Ceylon Cinnamon Coffee Cake

This classic coffee cake showcases the delicate, sweet flavor of Ceylon cinnamon in both the tender cake and the buttery crumb topping. It's the perfect accompaniment to your morning coffee or afternoon tea.

Ingredients

  • 2 cups Unbleached All Purpose Flour
  • 1 cup Cane Sugar
  • 1/2 cup butter, softened
  • 2 Eggs
  • 1 cup whole milk
  • 2 teaspoons Baking Powder
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Redmond Real Salt

For Cinnamon Swirl:

  • 1/3 cup Light Brown Cane Sugar
  • 2 tablespoons Ceylon Cinnamon
  • 2 tablespoons butter, melted

For Crumb Topping:

  • 1/2 cup Unbleached All Purpose Flour
  • 1/2 cup Light Brown Cane Sugar
  • 1 teaspoon Ceylon Cinnamon
  • 4 tablespoons cold butter, cubed

*Bolded ingredients are products we typically carry at Tare Bulk Foods.

Directions

  1. Preheat oven to 350°F. Grease 9x13 inch baking pan.
  2. Cream softened butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla.
  3. Whisk together flour, baking powder, and salt. Add to butter mixture alternating with milk, beginning and ending with flour mixture.
  4. For swirl, combine brown sugar, cinnamon, and melted butter.
  5. For topping, combine flour, brown sugar, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs.
  6. Spread half the batter in prepared pan. Sprinkle with cinnamon swirl mixture. Top with remaining batter, then crumb topping.
  7. Bake 35-40 minutes until golden and toothpick inserted in center comes out clean. Cool 15 minutes before serving.

Notes

  • Ceylon Cinnamon has a sweeter, more delicate flavor than regular cinnamon
  • Add chopped Walnuts or Pecans to the crumb topping for extra texture
  • Cake keeps covered at room temperature 3 days
  • Serve with hot coffee for the perfect pairing