A delightful coffee cake that combines the flavors of cinnamon rolls with a soft, moist cake, topped with a sweet icing drizzle.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: Easy, Sweet
Servings: 8servings
Calories: 250kcal
Equipment
Mixing Bowl
Baking Pan
Whisk
Butter Knife
Ingredients
Dry Ingredients
2cupsAll-purpose flour
1tablespoonBaking powder
1/2teaspoonSalt
1/2cupGranulated sugar
Wet Ingredients
1/2cupButter, softened
2largeEggs
1cupMilk
1teaspoonVanilla extract
Cinnamon Swirl
1tablespoonGround cinnamon
1/2cupBrown sugar
Icing
1/2cupPowdered sugarFor icing
Instructions
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar.
In a separate bowl, cream the softened butter until fluffy. Beat in the eggs, one at a time, until well combined.
Stir the milk and vanilla extract into the butter mixture. Gradually add this to the dry ingredients, mixing just until incorporated. The batter should be thick but smooth.
Pour half the batter into the prepared pan and spread evenly. In a small bowl, mix the cinnamon and brown sugar together. Sprinkle half of this mixture over the batter in the pan. Pour the remaining batter on top and finish with the remaining cinnamon-sugar mixture. Use a butter knife to gently swirl the cinnamon sugar through the batter, creating a marbled effect.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool slightly in the pan.
While the cake cools, whisk the powdered sugar with 1-2 teaspoons of milk until smooth and pourable. Drizzle the icing over the warm cake before serving.
Notes
For best results, ensure butter and eggs are at room temperature. You can substitute vanilla with almond extract for a different flavor.