Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
apple recipes
pumpkin recipes
cranberry recipes
healthy baking
candy recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
ice cream recipes
strawberry recipes
blueberry recipes
easter baking
thanksgiving baking
valentine's baking
halloween baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Cinnamon Swirl Coffee Cake Recipe & Video

Printer Friendly Page

Whenever I travel I always visit a local bookstore so I can browse through the cookbooks. I especially like regional cookbooks as they usually reflect the local cuisine. On one of my visits back home to Nova Scotia, I bought a terrific cookbook called 'Out of Old Nova Scotia Kitchens' by Marie Nightingale. What makes this book so unique is the background story for each recipe and how she also provides some interesting history of Nova Scotia. One recipe that caught my attention was for a Cinnamon Loaf, an old family recipe that a woman in her 80's got, in turn, from her mother. This is your classic 'crumb' Coffee Cake recipe. It is quite similar to the Coffee Cake recipe on the site, only it's baked in a loaf pan. This cake has a rich and buttery flavor and soft moist texture. I love the cinnamon sugar topping that sits on top of the cake plus runs through the cake. You can serve this cake while it's still warm from the oven, at room temperature, or even cold. Leftovers can be covered and stored for a few days at room temperature. 

 

Coffee Cakes are the informal cakes, the ones for everyday. Although called a "Coffee" Cake, it does not usually contain coffee. The name more often refers to how the cake is eaten, that is, with a cup of coffee. This Coffee Cake is like a butter cake, that is, it's leavened with baking powder and baking soda, not yeast. The recipe calls for buttermilk which has a thick and creamy texture with a rich tangy buttery taste that makes the cake nice and tender. You can buy buttermilk or you can use buttermilk powder. Or you can make sour milk, which is actually what was called for in the original recipe. To make sour milk stir 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice into 1 cup (240 ml) of whole or reduced fat milk. Let stand at room temperature for about 10 minutes before using.

Related Recipes You May Like

Coffee Cake

Apple Streusel Cake

Blackberry Coffee Cake

Blueberry Cake

 Pumpkin Cake

Cherry Cake

Cinnamon Swirl Coffee Cake: Preheat your oven to 350 degrees F (180 degrees C). Butter (or spray with a non stick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper.

Cinnamon Sugar Topping: In a small bowl stir the brown sugar with the ground cinnamon.

Coffee Cake: In a bowl whisk or sift together the flour, baking powder, baking soda, and salt. 

In the bowl of your electric mixer (or with a hand mixer), beat the butter until softened (about 1 minute). Add the sugar and continue to beat, on medium high speed, until light and fluffy (about 3-4 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed. Beat in the vanilla extract. With the mixer on low speed, add the flour mixture (in three additions) alternately with the buttermilk (in two additions), starting and ending with the flour. Mix only until combined.

Spoon about half (450 grams) of the batter into the prepared pan, smoothing the top with an offset spatula or the back of a spoon. Then sprinkle on the batter about half (30 grams) of the cinnamon sugar topping. Cover with the remaining batter and then sprinkle with the remaining cinnamon sugar topping. Take a wooden skewer or knife and swirl the batter. Bake for about 55 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Remove from the oven and let cool on a wire rack for about 10 minutes before removing from pan.

Serve warm or at room temperature. Can be stored at room temperature for about three days or it can be frozen for about one month.

Makes one loaf.

View comments on this recipe on YouTube

 

Cinnamon Sugar Topping:

1/4 cup (55 grams) firmly packed light brown sugar

1 1/2 teaspoon (2 grams) ground cinnamon

Coffee Cake:

2 cups (260 grams) all purpose flour

1 teaspoon (4 grams) baking powder

1/2 teaspoon (2 grams) baking soda

1/2 teaspoon (2 grams) salt

1/2 cup (113 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated white sugar

2 large eggs, at room temperature

1 teaspoon (4 grams) pure vanilla extract

1 cup (240 ml) buttermilk, at room temperature

Note: You can make a good substitute for commercial buttermilk. Stir 1 tablespoon lemon juice into 1 cup (240 ml) milk. Let stand at room temperature about 10 minutes before using.

 
 
     
 

 

 

New Videos

   
 

 

     

Top 40 Video Recipes of 2016

Watch them all here on YouTube

1. Vanilla Cake

2. CrĂªpes

3. Pound Cake

4. Simple Chocolate Cake

5. Hash Brown Breakfast Cups

6. Cake Pops

7. Simple Vanilla Cake

8. Pancakes

9. Homemade Doughnuts

10. Red Velvet Cake

11. Black Forest Cake

12. Chocolate Chiffon Cake

13. Chocolate Cake with Swiss Buttercream 14. French Baguette 15. Raspberry Macarons
16. American Sponge Cake 17. Cake Doughnuts  18. Orange Chiffon Cake 19. Cream Puffs 20. Red Velvet Cupcakes
21. Rice Krispies Treats 22. Brownies 23.Banana Chocolate Cupcakes 24. Carrot Cake 25. Apple Pie
26. New York Cheesecake 27. Spritz Cookies  28. Homemade Croissants 29. Cream Cheese Brownies 30. Biscuits
31. Caramels 32. Pie Crust 33.Chocolate Eclairs 34. Cinnamon Rolls 35. Coconut Cake
36. Light Fruit Cake 37. Vanilla Ice Cream 38. Peanut Butter Cups 39. Madeleines 40. Royal Icing
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2017 iFood Media LLC