Cinnamon Swirl Coffee Cake with Crunchy Topping
A delightful coffee cake featuring a rich cinnamon filling and a crunchy streusel topping, perfect for brunch or dessert.
Ingredients
Cinnamon streusel topping
1 cup all-purpose flour
1/2 cup white sugar
1/4 packed brown sugar (dark or light)
2 tablespoons Turbinado sugar (optional)
1/4 teaspoon kosher salt
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
6 tablespoons unsalted butter, melted
Cinnamon filling
1/2 packed cup brown sugar (dark or light)
1 1/2 tablespoons ground cinnamon
1 teaspoon cocoa powder (optional)
1/2 teaspoon ground nutmeg
Cake batter
3/4 cup unsalted butter, at room temperature
1 1/2 cups white sugar
1/4 cup packed brown sugar (dark or light)
1 tablespoon vanilla extract
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3 large eggs
3 1/2 cups all-purpose flour, divided
1 1/4 cup milk
3/4 cup sour cream or Greek yogurt
Directions
Preheat the oven to 350°F. Spray a 9 x 13 x 2-inch baking pan with cooking oil.
In a medium-sized bowl, prepare the streusel topping by mixing together the flour, white sugar, brown sugar, Turbinado sugar (if using), salt, cinnamon, and nutmeg. Use a fork or balloon whisk until blended. Drizzle melted butter over the mixture, stirring until it all absorbs and clumps form. Refrigerate until needed.
In a small bowl, create the cinnamon filling by combining brown sugar, cinnamon, cocoa powder (if using), and nutmeg with a fork.
In the bowl of a stand mixer fitted with a paddle attachment, beat together the room temperature butter, white sugar, brown sugar, vanilla extract, baking powder, baking soda, and salt on low speed until light and creamy.
Add the eggs one at a time, mixing until each is fully incorporated before adding the next. Scrape down the sides and bottom of the bowl as necessary.
Gradually add 2 cups of flour to the mixture, incorporating slowly. Once absorbed, add the milk and sour cream (or Greek yogurt), mixing until combined. Finally, add the remaining 1 1/2 cups of flour, mixing until just combined, ensuring to scrape the bowl between additions.
Pour and spread half of the batter into the prepared pan evenly. Sprinkle the cinnamon filling over the top of the batter.
Carefully spoon the remaining batter over the cinnamon filling, spreading gently to cover. Retrieve the chilled streusel topping from the refrigerator and sprinkle it evenly over the top of the cake batter, breaking up large chunks but leaving some intact.
Bake for 55 to 60 minutes, or until a toothpick comes out clean from the center. Allow to cool on a wire rack before serving.
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