Coffee Cake with Cinnamon Sugar Filling. No Coffee Cake is Complete Without Streusel. The crumb topping on this cinnamon coffee cake is Quickly whisk together sugar and cinnamon for cinnamon ripple layer in a small bowl and sprinkle it Several steps with batter, cinnamon filling and streusel topping…but OMG it turned out amazing! These Coffee Cake Muffins are perfectly cinnamon-y, fluffy, tender, moist and are stuffed with a brown sugar, cinnamon filling!
Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. If your coffee cake is dry, it may have been overbaked. Always bake to the minimum cooking time and check for doneness. You can have Coffee Cake with Cinnamon Sugar Filling using 13 ingredients and 9 steps. Here is how you cook it.
Ingredients of Coffee Cake with Cinnamon Sugar Filling
- Prepare 2 packages of dry yeast.
- You need 1/2 cup of warm water.
- You need 4 of cups, sifted flour.
- Prepare 1/4 cup of sugar.
- You need 1 tsp of salt.
- It’s 2 sticks of butter, cold.
- It’s 2 of eggs, well beaten.
- You need 1/2 cup of scalded milk, cooled.
- You need 1/4 cup of melted butter, divided.
- You need 1 tbs of cinnamon, divided.
- Prepare 3/4 cup of sugar, divided.
- You need of nuts, optional.
- You need of Vanilla Frosting.
It's also important to measure the flour correctly. Soft and moist, nicely cinnamon-y, this is the quintessential breakfast coffeecake. Note: For those of you looking for a cake with less filling, one where the golden cake itself is the main attraction, reduce the amount of brown sugar in. Sprinkle cinnamon sugar over the batter in the pan.
Coffee Cake with Cinnamon Sugar Filling instructions
- Scald milk, let cool.
- Add yeast to warm water, stir until dissolved.
- Combine in a large mixing bowl, sifted flour, sugar, and salt. Cut in sticks of butter using a pastry cutter. Add in beaten eggs, scalded milk, and dissolved yeast. Mix until ingredients are distributed and forms a dough..
- Cover the bowl and let rise in a warm space until doubled in size, about 1 hour..
- Split dough in half. On a floured surface, roll out dough into an 18"x 18" square. Brush on 2 tbs of melted butter to each square. Sprinkle on cinnamon and sugar. Add nuts. (This is an optional filling, any pastry filling of choice can be added at this step.).
- Roll the dough into a spiral. Tuck in the ends. Place both loafs on a nonstick baking sheet. Add 3 diagonal slits to each loaf. Cover and let rise for 45 minutes..
- Bake for 25 minutes at 375 degrees F. Let cool..
- Frost on top and cut into 1" slices. Enjoy!.
- The loaves freeze well. Take out of the freezer the night before to enjoy the next day..
Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can. This cake is very similar to one made with a yellow cake mix, but a much tastier choice. I omitted the nuts and used brown sugar for the filling–no need at all to. It starts with Cinnamon Sugar and ends with Zucchini Coffee Cake. So do you remember my jumbo ZUCCHINI?
