This coffee cake is truly heartwarming so so many reasons. For one, it makes your house smell amazing while it is baking. That cinnamon roll candle you have burning doesn’t stand a chance against this coffee cake!
Take a look at what my friends over at The Cookin’ Chicks had to say about this recipe:
“Not only did our house smell amazing (think cinnamon rolls), but when it was ready to eat and we took our first bite, it was mouth watering amazing! Seriously, the cake was light and fluffy, the topping had a small crunch to it, and combined, it was a delicious breakfast treat!”
Ingredients
Cake:
3 cups Gold Medal flour
1/2 tsp Morton salt
3/4 cup Domino sugar
4 tsp Clabber Girl baking powder
1 1/2 cups TruMoo milk
2 Eggland’s Best eggs
4 tsp McCormick vanilla extract
8 tbsp. Land O Lakes butter, melted
Streusel Topping:
1 cup brown sugar
1 tbsp. ground cinnamon
Glaze:
3 cups powdered sugar
1 tsp vanilla extract
2 tbsp. water
Instructions
- In a medium bowl, combine the flour, salt, sugar, and baking powder.
- In a separate bowl, combine the milk, eggs, and vanilla.
- Pour the wet mixture into the dry mixture and stir until combined.
- Add in the melted butter and stir until thoroughly combined.
- Grease a 9 x 13 and pour the batter evenly on the bottom of the pan.
- Combine the brown sugar and cinnamon in a small dish and spread evenly on top of the batter.
- Place pan in preheated oven, 350, for about 30 minutes, or until cooked through.
- While cake is baking, combine the powdered sugar, vanilla, and water together to form the glaze.
- Remove cake from oven and allow to cool completely.
- Pour the glaze on top of the cooled cake and serve!!
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Quick Tip: Serve this cake with a bit of maple syrup!
Thank you to The Cookin’ Chicks for this great recipe.
