RECIPE | CINNAMON SWIRL COFFEE CAKE
Coffee cake is easy, deeeelicious and fool-proof (almost) every time. It’s great for a housewarming gift, potluck, holiday dinner, or when you just want to stuff coffee and cake in your mouth at the same time. It’s also a great way to win the allegiance of a coffee lover.
INGREDIENTS
CAKE:
• 1 cup butter, softened
• 2 large eggs, lightly beaten (omega-3, if you please)
• 2 tsp vanilla extract
• 1½ cups sugar (granulated)
• 3 cups all-purpose flour
• 3 tsp baking powder
• ½ tsp salt
• 1 cup milk
• ½ cup heavy cream
• 1½ cups brown sugar, clumps removed
• 3 Tbsp cinnamon, or to taste
• ½ cup chopped walnuts*
Optional: 1 shot espresso (cooled)
ICING GLAZE:
• 2 cups powdered sugar
• ¼ cup granulated sugar
• 5–6 Tbsp milk (adjust to meet desired texture)
• 2 tsp vanilla extract
• pinch of cinnamon
METHOD
CAKE:
1. Preheat oven to 350˚.
2. In a large bowl combine butter, eggs, vanilla extract, milk and cream until smooth.
3. In a medium bowl, whisk together granulated sugar, flour, baking powder and salt.
4. Combine butter and egg mixture with sugar and flour mixture – stir in espresso shot if you choose to add. Setting aside half the batter, pour remaining half into a greased cake pan.
5. In another medium bowl, whisk together brown sugar and cinnamon. Sprinkle half to 3/4 of the mixture onto the cake batter (in greased cake pan).
6. Pour remaining cake batter mixture on top. Sprinkle walnuts across over batter, and top with remaining brown sugar/cinnamon mixture.
7. Bake uncovered for 25-35 minutes, checking with a toothpick towards the end.
GLAZE:
Combine all ingredients in a bowl until it reaches the consistency of syrup, or to your taste.
Allow cake to cool for 5–8 minutes, then drizzle the top with the icing glaze. Serve warm (preferably) or at room temperature.
*Omit if uncertain of any allergies.
