Classic Cinnamon Coffee Cake.
A classic recipe for cinnamon coffee cake. I first started making this year many years ago in high school. I have changed it a little since then but this is my go to recipe for an easy coffee cake. The cake turns out really moist and to me it is not overly sweet. The original recipe called for 1 cup of sugar instead of 1/2 cup which you find in the recipe below.
This is a small batch coffee cake that bakes in a 8×8″ baking dish. The original version was for double and made in a 9×13″ pan but I usually don’t need such a large batch. I usually make the recipe below then cut it into 9 square pieces.
- ½ cup (1 stick) salted butter, softened
- 1/2 cup sugar
- 1 large egg
- ¼ cup sour cream
- ¼ cup plain or vanilla yogurt
- ¼ teaspoon vanilla
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- 2 Tablespoons brown sugar
- 2 Tablespoons white sugar
- 1 teaspoons ground cinnamon
- Preheat oven to 350 F. degrees. Grease a 8×8 inch square baking pan & set aside.
- Stir together the butter & sugar in a large bowl. Add the egg, sour cream, yogurt & vanilla, and mix well.
- Stir in the flour, baking powder, & baking soda together and mix until well combined.
- Topping: In a small bowl stir the brown sugar, white sugar and cinnamon together.
- Pour the batter into the greased baking pan (I use the back of a spoon to spread it out so it’s all laying evenly). Using a spoon sprinkle the topping over the batter in the pan. Take a knife and swirl the cinnamon topping in.
- Bake at 350 F. for about 30 minutes or until a wooden toothpick comes out clean after being inserted into the center. Cool a few minutes before serving.