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

Cook Time30

Course: Desserts

Cuisine: American

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

Yield: pieces

Calories: 336kcal

Author: Rebekah

Equipment

9x13 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