Cinnamon Roll Coffee Cake
User Reviews
5
Cinnamon Roll Coffee Cake
Description
The Cinnamon Roll Coffee Cake begins with a batter made from milk, eggs, vanilla, sugar, and a combination of flour, baking powder, and salt for structure. Melted butter is folded in gently to maintain a tender crumb. Over the batter is a crumbly topping composed of softened butter, brown sugar, flour, cinnamon, and chopped pecans spread unevenly to create pockets of cinnamon flavor throughout.
During baking, the topping melts and caramelizes in places, lending the cake a slightly sticky texture on top. The pecans contribute a textural contrast with their crunch. Once cooled, the cake is drizzled with cream cheese icing made from softened cream cheese, salted butter, powdered sugar, and milk, adding a creamy tang to complement the sweetness and spice.
This cake can be prepared ahead and tastes even better the day after baking. It can be heated before serving if desired. The recipe suggests testing doneness by inserting a toothpick into plain cake areas, avoiding topping-covered spots that remain moist from melted ingredients.
Ingredients
For the Cake:
- 1 ½ cups milk whole
- 2 egg large
- 2 tsp vanilla extract pure
- 1 cup granulated sugar
- 3 cups all-purpose flour
- ¼ tsp table salt
- 4 tsp baking powder
- ½ cup butter melted
For Topping:
- ½ cup butter softened but not melty, salted
- ½ cup light brown sugar packed
- 1 TB all-purpose flour
- 1 TB ground cinnamon
- ½ cup pecans or walnuts, chopped
- cream cheese icing
- 4 oz cream cheese fully softened, regular
- 1 TB butter melted, salted
- 1 cup powdered sugar
- 1-3 TB milk
Instructions
- Preheat oven to 350F, with rack on lower middle position. Grease a 9x13 pan and set aside.
- In a bowl, whisk together the milk, eggs, vanilla extract, and sugar. In a separate bowl, whisk together the flour, salt, and baking powder. Using a rubber spatula, fold the milk mixture together with the flour mixture just until no dry flour streaks remain; do not overmix. Drizzle in the melted butter, gently folding to fully combine. Pour batter into prepared baking pan.
- In a bowl, mix together all the topping ingredients, except for nuts, until well combined (the paddle attachment of a stand mixer works well here, but whisking by hand will work.) Mixture will be soft. Stir in the nuts. Drop topping in small spoonfuls evenly over entire top of batter, including corners and edges. Bake 33-37 minutes. Cake will appear wet in certain spots due to the melted topping; be sure to insert toothpick into a cake-only portion when testing for doneness (avoid testing parts of cake that are coated with melty topping.) When toothpick comes out almost clean, with a few moist crumbs attached, it's done. Do not overbake or your cake may become dry.
- Let cake cool on wire rack while you make the cream cheese icing. Use an electric mixer or stand mixer to blend softened cream cheese with melted butter until smooth. Gently mix in powdered sugar and up to 3TB milk, until a thick drizzle consistency is reached. Drizzle cream cheese icing over warm or cooled cake. Leftovers keep very well in airtight container at room temp.
Notes
- This cake improves in flavor if baked the day before and stored airtight at room temperature.
- Drizzle with cream cheese icing just before serving for best texture.
- Rewarm the cake before serving if preferred, but it is delicious at room temperature.
- Test doneness using a toothpick inserted into areas without topping to avoid false wetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 43.8g | 15% |
| Protein | 5g | 10% |
| Fat | 14.5g | 22% |
| Saturated Fat | 7.7g | 39% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 50.9mg | 17% |
| Sodium | 112.6mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 23.2g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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