Classic Cinnamon Coffee Cake Recipe

Good morning, sunshine! Oh, fine. So we all know that coffee cake is no longer just a morning picker-upper. Would you believe that coffee cake has been around for centuries?! It’s true.

The coffee cake that we all love today evolved from ancient honey cakes. As time went on, the cake shifted towards a simple French galettes, to medieval fruitcakes, to sweet yeast rolls, to Danish cakes made with coffee, and finally ending its journey in an air tight plastic wrapped package on the shelves of grocery stores nation-wide.

This classic cinnamon coffee cake is an easy coffee cake recipe which tastes delicious! I love this recipe and my friends to too. One day I brought these cakes to an early morning meeting at school. People were half-asleep, but as soon as they smelled my hot cakes they were wide awake and piling it onto their plates!

Ingredients:

Crumb Topping:

• 3 cups all-purpose flour, divided use
• 1 3/4 cup light brown sugar, packed, divided use
• 1 1/2 cup butter, softened, divided use
• 1 teaspoon cinnamon
• 1/2 cup chopped pecans

Cake:

• 1/2 cup granulated sugar
• 2 eggs
• 1 1/2 teaspoons vanilla
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup milk

Directions:

1) Preheat oven to 325 degrees. Butter and flour 9×13 inch pan.

Crumb Topping:

2) Combine 1 cup flour with 1 cup brown sugar, a 1/2 softened butter and 1 teaspoon cinnamon in a medium bowl.
3) Mixture should have the consistency of moist sand. Add 1/2 cup chopped pecans. Set aside.

Cake:

4) In a large bowl, cream together the remaining 1 cup butter, remaining 3/4 cup light brown sugar and 1/2 cup granulated sugar with an electric mixer until smooth and fluffy. Add eggs and vanilla and mix well.

5) In a separate bowl combine the remaining 2 cups flour, baking powder and salt. Add this dry mixture to the moist ingredients a little bit at a time. Add milk and mix well. Spoon the batter into prepared 13×9-inch baking pan.

6) Sprinkle the crumb topping over the batter. Be sure the topping completely covers the batter.

7) Bake cake for 50 minutes, or until the edges just begin to turn light brown.

Although, the bake time on these tasty hot cakes is kind of long… they’re definitely worth the wait! I love is classic coffee cake recipe. Cutting them warm (and eating one or two) is such a great benefit of baking this tasty coffee cake; not to mention it makes my whole kitchen smell amazing!

Snickerdoodle Cookie Recipe

I love all cookies, but I especially love snickerdoodles! All the men in my family are simply cinnamon-oholics! They love any cinnamon and so they especially love snickerdoodles! This snickerdoodle recipe is so delicious because the cookies are so huge! The cinnamon coating is not too light, yet not to heavy. I remember the first time I made this recipe, I was pretty skeptical of it.

As it turned out, these are now my family’s favorite cookies and it seems like I can’t keep up with growing demand. I don’t mind though. Because I’m doing the baking, I can always sneak a couple as soon as they come out of the oven. No matter what you have heard or what you believe, there is nothing better than warm snickerdoodles right from the over. It simply isn’t possible.

You too can enjoy this simple recipe. The ingredients are basic and you know they’re in the pantry right now. Why are you still reading? Unfortunately snickerdoodles don’t bake themselves and my cookies are almost done. I can smell the cinnamon right now…

Yield: about 20 (40 if the balls are very small)

Ingredients:

• 2 ¾ cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups sugar
• 2 large eggs
• 2 tablespoons sugar
• 2 teaspoons ground cinnamon

Directions:

1) Preheat oven to 350F. Sift together flour, baking powder and salt; set aside.

2) Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

3) Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

4) Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Enjoy!

These cookies are absolutely delicious and great for all occasions. From the outside of the sweet cinnamon to the inside of the warm goodness, these cookies are 100% right! A snickerdoodle recipe doesn’t have to be hard, which is great because this one isn’t!