Cinnamon Coffee Cake Recipe
https://easyhomemaderecipes.caThis Cinnamon Coffee Cake recipe is so easy to make and is the perfect treat for an afternoon cup of joe!! It has a buttery coffee crumble crust topped with coffee infused cake and then layered with fluffy whipped cream. Like cakes? Try my Ultimate Rum Cake recipe, a Chocolate Beetroot Cake, or my Cake with Cannoli Filling.
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Ingredients
Crust (Cake Bottom)
- 2 cups brown sugar
- 2 cups all purpose flour
- ½ cup unsalted butter at room temperature
- 2 tbsp ground coffee
- 1 tbsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
Cake Batter
- 1 tsp baking soda
- 1 cup sour cream at room temperature
- 1 egg at room temperature
- ½ cup almonds slivered
Whipped Cream:
- 2 cups heavy cream
- 1 tbsp sugar
Instructions
Crust (Cake Bottom)
- Preheat oven to 350 degrees F and grease a 9" spring form pan and set aside.
- In the bowl of an electric stand mixer with the paddle attachment, cream together brown sugar, flour, butter, coffee, cinnamon, nutmeg and salt.2 cups brown sugar, 2 cups all purpose flour, ½ cup unsalted butter, 2 tbsp ground coffee, 1 tbsp cinnamon, ¼ tsp nutmeg, ½ tsp salt
- Spoon half the mixture into the pan and press down firmly using a flat glass.
Cake
- In a separate bowl mix together baking soda, sour cream, egg, and remaining half of crust crumbs. Pour over crust in greased pan.1 tsp baking soda, 1 cup sour cream, 1 egg
- Sprinkle almonds on top.½ cup almonds
- Bake for 40-45 minutes or until a toothpick inserted into the top comes out clean. Cool completely before topping with whipped cream.
Whipped Topping
- In the bowl of an electric stand mixer with the whisk attachment or with an electric hand mixer, whip heavy cream and sugar on high speed for 1-2 minutes until light and fluffy. Take care not to over mix or whipped cream will appear curdled.2 cups heavy cream, 1 tbsp sugar
- Top on cake immediately or place in an airtight container in the fridge to use at another time.
Notes
Top Tips
Over baking the crust will cause the crust to be crunchy and dry, so make sure to keep a close eye while it is baking. Make sure your cake has fully cooled after baking before topping with whipped cream/buttercream or other fun toppings!! The last thing you want is a runny whipped cream mess before you get a chance to taste your finished product. Remove cake from pan and place on a serving plate. Place it gently on a serving tray for immediate consumption, or in a sealable container for later enjoyment! When you’re ready to eat the cake, place whipped cream on each individual plate. This allows for uneaten cake to be stored for later.Nutrition
Serving: 1Calories: 501kcalCarbohydrates: 57gProtein: 6gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 90mgSodium: 222mgPotassium: 187mgFiber: 2gSugar: 39gVitamin A: 961IUVitamin C: 0.4mgCalcium: 106mgIron: 2mg
Tried this recipe?Let us know how it was!
