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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is NOT for the dieting or the weak hearted, so just be warned. This is a ridiculously sinful coffee cake that uses TWO layers of buttery cinnamon goodness that resembles the filling of a cinnamon roll as opposed to the usual streusel topping of most coffee cakes. Read more . This cake should be served with something salty and savory to balance it out. :) Ingredients:
2 cups ap flour |
1 cup whole wheat flour(i used this to impart that slight nutty flavor, but you can certainly use all ap, if desired) |
1 rounded t baking powder |
1/4t freshly grated nutmeg |
1/4t salt |
1/2 cup granulated sugar |
1/4 cup brown sugar |
1/2 stick butter, softened |
2 eggs |
2t vanilla(can also use part almond extract, if desired) |
1 1/2 cups buttermilk |
for cinnalayers |
2 sticks butter, slightly softened |
1 cup brown sugar |
3t ap or whole wheat flour |
2t cinnamon |
vanilla glaze |
**this is optional, but come on... you've come this far! ;) |
1 1/4 cups powdered sugar |
1/4-1/3 cup sour cream |
1 teaspoon vanilla |
--few drops of milk or buttermilk to thin, if needed for pourable consistency. |
traditionally, cinnamon rolls are topped with a cream cheese frosting, but even i didn't wanna go that far..so, i made this glaze which we thought was wonderful on this cake. |
Directions:
1. Combine dry ingredients in large bowl and set aside.
2. Cream together butter and sugars until well blended and fluffyish. It won't be real fluffy, because of the brown sugar, so, no worries.
3. Add eggs, one at a time, beating well between them.
4. Add vanilla and stir well, again.
5. Add dry ingredients alternating with the buttermilk.
6. Mix until just combined, then let rest while preparing the filling.
7. Cinnafilling
8. Combine all ingredients and mix well to create a smooth, gooey mess. :)
9. To Prepare Cake
10. Pour a lil MORE than half the batter into a lightly greased or sprayed 9X13 pan. See Photo
11. Top with spoonfulls of slightly LESS than half the filling mix and use the back of the spoon to swirl the filling.. See Photo. don't push down hard, though, as you don't want all the filling sinking to the bottom of the cake dough. Some will, during baking, and that's okay,but you're not looking for a coating on the bottom See Photo. :)
12. Cover with remaining cake batter, then filling, and repeat process.
13. Bake at 350 for about 20-25 minutes until toothpick comes out ALMOST clean in CAKE part. this isn't easy to determine, so give the pick a few pokes! ;)
14. Let cool slightly while preparing the glaze. See Photo
15. For Glaze
16. Combine all ingredients and mix well, using milk a lil at at time, if needed, to create a smooth, slightly thin glaze.
17. Pour over still warm cake.
18. Let cool a few minutes, then slice to serve!
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