Quick Cinnamon Coffee Cake

    30 minutes

    This cake is moist and delicious while the topping is slightly crunchy and sweeter. Together, they make a delightful combination.

    219 people made this

    Serves: 9 

    • 1 1/2 cups (185g) plain flour
    • 1 1/2 teaspoons baking powder
    • 6 tablespoons white sugar
    • 1/2 teaspoon salt
    • 70g shortening, butter or margarine
    • 1/2 cup (125ml) milk
    • 1 egg
    • 1/2 teaspoon vanilla essence
    • 2 tablespoons butter, melted
    • 1/2 cup (110g) brown sugar
    • 2 tablespoons plain flour
    • 1/2 teaspoon ground cinnamon

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 220 degrees C. Grease and flour a 23cm square pan.
    2. In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.
    3. In a separate small bowl, beat the egg well then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
    4. Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
    5. In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Pour batter into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the centre of the cake comes out clean.

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    Reviews in English (232)


    Love it !! Yummy yummy yummy a bit time consuming but well worth the wait .. A little brown on top and not sure if my topping is correct lol  -  05 Mar 2017


    Ummm...theres no coffee in this cake and the method is a little confusing.  -  08 Sep 2012


    I'm glad I read all these reviews first! This is a great, quick coffee cake if you make a few adjustments to the recipe recommended here in the reviews. I doubled the sugar and added about 1/4th cup more milk. I also mixed the melted butter in with the topping mixture and sprinkled it all on top and then took a knife and dragged it through the batter (already in the pan) so that some of the topping would sink below. I really liked how it came out, I'm posting a picture in the photo section, so you can see. The cake came out nice and crisp on top but very moist below. It didn't last very long around my house and i'm already wanting to make it again!  -  22 Mar 2006  (Review from Allrecipes USA and Canada)