Description
A delightful dessert that blends familiar ingredients to create a comforting and inviting coffee cake with swirls of cinnamon and brown sugar.
Ingredients
Scale
- 1 ½ cups brown sugar
- 6 tbsp cinnamon
- 15 tbsp butter, melted
- 1 cup unsalted butter
- 1 ½ cups sugar
- ½ cup sour cream
- ¾ cup milk
- 3 large eggs
- 3 tsp vanilla extract
- 3 cups flour
- 3 tsp baking powder
- ¾ tsp salt
- 4 ½ tbsp salted butter
- ¾ cup sugar
- 1 cup plus 2 tbsp heavy whipping cream
- 1 ½ tsp vanilla extract
- 4 ½ tsp corn syrup
- 4 oz cream cheese
- 3 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Line a sheet pan with parchment paper.
- Cream together sugar and butter until light and airy.
- Mix in the sour cream.
- Add the milk and stir to combine.
- Add the eggs and vanilla extract, mixing well.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
- To make the filling, mix together brown sugar, cinnamon, and melted butter.
- Pour the batter into the prepared sheet pan and spread evenly.
- Drizzle the filling mixture on top and swirl it in.
- Bake for 23-25 minutes until lightly golden and set.
- Make the icing by combining butter, sugar, heavy cream, vanilla, and corn syrup in a saucepan; bring to a boil and cook for 3-4 minutes.
- Stir in the cream cheese and mix in powdered sugar to reach desired consistency.
- Cool the icing slightly, then pour it over the cake.
- Cut into squares and serve.
Notes
This cake is perfect for brunch or as a cozy treat. It can be stored in an airtight container at room temperature for 3 days, in the refrigerator for up to a week, or frozen for later enjoyment.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg