Cinnamon Coffee Cake

Preparation Instructions

1. Prepare to bake—Preheat the oven to 350°F and get out a 9 x 13-inch nonstick baking pan.
2. Mix the wet ingredients—In a large bowl, cream the butter and sugar with an electric mixer on medium speed until combined. Add eggs one at time, beating well after each addition, then mix in vanilla, baking powder, and salt.
3. Finish the batter—Use a spatula to alternately mix in half the flour, then half the milk and repeat. Stir until just combined.
4. Mix the cinnamon swirl—In a small bowl, stir together the flour, brown sugar, butter, and cinnamon till everything’s evenly incorporated.
5. Assemble the cake—Pour half the cake batter in the baking pan. Top with the cinnamon swirl mix and gently run through with a butter knife to create ribbons. Top with the rest of the batter.
6. Make the streusel—In the bowl used for the cinnamon swirl mix, add flour, brown sugar, butter and cinnamon. Use a pastry cutter, forks, or your fingers to blend until mixture looks like coarse crumbs. Sprinkle streusel evenly across the top of the batter. Press down gently with fingers.
7. Bake the cake—Transfer baking pan to preheated oven and bake till your kitchen smells like your favorite bakery and a toothpick inserted into the center of the cake comes out clean—about 40 to 45 minutes.

Tips

• Avoid over-mixing—the difference between a tender crumb and cake that doubles as a doorstop depends on how vigorously the batter is mixed. Stir gently to avoid too much gluten activation.
• Create delicious ribbons of cinnamon throughout the cake by using a butter knife to create swirls. Mix too much, and you’ll eliminate the delightful surprises of cinnamon flavor throughout.

Mix it Up—Ingredient Substitutions

Go nuts! Up the crunch factor by adding about half a cup of your favorite toasted nuts to the streusel topping.

Get creative with flavors—try adding pumpkin pie spice or ground ginger instead of cinnamon or stir in a couple of cups of fresh or frozen berries. Add a bar of chopped dark chocolate or perhaps a drizzle of ganache over the top. Oh the possibilities!

Storage & Leftover Suggestions

Wrap cooled coffee cake in plastic wrap or foil and store in an airtight container at room temperature for a few days or up to a week in the refrigerator.

This cake keeps well in the freezer for a few months—allow it to thaw overnight in the fridge to help retain the proper texture. Caution: Once you taste leftover slices crisped up in the toaster oven, you may have to start doubling the recipe every time!