Indulge in a slice of this moist and flavorful cinnamon coffee cake. Made with a buttery cinnamon-infused crumb topping and a tender cake base, this classic recipe is perfect for breakfast, brunch, or any time you crave a delicious treat. The aroma of cinnamon will fill your kitchen as you prepare this delightful cake. Serve it warm with a cup of coffee or tea for an unforgettable experience.
Ingredients
- For the Crumb Topping:
- - 1 cup all-purpose flour
- - 1 cup brown sugar
- - 1/2 cup unsalted butter, melted
- - 2 teaspoons ground cinnamon
- For the Cake:
- - 2 cups all-purpose flour
- - 1 cup granulated sugar
- - 1/2 cup unsalted butter, softened
- - 1 cup milk
- - 2 teaspoons baking powder
- - 1 teaspoon vanilla extract
- - 1/2 teaspoon salt
- - 2 large eggs
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, prepare the crumb topping by combining the flour, brown sugar, melted butter, and cinnamon. Stir until well combined and crumbly.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
- Pour half of the batter into the prepared cake pan. Sprinkle half of the crumb topping evenly over the batter. Repeat with the remaining batter and crumb topping.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice and serve the cinnamon coffee cake, and enjoy!
