Is there really anything better than having a nice leisurely breakfast with a cup of coffee and a slice of coffee cake? Or three slices of coffee cake if you’re like me and can’t stop after one! It’s really a great way to start your day.
While I really enjoy eating this cake for breakfast, it’s really an all-day kind of experience. Lately I’ve really been into creating food memories and moments. I think a great option would be to have a piece of coffee cake and a cup of coffee ready to serve to some friends on a random afternoon. With the weather being super chilly this fall, it’s a lovely way to spend a few hours with your friends and catch up on life during the busy holiday season by enjoying a Spice Islands Ground Saigon Cinnamon-spiked treat!
And what makes this coffee cake better than all the other ones out there is the combination of the streusel topping and the Spice Islands Ground Saigon Cinnamon. Saigon cinnamon is one of the most fragrant and sweet cinnamons out there, and it really steps it up above all other cinnamons. I make the streusel topping that is laced with this aromatic spice, and then use the streusel as a layer in the cake and then the topping. That way you get a double punch of cinnamon to complement your coffee!
Saigon Cinnamon Streusel Coffee Cake
Ingredients
For the cake:
- 1 stick unsalted butter, at room temperature
- 1 cup white sugar
- 2 eggs
- 2 teaspoons Spice Islands Pure Vanilla Extract
- 2 cups all purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon Spice Islands Sea Salt
- 1 cup sour cream
- 1 cup powdered sugar
- 2 tablespoons 2% milk
For the streusel topping:
- 1 ¾ cup all purpose flour
- ¾ cup brown sugar
- 1 teaspoon Spice Islands Ground Saigon Cinnamon
- 1 teaspoon Spice Islands Sea Salt
- 1 ½ sticks unsalted butter
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons whole milk
Instructions
- Preheat the oven to 350 ºF. Spray a 9-inch spring-form pan with baking spray and set aside.
- In a large stand mixer, cream together the butter and sugar.
- Add the eggs and vanilla to the butter mixture, and scrape down the sides of the bowl as needed, until fully incorporated.
- Add the flour, baking powder, baking soda and salt, and mix on low speed until just combined.
- Add the sour cream and mix for 60 seconds more, until fully incorporated.
- In a medium bowl, combine the ingredients for the topping and, using a fork or a pastry cutter, cut in the butter until you have a crumbly mixture.
- Transfer half of the batter to the prepared spring-form pan and smooth out so it covers the bottom. Sprinkle ½ cup of the streusel topping on top of the batter, and then cover with the remaining batter.
- Sprinkle the remaining streusel on top of the batter. Transfer the spring-form pan onto a baking sheet and then into the prepared oven.
- Bake for 55-60 minutes, until a knife can be inserted into the center and comes out clean. Remove from the oven. Let the cake cool completely.
- In a small bowl, whisk together the powdered sugar and milk until smooth.
- Drizzle the glaze over the cooled cake and serve with coffee.
Husband and wife team LINDSAY LANDIS and TAYLOR HACKBARTH are entrepreneurs by day, running a web and graphic design business out of their home in Nashville, Tennessee. By night they cook, bake, and eat all manner of delicious things. Their food blog, Love & Olive Oil (http://www.loveandoliveoil.com), chronicles their culinary adventures in and around the kitchen. Lindsay is the author of The Cookie Dough Lover's Cookbook (June 2012, Quirk Books), and their next book, a joint endeavor entitled Breakfast For Dinner, is set to be published in February of 2013.
Gaby Dalkin is private chef, recipe developer, food stylist and photographer specializing in simple and sassy recipes for the home cook! Her website, What's Gaby Cooking started in 2009, and includes her latest original recipes as well as her adventures in the food world. 
I can’t wait to try this recipe!!
This sounds yummy! I shall be trying it soon!
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