Christmas Cooking means “Cinnamon-Alert” in the Kitchen
This quick recipe I am sharing with you is adapted from one currently circulating around the internet.
“Adapted” because I've changed proportions and the size of the pan to keep it real. You and your friends can be completely satisfied with a carb-y food served in smaller proportions. You don't have to overcook and overeat...
This little recipe is quick to whip up and bake. I think that it would be a perfect holiday-time hostess gift—baked in a 8x8 inch aluminum disposable pan, topped with a bow.
Or just the thing to bring as a coffee-break treat cake for your co-workers during the holiday season (can be doubled to a 9x13 pan if you have a large crew.) Or how about baking a couple of these to send over to your neighbors' houses as an unexpected breakfast or teatime surprise?
Why? Because the holiday season just screams for CINNAMON.
Buttery Cinnamon Coffee Cake
Prep an 8x8 inch square pan with spray oil.
Preheat oven to 350 degrees.
Mix together in a large bowl:
¼ cup (one half stick) of butter, melted
¾ cup milk
1 tsp vanilla extract
1 &1/2 cups flour
½ cup pure cane sugar
2 tsp. Baking powder
Pour mixture into the prepped pan.
Next combine the following:
½ cup (1 stick) softened butter
½ c. brown sugar
1 Tbsp. Flour
1 & ½ tsp. Cinnamon
Spoon the above mixture over the top of the cake batter. Take a butter knife and slide mixture around and into the cake batter.
Put it into the oven and bake for 25-30 minutes until cake is done.
Remove the cake from oven and allow to sit for 10 minutes or so, while you make the following glaze:
1 cup powdered sugar combined with ½ tsp vanilla and 1 tbsp. water—stir until smooth, then drizzle glaze over the top of the warm cake.
When cooled, cover with some plastic wrap or use the see-through plastic lid that comes with dispoable cake pans! Place a bow and send it on its merry way to spread some holiday cheer.