Cinnamon Coffee Cake Loaf Pan Recipe

When the holidays roll around, I find myself drawn to comforting recipes that fill the kitchen with warm, inviting smells and one recipe that has become a tradition in my house is this cinnamon coffee cake loaf pan recipe.

The base of coffee cake is soft and moist, with a tender crumb that is light but satisfying. But what sets coffee cake apart from the others that I make is the addition of a cinnamon-sugar mixture that is layered within the cake and then sprinkled on top.

This creates a slightly crunchy topping that contrasts nicely with the soft cake beneath it. It is perfect to serve for breakfast, dessert, or a mid-afternoon treat.

But when you search for standard or classic coffee cake recipes, most of them are made in a 9 x 13 inch baking dish. There are times that amount comes in handy, however sometimes you just don’t need a dessert that large.

That’s why I scaled my family favorite recipe down to fit perfectly into a loaf pan. It’s ideal for two people, with just enough leftovers to enjoy the next day or two.

I also love how easy it is to make. During the busy holiday season, simple recipes like this one are a lifesaver. You don’t need any fancy equipment or hard-to-find ingredients, just basic pantry staples to create something delicious.

Cinnamon Coffee Cake Loaf Pan Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1 large egg, lightly beaten
• ½ cup vegetable oil
• ½ cup + 2 tablespoons milk
• 1 ½ teaspoons vanilla extract
• ½ cup + 2 tablespoons packed light brown sugar
• 1 ½ teaspoons ground cinnamon
• 2 ½ tablespoons unsalted butter, melted

INSTRUCTIONS

Preparing the Loaf Pan

To start, preheat your oven to 350°F (177°C) and lightly grease a standard loaf pan or line it with parchment paper.

I prefer using parchment paper because it makes it so much easier to lift the cake out when it’s done. In addition, it makes clean up much easier.

How To Line A Loaf Pan With Parchment Paper

1. Cut the Parchment Paper

Start by measuring the parchment paper against your loaf pan. You’ll need a piece that’s long enough to cover the bottom and extend up and over the two longer sides.

Use scissors to trim the parchment to size. Make sure there’s extra paper hanging over the edges, as these “handles” will make it easier to lift the cinnamon coffee cake out later.

2. Grease the Pan (Optional)

Lightly grease the inside of the pan with butter or nonstick spray before adding the parchment paper. This helps the parchment stick in place and prevents it from shifting while you pour in the batter.

3. Place the Paper in the Pan

Lay the parchment paper into the pan, pressing it firmly into the corners and along the sides. The paper should conform to the shape of the pan and stay in place.

If the parchment doesn’t lie flat, you can make small cuts at each corner to help it fit better. Fold and overlap the edges where necessary.

4. Grease the Paper (Optional)

If you prefer you can lightly grease the parchment paper as well. This step isn’t always necessary, but it can add extra assurance that nothing sticks.

Mixing the Batter

In one bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt. In another, combine the wet ingredients: egg, oil, milk, and vanilla. Mixing the wet and dry ingredients separately ensures the batter comes together smoothly without lumps.

Once everything is ready, pour the dry ingredients into the wet mixture. Stir the ingredients until just combined, as overmixing can make the cake dense. The batter will be slightly thick but easy to spread.

Adding the Cinnamon Sugar Layers

The cinnamon sugar mixture is what makes this coffee cake special. In a small bowl, combine the brown sugar and ground cinnamon. It’s such a simple combination, but it adds so much flavor to each bite.

Pour half of the batter into the prepared loaf pan and spread it out evenly. Sprinkle half of the cinnamon sugar mixture on top, making sure it’s evenly distributed. Then, carefully spread the remaining batter over the top. To make this step easier, I like to spoon the batter around the edges and then gently spread it inward to cover the cinnamon sugar layer.

Once the second layer of batter is in place, sprinkle the remaining cinnamon sugar mixture on top. Finish by drizzling the melted butter over the cinnamon sugar layer. This helps it form a slightly crisp, caramelized topping during baking.

Baking the Cinnamon Coffee Cake

Place the loaf pan in the oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out mostly clean. A few moist crumbs are fine, but you don’t want any wet batter clinging to the toothpick. Every oven is a little different, so start checking at the 40-minute mark.

Serving Suggestions

Let the coffee cake cool in the loaf pan for about 10-15 minutes before transferring it to a wire rack to cool completely. It’s delicious served warm, but it’s just as good at room temperature. I like to slice it thick and enjoy it with a cup of coffee or tea.

If you want to dress it up for a holiday breakfast, you can drizzle a simple glaze made of powdered sugar and milk over the top. But honestly, it’s so good on its own that you don’t need anything extra.

Storing Leftovers

Although this cinnamon coffee cake loaf pan recipe is smaller than your typical recipes, you may have a few slices to store as leftovers. Luckily, you can do it in few different ways depending on when you want to enjoy them again.

• Room Temperature: Wrap the coffee cake tightly in plastic wrap or store it in an airtight container. It will stay fresh for 2–3 days.
• Refrigerator: If you want to keep it longer, store it in the fridge for up to a week. Just be sure to wrap it well so it doesn’t dry out.
• Freezer: To freeze, wrap the coffee cake in plastic wrap, then in aluminum foil, and place it in a resealable freezer bag. It will keep for up to 3 months. When you’re ready to enjoy it, let it thaw at room temperature or warm it up in the microwave.

Whether you’re making it for yourself or sharing it with someone special, this coffee cake is sure to become a holiday favorite!

For more delicious desserts designed for two, be sure to visit my Desserts Recipe Page.

Enjoy! Mary

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