Cinnamon Coffee Cake

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 10th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everyone this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.

This coffee cake has been my nemesis.  Falling, melting, pitching a fit.  It’s the most uncooperative cake I’ve worked on in a while.

I finally decided that coffee cake has a mind of it’s own, and it would never be as pretty, as picture-perfect, as I hoped.

I consoled myself with the fact that everyone’s slice chunk of cake disappeared in no time, and at least one family member went back for seconds.  And thirds.  And gushed about how delish it is.

I’m having a chunk right now, as a matter of fact.  I’d tell you it helps me think, but honestly, the only thing I’m thinking about is crumb topping.  And lots of it.

I’m really enjoying Brunch Week, by the way.  Lots of bloggers, lots of brunch recipes, lots of fantastic ideas, and just in time for Mothers Day.  Have you seen this list of fantastic stuff?

We’re also hosting a crazy big giveaway, with tons of prizes and tons of winners!  Enter the giveaway here!

Brunch Beverages:

• Mother’s Tea from The Vintage Cook
• Strawberry-Rhubarb Shrub from Healthy.Delicious.
• Smoky Chipotle Bloody Mary from Sarcastic Cooking
• Elderberry Whiskey Peach Smash from {i love} my disorganized life
• Moscato Mojitos from Real Housemoms

Brunch Eggs:

• Duck Hash from The Girl In The Little Red Kitchen
• Cracked Crab Artichoke Benedict from Culinary Adventures with Camilla
• Pancetta and Veggie Breakfast Skillet from Eat Your Heart Out

Brunch Mains:

• Spinach, Apple & Chicken Salad from White Lights on Wednesday

Brunch Breads:

• French Toast Bake with Peaches and Almond Streusel from Food Faith Fitness
• Mini Carrot Cake Pancake Stacks from Neighborfood
• Carrot Cake Breakfast Cookies from The Spiffy Cookie
• Peanut Butter and Jelly Baked Oatmeal from Take A Bite Out of Boca
• Croque Madame Waffle from Hip Foodie Mom
• Vanilla Chai Quick Bread from Savvy Eats
• Blueberry Coffee Cake from My Catholic Kitchen
• DIY Instant Oatmeal Bar from The Kitchen Prep

Brunch Fruit and Sides:

• Lemon Blueberry Parfait from Love and Confections
• Berry Mint Salad from Cooking In Stilettos

Brunch Desserts:

• Chocolate Hazelnut Linzer Cookies from Hungry Couple
• Lemon Curd Mousse Sugar Cookie Cups from Chelsea’s Messy Apron
• Cinnamon Coffee Cake from Jen’s Favorite Cookies

ENTER THE GIVEAWAY HERE!

Want more? Check out these breakfast baked goods!

Chocolate Chip Scones

Chocolate Buttermilk Muffins

Pumpernickel Bagels

Cinnamon Coffee Cake

 

Save Print

Cook time

60 mins

Total time

1 hour

 

A heavy cinnamon coffee cake with generous crumb topping

Author: Jen @ Jen's Favorite Cookies

Recipe type: Cakes

Serves: 9

Ingredients

CAKE:

• ½ cup butter
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• ⅔ cup sour cream
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 2¼ cups flour

CRUMB TOPPING:

• ¼ cup butter
• 1 cup flour
• ¼ cup brown sugar

Instructions

1. Cream butter and sugars. Add eggs, sour cream, and vanilla, and mix well.
2. Add soda, baking powder, salt, and cinnamon, and mix well.
3. Add flour and mix until combined. Batter should be heavy.
4. Pour into a 9x9 pan.
5. To make crumb topping, mix butter, flour, and brown sugar. Use a fork to mix until crumbly. Pour topping over batter.
6. Bake cake at 350F for 60-65 minutes. Let cool before slicing into 9-12 pieces.

3.2.2310