Cinnamon Coffee Cake

P I N_______I M A G EWhy is it that most coffee cakes don’t have coffee in their list of ingredients? That’s a question I was pondering for a few days. Not that I was losing sleep over it but I don’t like to have any un-answered questions 😉  Well, it turns out to be that coffee cake is named that way for the fact that you eat it in the morning while drinking coffee, or during “coffee breaks”. Duh! The answer was so simple right? But it turns out to be that I wasn’t the only one with this question. When you google “why called coffee cake?” you get a bunch of answers for people that have asked this question previously… it even has its own wikipedia page! lol! Yep, you can check it out HEREP I N_______I M A G EThis is one of the dishes I made last Saturday for brunch (just a *little* behind blogging about it :)). The cake is moist, sweet, cinnamony (is that a word?), fluffy and so crumbly. It was so good that Mr. Delish is already asking for me to make it again.

You get a lot of cake with this recipe so make sure you share it with your loved ones otherwise you’re going to start looking very fluffy just like this cake! I’m sure you can cut the ingredients in half if you want to make less for a smaller crowd. 4 of us ate it during brunch, the next day I shared a few pieces with some friends plus we had left overs for a few days of indulging some more.

P I N_______I M A G E

Cinnamon Coffee Cake

Recipe adapted from Baked

Ingredients

For the Crumb Topping:

  • 3/4 cup all-purpose flour
  • 3/4 cup firmly packed dark brown sugar
  • 1/2 tsp kosher salt
  • 6 tbsp unsalted butter, cut into 1-inch cubes

For the Chocolate Cinnamon Swirl:

  • 1/2 cu granulated sugar
  • 1 tsp dark unsweetened cocoa powder
  • 1 tsp cinnamon
For the Cake:
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup unsalted butter, softened, cut into 1-inch pieces
  • 2 1/2 cups granulated sugar
  • 4 large eggs, room temperature
  • 16 non fat Greek yogurt (or sour cream)
  • 1 1/2 tsp pure vanilla extract

Directions

For the Crumb Topping: In a large bowl, whisk together the flour, sugar, and salt. Add butter to the mixture. Cut into the dry ingredients with a pastry cutter, a fork, or your hands. Continue until coarse crumbs form. Cover with plastic wrap and refrigerate until ready to use. To save time in the morning,  you can even do this part the night before.

For the Chocolate Cinnamon Swirl:  Whisk together the sugar, cocoa powder, and cinnamon. Set aside until ready to use.

For the Cake:

Preheat oven to 350 degrees F and line a 9×13-inch baking pan with parchment paper, then spray with nonstick spray or butter until well greased.

Whisk together the flour, baking powder, baking soda, and salt.

In a separate bowl, beat your butter until smooth and creamy using an electric mixer. Add in the granulated sugar, beating until light and fluffy, about 3 minutes. Add in the eggs, one at a time, incorporating each one before adding in the next.

Add in the Greek yogurt and vanilla and beat until incorporated. Add in the combined flour, baking powder, baking soda, and salt, a bit at a time, until just moistened. Be careful not to overmix.

Spread 1/3 of the batter into your pan, then sprinkle half of the cinnamon swirl mixture over the batter. Pour another 1/3 of the batter over that, then sprinkle the rest of the swirl mixture, followed by the remaining 1/3 of the batter. Top with the crumb topping.

Bake for 1 hour, rotating the pan every 20 minutes or so, until the crumb is golden and a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.

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