Cinnamon Coffee Cake
PDF
- Yield
- 9 servings
- Prep
- 0:20:00
- Cook Time
- 0:38:00
- Cuisine
- American
- Filed Under
- Desserts
- Combine brown sugar, flour, and cinnamon. Cut in butter until crumbly. Refrigerate.
| 2⁄3 cup |
Brown Sugar |
| 3⁄4 cup |
All-Purpose Flour |
| 2 1⁄2 tsp |
Cinnamon |
| 6 tbsp |
Unsalted Butter |
- Preheat oven to 350 °F. Grease or line an 8-inch square pan with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt. Set aside.
| 1 1⁄3 cup |
All-Purpose Flour |
| 1 tsp |
Baking Powder |
| 1⁄4 tsp |
Baking Soda |
| 1⁄4 tsp |
Table Salt |
- Cream butter and sugar until light and fluffy. Add eggs and vanilla, mixing well. Stir in sour cream.
| 1⁄2 cup |
Unsalted Butter |
| 3⁄4 cup |
Granulated Sugar |
| 2 each |
Eggs |
| 2 tsp |
Vanilla Extract |
| 1⁄2 cup |
Sour Cream |
- Add dry ingredients to wet, mixing just until combined. Stir in milk.
- Spread half the batter in the pan. Sprinkle half the crumb mixture. Top with remaining batter, then the rest of the crumb mixture.
- Bake for 32–38 minutes or until a toothpick comes out clean. Cool in pan for 15 minutes.
- Whisk together icing ingredients and drizzle over warm cake. Slice and serve.
| 1 cup |
Powdered Sugar |
| 1⁄2 tsp |
Vanilla Extract |
| 2 tbsp |
Heavy Cream |