High Altitude Coffee Cake With Cinnamon Sugar Topping

The most delicious coffee cake with a cinnamon sugar topping. Enjoy a classic coffee cake with the perfect cinnamon flavor and tender crumb. No need for sour cream to achieve a moist coffee cake.

I’m SO excited to share this recipe with you. This recipe was my GREAT GREAT Grandma’s recipe. This recipe is so delicious that my kids will be the SIXTH generation eating it, how amazing is that!? I feel pretty confident saying this is the BEST coffee cake recipe you will ever make.

Also, this is a very easy coffee cake recipe with simple baking ingredients. Quick mix this up in the morning and 30 minutes later enjoy this fluffy cake alongside a hot cup of coffee for breakfast.

Tools I recommend:

• Large mixing bowl and whisk or Stand mixer
• Spatula
• Measuring cups and spoons
• 9×13 cake pan
• Small bowl

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Coffee Cake Ingredients:

Coffee Cake Batter:

• Butter – use room temperature or softened unsalted butter
• White sugar
• Salt
• Large eggs
• Vanilla extract
• Flour – use all purpose flour
• Baking powder
• Milk

Cinnamon Topping:

• White sugar
• Cinnamon

How to make High Altitude Coffee Cake:

1. Pre heat oven to 350 degrees F.
2. In a large bowl, mix together the butter and sugar. Cream butter and sugar together by mixing together for 1-2 minutes (medium speed on stand mixer).
3. Add wet ingredients (milk, eggs, and vanilla) to the butter and sugar.
4. Add the dry ingredients (salt, flour, and baking powder) and mix together until the batter is smooth.
5. Prepare the 9×13 cake pan by rubbing the sides and bottom with butter.
6. Pour the cake batter into the prepared baking pan. Use a spatula to get any remaining batter out of the bottom of the bowl.
7. In a separate bowl, combine the sugar and cinnamon. Sprinkle the cinnamon sugar across the top of the batter in an even layer.
8. Bake for 25 minutes.
9. For best results, bake until the center of the cake is set and the top of the cake turns golden brown.

What is the best way to store coffee cake?

Allow the coffee cake to cool completely. Use an airtight container, plastic wrap, or aluminum foil to cover the coffee cake. Store at room temperature up to 7 days.

How do you warm up coffee cake?

Reheating coffee cake can result in decreased moisture which can change the texture. To prevent this and keep a moist and tender cake, microwave for short 10-15 second intervals until the coffee cake is warm.

Other high altitude recipes:

High Altitude Dessert recipes:

• Chocolate Chip Pumpkin Muffins – Fluffy & Moist, Oil Free
• Delicious Fudgy Chocolate Cookies with 3 Ingredients
• High Altitude Pecan Pie
• Best High Altitude Brown Butter Chocolate Cookies
• High Altitude Strawberry Pie
• High Altitude Oatmeal Cookies
• Strawberry Fluff
• Rich & Fudgy Chocolate Espresso Brownies
• Delicious Fudgy Chocolate Cookies with 3 Ingredients

High Altitude Bread recipes:

• Soft High Altitude Dinner Rolls
• High Altitude Moist Sour Cream Banana Bread Recipe
• Moist Cornbread Recipe – perfect for high altitude
• High Altitude No-Knead Artisan Bread

High Altitude Breakfast recipes:

• Flaky High Altitude Biscuits
• Fluffy Homemade Waffles Recipe – Dairy Free Option
• Easy Homemade Crepes Recipe – Dairy Free Option
• Fluffy Pancakes – 6 tips to make boxed pancake mix better
• High Altitude Moist Sour Cream Banana Bread Recipe

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High Altitude Coffee Cake With Cinnamon Sugar Topping

Wild Flour Recipes | Baking at 8,000 ft

www.wildflourrecipes.com

The most delicious coffee cake with a cinnamon sugar topping. Enjoy a classic coffee cake with the perfect cinnamon flavor and tender crumb without sour cream.

Prep Time5 minutes mins

Cook Time30 minutes mins

Course: Desserts

Cuisine: American

Keyword: blueberry coffee cake, coffee cake recipe without sour cream

Yield: 12 pieces

Calories: 336kcal

Author: Rebekah

Equipment

• 9×13 pan
• large mixing bowl
• small mixing bowl

Ingredients

Cake Batter

• 3/4 cup butter
• 1 1/2 cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/4 cup of milk
• 1/2 teaspoon salt
• 2 1/2 cup flour
• 2 1/2 teaspoon baking powder

Topping

• 1/4 cup white sugar
• 1/2 teaspoon cinnamon

Instructions

• Pre heat oven to 350 degrees F.
• In a large bowl, mix together the butter and sugar. Cream butter and sugar together by mixing together for 1-2 minutes (medium speed on stand mixer).
• Add wet ingredients (milk, eggs, and vanilla) to the butter and sugar.
• Add the dry ingredients (salt, flour, and baking powder) and mix together until the batter is smooth.
• Prepare the 9×13 cake pan by rubbing the sides and bottom with butter.
• Pour the cake batter into the prepared baking pan. Use a spatula to get any remaining batter out of the bottom of the bowl.
• In a separate bowl, combine the sugar and cinnamon. Sprinkle the cinnamon sugar across the top of the batter in an even layer.
• Bake for 30-35 minutes.
• For best results, bake until the center of the cake is set and the top of the cake turns golden brown.

Notes

Storage:

Allow the coffee cake to cool completely. Use an airtight container, plastic wrap, or aluminum foil to cover the coffee cake. Store at room temperature up to 7 days.

Reheat:

Reheating coffee cake can result in decreased moisture which can change the texture. To prevent this and keep a moist and tender cake, microwave for short 10-15 second intervals until the coffee cake is warm.

Baking at sea level:

Bake for 25 minutes.

Nutrition

Serving: 1g | Calories: 336kcal | Carbohydrates: 51g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 64mg | Sodium: 306mg | Fiber: 1g | Sugar: 31g

If you make this delicious Coffee Cake leave a comment below and let me know how they turned out. If you have any questions, post them below and I would love to help you out.