One of my sons is not a fan of chocolate. I distinctly remember giving birth to him. Otherwise I might wonder where this anti-chocolate gene came from.
Cinnamon is right up there on the pedestal beside chocolate in my book. Cinnamon rolls, Snickerdoodles, cinnamon toast, even a generous dash of cinnamon in coffee and hot chocolate—don’t you just love the spicy warm taste of cinnamon?
Still, he redeems himself with his favorite birthday cake: Cinnamon Streusel Coffee Cake. Anything with cinnamon and coffee together in the name deserves a closer look:
Cinnamon Streusel Coffee Cake
2/3 cup packed brown sugar
½ cup flour
1 tsp. ground cinnamon
6 TBS slightly softened butter
Mix all ingredients until crumbly.
2 cups flour
1 cup sugar (I usually use 2/3 cup)
3 tsp. baking powder
1 tsp. salt
1/3 cup butter, softened
1 cup milk
Heat oven to 350 degrees. Prepare Streusel. Beat remaining ingredients together in large mixer bowl on low speed 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Spread half the batter in a greased oblong pan 13x9x2 inches; sprinkle with half the Streusel. Top with remaining batter; sprinkle with remaining Streusel. Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes.
My notes: I adapted this recipe to double the Streusel because the cinnamon and brown sugar and butter Streusel is the best part. Therefore, the cake batter layers are pretty thin and Streusel peeks through from the bottom layer but it’s all good. You can add ½ to 1 cup chopped nuts if you wish.
This cake is delicious with (surprise!) coffee or a cold glass of milk on a hungry afternoon or Saturday morning. It even pinch-hits for a birthday cake for those who don’t like chocolate.