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Cinnamon Coffee Cake

Course Dessert
Servings 8

Ingredients

**Coffee Cake:**

  • - 2 cups all-purpose flour 240 g
  • - 2 teaspoons baking powder
  • - 1/2 teaspoon baking soda
  • - 1/2 teaspoon salt
  • - 1 stick salted butter room temperature (113 g)
  • - 1 cup granulated sugar 200 g
  • - 1 large egg
  • - 1 teaspoon vanilla extract
  • - 1/2 teaspoon almond extract
  • - 1 cup buttermilk

**Brown Sugar Crumb:**

  • - 1 1/2 cups all-purpose flour 180 g
  • - 1/2 cup firmly packed light brown sugar 100 g
  • - 1/4 cup white sugar 50 g
  • - 1/2 teaspoon salt 3 g
  • - 1 tablespoon cinnamon
  • - 1 stick salted butter 113 g, melted
  • - 1/2 teaspoon almond extract

**Vanilla Bean Glaze:**

  • - 3/4 cup powdered sugar 60 g
  • - 1 tablespoon vanilla bean paste or 1 teaspoon vanilla extract
  • - 2-3 tablespoons heavy cream or milk 30-45 g

Instructions

**Brown Sugar Crumb:**

  • In a medium bowl, combine the flour, brown sugar, white sugar, salt, and cinnamon. Stir to mix.
  • Pour in the melted butter and almond extract. Mix until large crumbs form. Set aside.

**Coffee Cake:**

  • Preheat the oven to 350°F. Line a 9-inch round cake pan with parchment paper and spray with cooking spray.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, cream together the room temperature butter and sugar using a hand mixer or stand mixer on medium-high speed for 2 minutes until light and fluffy.
  • Add the egg, vanilla, and almond extract, and mix for another 2 minutes on medium-high speed until light and fluffy.
  • Reduce the mixer speed to low and alternate adding the buttermilk and flour mixture, starting and ending with the dry ingredients. Mix just until combined after each addition.
  • Spread half the batter evenly in the prepared pan, then sprinkle half the crumbs over the top. Spread the remaining batter over the crumbs, then top with the remaining crumbs.
  • Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cake cool for about 15 minutes before topping with the vanilla bean glaze.

**Vanilla Bean Glaze:**

  • In a medium bowl, combine the powdered sugar and vanilla. Gradually whisk in the cream until the glaze is thick but pourable.
  • When the cake is slightly cooled, drizzle the glaze over the top using a spoon or a piping bag.