Boy, I hope this taste good. That is what I keep saying this morning. It has been quite awhile since I had baked for an office birthday. Our company celebrates everyone’s birthday by having a cake or the like. At times it might be a tray of bagels, others a cake from our local Wegmans and others get a handmade dessert. Sandy was lucky today. I had enough time to whip together a new recipe I found on Pinterest from Averie Cooks. The description said it would taste like cinnamon buns and it should with the amount of ground cinnamon in the mix.
You could smell the cinnamon just walking by the cake and such a good smell too. I brought this cake into the office this morning and for 2 1/2 hours the wonderful aroma stayed in my office, calling to me. Then it was time to celebrate Sandy’s birthday and to see if this new recipe was a keeper. The verdict came in…. Delicious! Can’t wait to make it for the family.
Cinnamon Roll Coffee Cake
For the Cake
1/4 cup unsalted butter, softened (half of one stick)
3/4 cup granulated sugar
3/4 cup sour cream (Greek yogurt may be substituted)
2 large eggs
2 tablespoons canola or vegetable oil
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt, optional and to taste
For the Filling-Topping
1/2 cup unsalted butter, extremely soft and almost melted
1 cup light brown sugar, packed
2 teaspoons cinnamon
For the Glaze
2 tablespoons cream cheese, softened (whipped or light are okay)
2 tablespoons cream or milk
1/2 teaspoon vanilla extract
1 cup+ confectioners’ sugar, sifted is ideal
For the Cake – Preheat oven to 350F and prepare a 9-inch spring form pan (at least 3 inches high; a 9-inch square baking pan may be substituted if it’s at least 3 inches in height; don’t use a 9-inch round cake pan because it’s too shallow) by spraying well with floured cooking spray or grease and flour the pan; set aside.
To the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar until pale, light, and fluffy, about 3 minutes on medium-high to high speed. Add the sour cream, eggs, oil, vanilla, cinnamon, and beat until smooth and incorporated, about 3 minutes on medium-high to high speed. Add the flour, baking soda, salt, and beat until just incorporated and batter is smooth, about 1 minute on medium speed. Spread batter into prepared pan; set aside.
For the Filling-Topping – In a medium-microwave safe bowl, add the butter and heat on high power until it just begins to melt, about 1 minute. Add the brown sugar, cinnamon, and beat with a spoon or whisk until combined. Spread filling over the top of the cake batter in an even, smooth, flat layer, as if you’re frosting a cake. Then, using a table knife, swirl back and forth to marble the filling into the cake batter, going over the cake and going up and back a few times. Place pan on a baking sheet (as insurance in case your spring form pan doesn’t have a perfect seal) and bake for about 40 to 45 minutes, or until topping has set and a toothpick inserted into the center of cake comes out clean.
Note that in the final minutes of baking, topping may have a tendency to burn near the edges as the butter browns and the brown sugar caramelizes; watch cake closely. Allow cake to cool in pan and rest on baking sheet for at least 30 minutes before glazing it, or before removing it from the pan and serving.
For the Glaze – In a medium bowl, combine cream cheese, milk or cream, vanilla and whisk until combined and smooth. Slowly add the confectioners’ sugar, whisking to incorporate and until smooth. Based on desired glaze consistency, playing with the sugar and cream ratios may be necessary. Evenly drizzle the glaze over cake and serve. Cake will keep in an airtight container at room temperature for up to 5 days.