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Good morning! Did you enjoy your weekend? I did, but then again I cannot recall when I did not like relaxing and doing whatever I want with no schedule. This coming week is ripe with opportunities to celebrate, you can have a margarita for Cinco de Mayo, or perhaps a julep and a pimento cheese sandwich for the Kentucky Derby or you can make something special to celebrate mom!
If my mom and I were going to be together for Mothers day I would be sure to make this scrumptious Triple Cinnamon Coffee Cake from The Baker Chick. I have a few coffee cakes that I like to bake but after discovering this moist, buttery and filled to the brim with cinnamon cake I think I will be putting those on the back burner for a bit.
If you love cinnamon, cinnamon bread, or cinnamon rolls that you will definitely want to make this cake, because the cinnamon permeates this cake, it is the crumbs, the ribbon of cinnamon filling running trough the middle of the cake and in the glaze as well.
Triple Cinnamon Coffee Cake
Recipe from The Baker Chick
Filling
2 tablespoons ground cinnamon
1 teaspoon unsweetened cocoa powder
Cake
3/4 cup unsalted butter, softened
11/2 cups white sugar
2 teaspoons vanilla extract
3 large eggs, ROOM temperature
2 cups buttermilk ROOM Temperature
21/2 teaspoons baking powder
31/2 cups flour
Topping
2 cups flour
2 tablespoons cinnamon
6 tablespoons butter, melted
Glaze
1 teaspoon cinnamon
1-2 Tablespoons of milk
Directions:
Preheat oven to 350. Prepare a spring-form pan with cooking spray and then line the bottom of the pan with parchment paper. Set aside. In a small bowl of mix together the ingredients for the filling and set aside.
In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter, salt and sugars. Beat until the mixture is light and fluffy.
Add the vanilla and then add the eggs one at a time, beating well after each additional egg.
Sprinkle the baking powder over the batter and then 1/3 of the flour. Beat the mixture on low until just combines, Then add 1/2 the buttermilk, then another 1/3 of the flour, then the rest of the buttermilk and then end with the flour. Make sure to not over mix the batter or your cake will be hard.
For the topping:
Melt the butter and then sir in the flour, sugar, and cinnamon until crumbs form.
Pour 1/2 the batter into the prepared pan and smooth the batter evenly, then sprinkle the filling evenly over the batter. Make sure to make it even and keep it away from the sides of the pan. Spread the topping with the remaining batter and smooth again with the back of a spoon. Sprinkle the crumb topping over the top of the batter.
Bake the cake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack.
For the glaze:
Stir together the powdered sugar and the cinnamon, add the milk or cream and stir together until smooth, If you would like add a little more milk until the glaze is more of a drizzling consistency. Drizzle the glaze over the cooled cake and serve. Enjoy!
I hope that you have a great week!
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Homemade Summer Cherry Almond Scones
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Happy Monday dear one! You are right; there are so many celebrations this month that baking something special is just part of the season. I hope you enjoy every bit of the fun!
Happy Monday dear one! You are right; there are so many celebrations this month that baking something special is just part of the season. I hope you enjoy every bit of the fun!
This looks so good. One thing I miss in France is cinnamon. Aside from canneles, they aren't really into it, at least not the way Americans are.
That looks so good!
This looks amazing! I have sworn off sugar for a little while and this really has my mouth watering!! Have a terrific week, Elizabeth! xoxo
This looks delicious!! What size is the springform pan? I'd love to make this for Mother's Day.