For those keeping track - you know my family is a bunch of boring breakfast eaters. Cereal... that's all they want. I decided to make a coffee cake this past weekend and knew I didn't need to make it for Sunday morning - no one but me would eat it. (In other news, try to explain coffee cake to a 5 1/2 year old that thinks you have to add coffee to the cake.)
I decided Sunday after lunch would work - and it did. This coffee cake has all the goodness a coffee cake needs, sour cream, cinnamon, and cream cheese. Oh, also the other baking goods too. (thankfully no coffee)
Oh did it ever make the house smell so wonderful! I even snagged a piece early while it was still warm from the oven - heaven. SO good. Andy even had a few pieces for dinner! Sure... delicious goodness is OK for dinner but not for breakfast? What is wrong with these people? Did these little people get any of my genes?
My tip for the coffee cake - spread or pipe your cream cheese layer evenly over the top of the cake batter. Sure a pocket of it's good, but I think a little in each bit would be better. I'm looking forward to having this for breakfast this week unless Andy snarfs it up for a bedtime snack. Hey... at least he eats what I bake - I'm glad for that!
Cinnamon Cream Cheese Coffee Cake
FOR THE CRUMB TOPPING:
1/4 cup unsalted butter, softened and cut into small pieces
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
pinch salt
FOR THE CREAM CHEESE SWIRL:
4 ounces cream cheese, softened
1/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
FOR THE CAKE:
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 & 1/4 cups sour cream
FOR THE CRUMB TOPPING:
1/4 cup unsalted butter, softened and cut into small pieces
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
pinch salt
FOR THE CREAM CHEESE SWIRL:
4 ounces cream cheese, softened
1/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
FOR THE CAKE:
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 & 1/4 cups sour cream
TO MAKE THE CRUMB TOPPING:
Combine all the crumb ingredients in a small bowl.
Mix with a fork until the mixture resembles crumbs.
TO MAKE THE CREAM CHEESE SWIRL:
Beat the cream cheese and brown sugar until fluffy.
Mix in the vanilla and cinnamon.
TO MAKE THE CAKE:
Preheat oven to 350°F. Grease a 9” x 13” x 2″ baking pan.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until fluffy. Add the eggs, one at a time, beating just until combined after each addition. Mix in the vanilla.
Gradually add the flour mixture, mixing just until combined. Stir in the sour cream and mix just until combined.
Transfer the batter to the prepared pan. Top the batter with spoonfuls of the cream cheese swirl. Use an up and down motion with a knife to swirl. Sprinkle the crumb mixture evenly over the top of the cake.
Bake 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Combine all the crumb ingredients in a small bowl.
Mix with a fork until the mixture resembles crumbs.
TO MAKE THE CREAM CHEESE SWIRL:
Beat the cream cheese and brown sugar until fluffy.
Mix in the vanilla and cinnamon.
TO MAKE THE CAKE:
Preheat oven to 350°F. Grease a 9” x 13” x 2″ baking pan.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until fluffy. Add the eggs, one at a time, beating just until combined after each addition. Mix in the vanilla.
Gradually add the flour mixture, mixing just until combined. Stir in the sour cream and mix just until combined.
Transfer the batter to the prepared pan. Top the batter with spoonfuls of the cream cheese swirl. Use an up and down motion with a knife to swirl. Sprinkle the crumb mixture evenly over the top of the cake.
Bake 40-45 minutes, or until a toothpick inserted into the center comes out clean.
No comments:
Post a Comment