My husband fancies himself a coffee cake connoisseur – he pretty much loves anything that involves cake, cinnamon, and no frosting. Today I had plans to make cookies – but that process was vetoed in favor of my cinnamon ribbon coffee cake. I had to dig around to find the recipe I’d altered and adjusted to our tastes, but finally found it and currently my house smells divine.
Hopefully he can wait until it cools off to actually eat some of it……
Cinnamon Ribbon Coffee Cake
The tasty ribbon of cinnamon makes this cake an amazing dessert, brunch addition, or side to a good cup of coffee. Enjoy!
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
- 1 C All Purpose Flour
- 1 C Light Brown Sugar Packed
- 1 1/4 C Ground Cinnamon
- 1/2 C Butter softened
- 1/2 C Walnuts chopped (optional)
Cinnamon Swirl Layer
- 1/3 C Brown Sugar
- 3/4 tsp Ground Cinnamon
- 1/8 tsp Ground Nutmeg
- 3/4 C Butter Softened
- 1/3 C Brown Sugar Packed
- 1/2 C Granulated Sugar
- 2 Eggs
- 1 Tbsp Vegetable or Canola Oil
- 1 1/2 tsp Vanilla Extract
- 2 C All-Purpose Flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2/3 C Milk
- 1/2 tsp vinegar
Preheat oven to 325 for a metal pan, 340-350 for a glass pan
Make the topping in a small mixing bowl by combining the topping ingredients from above (including the nuts if you choose to use them) and mixing until it forms a crumble topping, set aside
Mix the cinnamon and brown sugar for the cinnamon ribbon in a small bowl and set aside
In a 3rd bowl, combine the butter, brown sugar and white sugar and cream until light, then add in the eggs, vanilla and oil.
In a liquid measuring cup add 1/2 tsp vinegar to the milk and set aside
In the bowl with the butter sugar mixture, sprinkle the flour, baking soda, baking powder, and salt evenly over the top of the wet ingredients - use a fork to spread the soda, powder and salt into the flour, then fold the dry ingredients into the wet. It will look a bit dry at this point in time.
Once you have the flour and butter mixtures just combined, stir in the soured milk mixture until just combined.
Use your butter wrappers to grease the inside of a 13x9 pan, then dust with a tablespoon or so of flour.
Spread half of the batter in the bottom of the pan - it will look like a really thin layer - but I promise it will work out in the end.
Sprinkle all of the cinnamon mixture on the bottom layer of batter evenly
Spread the rest of the batter over the top of the cinnamon mixture - again it will look like not enough - but it is, really - I promise! I wet my fingers a bit and tap the batter around to spread it out the best I can - it doesn't have to be perfect, it will rise and fill in any gaps or thin spots that might appear in the batter.
Spread all of the crumble mixture over the cake - getting it evenly distributed around.
Bake for about 45 minutes for a dark or metal pan, 50 to 55 minutes for a glass pan
He Couldn’t wait…..