In anxious times like these, it's no surprise that we crave and turn to comfort foods. One of my all-time favorites is cinnamon-swirl coffee cake with a buttery, crumbly top. Served with a hot cup of coffee, it's just the thing for frayed nerves. This recipe below is sure to be a crowd pleaser. I found it on cookiesandcups.com while cruising the internet one day, and fell in love with it. I've made a few adaptations to it (I added orange zest for a citrus kick, and omitted the icing on top) but it's delicious either way. Be sure to have a pot of coffee ready before making this one! ;-) As always, happy baking & eating!
Classic Coffee Cake
Cinnamon Filling:
3/4 cup light brown sugar
2 teaspoons ground cinnamon
Crumb Topping:
6 tablespoons butter, melted
1 cup light brown sugar
1 1/2 tablespoons ground cinnamon
1 cup all purpose flour
Cake:
1 cup butter, room temperature
1 cup granulated sugar
2/3 cup light brown sugar
3 eggs
1 tablespoon vanilla extract
2 teaspoons fresh orange zest
3/4 cup sour cream
1 teaspoon kosher salt
3 teaspoons baking powder
1 1/4 cup milk
3 2/3 cup all purpose flour
Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray. Set aside. In a medium bowl prepare the cinnamon filling by whisking together the brown sugar and cinnamon until combined. Set aside. To prepare the crumb topping, mix together the melted butter, brown sugar, cinnamon, and flour in a medium bowl until it resembles coarse crumbs. Use your hands to mix to form larger crumb pieces. Set aside. For the cake, mix the butter, granulated sugar, and light brown sugar in the bowl of your stand mixer fitted with the paddle attachment on medium speed for 2 minutes until light and fluffy. Add in the eggs, vanilla, sour cream, salt, and baking powder and orange zest, and mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary.Turn the mixer to low and add in the flour and milk in alternating portions, beginning and ending with flour. Mix until just combined and smooth, again, scraping the sides of the bowl as necessary. Spread half of the cake batter into the prepared pan. Sprinkle the cinnamon filling evenly on top of the batter. Carefully spread the remaining cake batter on top of the cinnamon layer. Evenly sprinkle the crumb topping on top. Bake for 40-45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean. Remove cake from oven and place pan on a wire rack to cool completely. Check out this link for the original recipe: https://cookiesandcups.com/the-best-coffee-cake-recipe-ever/
