Thursday, October 16, 2014

Cinnamon Coffee Cake

So i wanted to do a chocolate coffee cake, but husband wanted something a bit more classic. Something renaissance of his childhood. So I made that instead. I will get the chocolate one done at some point and post it here.

So this is where we grabbed the recipe from.

1   cup packed light brown sugar
1   cup  all-purpose flour
2   teaspoons  cinnamon
1/4  teaspoon  salt
1    stick (1/2 cup) cold unsalted butter, cut up
2 1/4  cups all-purpose flour
1   teaspoon baking powder
1/2  teaspoon baking soda
1/4  teaspoon salt
1/2  cup (1 stick) unsalted butter, softened
1   cup sugar
2  eggs
1   teaspoon vanilla extract
1   cup  buttermilk (or 2 tbsp white vinegar and 3/4 cup plus 2 tbsp milk)


 1. Heat oven to 350 degrees. Line a 9-inch square pan with foil; coat foil with nonstick cooking spray. Prepare Topping: In a bowl, blend brown sugar, flour, cinnamon and salt. Work butter into flour mixture with your fingertips until crumbly. Refrigerate while preparing cake batter.

2. Cake: Combine flour, baking powder, baking soda and salt. Set aside. Beat butter and sugar until smooth, 2 to 3 minutes. Beat in eggs, one at a time. Mix in vanilla.3. On low speed, beat in half the flour mixture, the buttermilk and then remaining flour mixture. Spread half the batter into prepared pan. Top with 1 cup of the topping, finely crumbling to cover batter. Top with remaining batter, spreading to cover topping. Crumble remaining 2 cups topping over batter.

4. Bake at 350 degrees for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack.
Have a berry orange day,

SĂș talĂșn

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