dessert cake

Simple Easy Cinnamon Cake, a soft, delicious and moist Cake Recipe.  Perfect for snack, dessert or even Breakfast.  Everyone will love it.

Simple Easy Cinnamon Cake

brown sugar ((38 grams))

cinnamon ((6 1/4 grams))

butter softened* ((168 grams))

sugar ((200 grams))

eggs

all purpose flour ((250 grams))

baking powder ((5 grams))

baking soda ((2.5 grams))

salt ((2 grams))

sour milk (to make sour milk

vanilla ((5 ml))

Pre-heat oven to 325° (160° celsius)

In a small bowl mix together brown sugar and cinnamon, set aside.

In a large bowl cream butter and sugar, then add the eggs, beat until fluffy.

In a medium bowl sift together flour,baking powder, baking soda and salt.

Add dry ingredients alternately with sour milk, ending with sour milk to creamed mixture. Add vanilla and mix well.

Spoon 1/3 of the batter into a greased 8" (20.5 centimeter) springform pan. Sprinkle with 1/2 of the cinnamon mixture. Spoon another 1/3 of the batter on top, then remaining cinnamon mixture and then top with the remaining batter. Bake for approximately 50-60 minutes or until toothpick comes out clean and dry. Remove from oven and let cool. Enjoy!

Former Tri-State residents will appreciate this copycat Entenmann’s Crumb Coffee Cake recipe, a fabulously classic New York treat!

Copycat Entenmann’s Crumb Coffee Cake (Classic New York Recipe)

brown sugar (light

cinnamon

Kosher salt

(2 sticks) unsalted butter

all-purpose flour

baking powder

baking soda

(1 1/2 sticks) unsalted butter (softened to room temperature)

sugar

buttermilk

vanilla extract

Begin by melting two sticks of unsalted butter in a saucepan. Use a silicone pastry brush to grease the bottom and sides of the cake pan with a bit of the butter as it melts. Place the prepared pan into the refrigerator while preparing the remaining parts of the cake.

In a small bowl, combine brown sugar, cinnamon, and Kosher salt. Stir well breaking up all lumps. Scrape into the barrel of a food processor. Add melted butter. Pulse until mixed, about 3 to 5 pulses. Add the flour and pulse until large clumps form, about 5 to 8 pulses. The flour should just be moistened and have no visible dryness.  Spill the cinnamon sugar clumps out into a bowl and use your hands to squeeze some of the mixture together. The mixture should immediately hold together. If yours does not, add additional melted butter in 1-tablespoon increments.

Preheat oven to 350°F. Remove the prepared cake pan from the refrigerator. Combine flour, baking powder, baking soda, and salt. Whisk to combine.

make the cinnamon sugar streusel topping

In the bowl of a stand mixer fitted with the paddle attachment, add softened unsalted butter and whip until it&#39;s light. Add in granulated sugar and beat until light and fluffy.

Add the eggs, one at a time, blending after each addition. Add buttermilk and vanilla extract and blend until just incorporated, followed by flour mixture in two separate additions. Again, beat just until incorporated but no more.

make the buttermilk cake

Transfer cake batter to prepared baking pan spreading it into the corners and from side to side, end to end. Smooth the top with a rubber spatula or the back of a wooden spoon.

The streusel topping is considered the pinnacle of this bake, so it&#39;s important to evenly distribute so that each cut square will have a few lumps. Add large lumps of the streusel topping in each corner and along all the sides and in the middle. Follow with medium sized and small lumps the same way. Finally, spread all remaining cinnamon sugar crumbs atop the cake.

Bake in a preheated oven for 50 minutes to 1 hour or until the insertion and removal of a toothpick comes out clean. The streusel topping will be golden brown and slightly crunchy in spots.

Cool the cake in the pan atop a wire cooling rack for 1 hour, longer if you prefer to eat it completely cooled. Cut into thirds lengthwise and into fifths from side to side to yield 15 &#39;squares.&#39; Use a fine mesh sieve to dust with powdered sugar once cut, then use a spatula to remove individual pieces from the cake pan.

Plate individual squares and dust with additional powdered sugar to serve.

assemble for baking

Our Banana Coffee Cake is tender, delicious, and features a cinnamon sugar swirl in the center that you are going to freak out over. Drizzled with a sweet glaze, it is perfect with a cup of coffee.

Banana Coffee Cake

butter,

dark brown sugar

oats (NOT quick-cooking)

flour, all-purpose

salt

overripe bananas

salted butter, softened

vanilla

milk

sour cream

sugar,

cream

maple syrup

Preheat your oven to 350, and spray a...

Preheat your oven to 350, and spray a 9x13 inch pan well with baking spray.

Add all of the crumb ingredients to a...

Add all of the crumb ingredients to a mixer or mixing bowl, and mix until crumbly. Remove from mixer bowl and set aside.

In a separate bowl, combine the flour, baking...

In a separate bowl, combine the flour, baking powder, and salt. Set aside.

Place your bananas in the mixer. Mix until...

Place your bananas in the mixer. Mix until pulverized and liquified, about 1 minute. Add butter and sugar. Mix until combined for about 1-2 minutes. Next, add the eggs and vanilla and mix.

Add flour, milk, and cream. Mix.

Pour half of the batter into the baking...

Pour half of the batter into the baking pan. Top with half of the crumb mixture. Spread the remaining half of the batter on top. Add 1 cup of oats to the remaining crumb. Spread on top of the cake.

Bake for 50-60 minutes, or until a tester...

Bake for 50-60 minutes, or until a tester comes out with moist crumbs.

Let cool for 15 minutes and then drizzle...

Let cool for 15 minutes and then drizzle with glaze.

Serve WARM!

This Traeger Banana Coffee Cake is features a cinnamon sugar swirl in the center and a sweet streusel on top. Drizzled with a sweet vanilla glaze, this is perfect as breakfast OR dessert!

Traeger Banana Cake

butter

flour (all-purpose)

Preheat your Traeger to 350°F, and spray a 9x13 inch pan well with baking spray.

Add the butter, brown sugar, flour, and cinnamon from the crumb portion of the ingredients to a mixer or mixing bowl, and mix until crumbly. Remove from mixer bowl and set aside.

This Bursting Blueberry Crumb Cake is a luscious lemon vanilla cake topped with fresh blueberries, a zesty crumbly topping, and a moist, tender crumb beneath. Perfectly balanced with a hint of cinnamon in the crumb and vibrant lemon zest in the batter, this cake offers a delightful blend of flavors and textures. Ideal for a cozy breakfast, brunch, or dessert, it’s best enjoyed warm with vanilla ice cream or at room temperature.

Bursting Blueberry Crumb Cake Recipe

plain/all-purpose flour

caster sugar (superfine sugar)

cinnamon powder

/ 4 tbsp melted butter

tsp vanilla extract

tsp baking powder

tsp cooking/kosher salt

lemon

sour cream (at room temperature; substitute plain yogurt if desired)

milk (at room temperature; full fat preferred, low fat is okay)

lemon juice

tbsp caster sugar (superfine sugar)

tbsp plain/all-purpose flour

Preheat Oven

Preheat your oven to 200°C / 400°F (180°C fan-forced). Line a 20cm springform pan with parchment paper to ensure easy removal of the cake.

Make the Crumb

In a medium bowl, mix together the flour, sugar, cinnamon, and salt using a fork. Add melted butter and vanilla extract, then continue mixing with the fork just until the flour is coated and the mixture is crumbly with lumps. Stop mixing to keep the crumb texture nice and chunky.

Zest and Juice the Lemon

Zest the lemon first and set aside the zest for the batter. Then measure out the lemon juice to toss with the blueberries.

Prepare Blueberries

Toss the fresh blueberries with lemon juice to moisten them. Sprinkle with sugar and flour, then gently toss again to coat well. Set this aside, allowing the sugar and flour to adhere for a better bake.

Whisk Dry Ingredients

In a small bowl, whisk together the flour, baking powder, and salt for the cake batter.

Whisk Wet Ingredients

In a larger bowl, whisk the sugar, vanilla extract, lemon zest, and eggs until the mixture becomes a bit foamy (about 15 seconds by hand). Add the melted and slightly cooled butter and sour cream, whisking until smooth and combined.

Combine Wet and Dry

Using a rubber spatula, fold in the flour mixture in three additions, gently incorporating each batch. Then add the milk and stir just until combined. Some small lumps remaining is perfectly fine.

Assemble the Cake

Pour the batter into the prepared springform pan. Scatter the coated blueberries evenly over the top. Sprinkle any leftover flour from the blueberry bowl on top of the berries. Finally, cover with chunks of the crumb mixture, aiming to cover about 85% of the surface. If you have small powdery bits, press them together gently with your fist to form clumps before applying.

Bake

Place the pan in the oven and bake for 65 minutes, rotating the pan halfway through to ensure even cooking. The cake is done when a skewer inserted in the center comes out clean; blueberry stains on the skewer are acceptable.

Cool in Pan

Let the cake cool in the pan for 10 minutes after baking. Then carefully remove from the springform pan and allow it to cool for at least another 10 minutes before slicing.

Serve

For the best experience, serve the blueberry crumb cake warm with a scoop of vanilla ice cream. Alternatively, it can be enjoyed at room temperature with ice cream or cream as well.

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Top Tags

Simple Easy Cinnamon Cake

Copycat Entenmann’s Crumb Coffee Ca...

Banana Coffee Cake

Traeger Banana Cake

Bursting Blueberry Crumb Cake Recip...

Top 5 dessert cake recipes from across the web

The most viewed dessert cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple Easy Cinnamon Cake

Copycat Entenmann’s Crumb Coffee Ca...

Banana Coffee Cake

Traeger Banana Cake

Bursting Blueberry Crumb Cake Recip...

The most viewed dessert cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine