There’s something about the smell of cinnamon permeating the entire house that makes you feel all warm and cozy. That feeling is welcomed at all times, but even more so during these cooler months.
There are several recipes that come to mind when I think of cinnamon, but one that truly jumps out at me is coffee cake. And a coffee cake isn’t a coffee cake without streusel topping. Can I get an amen?
Amen!
If we get right down to it, the coffee cake is just a plater for the streusel. Because, in my humble opinion, the streusel is the best part of a coffee cake.
What is it that is sooooo enticing about that streusel layer? Oh, I know! The crunchy, buttery, sugar that is piled high on top of the cake.
The coffee cake has it all. A soft, moist, buttery cake with a healthy dose of cinnamon-brown sugar swirled through the center. Oh…and that swirl has some coffee mixed in as well, bringing a whole new meaning to coffee cake! And then the streuseel. Tons of sugary, cinnamony, streusel piled thick atop the entire cake.
This cake pure perfection! In my opinion, there is no better way to start the day than with a mug of hot coffee and a warm slice of this coffee streusel cake.
And nothing says you have to limit this cake just to breakfast, it is good enough to be served at brunch or even for dessert!
Cinnamon Coffee Cake
Ingredients:
For the cake-
10 Tbsp unsalted butter, room temperature
1/4 Cup brown sugar
1 Cup granulated sugar
2 Eggs
2 Tsp vanilla
1 Tsp salt
1 1/2 Tsp baking powder
1/2 Tsp baking soda
2 1/4 Cup flour
1/2 Cup sour cream
1/2 Cup buttermilk
For the Streusel-
10 Tbsp unsalted butter, chilled and cubed
1 Tsp salt
1/2 Tbsp roasted Siagon cinnamon
1 1/2 Cups flour
3/4 Cup brown sugar
1/2 Cup granulated sugar
For the filling-
2/3 Cup streusel mixture
1/3 Cup brown sugar
1 Tbsp instant coffee grounds*
1 Tsp cinnamon
Directions:
For the streusel-
Combine salt, cinnamon, flour, and both sugars in a bowl and whisk to combine. Using a pastry cutter or two knives, cut the butter into the mixture until it resembles coarse crumbs. Transfer 2/3 of a cup to a separate bowl for the filling.
For the filling-
Add brown sugar, coffee grounds and cinnamon to 2/3 cup of streusel topping. Mix to incorporate and set aside.
For the cake-
Preheat oven to 350.
Spray a 9 inch springform pan with non-stick cooking spray and lighting dust with flour. Set aside.
Combine flour, salt, baking powder, and baking soda in a bowl and whisk to combine. Set aside.
Place butter in a large bowl and beat on high until smooth, about 30-45 seconds. Add both sugars and beat on high until combined, about 2 minutes. Add the eggs and beat on high until light and fluffy, about 5 minutes.
Add a third of the flour mixture to the butter mixture and mix to combine. Add the sour cream and mix until incorporated, add half of the remaining flour mixture and mix until combined. Add the buttermilk, mix thoroughly and then the remaining flour mixture and mix until just incorporated.
Pour half of the batter in the prepared pan, top evenly with the filling then pour the remaining batter evenly over the filling and spread into an even layer. Using knife, gently swirl the mixture (making sure the knife touches the bottom of the pan) to swirl through the batter. Top with the streusel topping and place in the preheated oven.
Bake for 50 minutes to an hour, until streusel is set and toothpick inserted in the center of the cake comes out clean. Remove from oven and allow to cool for 10 minutes. Remove the outside of the pan and allow to sit for at least one, if not two hours before serving. Store in an airtight container.
*Best if enjoyed within 2-3 days of baking.
*Can be made ahead of time, cooled completely, wrapped tightly in plastic wrap and freezer paper and frozen. Thaw for a day, or at least overnight before serving.
*The coffee not only lends a bold, brown color to the filling, it also adds a nice coffee flavor to the cake. If you aren’t a coffee enthusiast simply reduce or eliminate it all together.
Recipe source: A Lynsey original
