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Cinnamon-Sugar Coffee Cake

1-2 Cakes
1-2 Cakes


For the Topping
  • ½ cup walnuts
  • ¼ Cup dark brown sugar
  • cups superfine sugar
  • 6 Ounces unsalted butter
  • ½ Teaspoon ground cinnamon
  • ¾ Teaspoon ground ginger
  • ½ teaspoon Kosher salt
  • For the Cake
  • cups all-purpose flour
  • ¼ teaspoon baking soda
  • 1 cup milk
  • ¼ cup lemon juice
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • ¹⁄³ cup sliced almonds or chopped walnuts
  • 2 tablespoons candied ginger
  • 3 eggs
  • 3 egg yolks
  • For the Cinnamon-Sugar Glaze
  • 1' cup confectioners' sugar
  • 1-2 Tablespoons milk
  • ½ teaspoon Ground cinnamon
  • ½ teaspoon Vanilla extract
  • salt
  • Ground allspice
  • Chef notes

    The solution to your sweet tooth. Warren Brown shows TODAY how to make a mouthwatering cinnamon-sugar coffee cake.


    TODAY Show: Warren Brown’s recipe for mouthwatering spiced coffee cake. – July 27, 2015Samantha Okazaki / TODAY

    For the Topping

    In a small bowl, mix together the walnuts, brown sugar, 3 tablespoons of the superfine sugar, 2 tablespoons of the butter, the cinnamon, ½ teaspoon of the ginger, and ¼ teaspoon salt. Place the topping in the fridge.

    For the Cake

    Preheat the oven to 325°F and place a rack in the middle. Thoroughly coat one 12-cup or two 4½-cup Bundt pans with nonstick cooking spray. Set aside.

    In a large bowl, combine the flour, baking soda, remaining salt, and remaining ginger, and set aside. In another bowl, stir together the milk, lemon juice, cream, and vanilla and set aside.

    In the bowl of a stand mixer fitted with the paddle attachment, mix the remaining butter, the remaining superfine sugar, the almonds and candied ginger on low speed for 3 to 4 minutes. Add the eggs and yolks one at a time. Stop and scrape down the sides of the bowl. With the mixer on low, alternately add the dry and liquid ingredients in 3 batches. Stop the mixer, scrape the sides of the bowl, and run for 20 seconds on low speed to fully combine.

    Remove the spiced sugar topping mix from the fridge and sprinkle it evenly into the prepared Bundt pan(s). Scoop enough batter to fill the pans about three-quarters full. Bake the larger cake for 45 to 50 minutes, or until it is golden brown and a wooden skewer inserted in the center comes out clean. Reduce the baking time to 30 to 35 minutes if using smaller pans.

    Remove the cake from the oven and cool in the pan on a wire rack for 5 minutes. Invert the pan to slide the cake(s) onto the rack. Once the cake has cooled completely, use a fork to drizzle it heavily with Cinnamon-Sugar Glaze. Store under a cake dome to retain moisture.

    For the Cinnamon-Sugar Glaze 

    Combine all the ingredients in a medium bowl and stir with a whisk or fork until smooth. Add more sugar, if needed, to thicken the glaze to a desired consistency. Use to glaze cakes or quick breads, or store in an airtight container in the refrigerator for up to 1 week. Makes 1¼ cup.


    Cakes with a high sugar content baked in nonstick pans tend to develop tough surfaces. In nonstick pans, the batter bonds with itself, making a smooth and glassy surface instead of adhering just a little to the pan and making one that's crusty and crunchy. (My one exception to this is my Lemon Cranberry Bundt Cake.)