Nicole Hampton says this Cinnamon Coffee Cake is the “warmest, coziest, softest cake you’ve ever had.” Grab a slice and a cup of coffee!
Makes 8 slices
FOR THE CAKE:
Baking spray (or butter and flour) for greasing
2 1/2 cups all-purpose flour
11⁄4 teaspoons baking powder
1 teaspoon salt
1 cup butter, softened
1 1/4 cups granulated sugar
4 eggs
2 tablespoons milk
2 teaspoons vanilla extract
FOR THE SWIRL:
1/4 cup firmly packed brown sugar
1 tablespoon ground cinnamon
1 tablespoon milk
FOR THE TOPPING:
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
To make the cake, preheat your oven to 350 degrees. Generously grease an 8-inch round cake pan with baking spray and line the bottom of the pan with parchment paper.
In a bowl, stir together the flour, baking powder and salt. In a large bowl, using an electric mixer on medium speed, beat together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, milk and vanilla extract and beat until just combined. Add the flour mixture and mix until well incorporated and smooth, 2 to 3 minutes. Spread about two-thirds of the batter into your prepared pan.
To make the swirl, in a bowl, stir together the brown sugar, cinnamon and milk until smooth.
Spread the swirl mixture all over the batter in your pan. Then, spread the remaining cake batter on top of that.
To make the topping, in a bowl, stir together the sugar, cinnamon and salt. Sprinkle the mixture evenly over the top of the cake.
Bake the cinnamon coffee cake until a cake tester inserted into the center comes out clean, 52 to 55 minutes. Cool completely in the pan, then slice and serve.
Recipes and photos provided by West Margin Press, excerpted from High-Altitude Breakfast by Nicole Hampton, dougheyed.com.
For more great cooking ideas, visit our Recipes page at coloradocountrylife.coop/recipes.