Wednesday, April 25, 2012

The One With the Cinnamon Coffee Cake

Sometimes you need just a little extra push to make it to the weekend, you know? And sometimes you just want to have a yummy Friday morning breakfast with a good friend. Either way, this coffee cake seemed like a pretty good way to go. And I made mine lactosse-free. So yay!
Cinnamon Coffee Cake with Icing
Serves 10

For the cake:
  • 3 cups + 1 1/2 Tablespoons flour
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 1/2 Tablespoons baking powder
  • 1 1/2 cup almond milk*
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup plus 1/4 cup butter, melted (in separate dishes)
  • 3/4 cup brown sugar
  • 1 1/2 Tablespoons cinnamon
For the icing:
  • 2 cups powdered sugar
  • 5 Tablespoons almond milk*
  • 1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Prepare your cake pans with butter and flour. I made mine in one 9-inch round springform pan, but it took about 50 minutes to bake. If you split it into 2 9 or 8-inch rounds, the baking time would decrease to 20-30 minutes.
Sift together 3 cups flour, sugar, salt and baking powder.  Using a mixer, blend in milk, eggs, vanilla, and 1/4 cup melted butter. Pour batter into your cake pan(s).
In a separate bowl, blend 3/4 cup melted butter, 1 1/2 Tablespoons flour, brown sugar and cinnamon. Drizzle the brown sugar mixture over the top of the batter and use a knife to swirl it into the batter, without mixing it in completely. I particularly like to let some of the brown sugar mixture pool at the edges. It creates an nice caramely crust.
Bake for 20-50 minutes, depending on which pans you used.
Meanwhile, prepare the icing: Whisk together the powdered sugar, vanilla and milk. Feel free to add more milk, one tablespoon at a time, if you want an even thinner icing consistency.
Once the cake is fully cooked and a toothpick inserted into the middle comes out clean, remove from oven and allow to cool in pan for 10 minutes. Remove from pan and drizzle with icing. Serve immediately. The hotter the better with this baby.

*Regular milk works just fine if that's what you've got. :-)
This is, like, really, really yummy. I know I say that about pretty much everything. But I wouldn't post it if I didn't like it. This one is especially good if you're hosting or attending a brunch. It's just that kind of special. And it is crazy moist and delish.
And so I'll probably make this for the next brunch I'm invited to. So if you want some but don't want to go to the effort yourself, feel free to invite me over for brunch. :-)

Check out my "Linked and Featured" tab to see where I linked this baby up! 


  1. It literally melts in your mouth!!! My newest favorite!!

  2. Looks amazing! I"m your newest follower through the link party at Mommy By Day Crafter By Night. Megan

  3. Um, wow. That looks great. I'd eat it any day, any time!

  4. Yummyyyyyy - One of my Favorite cakes, and yours look wonderful!

  5. That looks so delicious! I'll have to add this to my 'must bake' list! :)

    I would love it if you would link up at Watch Out, Martha!’s first link up party: Martha Mondays on May 7th! Hope to see you there! ( )

  6. that looks yummy! would be awesome with some spiced pumpkin coffee!

  7. Makes my mouth water:-) You've got an amazing blog. More power to you:-)


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