Pastry Chef Brianna Rafferty, who oversees the dessert and pastry program at Indaco, an elevated, modern Italian restaurant, believes a sweet start to the morning, with a hint of nostalgia, is the way to win people over. That’s why she always turns to Cinnamon Coffee Cake when preparing a breakfast pastry for guests. “The layers of warm spice and cinnamon throughout the moist cake create a cozy treat, perfect for the colder months,” says Rafferty. Made with less than 10 ingredients, this warm, buttery coffee cake perfectly balances the sweetness of the sugar with a hint of spice from the cinnamon. Inside, a slightly gooey cinnamon sugar swirl adds a caramelized chewiness that has guests reaching for a second bite.
recipe 
yields
Serves 2
2¼ cups sugar
2 sticks butter, softened
3 eggs
1 tablespoon vanilla extract
1 cup sour cream
2¾ cup flour
½ teaspoon baking soda
1 teaspoon salt
¾ cup sugar
3 tablespoons cinnamon
For the Cake Batter
For the Cinnamon Sugar
steps
- Preheat oven to 325 degrees. Spray 9″ by 9″ pan with baking spray
- With a hand mixer or stand mixer fitted with a paddle attachment, beat sugar and softened butter until light and fluffy. Scrape sides of bowl
- Add eggs and vanilla on low speed and beat until combined
- Alternate adding dry ingredients then sour cream, mixing until just combined after each addition
- In sprayed pan, pour approximately half of batter and smooth evenly
- Sprinkle half of cinnamon sugar mixture in a light layer over cake batter, then pour remaining batter on top. Pour remaining cinnamon sugar in layer on top
- Bake for approximately 20-25 minutes or until a toothpick comes out clean after inserting into cake
- Allow to cool before cutting and serving
Date Published: 10.07.25
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Recipe by
Brianna Rafferty of Indaco
