Cinnamon Coffee Cake

Lisa Foote

By
@LisaFoote

I love baking a good coffee cake on the weekends, especially when it's cold outside. The smell of cinnamon baking in the house is wonderful! This 9x9 breakfast cake is a favorite in our family. I have combined some of the recipes I have tried over the years to get to this cake! It's not complicated and you can add nuts or leave them out of the topping. I have added 1/8 cup cinnamon chips to the batter as well- it's just a good standby! Enjoy!


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Comments:

Serves:

9

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

TOPPING

1/2 c
flour
1/2 c
brown sugar, lightly packed
1/4 c
butter, softened
1/2 tsp
cinnamon, ground
1/4 c
nuts, chopped (pecans or walnuts) optional

COFFEECAKE

1 c
all purpose flour
1/2 c
butter, softened
1/4 c
sugar
1/2 c
brown sugar, lightly packed
1
egg
1 tsp
vanilla extract
1/2 tsp
cinnamon, ground
1/4 c
sour cream or plain greek yogurt
1/2 tsp
baking powder
1 pinch
salt

Directions Step-By-Step

1
Preheat oven to 325 degrees F. Grease a 9x9 pan. In small bowl blend butter, sugars, egg, sour cream (or yogurt) and vanilla. Mix until smooth and blended.(8x8 pan will work as well)
2
In medium bowl combine flour, salt, baking powder and cinnamon. Stir until mixed well.
3
Add the butter mixture to the flour mixture in the medium bowl. Stir until combined but do not over mix. Spread into prepared pan.
4
TOPPING: Combine all ingredients (except nuts) in a medium bowl. With a pastry cutter or 2 knives cut the ingredients together until it resembles course crumbs. Stir in nuts after the other ingredients are combined.
5
Sprinkle topping evenly over the coffeecake batter. Bake at 325 for 25-30 minutes. Cool 10 minutes before serving. Cut into 9 pieces.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids