Cinnamon Coffeecake
Posted by Donna-Marie Pye on
Cake for breakfast - who says no! This simple, but classic dessert is anything but plain. Coffeecake gets it's name not because there is any coffee in the dessert, but it should be served WITH coffee. It is a tender, flaky white cake boasting a 'cinnamony' ribbon running through the centre of it and topped with a brown sugar crumb mixture. It's the perfect 'serve from the pan' dessert for guests anytime of day, or in my books - Breakfast!
Ingredients...
Crumb Mixture:
- 1 cup (200 g) light or dark brown sugar
- 1 1/4 cup (156 g) all-purpose flour, spooned and levelled
- 4 tsp ground cinnamon
- 10 tbsp (145 g) unsalted butter, cold and cubed
Cake:
- 2 1/4 cups (281 g) all-purpose flour, spooned and levelled
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (170 g) unsalted butter, softened to room temperature
- 1 cup (200 g) granulated white sugar
- 3 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 cup (240 g) full-fat (14%) sour cream
- 1/4 cup (60 mL) milk (dairy or non-dairy is fine)
Vanilla Icing (optional):
- 1 cup (120 g) icing sugar
- 1/2 tsp pure vanilla extract
- 2 tbsp whipping (35%) cream
Method...
- Preheat oven to 350°F (177°C). Line a 9 x 13-inch square, with lightly greased parchment paper or directly grease the pan.
- Crumb Mixture: In a medium bowl, combine the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the chilled butter with a pastry cutter or two forks (or use a food processor or your hands) until the mixture is in pea-sized crumbs. Some larger crumbs are OK. Refrigerate until step 5.
- Cake: In a large bowl, whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed.
- Add the eggs and vanilla, and beat on medium-high speed until combined. Beat in the sour cream. Scrape down the sides and up the bottom of the bowl with a silicone spatula and beat again as needed to combine. Mixture will be lumpy.
- Add the flour mixture to the wet ingredients, and beat on low speed until just combined. Finally, beat in the milk. Do not over mix this batter. The batter will be thick. You will have about 4 cups of batter.
- Carefully spread about half of the batter into the prepared pan. Sprinkle 1 1/2 cups (about half) of the crumb mixture evenly on top. Carefully spread the remaining batter on top (every last drop of it!). This can be a little tricky since you’re spreading thick batter on top of crumbs, but do your best. I usually use a spoon or small offset spatula. It doesn’t have to be perfect. Sprinkle the remaining crumb mixture evenly on top.
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Bake for around 45 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the centre of the cake. If it comes out clean, it is done. Allow cake to cool in the pan set on a wire rack for 15 minutes.
- Vanilla Icing (optional): In a bowl, whisk together icing sugar, vanilla and cream. Drizzle over warm cake.
- To serve: Lift the cake from the pan using the overhang parchment paper around the sides and slice into squares. Or, if you didn’t use parchment, slice directly in the pan. Serve cake warm or at room temperature.
Leftovers (should you have any): Cover leftovers tightly and store at room temperature for up to 3 days or in the refrigerator for up 1 week.
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