Cinnamon Crumb Coffee Cake
Sept 2, 2020 1:58:40 GMT -5
Post by PrisonerOfHope on Sept 2, 2020 1:58:40 GMT -5
Cinnamon Crumb Coffee Cake
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 24 pieces
Ingredients
1/2 cup unsalted butter softened (113g)
8 oz cream cheese softened (225g)
1 cup light brown sugar tightly packed (200g)
1/2 cup granulated sugar (100g)
2 large eggs
1 1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour (335g)
2 teaspoons baking powder
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 cup buttermilk (120ml)
Cinnamon Swirl
1/4 cup sugar (50g)
1 1/2 teaspoon cinnamon
Streusel Topping
1 1/3 cup all-purpose flour (175g)
1 cup + 2 Tbsp brown sugar packed (225g)
3 Tablespoons granulated sugar
4 1/2 teaspoons cinnamon
1/4 teaspoon salt
10 Tablespoons unsalted butter melted (140g)
Glaze (optional)
1/2 cup powdered sugar (65g)
2-3 teaspoons milk
Instructions
Preheat oven to 350F and lightly grease and flour a 13x9 baking pan.
In stand mixer, or using an electric mixer in large bowl, cream together butter and cream cheese.
Beat in sugars until light and fluffy.
Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula.
Stir in vanilla extract.
In a separate, medium-sized bowl, whisk together flour, baking powder, cornstarch and salt.
Gradually add flour mixture to wet ingredients, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined.
Spread about half of the batter into prepared pan (batter will be thick).
Quickly whisk together sugar and cinnamon for cinnamon ripple layer in a small bowl and sprinkle it evenly over the batter.
Dollop remaining batter over the cinnamon sugar layer and use a knife to spread evenly overtop. It's OK if you end up disturbing the cinnamon sugar layer a bit, it will be a nice swirl when it bakes. Prepare your streusel topping.
Streusel
Melt butter in a medium-sized bowl on 10 second increments (stirring between) until just melted (you don't want it to be too hot, if it does get too hot allow to cool.
Use a fork to whisk together your flour, sugars, cinnamon, and salt. Pour melted butter over mixture and use a fork to stir until combined (mixture should be crumbly).
Sprinkle streusel evenly over batter.
Bake on 350F for 40-50 minutes (check doneness with a toothpick inserted in center).
Allow to cool before cutting and serving.
Glaze (optional)
If desired, make glaze by whisking together powdered sugar and milk. Drizzle over cooled coffee cake.
Notes
Store leftover coffee cake in an airtight container at room temperature for up to 3 days.
link
NOTE: This cake is very sweet; personally, I would forego the glaze the next time I make it. The crumbs held together very well after baking; I usually have a problem with them melting into the cake.
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 24 pieces
Ingredients
1/2 cup unsalted butter softened (113g)
8 oz cream cheese softened (225g)
1 cup light brown sugar tightly packed (200g)
1/2 cup granulated sugar (100g)
2 large eggs
1 1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour (335g)
2 teaspoons baking powder
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 cup buttermilk (120ml)
Cinnamon Swirl
1/4 cup sugar (50g)
1 1/2 teaspoon cinnamon
Streusel Topping
1 1/3 cup all-purpose flour (175g)
1 cup + 2 Tbsp brown sugar packed (225g)
3 Tablespoons granulated sugar
4 1/2 teaspoons cinnamon
1/4 teaspoon salt
10 Tablespoons unsalted butter melted (140g)
Glaze (optional)
1/2 cup powdered sugar (65g)
2-3 teaspoons milk
Instructions
Preheat oven to 350F and lightly grease and flour a 13x9 baking pan.
In stand mixer, or using an electric mixer in large bowl, cream together butter and cream cheese.
Beat in sugars until light and fluffy.
Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula.
Stir in vanilla extract.
In a separate, medium-sized bowl, whisk together flour, baking powder, cornstarch and salt.
Gradually add flour mixture to wet ingredients, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined.
Spread about half of the batter into prepared pan (batter will be thick).
Quickly whisk together sugar and cinnamon for cinnamon ripple layer in a small bowl and sprinkle it evenly over the batter.
Dollop remaining batter over the cinnamon sugar layer and use a knife to spread evenly overtop. It's OK if you end up disturbing the cinnamon sugar layer a bit, it will be a nice swirl when it bakes. Prepare your streusel topping.
Streusel
Melt butter in a medium-sized bowl on 10 second increments (stirring between) until just melted (you don't want it to be too hot, if it does get too hot allow to cool.
Use a fork to whisk together your flour, sugars, cinnamon, and salt. Pour melted butter over mixture and use a fork to stir until combined (mixture should be crumbly).
Sprinkle streusel evenly over batter.
Bake on 350F for 40-50 minutes (check doneness with a toothpick inserted in center).
Allow to cool before cutting and serving.
Glaze (optional)
If desired, make glaze by whisking together powdered sugar and milk. Drizzle over cooled coffee cake.
Notes
Store leftover coffee cake in an airtight container at room temperature for up to 3 days.
link
NOTE: This cake is very sweet; personally, I would forego the glaze the next time I make it. The crumbs held together very well after baking; I usually have a problem with them melting into the cake.