I know my blog posts are getting farther apart these days but please hang in there. I haven’t forgot you!
This weekend I was looking at coffee cakes lined up on a shelf at my local grocery store and I was so tempted to buy one to satisfy my never-ending sweet tooth. But I knew better. I knew a store-bought coffee cake wasn’t going to stand up to a moist, tender crumb, cinnamon coffee cake that I could produce in my very own kitchen. I was certain that buying one would be a waste of my money and only yield disappointment. Instead, I dug out my mixing bowl and did the right thing, I made my own from scratch. And let me tell you, no disappointments here!
This cake is so simple to make. And you all know how simple I like to keep my baking. One bowl recipes suite me just fine. The order of the ingredients is exactly how I added them to the one bowl I used to make this cake. Also, I mixed by hand; not electric mixer. So go ahead, give this recipe a try.
Cinnamon Coffee Cake
1 1/4 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 c. granulated sugar
1/2 c. vegetable oil
1/2 c. sour cream
1/4 c. heavy cream
1 tsp. vanilla extract
1/4 c. granulated sugar
1 tsp. cinnamon
Preheat oven to 350 degrees. Grease a 7×11 glass baking pan using non-stick cooking spray.
Put all of the ingredients (except the filling/topping ingredients) in a large bowl and mix by hand until everything is combined. This batter will be stiff. Mix the filling/topping ingredients in a separate bowl and set aside.
Pour 3/4 the batter into the prepared pan. Sprinkle half of the cinnamon and sugar mixture on top. Add remaining batter on top, and swirl a butter knife through the mixture several times. Top with remaining cinnamon and sugar filling/topping and bake for 25 minutes, or until toothpick comes out clean when inserted into the center.
I bet this cake would be delicious with a raspberry filling too. What do you think?