Favorite Cinnamon Roll Coffee Cake

To know me is to know I love baking. (And shoes and dresses and gardening, but those are all for different blog posts.)

The first recipe I remember learning how to make as a kid was chocolate chip cookies and I had a kids’ baking cookbook that I very nearly wore out. I also remember my younger brother coming into the kitchen and trying to sneak a spoon full of cookie dough – much to my horror! I didn’t want to waste the cookie dough on him. I wanted to see the end products come out of the oven, all hot and gooey and full of chocolate.

Aside for cookies, brownies, and bars, I especially love to make coffee cake. For me, I’m not sure there is a better way to spend a Saturday morning than baking a coffee cake (while watching The Pioneer Woman on the Food Network) and enjoying the fruits of my labor along with a cup of caramel macchiato or an iced mocha. I’m a bit of a baking geek like that! 😉 

I have my favorite coffee cake varieties and recipes (blueberry, apple cinnamon, and peach to name a few) but this particular coffee cake is completely scrumptious and I never tire of it. It is melt in your mouth good after it’s frosted and I dig into that first warm piece. It also freezes really well, so you can make two cakes in 8 or 9-inch round pans and save one for later. (Or you can make the whole dang thing in a 9×13 pan and you’re good to go, as well. It’s your call.)

Please go forth and make coffee cake. You won’t regret it. Trust me.

Lara

Favorite Cinnamon Roll Coffee Cake

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Ingredients

  

For the Cakes

• 3 cup flour plus 2 tablepoons divided
• 1 cup sugar
• 1/2 teaspoon kosher salt
• 1 1/2 Tablespoon baking powder
• 1 1/2 cup milk
• 2 eggs
• 2 teaspoons vanilla extract
• 1/4 cup butter melted
• 1 cup butter softened
• 1 cup brown sugar
• 2 tablespoons cinnamon

For the Icing

• 2 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Instructions

 

• For the cake, preheat oven to 350 degrees.
• Grease two 8-inch cake pans, lining the bottom with parchment paper.
• In mixer, blend 3 cup flour, sugar, salt, baking powder, milk, eggs, vanilla and 1/4 cup melted butter.
• Divide batter evenly between cake pans.
• In another mixing bowl, beat 1 cup butter with brown sugar, 2 tablespoons flour, and cinnamon. Continue to beat until fully blended and fluffy (about 3 minutes).
• Using two tablespoons, drop butter mixture onto cake batter. Use a knife to swirl.
• Bake cakes for about 25-30 minutes.
• Remove from oven and cool in pans 10 minutes. Flip cakes out onto serving plates.
• For icing, whisk the powdered sugar with 1/4 cup milk and 1 teaspoon vanilla extract.
• Drizzle over warm cakes.

Notes

I usually leave the cakes right in the cake pans and cut and serve from there.
As noted above, you can make this recipe using one 9x13 pan and it works great, as well.

Adapted from ShugarySweets.com

Tried this recipe?Let us know how it was!