Cinnamon Roll Coffee Cake
This post first appeared over at Real Housemoms where I’m a contributor, under the title of Cinnamon Roll Coffee Cake in February. This was such an easy recipe and so very good that instead of my usual Mouth Watering Mondays post, where I pull from a year ago, I am going to share this full recipe with you here.
I love a great coffee cake like this one with a crunchy streusel topping, therefore you can’t go wrong in my opinion. A streusel topping goes great on so many desserts like muffins, pies, crisps, cakes, loaves and more. You can even freeze a streusel topping to use at a later date too. It can then be at the ready anytime you are making any of these items, a great time saver!
Doesn’t that look delish? Serve it warm after a slight cool down from the oven. Maybe even with a scoop of ice cream for dessert. You will be getting rave reviews with this amazing cake. The cake is moist, yet the topping is crunchy and delicious. It is all made up in a 9×13″ pan, so this couldn’t be easier and feeds a crowd. This is a great recipe to make for a brunch, luncheon or a dessert. It really carries you through the day.
Young and old will appreciate this coffee cake. A delightful cake like this won’t take you anytime to make and a coffee cake is a traditonal way of showing hospitality.
And lastly you can just dive right in with a spoon or cut the cake into squares. It doesn’t matter how you slice it but most of all who you share it with, everyone will love this cake!!
- 1 cup butter
- 1½ cups sugar
- 2½ cups flour
- 3 tsp. baking powder
- ½ tsp. salt
- 1 cup whole milk
- 3 eggs, beaten slightly
- ½ cup butter, softened
- ¾ cup flour
- 1 cup brown sugar
- 2 Tbsp. cinnamon
- 1¼ cups pecans, chopped
- Preheat oven to 350F. Grease a deep 9x13" pan and set aside. Whisk together the flour, baking powder and salt set aside. Combine topping mixture and mix until coarse crumbles.
- In a standup mixer with a paddle attachment, cream together butter and sugar, add in the eggs and mix well. Alternatively add in the flour mixture and milk, starting and ending with the flour. Don't over mix.
- Spread into the prepared pan and top with the topping. Press the topping into the batter in spots or swirl with a knife.
- Bake for 45-50 min. until not jiggly in the middle and browned on top. Serve warm or at room temperature.