Description
A simple and moist cinnamon coffee cake that is good any time of the day!
Ingredients
Scale
Dry Ingredients
- 2 cups unbleached white flour
- 3/4 cup sugar
- 4 tsp. baking powder
- 1/2 tsp. sea salt
Wet Ingredients
- 1 1/2 cups milk
- 1 tbsp. vanilla extract (My mom used a combination of chocolate and coffee extracts!)
- 2 large eggs, beaten
- 1/2 cup melted butter
Cinnamon Topping
- 2/3 cup butter, melted
- 2 tbsp. ground cinnamon
- 1/4 cup unbleached white flour
- 1/2 cup brown sugar
Coffee Glaze
- 1 cups powdered sugar
- 2–3 Tbsp. of Meringue powder (helps harden frosting)
- 4 Tbsp. milk or cream
- 2 tsp. of coffee or favorite extract
Instructions
- Preheat the oven to 350 degrees. Grease a 9 x 13 glass cake dish with butter or non-stick spray.
- In a large bowl combine all the dry ingredients, whisk together. Make a well in the center of the dry ingredients and add the beaten eggs, milk, extracts, whisk slightly, then add the melted butter and whisk gently together.
- Pour batter into the greased cake dish.
- Whisk together the cinnamon topping. Add in spoonfuls on top of the batter. Use a toothpick to swirl the lumps of cinnamon throughout the cake.
- Bake for 35-45 minutes or until a toothpick comes out clean.
- Pour the frosting over the warm cake and let cool.
Notes
You can make this the night before and pop it into the oven the next morning. Alternating extract flavors is fun when making the glaze!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Coffee Cake