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Home » Breakfast Breads & Pastries » High Altitude Cinnamon Coffee Cake

High Altitude Cinnamon Coffee Cake

Published: Feb 20, 2022 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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This High Altitude Cinnamon Coffee Cake is delicious and simple. It has a swirl of cinnamon sugar in the middle and lots of streusel and vanilla glaze on top. This coffee cake will feed a crowd and is great not only breakfast, but as a snack AND dessert.

High Altitude Cinnamon Coffee Cake sliced on small white plates. The cake is in a white casserole dish behind. There's a white chevron marble background behind everything

I'll use any excuse to have cake for breakfast and a slice of this High Altitude Cinnamon Coffee Cake ensures a sweet start to my day. The cake itself is soft and moist with a swirl of cinnamon sugar. It's topped with lots of crumbly streusel and a simple drizzle of vanilla glaze.

This recipe is one of my favorites for the morning and it comes out perfectly every time. I love a slice with a great cup of coffee or a tall glass of cold milk. Make it for breakfast, or as a snack and especially during the holidays like Christmas or Easter.

Looking for more high altitude recipes for the morning? You have to try my High Altitude Zucchini Bread! It's filled with lots of zucchini and spices.

Slices of High Altitude Cinnamon Coffee Cake on a white square or circle plate with a large white baking dish off to the side. Each plate has an antique fork with it.

Why You'll Love this Recipe

  • Lots of crunchy, sweet streusel. You're sure to get some in every bite!
  • The perfect cake for breakfast
  • The cake is soft and moist with a delicious layer of cinnamon sugar.
  • Easy to make! You mix and dump, bake. Mix the topping, dump, and continue to bake.

Ingredients

High Altitude Cinnamon Coffee Cake Ingredients separated into small bowls/plates. Each ingredient is labeled with a red rectangle box with white text in all caps.

Cinnamon Coffee Cake + Cinnamon Swirl Notes

  • Cream Cheese: Cream cheese is the difference between dry coffee cake and moist coffee cake. I swear by it and you will too! I use regular cream cheese. You'll want to make sure you take cream cheese out 1 hour before using to bring it to room temperature.
  • Sugar:  I use a mix of dark brown sugar and granulated sugar in this recipe. The dark brown sugar adds extra moisture and the molasses in the brown sugar activates the baking soda. We also use some more granulated sugar for our cinnamon sugar layer.
  • Applesauce: I use plain, unsweetened applesauce which makes the coffee cake extremely moist. This could be substituted with vegetable oil or melted butter.
  • Eggs: binds all the ingredients together. Take the eggs out 30 minutes before starting the recipe to bring the eggs to room temperature.
  • Vanilla: for extra flavor. I recommend using a high quality vanilla extract or at least pure vanilla extract for the best flavoring.
  • All- Purpose Flour: This provides the structure for the coffee cake. Just be sure to spoon and level your flour when you’re measuring it so you don’t end up with too much.
  • Cinnamon: A little goes a long way. Use a high quality cinnamon to make your cinnamon sugar swirl.
  • Cocoa Powder: I just use a tablespoon to not give flavor but for a more pronounced cinnamon sugar swirl. If your cocoa is clumpy, I suggest sifting it.
  • Leaving Agents: we use both baking soda and baking powder to make our coffee cake rise.
  • Cornstarch: used to make our cake 'soft' and tender.
  • Salt: The salt helps to balance out the sweetness of the coffee cake. I like to use either kosher salt or finely ground sea salt.
High Altitude Streusel and Glaze Ingredients separated into small bowls/plates. Each ingredient is labeled with a red rectangle box with white text in all caps.

Streusel + Glaze Notes

  • Flour: I use all-purpose flour for this recipe.
  • Butter: This is what binds the streusel together to make it clumpy and crumbly. I use melted butter which gives the streusel delicious buttery flavor. I use unsalted butter but you can use salted and simply not add salt to recipe.
  • Sugar: Use a combination of brown and granulated sugar for the rich, sweet taste.
  • Salt: Just a pinch to balance out the sweetness of the streusel.
  • Milk/Heavy Cream: You can use either milk or cream to create the glaze. If you use milk, just realize, you'll need a teaspoon or a few more than if you use cream. Just add a teaspoon at a time until you reach the desired consistency.
  • Powdered Sugar: also referred to as icing sugar or confectioners sugar. Unless there are obvious clumps, I rarely take the time to sift mine. 

Step-by-Step Instructions

  1. Pre-heat oven to 400 degrees Fahrenheit. Then, mix granulated sugar, cocoa powder and cinnamon in a small bowl to create your cinnamon sugar layer and set aside.
  2. In a large mixing bowl, mix cream cheese, brown sugar and white sugar until well combined using a stand mixer or hand mixer.
Side by side photos. There's a number in the upper left corner in white with a black outline .The left '1' shows a white low bowl with cinnamon sugar mixed with a whisk. The right '2' shows cream cheese and sugar beaten together in a large steel mixing bowl.
  1. Add applesauce to the creamed sugar and cream cheese. Beat until well combined. Then, add in eggs, one at a time, as well as the vanilla. Beat until well combined.
  2. While mixing/beating on low speed, alternate adding-in buttermilk and dry ingredients.
Side by side photos. There's a number in the upper left corner in white with a black outline .The left '3' shows a a vanilla cake batter being beaten in a large mixing bowl. The right '4' shows the same bowl beaten after flour has been added.
  1. In a 9 x 13 baking dish, spray with non-stick spray. Then, add in ½ the batter, top it with your cinnamon sugar mixture. Make sure the cinnamon sugar is evenly distributed on top of the batter. Next, use a toothpick, wooden skewer or knife to gently swirl the cinnamon sugar into the batter.
  2. Top with the remaining ½ of the batter and spread evenly. Place into the oven and bake for 20 minutes.
Side by side photos. There a number in the upper left corner in white with a black outline .The left '5' a white baking dish with batter and cinnamon sugar on top swirled. The right '6' shows batter in a white rectangle baking dish.
  1. While the coffee cake is baking, prepare the streusel by mixing the dry streusel ingredients in a bowl, then adding melted butter to it and mixing with a spatula or by hand to create streusel pieces. I think forming streusel by hand ensures nicely formed streusel pieces.
  2. Once the cake has baked for 20 minutes, take it out of the oven. Drop the temperature to 325 degrees Fahrenheit. Then, carefully place the streusel on the cake until the whole pan is covered.
Side by side photos. There's a number in the upper left corner in white with a black outline .The left '7' shows a white low bowl with streusel formed. The right '8' shows streusel added to the top of the cake in a white rectangle baking dish.
  1. Bake the cake for an additional 30-40 minutes until a wooden skewer comes out clean from the center of the cake.
  2. Cool to room temperature. Prepare the vanilla glaze by mixing together powdered sugar and milk/cream in a small bow. Drizzle the vanilla glaze on top. Serve and enjoy.
Side by side photos. There's a number in the upper left corner in white with a black outline .The left '9' shows a fully baked coffee cake in a white rectangle baking dish. The right '10' shows the coffee cake with a vanilla glaze drizzled on.

Expert Tips

  • Properly Measure Flour: If you just dip your measuring cup into a bag of flour, chances are you have way too much flour due to packing. I keep a small digital scale to accurately measure flour BUT you can also use the spoon and level method too if you don't have a scale. To do this, use a spoon to fluff up the flour within your flour bag or container. Then use a spoon to scoop the flour into the measuring cup and finally use the straight edge of a knife to level the flour across the measuring cup.
  • Don't Overmix: Overmixing can make your cinnamon coffee cake tough or bake unevenly. You want to mix your ingredients until the flour is just combined.
  • Wooden Skewer Test: when your coffee cake is toward the end of its bake, make sure to insert a wooden skewer into the center of the coffee cake. When you pull the wooden skewer out, you want it with a few moist crumbs or completely clean to indicate its finished baking. If there is any wet batter, it needs to continue to bake, I recommend baking in 2-3 minute increments until the wooden skewer comes out clean or a few moist crumbs.

Recipe FAQ

Why do you add the streusel later?

Through my many tests of the recipe, I watched as the streusel sink to the bottom of the cake instead of forming a a delicious crunchy top. Instead, we partially bake the cake then place streusel on top and then continue baking until the cake is cooked through.

Why is this called coffee cake?

Coffee cake is typically a sweet vanilla sponge cake intended to be eaten with coffee or tea.

What altitude was this recipe baked at? How do I adjust for my altitude?

I baked this coffee cake at 5,280 ft! Check out this high altitude resource to adjust this recipe for your altitude.

Storage

Cover leftover coffee cake tightly in an airtight container or tightly cover foil/plastic wrap over the baking dish. Store at room temperature for up to 4 days.

Substitutions

Applesauce might seem like the odd ingredient for this coffee cake but I promise you won't taste the apple and it leads to a really moist cake. BUT, if you don't have applesauce you can use melted butter or vegetable oil as a substitute.

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PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.

High Altitude Cinnamon Coffee Cake

Mara
This High Altitude Cinnamon Coffee Cake is moist, dense and delicious! It has a delicious ripple of cinnamon sugar with lots of streusel topping and vanilla glaze.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Breakfast, Dessert
Cuisine American
Servings 24 people
Calories 315 kcal

Ingredients
  

Coffee Cake

  • 8 ounces cream cheese, softened to room temperature
  • ¾ cup brown sugar, dark
  • ¾ cup granulated sugar
  • 1 cup applesauce, unsweetened
  • 1 teaspoon vanilla extract
  • 3 eggs large, room temperature
  • ¾ cup buttermilk
  • 2 & ½ cups all-purpose flour
  • 1 & ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cornstarch
  • ½ teaspoon salt

Cinnamon Sugar

  • 2 teaspoons ground cinnamon
  • ¼ cup granulated sugar
  • 1 tablespoon cocoa powder

Streusel Topping

  • 1 cup all-purpose flour
  • ⅔ cup granulated sugar
  • ½ cup brown sugar, dark
  • ⅛ teaspoon salt
  • 1 stick butter, unsalted melted

Vanilla Glaze

  • ¾ cup powdered sugar
  • 3-4 teaspoons milk or cream

Instructions
 

  • Pre-heat oven to 400 degrees Fahrenheit. Then, mix granulated sugar, cocoa powder and cinnamon in a small bowl to create your cinnamon sugar layer and set aside.
  • In a large mixing bowl, mix cream cheese, brown sugar and white sugar until well combined using a stand mixer or hand mixer. 
  • Add applesauce to the creamed sugar and cream cheese. Beat until well combined. Then, add in eggs, one at a time, as well as the vanilla. Beat until well combined.
  • While mixing/beating on low speed, alternate adding-in buttermilk and dry ingredients. 
  • In a 9 x 13 baking dish, spray with non-stick spray. Then, add in ½ the batter, top it with your cinnamon sugar mixture. Make sure the cinnamon sugar is evenly distributed on top of the batter. Next, use a toothpick, wooden skewer or knife to gently swirl the cinnamon sugar into the batter.
  • Top with the remaining ½ of the batter and spread evenly. Place into the oven and bake for 20 minutes. 
  • While the coffee cake is baking, prepare the streusel by mixing the dry streusel ingredients in a bowl, then adding melted butter to it and mixing with a spatula or by hand to create streusel pieces. I think forming streusel by hand ensures nicely formed streusel pieces. 
  • Once the cake has baked for 20 minutes, take it out of the oven. Drop the temperature to 325 degrees Fahrenheit. Then, carefully place the streusel on the cake until the whole pan is covered. 
  • Bake the cake for an additional 30-40 minutes until a wooden skewer comes out clean from the center of the cake. 
  • Cool to room temperature. Prepare the vanilla glaze by mixing together powdered sugar and milk/cream in a small bow. Drizzle the vanilla glaze on top. Serve and enjoy. 

Notes

Properly Measure Flour: If you just dip your measuring cup into a bag of flour, chances are you have way too much flour due to packing. I keep a small digital scale to accurately measure flour BUT you can also use the spoon and level method too if you don't have a scale. To do this, use a spoon to fluff up the flour within your flour bag or container. Then use a spoon to scoop the flour into the measuring cup and finally use the straight edge of a knife to level the flour across the measuring cup.
Don't Overmix: Overmixing can make your cinnamon coffee cake tough or bake unevenly. You want to mix your ingredients until the flour is just combined.
Wooden Skewer Test: when your coffee cake is toward the end of its bake, make sure to insert a wooden skewer into the center of the coffee cake. When you pull the wooden skewer out, you want it with a few moist crumbs or completely clean to indicate its finished baking. If there is any wet batter, it needs to continue to bake, I recommend baking in 2-3 minute increments until the wooden skewer comes out clean or a few moist crumbs. 
Why do you add the streusel later? Through my many tests of the recipe, I watched as the streusel sink to the bottom of the cake instead of forming a a delicious crunchy top. Instead, we partially bake the cake then place streusel on top and then continue baking until the cake is cooked through.
Why is this called coffee cake? Coffee cake is typically a sweet vanilla sponge cake intended to be eaten with coffee or tea.
What altitude was this recipe baked at? How do I adjust for my altitude? I baked this coffee cake at 5,280 ft! Check out this high altitude resource to adjust this recipe for your altitude.
 
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Calories: 315kcal | Carbohydrates: 45g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 244mg | Potassium: 127mg | Fiber: 1g | Sugar: 31g | Vitamin A: 488IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg
Tried this recipe?Tag me on Instagram @makewithmara or hashtag #makewithmara

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Reader Interactions

Comments

  1. Shannon Hopkins says

    August 23, 2023 at 1:45 am

    5 stars
    My family absolutely loved the cake!!

    Reply
  2. Larry says

    June 10, 2023 at 5:27 pm

    Hello! I haven't made this recipe yet but have been experimenting with another. It's a Dark Chocolate Raspberry Coffee cake with almonds! It's delicious, at least the parts that bake through! The center consistently comes out undercooked! I live at 5,000'. Any suggestions for how I can modify this to bake completely through? I am using a glass 9x9" pan, have adjusted temperatures to 15° higher but am getting little browning. The edges are perfect, the middle gooey! Thank you!

    Reply
    • Mara says

      June 11, 2023 at 12:58 pm

      Hi Larry! The Dark Chocolate Raspberry Coffee Cake sounds delicious. I really like this guide for high altitude baking adjustments. https://www.kingarthurbaking.com/learn/resources/high-altitude-baking. The one's I usually start with including the adjusted temperature is: adjusting the leavening agents, increasing 1-2 tablespoons of liquid. As for the browning, using a tent of foil might help prevent it. Just don't wrap it tightly on top as it can steam the cake instead of bake it. Hopefully, this helps you a bit with you baking!

      Reply
    • Larry Prochazka says

      June 12, 2023 at 3:53 am

      Thank you! I have their guide but received contradictory information from them so I'm still looking! Browning is not an issue, getting it brown is. So I plan to reduce leavening, increase temperature. Cut cut back moisture and add flour...that will give me a new experience with this recipe. Yes, it's delicious!!

      Reply
  3. Susan says

    October 23, 2022 at 6:58 pm

    5 stars
    This is delish! Better second day! Stays moist, lots of streusel!❤️

    Reply
    • Mara says

      October 23, 2022 at 7:01 pm

      Hi Susan! I am so glad you loved this recipe as much as I do. Thank you for taking the time to review and leave a comment.

      Reply

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Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

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