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And Other Sweet And Salty Creations From Vera’s Kitchen Corner

Easy Cinnamon Coffee Cake

Cakes and Cupcakes, Vera's Recipes

Easy Cinnamon Coffee Cake is simple and quick recipe for delicious, homemade coffee cake from scratch. Sour cream crumb cake with cream cheese filling and brown sugar cinnamon streusel topping is yummy breakfast, snack or dessert.

Although it’s not quite healthy to eat cake for breakfast, this Easy Cinnamon Coffee Cake is so delicious that you forget about clean eating and want to grab a slice in the morning.

It’s not a big secret, when it comes to baking, coffee cakes are my greatest love after cheesecakes. After all, you can easily say that by the number of recipes that I’ve shared here on the blog. This time I wanted to put them together into one perfect treat- coffee cake with cheesecake filling.

My favorite part of coffee cake is crunchy streusel topping. Sweet and buttery cinnamon crumbs are my weakness. That’s why I overload this Easy Cinnamon Coffee Cake with my favorite crumbs.

Actually, I layered my cake with cinnamon crumbs. First layer is inside the cake and it gives that extra flavor and the second layer is crunchy topping.

But don’t all these layers fool you. The recipe is very simple. You can make this yummy, homemade coffee cake from scratch really easy. It’s just simple sour cream crumb cake.

Sour cream gives extra moisture and perfect crumbly texture to a coffee cake. Cheesecake filling is just a mixture of cream cheese, sugar, egg and a splash of vanilla. Cinnamon crumb filling and topping is made from just one mixture. It’s simple combo of melted butter, brown sugar and cinnamon.

So if you want to treat yourself with delicious breakfast or snack, or you need just a simple dessert recipe this Easy Cinnamon Coffee Cake is the best cake for all these manner.

Easy Cinnamon Coffee Cake is simple and quick recipe for delicious, homemade coffee cake from scratch. Dessert or breakfast idea - it's your choice!

Cinnamon Coffee Cake recipe





Easy Cinnamon Coffee Cake

Easy Cinnamon Coffee Cake is simple and quick recipe for delicious, homemade coffee cake from scratch.

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Ingredients

For Cinnamon Crumbs:

1 ½ cups flour

¼ cup sugar

½ cup light brown sugar

2 teaspoons cinnamon (or more to taste)

Dash of salt

½ cup unsalted butter-melted

For Cream Cheese Filling:

8 oz. cream cheese-softened

5 Tablespoons sugar

1 egg

½ teaspoon vanilla

For the Cake:

1 1/2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

1/4 teaspoon salt

6 Tablespoons unsalted butter- softened

2/3 cup sugar (I used 1/3 cup light brown sugar and 1/3 cup granulated sugar)

2 eggs

1 1/2 teaspoon vanilla extract

3/4 cup sour cream

For the Glaze:

3/4 cup powdered sugar

2 Tablespoons milk

1/2 teaspoon vanilla extract


Instructions

  • To make the crumb topping stir together both sugars, flour, cinnamon and salt. Add melted butter and stir with a fork until the mixture is crumbly( make sure the streusel is in pea-sized crumbs). Set in the fridge until ready to use.
  • Preheat oven to 350F. Butter and flour 9 inch springform pan. Set aside.
  • To make the filling: Mix together the cream cheese and sugar on medium-low speed until creamy. Add egg and vanilla end mix on low just to combine. Set aside.
  • To make the cake batter, in a bowl stir together flour, baking powder, baking soda and salt, set aside.
  • With an electric mixer cream the butter for a minute, then add sugars and mix until light and fluffy. Add eggs and vanilla, mix to combine. Mix in sour cream. Slowly mix in the flour mixture.
  • Spread half of the batter onto the bottom of prepared pan, smooth with a spatula (it will be a very thin layer). Sprinkle with less than 1/2 of the crumbs. Reserve the rest for topping.
  • Spoon the cream cheese filling over the crumbs, but don’t go all the way to the edges.
  • Using a spoon gently dollop the remaining batter over the cream cheese and spread as much as you can using the back of a spoon.
  • Then sprinkle with the remaining crumb topping and bake 50-60 minutes, until the cake is no longer jiggly in the center. If the top browns to quickly, you can tent it with aluminum foil after 35-40 minutes of baking time.
  • Cool on a rack, run a thin knife around the cake and loose ring from springform pan.
  • Before serving make the glaze. Whisk together milk, sugar and vanilla. If it’s too thick add more milk, or it’s too thin add more powdered sugar to rich desired consistency. Drizzle over the cake and serve.
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