While looking through my great grandmother's recipe books - some hand-written, some typed up on a typewriter - I came across at least three different coffee cake recipes. My granny and I shared both a birthday and a love of sweets! I decided to mesh together a few of the recipes, along with my own memories of how cinnamon coffee cake at the Jersey Shore (LBI, to be exact) tasted, to come up with this moist, delicious version. Enjoy this as a dessert or with coffee for breakfast, or anytime as a snack.
This recipe also contains one of our Balanced Bites Spice Blends - CINNAMON Infused Sugar - which you can shop here!
Ingredients
- 1/4 cup butter or ghee, softened or melted
- 1 cup sugar
- 1 cup sour cream
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups flour of choice (we used Bob’s 1 for 1 gluten-free, but all purpose flour also works)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
Topping
- 1/4 cup melted butter or ghee
- 1/4 cup brown sugar
- 4 tablespoons CINNAMON Infused Sugar
- 1/2 cup flour
Instructions
Preheat your oven to 350ºF.
In a large mixing bowl, whisk together the butter, sugar, sour cream, eggs, and vanilla until well combined.
Add the flour, baking powder and baking soda to the wet mixture and mix to fully combine, but don’t over mix.
Set the mixture aside and in a small bowl, combine the topping ingredients, combining with your hands until it becomes the texture of wet sand.
Fill a parchment lined 8x8 (pictured) or 9x9” pan with the cake batter, then top with the cinnamon sugar mixture. Press the mixture into the top of the batter so that it partially sinks into the cake, leaving a thin layer on top before baking.
Bake for 35-40 minutes or until golden brown and toothpick is clean when entered into the center and other areas of the cake.
Notes
If you want a fruity, summery version of this coffee cake, check out the recipe we have for Gluten-Free Sour Cream Coffee Cake.