Cinnamon Coffee Cake
- Aug 11, 2025
- 2 min read
Updated: Apr 4
Soft and finely textured with generous layers of cinnamon filling and a golden crumble topping, this classic coffee cake is —rich enough for a gathering, simple enough for everyday mornings.
Forage Baker's Note
Flour matters. Gluten-free flour blends—and even wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale for best results. If you don’t yet own a scale, gently scoop Heritage Baker’s Flour into a measuring cup and level with a knife. This method yields approximately 125g per cup.
Packing the cup can result in too much flour and a denser cookie.
Spooning flour into the cup may under-measure.
Sweeteners matter too. Sweeteners vary just as much and can significantly affect cookie texture. For best results, we recommend Homestead Sweetener or traditional sugar. While substitutions are possible, results may vary—some alternative sweeteners can make cookies overly soft or more dry and crumbly.
Homestead Sweetener: 1:1 sugar replacement by volume, 140g per cup
Granulated sugar: 200g per cup
Working the Batter
Bring eggs to room temperature by placing them in warm water for a few minutes.
Melted butter should be warm, not hot, when incorporated.
Room-temperature ingredients blend more evenly and create a smoother crumb.
Metal pans brown more readily than glass; glass pans require slightly longer bake times.
If using a glass pan, reduce oven temperature to 325°F.
Sifting Heritage Baker’s Flour can produce a lighter texture.
Recipe
Makes: one 8 × 8 inch cake
Cinnamon Filling & Crumble Topping
Ingredients
1½ cups Heritage Baker’s Flour (187g)
½ cup Homestead Sweetener (70g)
1 stick butter, melted and cooled (112g)
2 tsp vanilla extract or water
3 Tbsp cinnamon
Method
Combine flour, sweetener, and cinnamon.
Stir in melted butter and extract until crumbly.
Set aside.
Cake Batter
Dry Ingredients
2 cups Heritage Baker’s Flour (250g)
1 cup Homestead Sweetener (140g)
2 tsp baking powder
Wet Ingredients
3 large eggs (150g)
⅓ cup milk (80g)
⅓ cup sour cream (80g)
5 Tbsp melted butter (70g)
2 tsp vanilla extract
1 tsp almond extract
Directions
Preheat oven to 350°F (or 325°F if using a glass pan) and butter an 8 × 8 inch pan.
Whisk together flour, sweetener, and baking powder.
In a separate bowl, combine eggs, milk, sour cream, melted butter, and extracts.
Whisk dry ingredients into wet until fully combined.
Let batter rest briefly, then whisk once more.
Spread half the batter into the prepared pan and sprinkle with half the cinnamon crumble.
Dollop remaining batter over the crumble and gently smooth.
Top with remaining crumble.
Bake 38–42 minutes, until golden and a toothpick inserted in the center comes out clean.
At the Table
Serve slightly warm with coffee or tea, the cinnamon crumble crisp against the tender crumb.
From the Forage Kitchen
Made with our gluten-free Heritage Baker’s Flour and zero sugar Homestead Sweetener — crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
