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Cinnamon Swirl Coffeecake

Cinnamon Swirl Coffeecake

Ingredients:15
Servings:10

By Sarah CaronPublished 04/11/2011

Cinnamon Swirl Coffeecake

Ingredients:15
Servings:10

Cinnamon Swirl Coffeecake with a toasted crunch topping is a sweet way to start the day off right.

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Cinnamon Swirl Coffeecake

Prep time:15 min
Total time:3 hr 30 min
Ingredients:15
Servings:10

Cinnamon Swirl Coffeecake

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Ingredient

1/2 cup unsalted butter, softened
1 1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 cups Gold Medal™ all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher (coarse salt)
1/2 cup milk

Filling

1/4 cup unsalted butter, melted
1/3 cup packed light brown sugar
4 teaspoons ground cinnamon

Topping

1 tablespoon Gold Medal™ all-purpose flour
2 tablespoons packed light brown sugar
2 tablespoons old-fashioned oats
2 tablespoons unsalted butter, melted

Instructions

Step 1
Heat oven to 350°F. Grease a 9x5x3-inch loaf pan on the sides and bottom. Set aside.

Step 2
Combine 1/2 cup butter with granulated sugar in the bowl of a stand mixer. Beat on medium speed until creamed together about 3 to 4 minutes until smooth and fluffy. Add the eggs one by one, beating well after each addition. Add the vanilla; beat well.

Step 3
In a medium bowl, sift together the flour, baking powder and salt.

Step 4
With the stand mixer on low speed, add the flour mixture a little at a time, alternating with the milk. Do not over mix.

Step 5
In a separate small bowl, stir together all filling ingredients.

Step 6
Pour half of batter into pan. Spread filling over batter; pour remaining half of batter over filling.

Step 7
In another small bowl, stir together topping ingredients. Sprinkle topping over batter.

Step 8
Bake 50 to 60 minutes or until top is golden brown and toothpick inserted in center comes out clean.

Step 9
Cool 10 minutes in pan on wire rack. Loosen sides of loaf from pan; remove from pan and place on wire rack. Cool completely, about 2 hours before slicing.

Recipe Tips

Store any leftovers in an airtight container at room temperature for up to 5 days.
If desired, toast slices of the coffeecake in the toaster oven and serve with a pat of butter.

Nutrition Facts

Nutrition facts are not available for this recipe