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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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Featured Kitchen Tool: 8-inch Springform Pan
I use my 8-inch springform pan regularly. It’s great for thicker single-layer cakes, cheesecake, breakfast cakes and so many other recipes. This nonstick pan locks in place to help eliminate leaking. Inexpensive and easy to clean – every kitchen needs one!
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Cinnamon Breakfast Cake
Ingredients
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
Instructions
- 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.
Recipe Notes
- 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.
Elena
🤩💖💐
Tricia Buice
Thank you Elena!
Ana
Turned out just like the picture! Wonderful easy to make, also added chocolate chips 🙂
Tricia Buice
Oh I love the idea of adding chocolate chips Ana! Brilliant addition. Thanks for taking the time to comment.
karen
Thank you for sharing your fabulous recipe; a keeper.
I made it yesterday for the first time for a brunch. It was so easy, so delicious and got rave reviews. Next time I am going to serve it warm, I can imagine how extra delicious that must be.
notes: The tip about turning the springform pan base upside down worked like a charm. I used a full square of parchment, pulled taut and had enough on the outside to be able to shift and pick up the cake when it had cooled; it practically slid off the base. I also lightly buttered the parchment and the sides of the pan. I always struggle when trying to remove a cake from the base of a springform pan, this made my day 🙂 I used a light 9 inch springform and it took exactly 30 minutes.
thank you again.
Tricia Buice
How awesome Karen! Thanks for trying this cake and for taking the time to comment. So glad that little tip worked for you 🙂 Happy baking!
T
I’m having a slice of this cinnamon breakfast cake as I write this and it’s 8pm here Hahaha. Its gorgeous…so soft, moist and fluffy…absolutely love it. Because I love lots and lots and lots of cinnamon I put a bit of batter in the pan, added some cinnamon and granulated sugar then added the rest of the batter on top. The rest went on top. Thanks for sharing your recipes…they are truly the best I’ve come across and make the best gluten free cakes when using gluten free flour.
Tricia Buice
Thanks so much! I’m thrilled you tried this simple breakfast cake and love your addition of cinnamon in the batter. Wish I had a slice now 😉
Mimi
My children LOVE this breakfast cake and we make it on a weekly basis. Thanks so much!
Tricia Buice
Thank you Mimi! So easy and loaded with cinnamon. I’m thrilled you are enjoying this recipe. Bravo!
Muckie
Can you recipes not be pinned?
Could find the P
Tricia Buice
Hi Muckie. Yes you can PIN all my posts and recipes. Try refreshing the page and see if the buttons come up. Thanks for pinning!
Daniela M.
I made this cake yesterday, and it was delicious!
Super moist and just the right amount of sweetness. Thank you! Going to enjoy some for breakfast this morning as well ?
Tricia Buice
Thank you Daniela! Wish I had a slice with my coffee this morning 🙂
Daniela M.
I just made this cake and it turned out delicious!
Very moist, and just the right amount of sweetness. Thank you! We really love it!
Tricia Buice
Thanks for the feedback Daniela! We love this simple, but tasty cake, too. Again thanks for trying the recipe and for taking the time to comment.
Ava
Awful! The melted butter made the egg mixture solidify no matter how long I let it cool, I tried three times! I wasted two hours on this and didn’t even get anything in the oven, would not recommend.
Tricia Buice
Sorry you had trouble Ava but it sounds to me like you never even baked it. If you watch the video I think you’ll see that the buttermilk, egg and melted butter mixture thickens a little, but never solidifies. Not sure what kind of butter you’re using, but I would try buying something better quality.
Cara
This cake was so delicious! I made it for breakfast this morning and everyone loved it! It was so most and fluffy and the cinnamon sugar topping was a real treat. It was gone by lunch! Definitely a keeper.
Tricia Buice
Thank you Cara! You picked a good one to make. So happy you and your family enjoyed it. Thanks!
Hummingbird1st
Very, very nice cake indeed – thank you for sharing. This is the second cake I have baked and both times have been perfect/
Tricia Buice
Thanks for the feedback! So happy you enjoyed this easy cake 🙂
Annie
Delicious and easy! Great go to
Tricia Buice
Thanks for the feedback Annie. So glad you enjoyed this recipe.
Elizabeth Ng
Wonderful texture – light, fluffy and milky at the same time. Really good recipe. Thank you, Tricia!
Tricia Buice
Thank you Elizabeth! Glad you enjoyed this cake. We appreciate the feedback!
Annie Malka
This was so easy and super delicious. I mixed it all in one bowl at one time using vinegar and milk bc I didn’t have buttermilk and using avocado oil. I added the cinnamon sugar before baking and swirled it around. I didn’t wait before putting it in the oven. It was perfect. So pretty. Light and fluffy. Super easy. Yummy.
Tricia Buice
Thanks for the feedback Annie! So happy this turned out for you and the changes worked well. Enjoy 🙂