This cinnamon coffee cake is perfect for holiday breakfasts. It’s easy to make and can be made ahead of time.
When your house smells like delicious food on Thanksgiving morning but it’s hours until you are going to be eating people start asking “when will food be ready” very early.
My solution to this for the last several years has been to make a cinnamon coffee cake ahead of time that people can help themselves to. It seems to keep people full until food is ready.
It has all of the flavors of cinnamon rolls but is much less work. There is no yeast so no waiting for it to rise, no rolling dough, and the icing takes no time at all.
My husband isn’t even much of a fan of cinnamon flavored things but still loves this cake. It’s that delicious. And the icing really makes the cake, you will find yourself licking the spoon when you make it.
The cake itself isn’t exceedingly sweet, the icing is quite rich and sweet so if you want a less rich dish just use a smaller amount of the icing. You can use leftover icing on cookies or other desserts. You could also skip the icing and double the streusel and put half on top.
When there is leftover I often sit it out with the desserts and it gets finished off every year.
- 3/4 cup sugar
- 6 tablespoons butter
- 1 egg
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup milk
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoons flour
- 1/2 tablespoon cinnamon
- 1 tablespoon butter, melted
- 3 oz cream cheese, softened
- 3/4 cup powdered sugar
- 3 tablespoons milk
- 1 tablespoon butter, softened
- 1/2 teaspoon vanilla extract
- Preheat oven to 350°F
- Grease a 8? square pan.
- In a medium size bowl, cream the sugar and butter.
- Beat in the egg.
- In a small bowl, mix the flour, baking powder, salt and cinnamon.
- Slowly add the flour mixture and the milk to the butter mixture, alternating.
- Combine all of the streusel ingredients in a small bowl and stir until blended.
- Spread half of the cake batter in the pan, spread streusel on top and spread rest of cake batter on top.
- Bake in oven for 35-40 minutes.
- While baking make the cream cheese icing by mixing all of the ingredients together until smooth.
- Let cake cool.
- Spread the cream cheese icing over the top and enjoy!
This cake would also be great for Christmas morning or a holiday brunch. I haven’t tried to freeze it but I bet un-iced it would freeze very well so you could make it well ahead of time.
Looking for help getting organized this Thanksgiving? Check out the Thanksgiving Planning Guide.