Monday, April 29, 2013
Cinnamon Roll Coffee Cake
Remember how I don't make cinnamon rolls because I don't get up with the sun? Well, this is another great substitute. Full of cinnamon goodness, this cake is wonderful for breakfast, or a morning coffee break. Or an anytime coffee break. Or dessert with vanilla ice cream. Yum.
Start by beating together the butter and sugar until creamy. Add the eggs, yogurt, oil, vanilla and cinnamon
and mix to combine. Then add the flour, baking soda and salt and mix until all the ingredients are incorporated. Spread the batter into a greased spring form pan.
For the topping, combine the melted butter, brown sugar
and cinnamon and stir well to combine. Carefully spread the topping over the batter, then swirl lightly with a butter knife.
Be sure not to over-swirl - you just want swirls around the top, not all the way to the bottom of the pan.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool the cake on a wire rack for about a half hour. While it cools, make the glaze. Using a mixer, beat together the cream cheese, vanilla and powdered sugar.
Add just enough milk to bring the icing to drizzling consistency, then spoon it over the top of the cake.
Isn't is beautiful? But not too beautiful to eat. Really. You should eat it. It's delicious.
One year ago: Portobello Pesto Pizza
Two years ago: Mediterranean Shrimp and Pasta
Three years ago: Pear Cake with Pine Nuts
Four years ago: Beef Stroganoff
Get more inspiration at Mop it up Monday, Seasonal Inspiration, Mix it Up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Friday Flash Blog.
Cinnamon Roll Coffee Cake
1/4 cup butter, softened
3/4 cup sugar
3/4 cup plain or vanilla yogurt
2 Tbsp. canola or vegetable oil
1 1/2 tsp. vanilla
1 1/2 tsp. cinnamon
1 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup butter, melted and cooled
3/4 cup brown sugar
2 tsp. cinnamon
2 Tbsp. cream cheese
2 Tbsp. milk
1/2 tsp. vanilla
1 cup powdered sugar
In a large bowl, cream together butter and sugar until light and creamy, about 3 minutes. Add yogurt, eggs, oil, vanilla and cinnamon, and mix to combine. Add flour, baking soda, and salt and mix until smooth.
Spread into a greased 9-inch springform pan. Set aside. For the topping, combine butter, sugar, and cinnamon until well combined. Spread over cake batter, then swirl topping into the batter with a butter knife. Bake at 350 for 45-50 minutes, until topping is set and toothpick comes out of center clean.
Let cool for 30 minutes.
Meanwhile, make the glaze. In a medium bowl, combine cream cheese, milk, vanilla, and powdered sugar. Beat with a mixer until smooth. Drizzle over cooled coffee cake. Serves 10-12.
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