Would you join me for a cup of coffee? We'll probably be sitting on the floor of my living room, because we had to get rid of the coffee table after Hugo learned to ride on it and then sit precariously on the edge nearly give me a heart attack. We must keep our coffee in hiding, because it seems that my child has a radar for these things, he likes to lay his hand on the cup and say "hot!" sometimes stick his fingers too. He can come to us and give hugs and wet kisses are always recover, and as of late, his favorite activity is to seize the books of its small shelf and hand them to yourself beating up his little arms 'that you make room on your lap and read to him. Ok, so maybe we'll do a little less drinking coffee and a little more entertaining down age but it will be fun, I swear! I also promise to have this coffee cake in the kitchen, which is absolutely delicious and will do for my coffee standing deficiencies.
This recipe is very similar to the one I posted it a few years ago, and I thought about redesigning that and replace it, but I made enough changes that I thought this recipe needed a post of its own. It is truly spectacular, and me the absolute best coffee cake ever. The cake itself was moist superb-, butter, and tender. In the middle is a sticky, cinnamon filling- think the best part of a cinnamon roll in a thick ribbon throughout this cake. The top is a crusty glaze and cinnamon sweet crumble. It is really too good to be true.
I did it in a 10-inch ring mold, but you can do it in a 9 × 13 or two round cake pans. (One for you and one for a friend?) It is delicious hot but keep for a few days too. I had big plans to freeze the slices of it to warm up for breakfast here and there, but I could not resist sending huge chunks of it with my friends and neighbors who stopped the day I did. (And I do not think they had much problem with it!) This would be the perfect addition to any brunch spreadsheets I can not wait to do it again for Easter this weekend!
- 1 cup brown sugar, light or dark
- 1½ tablespoons of cinnamon powder
- 1 tablespoon unsweetened cocoa powder coffee (not the taste color you can leave it if you want)
- ¾ cup unsalted butter, softened
- 1 teaspoon salt
- 1½ white sugar cup
- ⅓ cup brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 2 cups of buttermilk, room temperature
- 2½ tablespoons baking powder coffee
- flour 3¾ cups all purpose
- 2 cups flour
- ⅔ brown sugar cup
- 1 teaspoon of cinnamon
- 6 tablespoons melted butter
- 1 cup sugar in powder
- 1 cinnamon teaspoon
- 1 tablespoon milk or cream
- Preheat oven to 350F. Butter and flour a 10-inch ring mold, the 9x13 pan or 2 9-inch cake pans * Set aside.
- In a small bowl, combine the topping ingredients. Put aside.
- In the bowl of a stand mixer fitted with a whisk, cream the butter, salt and sugar beat until light and fluffy.
- Add vanilla and eggs, one at a time, beating well after each addition.
- Sprinkle baking powder on the dough, then ⅓ flour. Beat on low until just combined. Add half of the buttermilk. Add another ⅓ of the flour, remaining buttermilk and end with the last of the flour, being careful not to over mix
- Melt butter in a heatproof bowl and add the flour, sugar and cinnamon until crumbs form.
- Pour half the batter into the bottom of the pan and spread evenly with the back of the spoon. Sprinkle the filling evenly over the dough, trying to keep away from the edges whenever possible. Roll out the remaining dough on deposit and smooth with a spoon. Sprinkle crumb topping over batter.
- Bake for 50-60 minutes ** or until a toothpick inserted in center of cake comes out clean. Let cool on rack
- Mix the sugar and cinnamon. Add milk or cream and mix until smooth. add more milk if necessary key until the frosting is a good consistency drizzling.
- Drizzle glaze over cooled cake (or slightly warm you prefer.)
When using ring the pan, the cake ends up being bigger but narrower. The fill proportion is thick, sticky, and perfect. If using a 9x13 pan, filling will not be as thick, but it will still be delicious ribbon around the cake. Double if desired.
* Cooking time varies depending on the pan size. My cake baked in about 55 minutes.
