cinnamon coffee cake

This cinnamon coffee cake recipe is moist, buttery, and full of cinnamon flavor. This is the best recipe for cinnamon crumb cake out there!

Cinnamon Crumb Coffee Cake

butter

sugar

vanilla

flour

tsp baking powder

salt

milk

butter (softened)

cinnamon

brown sugar

Preheat the oven to 350F.

In the bowl of a mixer, cream together the butter and sugar, scraping down the sides occasionally. Add the vanilla and egg, mix in.

In a separate bowl, mix together the flour, baking powder and salt. Add one half of it to the mixer, and when mostly combined, add the milk. Once the milk is mostly incorporated, add the rest of the flour.

To make filling: in a small bowl, pinch together the softened butter, flour, sugar and cinnamon until soft crumbs form.

To make topping: add the butter, flour, brown sugar and cinnamon to a food processor and pulse until coarse crumbs form (You can cut in with forks or a pastry cutter, but I am not patient enough for that!).

Grease a 9x9 baking pan. Pour in ½ of cake batter, and spread to all four corners. Sprinkle the filling over top, then pour in remaining cake batter, and spread carefully across the top, disturbing the filling layer as little as possible (an offset spatula works well for this).

Sprinkle the topping over the top and press lightly so it adheres.

Bake in preheated oven for 45-50 minutes, until a toothpick inserted comes out clean. Cool to warm on wire rack before serving.

Now breakfast can happen anytime of the day thanks to this delicious Cinnamon Roll Cake. Enjoy the ooey gooey taste of cinnamon rolls, in the form of a cake.

Cinnamon Roll Cake

baking powder

eggs

butter ((melted))

butter ((softened))

In a large bowl, mix together the flour, salt, and baking powder.

In another bowl, mix together the milk, sugar, eggs and vanilla.

Add the dry ingredients to the wet ingredient and mix just until combined.

Once mixed, slowly pour in the melted butter.

Pour into a greased 9x13 pan.

For the topping, mix all the ingredients together until well combined.

Drop or pour (depending on how soft the butter is) evenly over the batter and swirl with a knife.

Bake at 350 for 30-40 minutes.

In a small bowl, whisk together the powdered sugar, milk and vanilla until smooth.

Drizzle the glaze over the warm cake.

Serve the cake warm.

https://www.youtube.com/watch?v=4Z_lI905KL0

How to Make CINNAMON ROLL CAKE I The Best Cake Recipes
__________­↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
Now breakfast can happen anytime of the day thanks to this delicious Cinnamon Roll Cake. Enjoy the ooey gooey taste of cinnamon rolls, in the form of a cake.



Cinnamon Roll Glaze

Perhaps my favorite part of the cake is being able to make this glaze. Everyone knows that the best part of cinnamon rolls is the glaze. Who doesn’t lick their fingers after they’ve added the glaze to the cake? Using powdered sugar, milk, and vanilla, you will be able to make this glaze quickly.

Simply take a small bowl and whisk these ingredients together. Keep whisking until the glaze is smooth and easy enough to drizzle over the cake.

If you drizzle the glaze on when it is warm it will soak in slightly and be utterly delicious!

Ingredients
For the cake:
3 cups flour
1/4 teaspoon salt
4 teaspoons baking powder
1 1/2 cups milk
1 cup sugar
2 large eggs
2 teaspoons vanilla
1/2 cup butter (melted)
For the cinnamon swirl:
1 cup butter (softened)
1 cup brown sugar
2 tablespoons flour
2 tablespoons cinnamon

For the glaze:
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla

Instructions
In a large bowl, mix together the flour, salt, and baking powder.
In another bowl, mix together the milk, sugar, eggs and vanilla.
Add the dry ingredients to the wet ingredient and mix just until combined.
Once mixed, slowly pour in the melted butter.
Pour into a greased 9×13 pan.
For the topping, mix all the ingredients together until well combined.
Drop or pour (depending on how soft the butter is) evenly over the batter and swirl with a knife.
Bake at 350 for 30-40 minutes.
In a small bowl, whisk together the powdered sugar, milk and vanilla until smooth.
Drizzle the glaze over the warm cake.
Serve the cake warm.
 

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How to Make CINNAMON ROLL CAKE {Recipe Video}

Nothing brings cozy fall vibes like a piece of coffee cake with extra cinnamon streusel! This rich, buttery, sweet goodness just begs to be eaten while admiring all the wonderful fall colors. 

Apple Cinnamon Coffee Cake

brown sugar (packed)

butter (at room temperature)

sour cream (or plain greek yogurt)

apples

vanilla extract

Preheat oven to 350 degrees. Grease a 9x13 inch baking pan and set aside.

In a medium bowl whisk together flour, brown sugar, and cinnamon.

Cut chilled butter cubes into the flour mixture until mixture resembles coarse crumbs. Cover and chill until ready to use.

Prepare the Streusel

Toss apples with 2 tablespoons flour to coat and set aside.

In a large bowl cream together the butter and sugars and light and fluffy.

Mix in the eggs, vanilla and sour cream.

Whisk together the 3 2/3 cup flour, salt, and baking powder.

Add half of flour mixture to the wet ingredients and mix until just combined. Mix in half of milk, then remaining flour mixture, followed by remaining milk (being careful not to over-mix at any point).

Gently stir apples into cake batter.

Carefully spread the cake batter into the prepared pan.

Sprinkle streusel mixture over the cake batter.

Bake in preheated oven for 40-45 minutes until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool until just warm.

Whisk together powdered sugar, milk, and vanilla for the glaze. Drizzle over cooled coffee cake and serve.

Prepare the Cake

Former Tri-State residents will appreciate this copycat Entenmann’s Crumb Coffee Cake recipe, a fabulously classic New York treat!

Copycat Entenmann’s Crumb Coffee Cake (Classic New York Recipe)

brown sugar (light

Kosher salt

(2 sticks) unsalted butter

all-purpose flour

baking soda

(1 1/2 sticks) unsalted butter (softened to room temperature)

buttermilk

Begin by melting two sticks of unsalted butter in a saucepan. Use a silicone pastry brush to grease the bottom and sides of the cake pan with a bit of the butter as it melts. Place the prepared pan into the refrigerator while preparing the remaining parts of the cake.

In a small bowl, combine brown sugar, cinnamon, and Kosher salt. Stir well breaking up all lumps. Scrape into the barrel of a food processor. Add melted butter. Pulse until mixed, about 3 to 5 pulses. Add the flour and pulse until large clumps form, about 5 to 8 pulses. The flour should just be moistened and have no visible dryness.  Spill the cinnamon sugar clumps out into a bowl and use your hands to squeeze some of the mixture together. The mixture should immediately hold together. If yours does not, add additional melted butter in 1-tablespoon increments.

Preheat oven to 350°F. Remove the prepared cake pan from the refrigerator. Combine flour, baking powder, baking soda, and salt. Whisk to combine.

make the cinnamon sugar streusel topping

In the bowl of a stand mixer fitted with the paddle attachment, add softened unsalted butter and whip until it&#39;s light. Add in granulated sugar and beat until light and fluffy.

Add the eggs, one at a time, blending after each addition. Add buttermilk and vanilla extract and blend until just incorporated, followed by flour mixture in two separate additions. Again, beat just until incorporated but no more.

make the buttermilk cake

Transfer cake batter to prepared baking pan spreading it into the corners and from side to side, end to end. Smooth the top with a rubber spatula or the back of a wooden spoon.

The streusel topping is considered the pinnacle of this bake, so it&#39;s important to evenly distribute so that each cut square will have a few lumps. Add large lumps of the streusel topping in each corner and along all the sides and in the middle. Follow with medium sized and small lumps the same way. Finally, spread all remaining cinnamon sugar crumbs atop the cake.

Bake in a preheated oven for 50 minutes to 1 hour or until the insertion and removal of a toothpick comes out clean. The streusel topping will be golden brown and slightly crunchy in spots.

Cool the cake in the pan atop a wire cooling rack for 1 hour, longer if you prefer to eat it completely cooled. Cut into thirds lengthwise and into fifths from side to side to yield 15 &#39;squares.&#39; Use a fine mesh sieve to dust with powdered sugar once cut, then use a spatula to remove individual pieces from the cake pan.

Plate individual squares and dust with additional powdered sugar to serve.

assemble for baking

A very fast and straightforward cinnamon coffee cake to make and isn&#x27;t fussy at all. It&#x27;s moist, dense, and way easier to make than actual cinnamon rolls!

Cinnamon Roll Coffee Cake with Cream Cheese Glaze

unsalted butter, softened (half of one stick)

sour cream (Greek yogurt may be substituted)

salt,

unsalted butter, extremely

light brown sugar, packed

cream cheese, softened (whipped

cream

confectioners' sugar,

Preheat oven to 350F and prepare a 9-inch...

Preheat oven to 350F and prepare a 9-inch springform pan (at least 3 inches high) by spraying well with floured cooking spray (I use Pam for Baking) or grease and flour the pan; set aside.

To the bowl of a stand mixer fitted...

To the bowl of a stand mixer fitted with the paddle attachment, combine butter, granulated sugar, and cream together until pale, light, and fluffy, about 3 minutes on medium-high to high speed.

Add the sour cream, eggs, oil, vanilla, cinnamon,...

Add the sour cream, eggs, oil, vanilla, cinnamon, and beat until smooth and incorporated, about 3 minutes on medium-high to high speed.

Add the flour, baking soda, salt, and beat...

Add the flour, baking soda, salt, and beat until just incorporated and batter is smooth, about 1 minute on medium speed.

Spread batter into prepared pan; set aside.

In a medium-microwave safe bowl, add the butter...

In a medium-microwave safe bowl, add the butter and heat on high power until it just begins to melt, about 1 minute.

Add the brown sugar, cinnamon, and beat with...

Add the brown sugar, cinnamon, and beat with a spoon or whisk until combined.

Spread filling over the top of the cake...

Spread filling over the top of the cake batter in an even, smooth, flat layer, as if you're frosting a cake. Then, using a table knife, swirl back and forth to marble the filling into the cake batter, going over the cake and going up and back a few times. I swirled fairly aggressively for about 1 minute, in order to try to drive the filling deeper into the cake batter.

Place pan on a baking sheet (as insurance...

Place pan on a baking sheet (as insurance in case your springform pan doesn't have a perfect seal) and bake for about 45 to 50 minutes, or until topping has set and a toothpick inserted into the center of cake comes out clean. Note that in the final minutes of baking, topping may have a tendency to burn near the edges as the butter browns and the brown sugar caramelizes; watch cake closely.

Allow cake to cool in pan and rest...

Allow cake to cool in pan and rest on baking sheet for at least 30 minutes before glazing it, or before removing it from the pan and serving.

In a medium bowl, combine cream cheese, cream,...

In a medium bowl, combine cream cheese, cream, vanilla and whisk until combined and smooth.

Slowly add the confectioners' sugar, whisking to incorporate...

Slowly add the confectioners' sugar, whisking to incorporate and until smooth. Based on desired glaze consistency, playing with the sugar and cream ratios may be necessary.

Evenly drizzle the glaze over cake and serve.

This easy coffee cake recipe is delicious for breakfast, brunch, or an afternoon treat! It&#039;s moist and tender, with a cinnamon swirl through the middle and a buttery crumble on top. Serve this crumb cake with coffee or tea.

Coffee Cake

cane sugar

unsalted butter (at room temperature)

all-purpose flour (spooned and leveled)

sea salt

milk Greek yogurt

Preheat the oven to 350°F and grease a 9x13-inch baking dish.

Make the filling: In a small bowl, mix together the brown sugar, cane sugar, and cinnamon. Set aside.

Make the crumble topping: In a medium bowl, mix together the flour, brown sugar, cane sugar, and cinnamon. Add the butter and use a spatula to combine. Mix until there is no dry flour remaining and the mixture is crumbly. Don’t overmix. Set aside.

Make the cake: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

In the bowl of a stand mixer, or using an electric mixer, cream the butter. Add sugar and mix to combine. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. Add a quarter of the dry ingredients and mix, then add a third of the yogurt and mix. Repeat until you have added all the yogurt and dry ingredients, ending with the dry ingredients.

Evenly spread half the batter at the bottom of the prepared pan. Sprinkle with the filling. Dollop the remaining batter in spoonfuls across the top of the filling and use a spatula or knife to carefully spread it into an even layer. Sprinkle the crumble topping on top.

Bake for 45 to 50 minutes, or until a toothpick inserted comes out clean.

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