Cinnamon Crumble Coffee Cake
User Reviews
0.0
0 reviews
Unrated
Cinnamon Crumble Coffee Cake
Report
With a thick ribbon of cinnamon and brown sugar running through a golden buttery cake, and then topped with more cinnamon crumble, this coffee cake is moist, tender, and delicious!
Share:
Ingredients
For the Cinnamon Crumble
- ¾ cup melted butter (1½ sticks)
- 1½ cups all-purpose flour
- ¾ cup brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
For the Cake:
- ½ cup butter softened
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ⅔ cup sour cream
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350˚F.
To make the cinnamon crumble
- In a medium bowl, combine the melted butter, flour, brown sugar, cinnamon, and nutmeg. Use a fork to stir until it is all combined and forms a crumbly texture.
To make the coffee cake
- In a large bowl, use a hand mixer or wooden spoon to combine the butter and white sugar until light and fluffy. Add the eggs and vanilla, and once combined, fold in the sour cream.
- Mix the flour, cinnamon, baking powder and salt. Add to the butter mixture and stir until just moistened.
- Grease an 8 in square baking dish. Spread half the coffee cake batter in the bottom of the dish. Sprinkle on half of the cinnamon crumble. Spread the remaining cake batter over the cinnamon crumble. Top with the remaining cinnamon crumble.
- Bake for 42-50 minutes, or until a toothpick comes out clean.
- Let cool for 5 minutes, then cut into 16 squares. Serve with coffee or your preferred beverage.
Notes
- Substitutions:
- How to Store:
- Allow coffee cake to cool completely, then cover tightly with plastic wrap. This coffee cake will last for 4-5 days at room temperature.
- How to Freeze:
- This cinnamon coffee cake recipe freezes well. It can be frozen after it has been baked. See “how to freeze” section in the original post for full instructions.
- This cinnamon coffee cake recipe freezes well. It can be frozen after it has been baked. See “how to freeze” section in the original post for full instructions.
- How to Scale:
- This recipe can easily be doubled if you are feeding a crowd. Double all of the ingredients and use a 9x13 pan. Note the baking time might be a bit longer.
- This recipe can easily be doubled if you are feeding a crowd. Double all of the ingredients and use a 9x13 pan. Note the baking time might be a bit longer.
- Flour: Whole wheat flour can be used in place of the all-purpose flour.
- Sour cream: Whole milk Greek yogurt will work in place of the sour cream.
- Cinnamon & nutmeg: Pumpkin pie spice or apple pie spice can be used instead.
Nutrition Information
Show Details
Serving
1square
Calories
315kcal
(16%)
Carbohydrates
39g
(13%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
64mg
(21%)
Sodium
214mg
(9%)
Potassium
62mg
(2%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
534IU
(11%)
Vitamin C
0.1mg
(0%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 315kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 214mg | 9% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 534IU | 11% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
