Cinnamon Coffee Cake
This cozy cinnamon coffee cake is the perfect small batch treat. Baked in a small baking pan, it’s buttery, moist, and filled with a sweet cinnamon swirl and crumb topping.
Servings: 6 squares
Calories: 410kcal
Ingredients
- ½ cup whole milk
- 1 teaspoon white vinegar
- 1 ¼ cups all purpose flour
- 1 tablespoon cornstarch
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ cup vegetable oil
- 6 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- ⅓ cup sour cream
Cinnamon Filling
- ¼ cup brown sugar
- 2½ teaspoons all purpose flour
- 1¼ teaspoons ground cinnamon
Crumble Topping
- ¼ cup all purpose flour
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons butter unsalted cold
Instructions
- Preheat your oven to 350℉ and lightly oil a 5 x 7 inch baking dish. In a small cup mix the milk and vinegar and set aside.½ cup whole milk, 1 teaspoon white vinegar
- Make the cinnamon filling by stirring together all of the ingredients for the cinnamon filling; brown sugar, flour, and cinnamon.¼ cup brown sugar, 2½ teaspoons all purpose flour, 1¼ teaspoons ground cinnamon
- Then make crumble topping by stirring together the flour, brown sugar, and cinnamon for the topping. Once stirred, cut in the cold butter until most of the dry ingredients have mixed with the butter.¼ cup all purpose flour, ¼ cup brown sugar, 1 teaspoon ground cinnamon, 3 tablespoons butter
- Finally, make the batter by whisking together the dry ingredients, the flour, cornstarch, baking powder, baking soda, and cinnamon, in a large bowl.1 ¼ cups all purpose flour, 1 tablespoon cornstarch, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon cinnamon
- Then in another bowl, whisk together the remaining ingredients, the vegetable oil, sugar, vanilla, sour cream, and vinegar & milk mixture. Then pour into the bowl with the mixed dry ingredients and combine well with a spoon.¼ cup vegetable oil, 6 tablespoons granulated sugar, ½ teaspoon vanilla extract
- Pour about ⅓ of the batter into the prepared baking dish. Add the cinnamon filling on top of the batter, evenly.⅓ cup sour cream
- Pour the remaining batter on top, and then evenly sprinkle the crumble topping on top of the batter.
- Bake for about 45-50 minutes, or until a toothpick comes out clean. Let cool slightly before slicing, serving, and enjoying!
Notes
-
- Store any leftovers in an airtight container at room temperature.for about 2–3 days.
- if your kitchen is warmer, pop the container in the fridge to keep it fresh a bit longer. Just let it come to room temp before serving to bring the soft texture back.
Nutrition
Serving: 1square | Calories: 410kcal | Carbohydrates: 58g | Protein: 4g | Fat: 18g | Sodium: 214mg | Fiber: 1g | Sugar: 31g
