Cinnamon Cream Coffee Cake

Cinnamon Cream Cake

Cinnamon Cream Cake

There’s a Corner Bakery within two miles of my apartment in every direction so it’s safe to say I’ve eaten there more times than I ever thought I would. Every time I go in I see the cinnamon cream coffee cake as well as other desserts and immediately have to start to fighting the urge to buy one of everything. It all looks so good! Well, the last time I visited one of the many locations near my apartment I just happened to be thinking about our upcoming family dinner and what I would make for dessert that week. It was as if the universe knew what I was thinking and answered my question, right there in front of me was the cinnamon cream coffee cake. I immediately did a Google search for a cinnamon cream coffee cake recipe and found a copycat recipe.

Topping and Filling Ingredients
  • 2/3 cup sugar
  • 3/4 cup brown sugar
  • 4 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 2 1/3 cups flour
  • 2 sticks salted butter, melted
Cake Ingredients
  • 3 cups flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup butter, room temp, cut into pieces
  • 1/2 cup vegetable shortening
  • 1 2/3 cups sugar
  • 5 eggs
  • 1 1/2 tsp. vanilla
  • 2 cups sour cream

Directions:

  1. Preheat oven to 350º. Grease and flour 10 inch/12 cup tube pan very well. (Do not use a smaller pan or a bundt pan.)
  2. Combine first five topping ingredients in a large bowl, add melted butter and combine with a wooden spoon. You want big chunks of the topping and filling so don’t over mix.
  3. Cake: Combine flour, baking powder, baking soda and salt in a medium size bowl, set aside.
  4. In a large bowl cream butter, shortening, and sugar until very light. Beat in the eggs one at a time. Mix in almond extract. Add the dry cake ingredients alternating with the sour cream. The batter will be very thick.
  5. Spoon half of the cake batter into the prepared pan. Sprinkle half of the topping mixture over the batter, then the remaining cake batter, then remaining topping. Press the final topping layer into the cake layer very gently, just to make sure it “sticks”.
  6. Bake in the center of the oven for 50 –  1 hour and 15 minutes. Cake is done when it starts to pull away from the sides and a toothpick inserted in center comes out clean. Cool in pan for 30 minutes. Loosen sides of cake with knife and invert onto a wire rack and then invert again on to serving platter. Sprinkle with powder sugar to finish.

*Notes: I deviated from the original filling recipe a bit. I tend to like things to be a little sweeter and the results of the original recipe were a little more bland. The recipe above is what I used. You can find the original recipe in the link below. If you’re using a powdered sugar shaker to add the powdered super, I suggest waiting a while for it to cool otherwise the sugar will clump in the shaker and make life difficult. Not only was the cake beautiful but it turned out incredibly moist. Serve it warm with coffee and you wont be disappointed.

Cinnamon Cream Cake

Cinnamon Cream Cake

Original Recipe: http://www.barbarabakes.com/2011/10/corner-bakery-cinnamon-creme-coffee-cake/