Easy Cinnamon Coffee Cake  Easy Cinnamon Coffee Cake 8127 easy cinnamon coffee cake

Easy Cinnamon Coffee Cake

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recipe image  Easy Cinnamon Coffee Cake 68efea6322cedf05970bbdc6d0b41562 l
With a temporary ingredient list that comes collectively fleet, this supremely fluffy espresso cake from Schlow Restaurant Community Govt Pastry Chef Alex Levin is destined to be a new well-liked to your condo. His recipe first and major called for baking the cake in a Bundt pan, so as that is an option; further baking time could be seemingly. The cake is pretty on its fetch; the chef recommends serving it with evenly sweetened whipped cream and macerated fruit, equivalent to berries mixed with lemon juice and sugar. Have ahead: The cake will also be saved tightly wrapped in plastic or in an airtight container at room temperature for as much as three days. Freeze for as much as several months.


  • 2 1/2 cups sugar
  • 1 teaspoon ground cinnamon
  • 8 tablespoons (1 stick) unsalted butter, at at ease room temperature
  • 1/2 teaspoon beautiful sea salt
  • 3 astronomical eggs
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 cup milk


  1. Preheat the oven to 375 degrees. Grease a 9-by-13 baking dish with cooking oil spray and line the underside with parchment paper, if desired, spraying it as smartly.
  2. Spend a fork to proceed collectively 1/2 cup of the sugar and all of the cinnamon in a medium bowl, till smartly blended.
  3. Combine the butter, the rest 2 cups of sugar and the salt in the bowl of a stand mixer or handheld electric mixer; beat on medium for 4 to 5 minutes. Because there would possibly maybe be rather more sugar than butter, the combination just isn’t going to fluff up very famous, nonetheless it can be totally incorporated. Add the eggs one at a time, beating after every addition, then add the vanilla extract. Stop to scrape down the bowl.
  4. Add half the flour and half the baking powder; beat on medium proceed till totally incorporated. Add half the milk and beat (medium proceed) till smartly blended. Repeat with the rest flour and baking powder, and then add the rest milk, beating to connect a thick, tender batter.
  5. Unfold half of the batter (total batter weight is ready 3 kilos when you pick to be staunch) evenly in the pan, smoothing the bottom. Sprinkle half of the cinnamon sugar on the bottom. Repeat with the rest batter and cinnamon sugar.
  6. Bake (center rack) for 35 to 40 minutes, till gentle brown and company to the contact; a toothpick or cake tester inserted into the center would possibly maybe maybe non-public to advance out clear. Frosty totally (in the pan).
  7. Speed a round-edged knife around the perimeters to loosen the cake sooner than serving.

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