Cinnamon Crumble Coffee Cake
Culinary Genie
12 servings
30 minutes
349
American
Desserts
Cinnamon Crumble Coffee Cake using Culinary Genie Salt-Free Cinnamon & Orange Seasoning Blend. A classic, old-fashioned style coffee cake that is so moist, buttery and loaded with cinnamon flavor. Can easily be made gluten-free with a simple flour swap.
Ingredients
- 2 cups all-purpose flour (we used Sunrise Flour Mill organic heritage white) or gluten-free flour or choice, divided
- 1 cup packed brown sugar, divided
- 4 teaspoons Culinary Genie Salt-Free Cinnamon & Orange Seasoning Blend, divided
- 14 tablespoons butter (6 tablespoons cold and cubed, ½ cup softened)
- ¾ cup raw granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup sour cream
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons half & half
Directions
Preheat oven to 350°F. Line an 8x8-inch square or 9-inch round baking pan with parchment paper; set aside.
In a medium bowl, combine ⅔ cup flour, ½ cup brown sugar, 2 teaspoons Culinary Genie Salt-Free Cinnamon & Orange Seasoning Blend and 6 tablespoons cold and cubed butter. Using a pastry blender or 2 forks, cut the butter into flour mixture until pea-sized crumbs form. Set aside.
In a small bowl, combine remaining ½ cup brown sugar and remaining 2 teaspoons Culinary Genie Salt-Free Cinnamon & Orange Seasoning Blend. Set aside.
In a large bowl, combine remaining ½ cup softened butter, granulated sugar, eggs and vanilla. Using an electric mixer, beat until well combined, scrapping sides of bowl occasionally. Mix in sour cream; beat until well combined.
Add remaining 1⅓ cups flour, baking powder, baking soda and salt to wet mixture. Continue mixing on low until combined, scrapping sides of bowl if needed. Add half and half; continue mixing until just combined (batter will be thick).
Spread half the batter into prepared pan. Sprinkle with cinnamon sugar; spread with remaining batter. Using a butter knife, swirl cinnamon sugar into batter. Top batter with cinnamon crumble mixture.
Bake 45-50 minutes or until toothpick inserted in center comes out clean. Remove from oven and place pan on a cooling rack. Cool 15-20 minutes before serving.