This cinnamon-cream coffee cake from Mary Younkin’s new cookbook, The Weekday Lunches & Breakfasts Cookbook, is a recipe you’ll make over and over again. With a super-wet cake and two layers of cinnamon, this morning treat is hard to resist. It’s THE perfect accompaniment to your weekend morning coffee!
1 1/3 cups of all-purpose flour
3/4 cup light brown sugar packed
1 tablespoon cinnamon
1/2 teaspoon nutmeg
3/4 cup melted butter
1/2 cup butter at room temperature
1 cup of sugar
2 large eggs
1 teaspoon of pure vanilla extract
1 cup of all-purpose flour
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup of sour cream or natural Greek yogurt
Combine flour, brown sugar, cinnamon, nutmeg and butter in a medium bowl. Mix with a fork until lumps form.
Preheat oven to 350° F. and grease a 9 X 9 inch skillet with butter.
In a medium bowl, whisk together flour, baking powder and cinnamon.
In a large mixing bowl, spread butter and sugar until light and fluffy, about 3 to 4 minutes.
Add eggs and vanilla and mix well, scraping sides of bowl as needed.
Add flour mixture.
Add sour cream or Greek yogurt and mix until well combined.
Pour half of the cake batter into the prepared pan and with a compensating spatula, spread to cover the bottom.
Sprinkle half of the cinnamon streusel evenly over the cake dough.
Cover it with the rest of the dough and then sprinkle it again with the rest of the stars.
Bake for 30 – 35 minutes, until lightly browned and a toothpick inserted in the middle comes out with the wet crumbs.
Maria’s recipe in the cookbook called for sour cream, hence the name, Coffee Cake with Cinnamon Sour Cream. I replaced the simple Greek yogurt as I do in many recipes that call for sour cream because it contains less fat and calories. The flavor of the final product was not affected, as I tried it with both, so use the one you prefer.