Cinnamon Coffee Cake
October 18th, 2009
I have a real weakness for anything cinnamon, and most anything cake. This is the best of both worlds- and it’s for breakfast!! This is an incredibly tender and light cake that isn’t too sweet, and has a great zip from the buttermilk. It is then countered with a sweet cinnamon crumble topping that I made sure not to skimp on. The result is something delicious and indulgent that is super easy and fast to make (I swear!!) and a great way to treat your family on the weekends.
By the way- you could easily incorporate a fruit into this coffee cake. I would gently fold in some frozen or fresh blueberries or blackberries or very ripe pears to the batter before adding to the baking pan.
Cinnamon Coffe Cake
1 stick of butter, melted to brown stage
¼ cup white sugar
½ cup packed brown sugar
1 tsp cinnamon
¼ tsp salt
1 1/4 cups flour
1 ¼ cups flour
¼ tsp baking soda
¼ tsp salt
1 stick butter, at room temperature
½ cup white sugar
1/3 cup buttermilk
1 tsp vanilla
Preheat the oven to 325 degrees.
Mix the all of the dry topping ingredients together except for the flour, and then pour the butter in. The hot butter will melt the sugars, and you will be left with a caramely batter. Gently mix the flour in, so the mixture should take on a crumbly dough like texture.
Butter or spray an 8×8” glass baking dish.
In a bowl, mix together the flour, baking soda and salt. In the bowl of an electric mixer, beat together the butter and sugar until completely mixed. Then add the buttermilk, eggs and vanilla. Slowly add in the dry ingredients, and mix the batter together until well combined and fluffy.
Pour the batter into the pan, and smooth the top with a spatula. Evenly sprinkle the crumbs over the batter, taking care not to push them into the batter. Bake the cake for about 60 minutes or until the top is golden, and a toothpick inserted in the middle of it comes out clean.
Let the cake sit and cool about 15-20 minutes before cutting and serving.
*note: This is absolutely a recipe where you could prepare the cake batter, put it in the pan and refrigerate it over night. I think the buttermilk flavor would only become more pronounced. Refrigerate the topping separately, assemble in the morning and simply bake it off.