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Cinnamon Swirl Coffee Cake

Course Dessert
Cuisine French
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 12



  • 360 g all-purpose flour 3 cups
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 230 g butter 1 cup, room temperature
  • 200 g white granulated sugar 1 cup
  • 180 g light brown sugar 1 cup
  • 3 teaspoons pure vanilla extract
  • 4 eggs room temperature
  • 500 ml plain yoghurt room temperature
  • 50 ml whole milk room temperature

Cinnamon Swirl

  • 150 g white granulated sugar 3/4 cups
  • 2 tablespoons ground cinnamon
  • 150 g pecans chopped (1 cup)
  • cinnamon sticks for garnish optional


  1. Preheat the oven to 180C (350F) and coat a 25cm (10-inch) cake pan with non-stick spray and flour lightly.
  2. In a medium bowl, combine the flour, baking soda and salt, stirring with a whisk until well combined.
  3. In the bowl of your stand mixer, cream the butter together with the white and brown sugar until light and fluffy, for about 2 minutes. Then mix in the vanilla extract and eggs, one at a time.
  4. Alternatingly add in parts of the flour mixture and the yoghurt and milk, with the mixer running on low speed, until you have a smooth dough. Scrape down the sides of the bowl as needed.
  5. For the cinnamon swirl, combine the white sugar, ground cinnamon and half of the chopped pecans.
  6. Fill 1/3 of the batter into the cake pan and smooth it out. Sprinkle 1/3 of the cinnamon mixture onto the batter and repeat 2 more times.
  7. Bake for 1h to 1h 5min, or until a toothpick inserted comes out clean. Let the cake cool entirely in the pan before removing it. Garnish with the rest of the chopped pecans, and cinnamon sticks if using.