Nick and I went away for our anniversary to a somewhat local state park, called Turkey Run State Park. I figured I would make some bread to take with us for breakfast while we were staying at the Inn inside the state park. I knew I wanted to make a cinnamon coffee cake but there are so many recipes online that it almost became overwhelming, in the end I decided on this recipe and thank God I did because it was absolutely amazing! This is seriously the best cinnamon coffee cake I have ever had and Nick agrees. I highly recommend this recipe.

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For Topping:
8 Tbsp melted butter
1⁄4 cup sugar
6 Tbsp brown sugar
2 Tbsp ground cinnamon
1⁄2 tsp salt 
1 1⁄2 cups flour

For filling:
1 1/2 tsp brown sugar
2 tsp. sugar
1⁄2 tsp. ground cinnamon

For cake batter:
2 1/4 cups flour
1 cup sugar
3/4 tsp salt
2 1/2 tsp. baking powder
8 Tbsp melted butter
1 cup milk
6 Tbsp sour cream
2 1/4 tsp vanilla
1/2 tsp. ground cinnamon
2 eggs
 


Directions:

  1. Heat oven to 325°. Grease an 8″ x 8″ baking pan with a little butter and sprinkle with a little flour; set aside.
  2. Make topping: In a bowl, mix 8 Tbsp melted butter, 1⁄4 cup sugar, 6 Tbsp brown sugar, 2 Tbsp ground cinnamon, and 1⁄2 tsp. salt until smooth. Add 1 1⁄2 cups flour; mix with a fork until crumbly; chill.
  3. Make filling: In a bowl, mix 1 1/2 tsp brown sugar, 2 tsp sugar, 1⁄2 tsp ground cinnamon, and pecans; set filling aside.
  4. Make cake batter: In another bowl, whisk together 2 1/4 cups flour, 1 cup sugar, 3/4 tsp salt, and 2 1/2 tsp baking powder; set aside. In a large measuring cup, whisk together 8 Tbsp butter, 1 cup milk, 6 Tbsp sour cream, 2 1/4 tsp vanilla, 1/2 tsp cinnamon, and 2 eggs until smooth. Pour wet ingredients over dry ingredients; whisk to combine.

  5. Pour half the cake batter into prepared baking pan. Sprinkle filling over top; pour remaining batter over it. Break up reserved topping with fingers; sprinkle over top; bake until a toothpick inserted into middle of cake comes out clean, about 1 hour 15 minutes. Let cool before serving. Enjoy!

Recipe adapted from: Saveur