In my house, weekends are slower, well most weekends anyway. I love nothing better than to sit with my guy over a steaming cup of joe and a piece of fabulous coffee cake, warm from the oven. We sit we chat and catch up on the week’s activities.
This is one of my favorite recipes. I love cinnamon and this coffee cake is chock full of it. It’s a great to bring to a neighbor or the church buffet.
Let’s bake shall we!
Cinnamon Roll Coffee Cake
recipe from Holiday Baking 2012 Magazine
3/4 cup butter, softened
1 cup sugar
2 large eggs
2 1/2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1 cup milk
1 cup sour cream
1. Preheat oven to 350 degrees. Spray a 9-inch baking pan with nonstick baking spray and flour
2. In a large bowl, beat butter and sugar at medium speed with a mixture until fluffy. Add eggs, one at a time, and beat well after each addition.
3. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, salt and nutmeg. Gradually add to butter mixture, alternatively with milk, beginning and ending with flour mixture, beating until just combined after each addition. Stir in sour cream. Spoon half of batter into prepared pan. Top with half of Cinnamon Roll Topping. Spread remaining batter over topping. Top with remaining Cinnamon Roll Topping.
4. Back for 40 to 50 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes before serving.
CINNAMON ROLL TOPPING
1/2 cup firmly packed brown sugar
6 Tbs all purpose flour
2 tsp ground cinnamon
1/2 cup butter
In a small bowl, combine brown sugar, flour and cinnamon. Using a pastry blender, cut in butter until mixture is crumbly.
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