Cinnamon-Crisp Coffee Cake
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Steps as written in the recipe card.
16 steps52 min
Ingredient prep checklist
- Unsalted Butter: 6 tablespoons (85g) unsalted butter, cut into 1/2" cubes; at room temperature
- Unsalted Butter: 8 tablespoons (113g) unsalted butter, cut into 1/2" cubes; at room temperature
Preheat the oven to 350°F. Prepare an 8" square pan with a parchment sling or reusable silicone liner, then lightly grease the sides of the pan. Alternatively, line a 9" cake pan with a round piece of parchment or round reusable liner and lightly grease the sides.
Step help
Watch for
Temperature350 degree-fahrenheit
350°F
Source
Cinnamon-Crisp Coffee Cake
References
Full ingredient reference
- 1/3 cup (66g) granulated sugar
- 2 teaspoons Vietnamese cinnamon*
- 2 tablespoons (12g) unsweetened cocoa, Dutch-process or natural
Dutch-process or natural
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour
- 6 tablespoons (75g) granulated sugar
- 2 tablespoons (14g) confectioners' sugar, sifted if lumpy
sifted if lumpy
- 2 teaspoons Vietnamese cinnamon*
- 1/4 teaspoon table salt
- 6 tablespoons (85g) unsalted butter, cut into 1/2" cubes; at room temperature
cut into 1/2" cubes; at room temperature
- 1 teaspoon King Arthur Pure Vanilla Extract
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour
- 3/4 cup (149g) granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon table salt
- 1/4 teaspoon baking soda
- 8 tablespoons (113g) unsalted butter, cut into 1/2" cubes; at room temperature
cut into 1/2" cubes; at room temperature
- 2 teaspoons King Arthur Pure Vanilla Extract
- 2 large eggs
- 1 cup (227g) buttermilk or plain Greek yogurt*
- 3/4 cup (85g) confectioners' sugar, sifted if lumpy
sifted if lumpy
- pinch of ground cinnamon
- 2 to 3 teaspoons water