Cinnamon Coffee Cake
Prep Time:30 mins
Cook Time:45 mins
Serves:12
- 392 Calories
- 13g Protein
- 18g Total Fat
- 47g Carbs
A treat you could never turn down – Cinnamon Coffee Cake. Made with Kodiak® Cinnamon Oat Power Cakes and topped with a streusel that hints at the sweet taste of brown sugar, this cake adds cozy flavor to every hearty bite. Each slice is moist (thanks to a scoop of sour cream), that’s balanced by a light, crumbly topping that will have you cleaning crumbs off your plate. And just when you think it couldn’t get any better, we’ve topped this cake with a smooth vanilla glaze that drizzles down the sides. This cake’s got it all — perfect for breakfast or whenever you need a little treat to warm you up from the inside out.
Recipe provided by Kitchen McCabe
Ingredients
Streusel:
- 1/2 cup Kodiak Cinnamon Oat Power Cakes Flapjack & Waffle Mix
- 2 tablespoons Kodiak Classic Rolled Oats Canister
- 2 tablespoons brown sugar
- 4 tablespoons butter, softened
Cake:
- 2-1/2 cups Kodiak Cinnamon Oat Power Cakes Flapjack & Waffle Mix
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 8 tablespoons butter, cold, cut into cubes
- 3 large eggs
- 1 cup sour cream
Icing:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons whole milk
Directions
To make the streusel topping:
- Place the 1/2 cup Kodiak mix, protein oats, and brown sugar in a small mixing bowl.
- Add the butter and stir in with a rubber spatula until the mixture is blended and can be pressed into clumps that hold their shape. Cover and refrigerate.
- Preheat the oven to 350° F. Grease and flour a tube pan.
To make the cake:
- Place the Kodiak mix in a mixing bowl along with the brown sugar, granulated sugar, and baking powder. Whisk together.
- Add the butter to the mixing bowl and cut in with a pastry cutter until the butter resembles coarse crumbs.
- In another bowl. Whisk together the eggs and sour cream. Add to the crumbly butter mixture and stir until fully combined. Spoon evenly into the prepared tube pan.
- Let sit for 10 minutes. Sprinkle the crumble mixture evenly over the top of the batter.
- Bake in the preheated oven for 40-45 minutes and or until a toothpick inserted in the center comes out clean.
- Cool cake completely in the pan. Remove and place on a serving plate.
- Place the powdered sugar, vanilla, and half the milk in a mixing bowl and whisk until smooth. Add remaining milk and whisk in. Add more milk if needed to achieve a thick but fluid consistency.
- Drizzle over the top of the coffee cake.
- Store in an airtight container.
