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4.88 from 8 votes

Cinnamon Breakfast Cake

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!
Course: Breakfast, Brunch
Servings: 8
Author: Tricia


For the cake:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract

For the topping:

  • 1 tablespoon melted butter
  • 1 teaspoon ground cinnamon
  • 1 tablespoon granulated sugar


  • Preheat oven to 325F. 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 325F 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.