cinnamon crunch coffee cake

cinnamon crunch coffee cake

Happy Monday.

Let's start the week by looking forward to the weekend shall we? This is the perfect thing to bring to brunch. Also, why aren't we having brunch parties mid-week? Stay at home mama friends slash people who like to skip work lets get it happening.

This is a dense coffee cake with an inner swirl of crunchy caramelized cinnamon sugar slathered in cream cheese frosting. Can't go wrong, lets go!

Cinnamon Crunch Coffee Cake

INGREDIENTS 

Cinnamon Filling

  • 1 stick (8 tablespoons) butter, softened
  • 1 cup light brown sugar, packed
  • 1 1/2 teaspoons cinnamon 

Cake

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 6 tablespoons butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2/3 cup sour cream
  • 1 tablespoon vanilla

Frosting

  • 1 package (8-ounces) cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • crushed Cinnamon Toast Crunch or chopped nuts for garnish

METHOD

Preheat oven to 375. Grease a 9-inch bundt cake pan and set aside.

Make cinnamon filling by combining butter, brown sugar and cinnamon in a mixing bowl; using a pastry cutter or a fork, combine the mixture thoroughly. Take 1/3 of the Cinnamon Filling and sprinkle it on the bottom of the bundt pan; set aside.

In a medium bowl whisk together flour, baking soda, baking powder, and cinnamon. Separately cream together the butter and sugar until light and creamy. Add eggs one at a time, beating well after each. Add sour cream and vanilla. Keeping mixture on low, add in flour mixture a little bit at a time until completely combined. 

Pour half of the cake batter in the prepared cake pan on top of the cinnamon filling. Spread the batter evenly and smooth it out.Take the remaining of the Cinnamon-Filling and sprinkle it over the cake batter.Top with the remaining of cake batter, and using an offset spatula, spreading evenly to the edges.

Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool before turning upside down onto a cooling rack. While cooling prepare the frosting.

Combine cream cheese and butter in a mixing bowl and  beat on medium-high until creamy. Gradually add in powdered sugar; beat until smooth. Add in the vanilla and continue to mix until well incorporated. Evenly spread the frosting over the fully cooled cake. Top with crushed up Cinnamon Toast Crunch or chopped nuts.

Modified from diethood

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