Cinnamon Coffee Cake

A Beautifully light and moist sponge cake with a cinnamon and walnut swirl with a crunchy topping.

It took me a while to get my head around this one. A coffee cake is a cake to be enjoyed with a coffee (or with tea or in my case a hot chocolate). This cake does not contain coffee, which is a relief to me as I don’t like coffee but distressing for all those coffee lovers out there!

You Will Need:

  • 250g Butter
  • 250g Caster Sugar
  • 3 Eggs
  • 80g Yoghurt ( I have used both greek and natural with great success)
  • 1tsp Bicarbonate of Soda
  • 250g Plain Flour

The Swirl:

  • 1tbsp Cinnamon
  • 30g Walnuts (chopped)
  • 60g Plain Flour
  • 60g Brown Sugar
  • 60g Butter

Crunchy Topping:

  • 1tbsp Cinnamon
  • 30g Walnuts (chopped)
  • 60g Plain Flour
  • 30g Brown Sugar
  • 30g Butter


  • Line and grease a square 21cm tin and pre heat the oven to 180 degrees C
  • Make the Swirl first by putting all the ingredients in a bowl and mix until it resembles breadcrumbs.
  • Then make the Crunchy Topping the same way.
  • Put both to one side (in their separate bowls).
  • Cream together the butter and sugar until pale and creamy.
  • Add the eggs one at a time, mixing well after each addition.
  • Next blend in the yoghurt.
  • Sift in the flour and bicarbonate of soda then fold until well incorporated.


  • Pour half the cake batter in to the prepared cake tin, gently level the batter in to the tin, but don’t fuss about making it perfectly level.
  • Sprinkle and spread ‘The Swirl’ over this.
  • Pour the remaining cake batter into the tin and level it nicely.
  • Next sprinkle on the ‘Crunchy Topping.
  • Bake in the oven from 45mins to 1hour until golden and cooked through. To test your cake is cooked through I use a cocktail stick, insert it into the middle of the cake, if it comes out with just a few moist cake crumbs the cake is perfectly cooked.
  • Leave to cool in the tin for 5-10 mins.
  • Carefully turn out on to a cooling rack to cool completely.
  • And enjoy!

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