Cinnamon Crunch Coffee Cake

I’m writing this right as the cake has come out of the oven, the overwhelming aroma of cinnamon and warm sugar fills up my living room. It’s quite chilly out today and it has rained a bit and will continue to do so. On days like this I find is the best to bake something warming and that goes well with a nice cup of tea.

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Making loaves like this one is quite simple as it really is only 2 mixes for a beautiful 4 layer loaf. When I make loaves like this one- I use the VARDAGEN loaf pan from ikea. This is a 12×5″ pan. An average size loaf pan is usually about 9×5″. My loaf pan creates a longer and thinner bake, but I rather like it. The slices are a bit smaller but the treats always seems to last much longer. Of course you can use a regular sized loaf pan, any size will really do.

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Photo by Grace Holyoke (2018)

Notes:

  • This coffee cake is a stunning dessert and is great to make for any gathering- try it with a little bit of butter, jam, or marmalade. The cinnamon pairs really nicely with different fruits
  • If you change the size of your pan the baking time will vary. Make sure to keep checking on your loaf to prevent burning.

Cinnamon Crunch Coffee Cake

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients:

For the Cake:

  • 1/2 cup butter – room temp
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 1/4 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

For the Streusel Topping:

  • 1/4 cup brown sugar
  • 1/2 cup flour
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons butter – chilled

Process:

  1. Preheat oven to 350 degrees
  2. Grease and flour a loaf pan
  3. For the Cake:
  4. In a large bowl, cream together butter and sugar until fluffy
  5. Beat in eggs one at a time
  6. Add vanilla and sour cream
  7. Mix until well combined
  8. In separate bowl – sift flour, baking powder, baking soda and salt and mix to combine
  9. Add the dry ingredients to the wet ingredients
  10. For Streusel topping:
  11. In medium bowl, combine all ingredients. Mix with pastry cutter or fork until well combined and butter is the size of small peas.
  12. Pour half the cake batter into the prepared loaf pan and sprinkle with half the streusel mixture
  13. Add remaining batter on top and sprinkle the top if the cake with the remaining streusel mixture.
    1. Note: the recipe makes a lot of streusel so go heavy on it! More streusel=more crunchy cinnamon-y flavour!
  14. Bake for about 40 minutes in your preheated oven or until a toothpick comes out clean.
  15. Enjoy!

Cheers,

Grace Eveline

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