Cinnamon Coffee Cake
In case you have never had coffee cake, I would like to start with an apology. You have been led here under false pretenses thinking this recipe would contain coffee (in my opinion, the most horrid of drinks). This cake is more for having WITH your warm beverage of choice. The name is a total mislead.
In my youth, my mom used to make the OG box mix version. The cake was a big hit among the family and friends and many of them would ask for the recipe, not thinking it was just a box mix. My mom, however, enjoyed the mystery of it all and so never told them the truth. This cake reminds me of the warm memories of Saturday nights with my mom and aunts. They would make fresh Ethiopian coffee and eat this delectable cake along with it. Several years later, my sentimental self was thinking of the good ole days, and I started craving my childhood coffee cake. I searched far and wide for the mix but soon found out that it had been discontinued. I was sad at first, but my baker hat came on, and I decided to recreate my mother's popular cake. Here is the result.
This is a pretty straightforward recipe. Great when you need a quick little smth smth to feed yourself, a crowd, or a family. You can have this as a breakfast or post-dinner tea accompaniment.
Some notes before you begin: - Make sure all your cold ingredients are at room temperature! This helps it mix and combined seamlessly. SUPER IMPORTANT - Make sure your graham cracker is crumbled, and homogenous. You want it to resemble what you might use for the base of cheesecake. - Although I've provided measurement in cups, grams are always to way to go esp since no 1 cup measurement is the same.
Cinnamon coffee cake
Adapted from [Quaker Oats][1]
Ingredients:
Cake
- 1 ½ cup granulated sugar (320g)
- ½ cup canola or vegetable oil (100g)
- ½ cup whole milk, room temperature (104g)
- 2 large eggs, room temperature (110g)
- 2 tsp vanilla bean paste or extract
- 1 cup full-fat sour cream, room temperature (240g)
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 2 3/4 cups all purpose flour, sifted (374g)
Topping
- 1 ½ cups graham crackers, crumbled about 10 sheets (142g)
- ½ cup granulated sugar (102g)
- 2 tsp cinnamon
- ½ cup unsalted butter, melted (113g)
- Powdered Sugar (optional, for post baked cake)
Instructions
Cake
- Preheat your oven to 350F and butter/grease a 9x13 baking pan.
- In a bowl or stand mixer with the paddle attachment combined flour, salt, baking soda, baking powder, and sugar, mix well.
- In a separate bowl, whisk the oil, eggs, vanilla bean paste, milk, and sour cream until smooth. Add to your flour mixture and whisk until no white streaks remain.
- Add to baking pan, and top evenly with the graham cracker crumb mix. Cover lightly with foil and bake for 20 min. Remove foil and bake for 10-15 more min or until a toothpick inserted comes out clean. Enjoy with a slight dusting of powdered sugar.
Topping
- In a bowl, combined all ingredients and mix well. Set aside until ready to use.