Description
A fluffy and tender coffee cake swirled with cinnamon-sugar and topped with a crispy layer, perfect for brunch or an afternoon treat.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup brown sugar, packed
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- In a small bowl, mix together the brown sugar and chopped walnuts (if using) to create the cinnamon swirl.
- Pour half of the batter into the prepared baking pan and spread it evenly. Sprinkle half of the cinnamon sugar mixture over the batter.
- Pour the remaining batter on top and finish with the rest of the cinnamon sugar mixture. Using a knife, gently swirl the batter to create a marbled effect.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before slicing and serving.
Notes
For extra crunch, sprinkle some additional cinnamon sugar on top before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg