Brown sugar, nuts and cinnamon are swirled inside and sprinkled on top of this delicate Cinnamon Coffeecake.
It’s Sunday already…where did the weekend go? The calendar says April 30th, but the weather feels like February. That’s a perfect excuse to crank up the oven and bake this quick and easy coffeecake. It’s perfect alone or accompanied by a steamy cup of java.
This recipe is so quick and simple and uses ingredients that I always have on hand. Sometimes the best recipes use some of the fewest ingredients. This one uses all the basics…butter, sugar, cream, cinnamon, nuts and brown sugar. Really, how could you go wrong?The original recipe comes from a vintage cookbook clipping, so this one has been around a looong time. That means it’s tried and true!
The batter bakes up light and tender and with a layer of the nutty brown sugar mixture inside and out. Because you can NEVER have too much streusel. Hope your weekend was wonderful. Maybe you want to end it with a slice of Cinnamon Coffeecake too? Happy Baking!
Yields 8 servings
- 3/4 cup sugar
- 1/4 cup butter, softened
- 1 egg
- 1/2 cup half and half
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 2 tablespoons flour
- 2 teaspoons cinnamon
- 2 tablespoons butter, melted
- 1/2 cup chopped pecans
- -powdered sugar for dusting, if desired
- Heat oven to 375 degrees F. Lightly grease and flour an 8 or 9-inch round baking pan; set aside.
- In medium bowl, mix sugar and butter until fluffy; blend in egg.
- Stir in half and half.
- Add flour, baking powder and salt; mix until blended; set aside.
- In small bowl, combine all streusel ingredients.
- Spread half of batter in prepared pan. Sprinkle half of streusel mixture over batter.
- Carefully spread remaining batter over streusel layer. Sprinkle with remaining streusel mixture.
- Bake at 375 degrees F. for 25-30 minutes, until toothpick inserted comes out clean. Cool 20 minutes in pan. Remove from pan and sprinkle with powdered sugar if desired. Serve warm.