Have you been looking for a quick, easy and portable coffee cake? Me, too.
What you will love about this coffee cake is that it is easy to make and since it is cooked in a springform pan, it is great for transport to the office, parties, etc… While it holds its shape and looks great, it also tastes A-MA-ZING.
I have made this three times and it came out great each time and was a big hit. This will be making a regular appearance in my kitchen, that is for sure.
Kid tested – two thumbs up.
Adapted from: Averie Cooks
For the Cake
1/4 cup unsalted butter, softened (half of one stick)
3/4 cup granulated sugar
3/4 cup sour cream (greek yogurt may be substituted)
2 large eggs
2 tablespoons canola oil
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt, optional to taste
For the Filling-Topping
1/2 cup unsalted butter, room temperature
1 cup light brown suger
2 teaspoons cinnamon
For the Glaze:
1/2 cup confectioners sugar
drops of almond milk to reach desired consistency
dash of vanilla extract
Cake – Preheat oven to 350 degrees. Butter and flour a springform pan. I used a 9 inch and the original recipe mentions that it should be at least 3 inches high. Based on the height of the cake when done, I might try it in a regular cake pan next time.
Next, combine and cream the butter and granulated sugar together in the bowl of a mixer. The mixture should be light and fluffy, beating on medium for about 3-4 minutes.
Then add the sour cream, eggs, oil, vanilla and cinnamon. Mix on medium for another 4 minutes until all ingredients are completely incorporated. Then add flour, baking soda and salt and beat in mixer until batter is smooth, about 1 minute. Do not overbeat.
Spread batter into prepared pan.
For the Filling-Topping – I microwaved the butter for about 40 seconds on high. Then I added the brown sugar and cinnamon and whisked until combined.
Spread the filling over the cake batter and take a fork or knife and swirl the cinnamon mixture around the pan. As you do this, some of the cinnamon mixture will seep into the cake batter. This will provide nice cinnamon flavor all through the cake.
I placed my pan on a baking sheet and place into the oven at 350 degrees. The directions say to bake for 45- 50 minutes and mine was done at 50 minutes. I started checking at 40 minutes.
For the Glaze – The original recipe called for a cream cheese glaze and while I imagine it would be delicious, I opted for a simple sugar glaze. I simply put 1/2 cup of confectioners sugar in a bowl, added drops of almond milk until I saw the desired consistency, added a splash of vanilla. It came out fine and was quick and easy.
Once you take the cake out of the oven and let it cool completely, remove from the pan and then apply the glaze. I used a small spatula type utensil and it worked great.
- ¼ cup unsalted butter, room temperature (1/2 stick)
- ¾ cup granulated sugar
- ¾ cup sour cream (may sub greek yogurt)
- 2 eggs (I used extra large)
- 2 tablespoons canola oil
- 1½ teaspoons vanilla extract
- 1½ teaspoons cinnamon
- 1½ cups all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt, optional
- ½ cup unsalted butter, room temperature
- 1 cup brown sugar
- 2 teaspoons cinnamon
- ½ cup confectioners sugar
- drops of almond milk as needed
- splash of vanilla
- Preheat oven to 350 degrees. Butter and flour a 9″ springform pan.
- Using a mixer, cream butter and granulated sugar until a fluffy texture. Add sour cream, eggs, oil, vanilla and cinnamon. Mix on medium until combined and smooth, about 3 minutes. Next, add flour, baking soda and salt. Mix until just combined and smooth, do not overbeat. Spread batter into prepared pan.
- Next, place butter for filling-topping in bowl in microwave to melt (approx 40 seconds). Then add cinnamon and brown sugar and mix until incorporated. Spread mixture over cake batter and using a fork or knife, make a swirling motion to spread mixture around and in the cake batter. Place cake in oven and bake for 40-50 minutes.
- Glaze: In small bowl, place ½ cup of confectioners sugar, adding drops of almond milk until it reaches desired glazed consistency Add a splash of vanilla and mix in.
- When cake is done, cool completely. Take cake out of springform plan and onto plate. Then add glaze as desired (see photo).
- Cake may be placed in airtight container and kept for up to 5 days.
Happy New Year! May 2013 bring you many blessings.