfast Cake!
There’s something about these easy ‘no mixer required’ breakfast cakes that really speak to me. Actually I think they know my first name and call to me from the kitchen! Practically irresistible, this Cinnamon Breakfast Cake is a must try for your weekend baking.
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Cinnamon Breakfast Cake
For the cake:
- 2 cups all-purpose flour (252g)
- ½ teaspoon salt
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ cup granulated sugar (170g)
- 2 large eggs lightly beaten
- 1 cup buttermilk (8oz)
- ½ cup unsalted butter melted and cooled (113g or 4oz)
- 1 teaspoon vanilla extract
For the topping:
- 1 tablespoon melted butter
- 1 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
- Preheat oven to 325°F. Turn the base of an 8-inch springform pan upside down so you can easily slide the cake off. Line the bottom with a round piece of parchment paper, then lightly spray the pan with vegetable cooking spray.
- In a large mixing bowl, whisk together 2 cups of flour, salt, baking powder, baking soda and granulated sugar. Make a well in the center and set aside.
- In a small mixing bowl lightly whisk the eggs. Add the buttermilk, melted cooled butter, and vanilla. Whisk until blended.
- Pour the buttermilk mixture into the flour mixture and gently fold together with a spatula until almost all of the flour is incorporated. The batter will be thick. Scoop the batter into the prepared pan and smooth the top. Set the cake aside and allow it to rest for 15-20 minutes before baking. This step helps ensure good loft and puffiness.
- Bake at 325°F until a toothpick comes out with no wet batter, about 45-50 minutes. Allow the cake to cool on a rack for 5 minutes.
- In a small measuring cup, combine the cinnamon and sugar for the topping. Brush the top of the hot cake with one tablespoon of melted butter then immediately sprinkle with the cinnamon and sugar mixture. Cool for 15 minutes in the pan.
- Remove the sides of the pan and slide onto a serving plate, cut into wedges and enjoy slightly warm or cooled. Store leftovers in a sealed container at room temperature for a day or two, or refrigerate for longer storage.
- To vary this recipe add 1 teaspoon cinnamon with the dry ingredients. If you don’t have a springform pan, bake this cake in an 8 or 9-inch square or round pan or 9-inch springform pan. Reduce the baking time to 30-40 minutes for the 9-inch pans. You can also use a high-sided 9-inch layer cake pan but for easy removal, I recommend the springform pan. My springform pan is very dark so I bake at a lower temperature of 325 degrees F. If you have a light colored pan, you can bake at 350 degrees F with good results.