Saving Room for Dessert

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Cinnamon Breakfast Cake

5 Reviews

A little like coffee cake, a little bit tea cake, and a lot like a big, soft snickerdoodle, this Cinnamon Breakfast Cake is so good!

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Easy, tender and delicious – Cinnamon Breakfast Cake!

A sliced cinnamon breakfast cake on a cooling rack

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!

 

An overhead shot of a Cinnamon Breakfast Cake sliced

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!

 

A big slice of Cinnamon Breakfast Cake on a plate

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!

 

Sliced Cinnamon Breakfast Cake

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

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 25 minutes
Yield: 8
Course: Breakfast, Brunch
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 16 votes
A little bit coffee cake, a little bit tea cake, and a lot like a big, soft snickerdoodle, this Cinnamon Breakfast Cake is so good!

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.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 343kcal | Carbohydrates: 46g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 373mg | Potassium: 95mg | Fiber: 1g | Sugar: 22g | Vitamin A: 508IU | Vitamin C: 0.01mg | Calcium: 125mg | Iron: 2mg

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72 Comments

  2. karen

    5 stars
    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.

    Reply

  3. T

    5 stars
    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.

    Reply

  6. Daniela M.

    5 stars
    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 ?

    Reply

  7. Daniela M.

    5 stars
    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!

    Reply

  8. 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.

    Reply

    • 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.

      Reply

  9. 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.

    Reply

  10. Hummingbird1st

    Very, very nice cake indeed – thank you for sharing. This is the second cake I have baked and both times have been perfect/

    Reply

  13. Annie Malka

    5 stars
    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.

    Reply

  14. Anjali. U

    4 stars
    I am just 9 years old and I made this cake for my family on Sunday for breakfast . Everybody loved it. It was soft and delicious.

    Reply

    • Tricia Buice

      Hi Kipper. You can make your own buttermilk by putting 1 tablespoon of white distilled vinegar in a one-cup measure. Fill it the rest of the way with milk, stir well and set aside for 5 minutes. Instant buttermilk! Enjoy 🙂

      Reply

    • Tricia Buice

      Hi Rachel! Yes you can use milk but I would also add 2 teaspoons of white vinegar. Buttermilk reacts with the baking soda giving the cake a nice rise. Mix the milk and vinegar together and allow it to rest for about 5 minutes. Instant buttermilk! Enjoy 🙂

      Reply

  17. Alicia S

    I want to make this ahead to have during the craziness of the holidays. Have you ever tried to freeze this cake? I love the simplicity, but with a house full of guests, I would like to make a couple of these to just pull out of the freezer at night and they are ready for the morning.

    Reply

    • Tricia Buice

      Hi Alicia – I have not froze this particular cake but feel sure it will freeze well. All our simple cakes freeze beautifully so I think it’s worth a try. I’ve even froze individual slices so we can take a few out of the freezer at a time. Good luck and let us know how it goes. I’m sure your experience will help all our readers who need to prep ahead for the holidays. Thanks so much.

      Reply

  18. Michelle

    5 stars
    I just made this for my family and they could not stop complimenting it. Excellent – from the texture to the taste to the simplicity of it. One of my favorite recipes!

    Reply

    • Tricia Buice

      Hi Jayne – a snickerdoodle is a cookie popular in America. It is a soft sugar cookie that is covered in a cinnamon and sugar mixture. The cake has a distinct cinnamon taste that everyone loves. Thanks for the great question!

      Reply

    • jayne mcauliffe

      Thanks so much – this recipe was so delicious im going to search for other ‘snickerdoodle’ recipes! These plainer cakes without all the icing are often more tasty and enjoyable than others. I also have an Italian Ricotta cake recipe made with some apples and a bit of orange juice that is one of my husbands favourites and doesnt require icing either, but i serve with a bit of cream and strawberry coulis. Thanks for this wonderful recipe.

      Reply

  20. Mary Vasquez

    My husband so loved this recipe. I just made it, and he’s had 3 pieces with his coffee. I added cinnamon to the batter, and it was just delicious! I think I’ll make it again this week!

    Reply

    • Tricia Buice

      Thank you so much for the feedback Mary. This is such a lovely treat, I can hurt myself on this delicious cake. So glad you and your husband enjoyed it. I especially appreciate you taking the time to let us know how it worked out for you. Thanks again!

      Reply

  21. Jennifer

    Love this recipe! I added 3/4 tsp. Cinnamon to the batter and it was wonderful. My family loved it! Beautiful presentation. Perfect for a snowy day with a cup of coffee.

    Reply

    • Tricia Buice

      Thanks Jennifer. The snow just started here and will be with us for a while here in Virginia. Enjoy the cake and so happy you took the time to let us know how it turned out for you!

      Reply

  22. Yuki

    Cake is in the oven! Question – when I mixed the eggs and buttermilk all was fine. I added the melted, cooled butter then the mixture seemed to get a bit lumpy almost curdled. Did I make a mistake or is that normal?

    Reply

  27. Monika

    I am happy to have found this recipe as it has a simple ingredient list (sometimes there is no fruit in the house!) and it can be made without a mixer. I do have one question with regard to the amount of flour you use; it seems everyone measures differently and so I prefer to use gram measurements instead of cups. Do you go by 1 cup equals 120 grams? Thank you.

    Reply

    • Tricia Buice

      Hi Monika. I weighed 1 cup of flour and on my scale it weighs 134 grams. I use unbleached, all-purpose flour from King Arthur Flour. Perhaps the weight will differ between brands, but I would go with 134 grams if measuring by weight. I hope you’ll give this recipe a try, it’s so easy and delicious!

      Reply

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