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Cinnamon Coffee Cake

kodiakcakes.com/blogs/recipes/cinnamon-coffee-cake-1

Prep Time 30 Minutes
Cook Time 45 Minutes
Serves 12
Difficulty Advanced

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

  • Calories 392
  • Protein 13g
  • Total Fat 18g
  • Carbs 47g
Cinnamon Oat Power Cakes

Flapjack & Waffle Mix

$6.45
  • + 6 flavors
Cinnamon Oat Power Cakes Cinnamon Oat Power Cakes
Ingredients Directions

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: 

  1. Place the 1/2 cup Kodiak mix, protein oats, and brown sugar in a small mixing bowl.
  2. 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.
  3. Preheat the oven to 350° F. Grease and flour a tube pan.

 

To make the cake:  

  1. Place the Kodiak mix in a mixing bowl along with the brown sugar, granulated sugar, and baking powder. Whisk together.
  2. Add the butter to the mixing bowl and cut in with a pastry cutter until the butter resembles coarse crumbs.
  3. 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.
  4. Let sit for 10 minutes. Sprinkle the crumble mixture evenly over the top of the batter.
  5. Bake in the preheated oven for 40-45 minutes and or until a toothpick inserted in the center comes out clean.
  6. Cool cake completely in the pan. Remove and place on a serving plate.
  7. 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.
  8. Drizzle over the top of the coffee cake.
  9. Store in an airtight container.

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