From Pinterest, of course!
I wasn’t all that jazzed to make this cake because it looked kind of boring. But last night I wanted some dessert and when I asked Mike if he’d rather have brownies, cookies, or cinnamon cake, he chose the cake.
It called for stuff I had on hand and only took about 5 minutes to assemble, so it was great for a last-minute treat.
And it is insanely good. It’s light and soft and just cinnamony enough. It makes about 9 pieces and we scarfed half of it as soon as it came out of the oven. I’m sure we’ll finish it off this morning. It is full of butter, which is probably why it’s so delicious.
Cinnamon Swirl Coffee Cake
- 1 1/2 cup flour
- 1/8 tsp. salt
- 1/2 cup sugar
- 2 tsp. baking powder
- 3/4 cup milk
- 1 egg
- 1 tsp. vanilla
- 1/4 cup butter, melted
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1 Tbsp. flour
- 2 tsp. cinnamon
Make the cake by mixing everything together except for the butter. I just used a medium-size bowl and a spoon — no mixer or fancy equipment needed. Then slowly stir in the melted butter (the slower the better according to comments from the original recipe) and pour into a greased 8×8 pan. For the cinnamon swirl, mix all the ingredients together until well-combined. It will be creamy for swirling, not crumbly like a topping. Drop/spread evenly over the batter and swirl it into the cake batter gently with a knife. You just want swirls on top, not to mix it totally into the cake batter. Bake at 350 for 25-35 minutes — start checking it with a toothpick or knife after 20 minutes and then every few minutes after that. It will not be good if it gets overcooked.
While it’s cooking, make the glaze.
- 1 cup powdered sugar
- 3 Tbsp. milk
- 1/2 tsp. vanilla
Mix it together in a bowl with a fork to dissolve all the powdered sugar.
Then once the cake is done and still warm, drizzle the glaze over the cake.
If you want, you can double the recipe and make it in a 9×13 pan.
Adapted from here, who adapted it from somewhere else.