Side Pannel
Cinnamon Sugar Crusted Coffee Cake
Cinnamon Sugar Crusted Coffee Cake
- Recipe Submitted by maryjosh on 05/29/2018
Ingredients List
- 1/3 cup granulated sugar
- 1 tablespoon cinnamon
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1/4 cup canola oil
- 1 tablespoon vanilla extract
- 1 cup 2 percent milk plus 1 tbsp. white vinegar (or use buttermilk)
- 1 cup all-purpose flour
- 1 cup white-whole wheat flour
- 3/4 teaspoon baking powder
- pinch cinnamon
- pinch salt
Directions
Preheat oven to 350 degrees and spray a 9 by 5 loaf pan.
Combine your cinnamon and sugar in a separate bowl and set aside.
Melt your butter and then let cool for at least 2 minutes. Once cool, add in your egg, brown sugar, oil, and vanilla. Stir to combine and then whisk in buttermilk mixture.
In a different bowl, combine the flours, baking powder, and pinches of cinnamon and salt.
Combine your wet and dry ingredients and stir until incorporated. Don’t overmix! Lumps are okay!
Pour half of your batter into your prepared loaf pan and spread evenly. Distribute 3/4 of your cinnamon sugar mixture over the batter. Pour remaining batter over and then top the loaf with the remaining cinnamon and sugar.
Bake for 45-50 minutes or until your top is crispy and your inside is set. Let this cool before trying to remove from the pan. You want to be able to invert this without breaking the crust (I actually dropped mine because it was too hot and killed my crust) so let it cool and then slide out when you can!
Enjoy! This bread keeps really well and gets moister as the days go on!
Combine your cinnamon and sugar in a separate bowl and set aside.
Melt your butter and then let cool for at least 2 minutes. Once cool, add in your egg, brown sugar, oil, and vanilla. Stir to combine and then whisk in buttermilk mixture.
In a different bowl, combine the flours, baking powder, and pinches of cinnamon and salt.
Combine your wet and dry ingredients and stir until incorporated. Don’t overmix! Lumps are okay!
Pour half of your batter into your prepared loaf pan and spread evenly. Distribute 3/4 of your cinnamon sugar mixture over the batter. Pour remaining batter over and then top the loaf with the remaining cinnamon and sugar.
Bake for 45-50 minutes or until your top is crispy and your inside is set. Let this cool before trying to remove from the pan. You want to be able to invert this without breaking the crust (I actually dropped mine because it was too hot and killed my crust) so let it cool and then slide out when you can!
Enjoy! This bread keeps really well and gets moister as the days go on!
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