When you get a rave review from a family member on a new recipe, then that right there is pretty sweet! I had this cake cooling on the counter when my daughter walked in and spied it right away. She dug in with no reserve (did I mention she's 7 months pregnant?) and pronounced it yummy! SHE said it tasted very close to the cinnamon swirl coffee cake that's sold at a famous coffee shop so I took that as high praise. When she left she took a large chunk home which was fine with me because the last thing I need in my house in a big pan of coffee cake....I don't care how good it is. And this is pretty stinkin' good.
Cinnamon Butter Coffee Cake
For the cake:
2 1/2 cups flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 butter ~ room temp, cut into 1 tablespoon pieces
1 teaspoon vanilla
2/3 cup buttermilk (I used 2/3 cup regular milk with 1 teaspoon of vinegar)
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the butter and mix until crumbly.
Add the eggs, vanilla and buttermilk and beat until combined.
1 1/4 cups brown sugar
1 tablespoon cinnamon
Combine ingredients in a medium bowl and set aside.
1 cup cold butter ~ cut into 1 tablespoon pieces
2 1/4 cups flour
1 1/2 tablespoons cinnamon
1 3/4 cup brown sugar
2 teaspoons vanilla
In a large mixing bowl, combine all ingredients and mix with a pastry blender or your fingers until crumbly.
Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with cooking spray.
Spread half of the cake batter into the prepared pan.
Sprinkle the filling on top of the batter.
Carefully spread the remaining batter on top of the filling.
Swirl mixture gently together with a butter knife to swirl together.
Do not overmix.
Sprinkle the crumb topping over the batter mixture in the pan. It will look like a lot but that's okay!
Bake for 45 - 50 minutes until cake is done and is golden brown on top.
Allow to cool. Cut into squares.