One Bowl Cinnamon Coffee Cake

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 egg

1 c. granulated sugar

1/2 c. vegetable oil

1/2 c. sour cream

1/4 c. heavy cream

1 tsp. vanilla extract

Filling/Topping

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?

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