![]() ![]() Label the larger with the wet ingredients to be added later and the baking instructions. To make as a mix: Take a small bag and a large ziptop bag or container. Thaw, wrapped, at room temperature before serving. To freeze: The cooled cake can be wrapped in double layers of foil or plastic wrap and stored in the freezer, up to 2 months. In a small bowl, combine the topping ingredients and sprinkle them over the batter.īake for 20 to 25 minutes or until a tester comes out clean. Stir in the milk.Īdd the flour, baking powder, cinnamon, nutmeg, and salt. In a large mixing bowl, combine the sugar and oil. Grease a 9×13 baking pan or a 9-inch springform pan. Cream Cheese Topping – serve the cake with Sweet Cream Cheese.Nutty Cinnamon Coffee Cake – add chopped nuts to the brown sugar streusel topping.Sprinkle half the cinnamon sugar topping over the batter. Cinnamon Swirl Coffee Cake – if you’d prefer a swirl in your crumb cake, then fill the pan with half the batter.Sour Cream Coffee Cake – substitute half the milk with sour cream when mixing the cake batter.You can use a plant-based butter or margarine if you prefer. Melted butter – This helps the cinnamon crumb topping come together and helps it be nice and crunchy. Salt – Salt adds flavor and helps the texture of the cake. You can also substitute pumpkin pie spice if you like. Spices – I use both ground cinnamon and ground nutmeg. If you’ve run out, you can substitute ½ teaspoon baking soda and ¾ teaspoon cream of tartar. I’ve not tested this recipe gluten free, but if you do, please let us know in the comments how it goes.īaking powder – This leavening helps the cake be light and fluffy. Vanilla extract – This extract adds nice flavor to the cake, but you can also use almond extract if you prefer.įlour – I like to use unbleached, all purpose flour in my baking recipes, but you can also use regular or even whole wheat pastry flour. For a richer coffee cake, mix in a few spoonfuls of sour cream in place of some of the milk. Milk – I use dairy milk, but you can use buttermilk, cream, or a plant-based milk. The texture won’t be exactly the same, but it’s a nice alternative when you want to go egg-free. Neutral oil – A neutral baking oil, like avocado, sunflower, or canola is good for the cake batter as it lets more of the spice flavors shine through.Įgg – You’ll need one egg for this recipe, but you can also use our flaxseed meal egg substitute if needed. Remember you can make brown sugar if you run out. Sugar – You’ll need granulated sugar for the cake layer and light brown sugar for the crunchy topping. Here’s what you’ll need to make Cinnamon Coffee Cake: One of my favorite Good Cheap Eats! Thank you, Jessica! – 5 STAR REVIEW FROM KATE Ingredients I make this at least twice a month for my kids’ breakfast-it’s my middle daughter’s favorite! I try to always make two at a time and tuck one away in the freezer. Bake this Cinnamon Coffee Cake for your next breakfast, brunch, or tea! Cinnamon and brown sugar form a crunchy topping that sits and settles into a spiced cake, making a perfect accompaniment to your favorite hot beverages. This Cinnamon Coffee Cake is easy to pull together, makes a great make-ahead baking mix, and freezes beautifully. While I have some favorite flavors and fruity options, one go-to combination is this Cinnamon Coffee Cake.Ĭinnamon is not only on the list of healthy spices, but it’s also an affordable pantry staple to keep on hand. It’s basically always in season! This means you can basically serve a bakery quality coffee cake on even the smallest of budgets. I can feed a crowd in one fell swoop by stirring up a sweet batter and baking it in the oven. ![]() Coffee cake is probably one of my favorite breakfast dishes to prepare. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |